TY  - JOUR
AU  - Glogovac, Svetlana
AU  - Takač, Adam
AU  - Belović, Miona
AU  - Gvozdanović-Varga, Jelica
AU  - Nagl, Nevena
AU  - Červenski, Janko
AU  - Danojević, Dario
AU  - Trkulja, Dragana
AU  - Prodanović, Slaven
AU  - Živanović, Tomislav
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2817
AB  - Tomato is one of the most important species belonging to the Solanaceae family. Focusing on the importance of tomato in human nutrition and the problem of narrowed genetic variability, the aim of the study was to assess morphological and chemical diversity in IFVCNS germplasm collection. Twenty genotypes were analysed for the morphological and chemical fruit traits: average mass (g), length (cm), diameter (cm), pericarp thickness (mm), locules number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Selected plant material for analysis included: landraces, traditional varieties, breeding lines and commercial varieties. Differences among tomato genotypes in all fruit traits were determined. Fruit mass and locules number had the highest coefficient of variation. The least differences between genotypes were observed in the fruit moisture content. Four principal components accounted for 90.6% of total variance or 36.5%, 24.2%, 19.8% and 10.1%, respectively. Along the axis of the first main component, genotypes were classified into three groups. The first component was defined by fruit length, diameter and mass. The second component was correlated with pericarp thickness and locules number, and the third with moisture content, ash content and total soluble solids. Based on the cluster analysis, genotypes were classified into three groups which were in agreement with the PCA groups. Hybridization between genotypes from different groups was proposed in order to create new hybrids and varieties and to increase tomato germplasm diversity. By crossing those genotypes, improved recombinations in morphological and chemical traits can be expected.
AB  - Paradajz je jedna od najznačajnih vrsta iz familije Solanaceae. Fokusirajući se na značaj paradajza u ljudskoj ishrani i problem njegove sužene genetske varijabilnosti, cilj istraživanja je bio da se proceni morfološki i hemijski diverzitet u kolekciji germplazme Instituta za ratarstvo i povrtarstvo u Novom Sadu. Dvadeset genotipova je odabrano za analizu sledećih osobina ploda: prosečna masa (g), dužina (cm), širina (cm), debljina perikarpa (mm), broj komora, sadržaj vode (%), ukupna rastvorljiva suva materija (°Brix), sadržaj pepela (%), ukupna kiselost (%) i pH vrednost. Biljni materijal odabran za analizu obuhvatao je: lokalne populacije, stare sorte, oplemenjivačke linije i komercijalne sorte. Utvrđene su razlike između genotipova u svim ispitivanim osobinama. Prosečna masa ploda i broj komora imali su najveći koeficijent varijacije. Ispitivani genotipovi su se najmanje razlikovali u sadržaju vode u plodu. Četiri glavne komponente objasnile su 90,6% ukupne varijabilnosti ili 36,5%, 24,2%, 19,8% i 10,1%, redom. Duž ose prve glavne komponente genotipovi su klasifikovani u tri grupe. Prva komponenta je definisana dužinom, širinom i prosečnom masom ploda. Druga komponenta je bila u korelaciji sa debljinom perikarpa i brojem komora, a treća sa sadržajem vode, pepela i ukupne rastvorljive suve materije. Klaster analizom genotipovi su klasifikovani u tri grupe koje su bile u saglasnosti sa PCA grupama. U cilju stvaranja novih sorti i hibrida, kao i povećanja diverziteta germplazme paradajza, predložena je hibridizacija genotipova iz različitih grupa. Ukrštanjem tih genotipova mogu se očekivati unapređene rekombinacije u morfološkim i hemijskim osobinama.
PB  - Novi Sad : Institute of Field and Vegetable Crops
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Characterization of tomato genetic resources in the function of breeding
T1  - Karakterizacija genetičkih resursa paradajza u funkciji oplemenjivanja
EP  - 8
IS  - 1
SP  - 1
VL  - 59
DO  - 10.5937/ratpov59-36776
ER  - 

@article{
author = "Glogovac, Svetlana and Takač, Adam and Belović, Miona and Gvozdanović-Varga, Jelica and Nagl, Nevena and Červenski, Janko and Danojević, Dario and Trkulja, Dragana and Prodanović, Slaven and Živanović, Tomislav",
year = "2022",
abstract = "Tomato is one of the most important species belonging to the Solanaceae family. Focusing on the importance of tomato in human nutrition and the problem of narrowed genetic variability, the aim of the study was to assess morphological and chemical diversity in IFVCNS germplasm collection. Twenty genotypes were analysed for the morphological and chemical fruit traits: average mass (g), length (cm), diameter (cm), pericarp thickness (mm), locules number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Selected plant material for analysis included: landraces, traditional varieties, breeding lines and commercial varieties. Differences among tomato genotypes in all fruit traits were determined. Fruit mass and locules number had the highest coefficient of variation. The least differences between genotypes were observed in the fruit moisture content. Four principal components accounted for 90.6% of total variance or 36.5%, 24.2%, 19.8% and 10.1%, respectively. Along the axis of the first main component, genotypes were classified into three groups. The first component was defined by fruit length, diameter and mass. The second component was correlated with pericarp thickness and locules number, and the third with moisture content, ash content and total soluble solids. Based on the cluster analysis, genotypes were classified into three groups which were in agreement with the PCA groups. Hybridization between genotypes from different groups was proposed in order to create new hybrids and varieties and to increase tomato germplasm diversity. By crossing those genotypes, improved recombinations in morphological and chemical traits can be expected., Paradajz je jedna od najznačajnih vrsta iz familije Solanaceae. Fokusirajući se na značaj paradajza u ljudskoj ishrani i problem njegove sužene genetske varijabilnosti, cilj istraživanja je bio da se proceni morfološki i hemijski diverzitet u kolekciji germplazme Instituta za ratarstvo i povrtarstvo u Novom Sadu. Dvadeset genotipova je odabrano za analizu sledećih osobina ploda: prosečna masa (g), dužina (cm), širina (cm), debljina perikarpa (mm), broj komora, sadržaj vode (%), ukupna rastvorljiva suva materija (°Brix), sadržaj pepela (%), ukupna kiselost (%) i pH vrednost. Biljni materijal odabran za analizu obuhvatao je: lokalne populacije, stare sorte, oplemenjivačke linije i komercijalne sorte. Utvrđene su razlike između genotipova u svim ispitivanim osobinama. Prosečna masa ploda i broj komora imali su najveći koeficijent varijacije. Ispitivani genotipovi su se najmanje razlikovali u sadržaju vode u plodu. Četiri glavne komponente objasnile su 90,6% ukupne varijabilnosti ili 36,5%, 24,2%, 19,8% i 10,1%, redom. Duž ose prve glavne komponente genotipovi su klasifikovani u tri grupe. Prva komponenta je definisana dužinom, širinom i prosečnom masom ploda. Druga komponenta je bila u korelaciji sa debljinom perikarpa i brojem komora, a treća sa sadržajem vode, pepela i ukupne rastvorljive suve materije. Klaster analizom genotipovi su klasifikovani u tri grupe koje su bile u saglasnosti sa PCA grupama. U cilju stvaranja novih sorti i hibrida, kao i povećanja diverziteta germplazme paradajza, predložena je hibridizacija genotipova iz različitih grupa. Ukrštanjem tih genotipova mogu se očekivati unapređene rekombinacije u morfološkim i hemijskim osobinama.",
publisher = "Novi Sad : Institute of Field and Vegetable Crops",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Characterization of tomato genetic resources in the function of breeding, Karakterizacija genetičkih resursa paradajza u funkciji oplemenjivanja",
pages = "8-1",
number = "1",
volume = "59",
doi = "10.5937/ratpov59-36776"
}

Glogovac, S., Takač, A., Belović, M., Gvozdanović-Varga, J., Nagl, N., Červenski, J., Danojević, D., Trkulja, D., Prodanović, S.,& Živanović, T.. (2022). Characterization of tomato genetic resources in the function of breeding. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Novi Sad : Institute of Field and Vegetable Crops., 59(1), 1-8.
https://doi.org/10.5937/ratpov59-36776

Glogovac S, Takač A, Belović M, Gvozdanović-Varga J, Nagl N, Červenski J, Danojević D, Trkulja D, Prodanović S, Živanović T. Characterization of tomato genetic resources in the function of breeding. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2022;59(1):1-8.
doi:10.5937/ratpov59-36776 .

Glogovac, Svetlana, Takač, Adam, Belović, Miona, Gvozdanović-Varga, Jelica, Nagl, Nevena, Červenski, Janko, Danojević, Dario, Trkulja, Dragana, Prodanović, Slaven, Živanović, Tomislav, "Characterization of tomato genetic resources in the function of breeding" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 59, no. 1 (2022):1-8,
https://doi.org/10.5937/ratpov59-36776 . .

TY  - JOUR
AU  - Pestorić, Mladenka
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko
AU  - Pezo, Lato
AU  - Belović, Miona
AU  - Glogovac, Svetlana
AU  - Škrobot, Dubravka
AU  - Ilić, Nebojša
AU  - Takač, Adam
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2482
AB  - Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used
for measuring quality properties in real time. The aim of this paper was to contribute to
the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the
physicochemical properties. Principal Component Analysis (PCA) was applied to the
experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components.
Artificial neural network (ANN) model was used for the prediction of sensory properties
based on the results obtained by basic chemical and instrumental determinations. The
developed ANN model predicts the sensory properties with high adequacy, with the
overall coefficient of determination of 0.859.
AB  - Senzorska analiza predstavlja najbolje sredstvo za precizno opisivanje kvaliteta svežih namirnica. Međutim,to je skupa i dugotrajna metoda koja se ne može koristiti za merenje pokazatelja kvaliteta u realnom vremenu. Cilj ovog rada bio je da doprinese proučavanju odnosa između podataka dobijenih primenom senzorske analize i instrumentalnih metoda i da definiše odgovarajući model za predviđanje senzorskih svojstava svežeg paradajza pomoću određivanja fizičko-hemijskih svojstava. Analiza glavnih komponenti (RSA) primenjena je na eksperimentalne podatke da bi se okarakterisali i diferencirali posmatrani genotipovi, objašnjavajući 73,52% od ukupne varijanse, koristeći prve tri glavne komponente. Model veštačke neuronske mreže (ANN) korišćen je za predviđanje senzorskih svojstava na osnovu rezultata dobijenih osnovnim hemijskim i instrumentalnim određivanjima. Razvijeni ANN model predviđa senzorska svojstva sa visokom adekvatnošću, sa ukupnim koeficijentom determinacije od 0,859.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
T2  - Food and Feed Research
T1  - Artificial neural network model in predicting the quality of fresh tomato genotypes
T1  - Veštačke neuronske mreže za predviđanje kvaliteta različitih genotipova paradajza
EP  - 21
IS  - 1
SP  - 9
VL  - 48
DO  - 10.5937/ffr48-29661
ER  - 

@article{
author = "Pestorić, Mladenka and Mastilović, Jasna and Kevrešan, Žarko and Pezo, Lato and Belović, Miona and Glogovac, Svetlana and Škrobot, Dubravka and Ilić, Nebojša and Takač, Adam",
year = "2021",
abstract = "Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used
for measuring quality properties in real time. The aim of this paper was to contribute to
the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the
physicochemical properties. Principal Component Analysis (PCA) was applied to the
experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components.
Artificial neural network (ANN) model was used for the prediction of sensory properties
based on the results obtained by basic chemical and instrumental determinations. The
developed ANN model predicts the sensory properties with high adequacy, with the
overall coefficient of determination of 0.859., Senzorska analiza predstavlja najbolje sredstvo za precizno opisivanje kvaliteta svežih namirnica. Međutim,to je skupa i dugotrajna metoda koja se ne može koristiti za merenje pokazatelja kvaliteta u realnom vremenu. Cilj ovog rada bio je da doprinese proučavanju odnosa između podataka dobijenih primenom senzorske analize i instrumentalnih metoda i da definiše odgovarajući model za predviđanje senzorskih svojstava svežeg paradajza pomoću određivanja fizičko-hemijskih svojstava. Analiza glavnih komponenti (RSA) primenjena je na eksperimentalne podatke da bi se okarakterisali i diferencirali posmatrani genotipovi, objašnjavajući 73,52% od ukupne varijanse, koristeći prve tri glavne komponente. Model veštačke neuronske mreže (ANN) korišćen je za predviđanje senzorskih svojstava na osnovu rezultata dobijenih osnovnim hemijskim i instrumentalnim određivanjima. Razvijeni ANN model predviđa senzorska svojstva sa visokom adekvatnošću, sa ukupnim koeficijentom determinacije od 0,859.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "Food and Feed Research",
title = "Artificial neural network model in predicting the quality of fresh tomato genotypes, Veštačke neuronske mreže za predviđanje kvaliteta različitih genotipova paradajza",
pages = "21-9",
number = "1",
volume = "48",
doi = "10.5937/ffr48-29661"
}

Pestorić, M., Mastilović, J., Kevrešan, Ž., Pezo, L., Belović, M., Glogovac, S., Škrobot, D., Ilić, N.,& Takač, A.. (2021). Artificial neural network model in predicting the quality of fresh tomato genotypes. in Food and Feed Research
Novi Sad : University of Novi Sad, Institute of Food Technology., 48(1), 9-21.
https://doi.org/10.5937/ffr48-29661

Pestorić M, Mastilović J, Kevrešan Ž, Pezo L, Belović M, Glogovac S, Škrobot D, Ilić N, Takač A. Artificial neural network model in predicting the quality of fresh tomato genotypes. in Food and Feed Research. 2021;48(1):9-21.
doi:10.5937/ffr48-29661 .

Pestorić, Mladenka, Mastilović, Jasna, Kevrešan, Žarko, Pezo, Lato, Belović, Miona, Glogovac, Svetlana, Škrobot, Dubravka, Ilić, Nebojša, Takač, Adam, "Artificial neural network model in predicting the quality of fresh tomato genotypes" in Food and Feed Research, 48, no. 1 (2021):9-21,
https://doi.org/10.5937/ffr48-29661 . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Ninkov, Jordana
AU  - Jocković, Bojan
AU  - Momčilović, Vojislava
AU  - Torbica, Aleksandra
AU  - Mirosavljević, Milan
AU  - Belović, Miona
AU  - Aćin, Vladimir
AU  - Ilin, Sonja
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/4
AB  - This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type '110' could supply almost 75% of the recommended daily intake for Mn.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science & Technology
T1  - Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey
EP  - 3110
IS  - 6
SP  - 3099
VL  - 56
DO  - 10.1111/ijfs.14953
ER  - 

@article{
author = "Živančev, Dragan and Ninkov, Jordana and Jocković, Bojan and Momčilović, Vojislava and Torbica, Aleksandra and Mirosavljević, Milan and Belović, Miona and Aćin, Vladimir and Ilin, Sonja",
year = "2021",
abstract = "This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type '110' could supply almost 75% of the recommended daily intake for Mn.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science & Technology",
title = "Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey",
pages = "3110-3099",
number = "6",
volume = "56",
doi = "10.1111/ijfs.14953"
}

Živančev, D., Ninkov, J., Jocković, B., Momčilović, V., Torbica, A., Mirosavljević, M., Belović, M., Aćin, V.,& Ilin, S.. (2021). Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey. in International Journal of Food Science & Technology
Wiley, Hoboken., 56(6), 3099-3110.
https://doi.org/10.1111/ijfs.14953

Živančev D, Ninkov J, Jocković B, Momčilović V, Torbica A, Mirosavljević M, Belović M, Aćin V, Ilin S. Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey. in International Journal of Food Science & Technology. 2021;56(6):3099-3110.
doi:10.1111/ijfs.14953 .

Živančev, Dragan, Ninkov, Jordana, Jocković, Bojan, Momčilović, Vojislava, Torbica, Aleksandra, Mirosavljević, Milan, Belović, Miona, Aćin, Vladimir, Ilin, Sonja, "Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey" in International Journal of Food Science & Technology, 56, no. 6 (2021):3099-3110,
https://doi.org/10.1111/ijfs.14953 . .

TY  - CONF
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2165
AB  - Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.
PB  - Tallinn: Center of Food and Fermentation Technologies
C3  - Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
T1  - The application of triticale flour for the production of cookies
EP  - 103
SP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2165
ER  - 

@conference{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2021",
abstract = "Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.",
publisher = "Tallinn: Center of Food and Fermentation Technologies",
journal = "Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021",
title = "The application of triticale flour for the production of cookies",
pages = "103-103",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2165"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2021). The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
Tallinn: Center of Food and Fermentation Technologies., 103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021. 2021;:103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "The application of triticale flour for the production of cookies" in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 (2021):103-103,
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Jocković, Bojan
AU  - Mladenov, Novica
AU  - Torbica, Aleksandra
AU  - Belović, Miona
AU  - Mijić, Branka
AU  - Ninkov, Jordana
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/1957
AB  - Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The aim of this study was to examine the effect of milling of two wheat cultivars on total and soluble magnesium distribution in milling fractions, with the purpose of creating wheat bread with a precisely defined magnesium content. Ash content, thousand grain weight (TGW), and kernel size were analysed in five wheat cultivars. Two most statistically distinguished wheat cultivars according to these analyses (Moma and Todorka) were milled in a laboratory mill to gain as many flour frac-tions as possible (eleven). Magnesium was extracted from the flour and its content was measured by inductively coupled plasma. The results showed that the level of soluble magnesium in refined white flours (T-500 with ash content between 0.46-0.60d. m.%) is approximately 17% and is available for uptake in the human body. Also, by milling the Moma cultivar in an industrial mill with a capacity of 100 t per day gave 6.6 t more brown flour (T-1000 with ash content between 1.05-1.15 d.m.%) than the Todorka cultivar. Furthermore, the daily consumption of brown bread (produced from brown flour) in Serbia would satisfy about 60% of the daily magnesium requirements.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content
EP  - 7
IS  - 1
SP  - 1
VL  - 26
DO  - 10.2298/CICEQ181004019Z
ER  - 

@article{
author = "Živančev, Dragan and Jocković, Bojan and Mladenov, Novica and Torbica, Aleksandra and Belović, Miona and Mijić, Branka and Ninkov, Jordana",
year = "2020",
abstract = "Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The aim of this study was to examine the effect of milling of two wheat cultivars on total and soluble magnesium distribution in milling fractions, with the purpose of creating wheat bread with a precisely defined magnesium content. Ash content, thousand grain weight (TGW), and kernel size were analysed in five wheat cultivars. Two most statistically distinguished wheat cultivars according to these analyses (Moma and Todorka) were milled in a laboratory mill to gain as many flour frac-tions as possible (eleven). Magnesium was extracted from the flour and its content was measured by inductively coupled plasma. The results showed that the level of soluble magnesium in refined white flours (T-500 with ash content between 0.46-0.60d. m.%) is approximately 17% and is available for uptake in the human body. Also, by milling the Moma cultivar in an industrial mill with a capacity of 100 t per day gave 6.6 t more brown flour (T-1000 with ash content between 1.05-1.15 d.m.%) than the Todorka cultivar. Furthermore, the daily consumption of brown bread (produced from brown flour) in Serbia would satisfy about 60% of the daily magnesium requirements.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content",
pages = "7-1",
number = "1",
volume = "26",
doi = "10.2298/CICEQ181004019Z"
}

Živančev, D., Jocković, B., Mladenov, N., Torbica, A., Belović, M., Mijić, B.,& Ninkov, J.. (2020). The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 26(1), 1-7.
https://doi.org/10.2298/CICEQ181004019Z

Živančev D, Jocković B, Mladenov N, Torbica A, Belović M, Mijić B, Ninkov J. The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content. in Chemical Industry & Chemical Engineering Quarterly. 2020;26(1):1-7.
doi:10.2298/CICEQ181004019Z .

Živančev, Dragan, Jocković, Bojan, Mladenov, Novica, Torbica, Aleksandra, Belović, Miona, Mijić, Branka, Ninkov, Jordana, "The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content" in Chemical Industry & Chemical Engineering Quarterly, 26, no. 1 (2020):1-7,
https://doi.org/10.2298/CICEQ181004019Z . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2008
AB  - Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.
AB  - Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Potential application of triticale cultivar 'Odisej' for the production of cookies
T1  - Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva
EP  - 13
IS  - 1
SP  - 8
VL  - 57
DO  - 10.5937/ratpov57-24126
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2020",
abstract = "Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour., Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Potential application of triticale cultivar 'Odisej' for the production of cookies, Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva",
pages = "13-8",
number = "1",
volume = "57",
doi = "10.5937/ratpov57-24126"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2020). Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 57(1), 8-13.
https://doi.org/10.5937/ratpov57-24126

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2020;57(1):8-13.
doi:10.5937/ratpov57-24126 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "Potential application of triticale cultivar 'Odisej' for the production of cookies" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 57, no. 1 (2020):8-13,
https://doi.org/10.5937/ratpov57-24126 . .

TY  - CONF
AU  - Glogovac, Svetlana
AU  - Belović, Miona
AU  - Takač, Adam
AU  - Gvozdanović-Varga, Jelica
AU  - Nagl, Nevena
AU  - Prodanović, Slaven
AU  - Živanović, Tomislav
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/3073
AB  - In recent decades the importance of tomato considered as “functional food” is reflected in the rising trend of harvested areas and consumption per capita. During three consecutive years (2010-2012) at experimental fields in Rimski Šančevi near Novi Sad, five landraces, four old varieties, eight breeding lines and three commercial cultivars were chosen for the investigation. Following fruit characteristics were analyzed: average weight (g), length (cm), width (cm), pericarp thickness (mm), locule number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. For the most fruit characteristics high variability was determined. Four principal components explained 90,6% of total variance or 36.5%, 24.2%, 19.8% and 10.1, respectively. Along the axis of the first main component, genotypes were classified into three groups. The objective of this study was to classify 20 tomato genotypes based on physical and chemical traits and to segregate perspective genotypes for improvement of tomato quality by breeding programs.
PB  - Belgrade : Serbian Genetic Society
C3  - Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13-17 October 2019, Vrnjačka Banja
T1  - Multivariate analysis of tomato genotypes based on morphological and chemical fruit properties
EP  - 235
SP  - 235
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3073
ER  - 

@conference{
author = "Glogovac, Svetlana and Belović, Miona and Takač, Adam and Gvozdanović-Varga, Jelica and Nagl, Nevena and Prodanović, Slaven and Živanović, Tomislav",
year = "2019",
abstract = "In recent decades the importance of tomato considered as “functional food” is reflected in the rising trend of harvested areas and consumption per capita. During three consecutive years (2010-2012) at experimental fields in Rimski Šančevi near Novi Sad, five landraces, four old varieties, eight breeding lines and three commercial cultivars were chosen for the investigation. Following fruit characteristics were analyzed: average weight (g), length (cm), width (cm), pericarp thickness (mm), locule number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. For the most fruit characteristics high variability was determined. Four principal components explained 90,6% of total variance or 36.5%, 24.2%, 19.8% and 10.1, respectively. Along the axis of the first main component, genotypes were classified into three groups. The objective of this study was to classify 20 tomato genotypes based on physical and chemical traits and to segregate perspective genotypes for improvement of tomato quality by breeding programs.",
publisher = "Belgrade : Serbian Genetic Society",
journal = "Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13-17 October 2019, Vrnjačka Banja",
title = "Multivariate analysis of tomato genotypes based on morphological and chemical fruit properties",
pages = "235-235",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3073"
}

Glogovac, S., Belović, M., Takač, A., Gvozdanović-Varga, J., Nagl, N., Prodanović, S.,& Živanović, T.. (2019). Multivariate analysis of tomato genotypes based on morphological and chemical fruit properties. in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13-17 October 2019, Vrnjačka Banja
Belgrade : Serbian Genetic Society., 235-235.
https://hdl.handle.net/21.15107/rcub_fiver_3073

Glogovac S, Belović M, Takač A, Gvozdanović-Varga J, Nagl N, Prodanović S, Živanović T. Multivariate analysis of tomato genotypes based on morphological and chemical fruit properties. in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13-17 October 2019, Vrnjačka Banja. 2019;:235-235.
https://hdl.handle.net/21.15107/rcub_fiver_3073 .

Glogovac, Svetlana, Belović, Miona, Takač, Adam, Gvozdanović-Varga, Jelica, Nagl, Nevena, Prodanović, Slaven, Živanović, Tomislav, "Multivariate analysis of tomato genotypes based on morphological and chemical fruit properties" in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13-17 October 2019, Vrnjačka Banja (2019):235-235,
https://hdl.handle.net/21.15107/rcub_fiver_3073 .

TY  - CONF
AU  - Belović, Miona
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Čolović, Radmilo
AU  - Banjac, Vojislav
AU  - Novaković, Aleksandra
AU  - Živančev, Dragan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2178
AB  - Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.
AB  - Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Rheological properties of millet dough prepared with different proteins
T1  - Reološka svojstva prosenog testa pripremljenog sa različitim proteinima
EP  - 11
SP  - 10
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2178
ER  - 

@conference{
author = "Belović, Miona and Tomić, Jelena and Torbica, Aleksandra and Čolović, Radmilo and Banjac, Vojislav and Novaković, Aleksandra and Živančev, Dragan",
year = "2019",
abstract = "Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Rheological properties of millet dough prepared with different proteins, Reološka svojstva prosenog testa pripremljenog sa različitim proteinima",
pages = "11-10",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2178"
}

Belović, M., Tomić, J., Torbica, A., Čolović, R., Banjac, V., Novaković, A.,& Živančev, D.. (2019). Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178

Belović M, Tomić J, Torbica A, Čolović R, Banjac V, Novaković A, Živančev D. Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

Belović, Miona, Tomić, Jelena, Torbica, Aleksandra, Čolović, Radmilo, Banjac, Vojislav, Novaković, Aleksandra, Živančev, Dragan, "Rheological properties of millet dough prepared with different proteins" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):10-11,
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

TY  - CONF
AU  - Glogovac, Svetlana
AU  - Belović, Miona
AU  - Nagl, Nevena
AU  - Gvozdanović-Varga, Jelica
AU  - Takač, Adam
AU  - Prodanović, Slaven
AU  - Živanović, Tomislav
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/3786
AB  - Importance of tomato, being considered as "functional food" is reflected by the rising trend of harvested areas and consumption per capita, in recent decades. Beside specific demands, fruit quality is common for both, consumers of fresh fruits and processing industry. The objective of this study was to characterize 20 tomato genotypes based on physical and chemical quality characteristics and to segregate perspective genotypes for improvement of tomato quality by breeding programs. The experiment was carried out during three consecutive years (2010-2012) at experimental fields at Rimski Šančevi site, near Novi Sad. Five landraces, four old varieties, eight breeding lines and three commercial cultivars were chosen for the investigation. Following fruit characteristics were analyzed: average weight (g), length (cm), width (cm), pericarp thickness (mm), locule number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Diversity of genotypes in all analized traits was found. Four principal components explained 90,6% of total variance or 36,5%, 24,2%, 19,8% and 10,1, respectively. Along the axis of the first main component, genotypes were classified into three groups. Genotypes
with the thickest pericarp, highest total soluble solids, ash content, and acidity were identified, as promising for quality improvement in tomato breeding programs.
PB  - Novi Sad : Institute of Field and Vegetable Crops
C3  - Book of Abstracts, COST WG1 / EPPN2020 workshop, 29-30 September 2017, Novi Sad
T1  - PCA Classification of tomato genotypes based on physical and chemical fruit characteristics
EP  - 53
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3786
ER  - 

@conference{
author = "Glogovac, Svetlana and Belović, Miona and Nagl, Nevena and Gvozdanović-Varga, Jelica and Takač, Adam and Prodanović, Slaven and Živanović, Tomislav",
year = "2017",
abstract = "Importance of tomato, being considered as "functional food" is reflected by the rising trend of harvested areas and consumption per capita, in recent decades. Beside specific demands, fruit quality is common for both, consumers of fresh fruits and processing industry. The objective of this study was to characterize 20 tomato genotypes based on physical and chemical quality characteristics and to segregate perspective genotypes for improvement of tomato quality by breeding programs. The experiment was carried out during three consecutive years (2010-2012) at experimental fields at Rimski Šančevi site, near Novi Sad. Five landraces, four old varieties, eight breeding lines and three commercial cultivars were chosen for the investigation. Following fruit characteristics were analyzed: average weight (g), length (cm), width (cm), pericarp thickness (mm), locule number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Diversity of genotypes in all analized traits was found. Four principal components explained 90,6% of total variance or 36,5%, 24,2%, 19,8% and 10,1, respectively. Along the axis of the first main component, genotypes were classified into three groups. Genotypes
with the thickest pericarp, highest total soluble solids, ash content, and acidity were identified, as promising for quality improvement in tomato breeding programs.",
publisher = "Novi Sad : Institute of Field and Vegetable Crops",
journal = "Book of Abstracts, COST WG1 / EPPN2020 workshop, 29-30 September 2017, Novi Sad",
title = "PCA Classification of tomato genotypes based on physical and chemical fruit characteristics",
pages = "53-53",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3786"
}

Glogovac, S., Belović, M., Nagl, N., Gvozdanović-Varga, J., Takač, A., Prodanović, S.,& Živanović, T.. (2017). PCA Classification of tomato genotypes based on physical and chemical fruit characteristics. in Book of Abstracts, COST WG1 / EPPN2020 workshop, 29-30 September 2017, Novi Sad
Novi Sad : Institute of Field and Vegetable Crops., 53-53.
https://hdl.handle.net/21.15107/rcub_fiver_3786

Glogovac S, Belović M, Nagl N, Gvozdanović-Varga J, Takač A, Prodanović S, Živanović T. PCA Classification of tomato genotypes based on physical and chemical fruit characteristics. in Book of Abstracts, COST WG1 / EPPN2020 workshop, 29-30 September 2017, Novi Sad. 2017;:53-53.
https://hdl.handle.net/21.15107/rcub_fiver_3786 .

Glogovac, Svetlana, Belović, Miona, Nagl, Nevena, Gvozdanović-Varga, Jelica, Takač, Adam, Prodanović, Slaven, Živanović, Tomislav, "PCA Classification of tomato genotypes based on physical and chemical fruit characteristics" in Book of Abstracts, COST WG1 / EPPN2020 workshop, 29-30 September 2017, Novi Sad (2017):53-53,
https://hdl.handle.net/21.15107/rcub_fiver_3786 .

TY  - JOUR
AU  - Torbica, Aleksandra
AU  - Horvat, Daniela
AU  - Živančev, Dragan
AU  - Belović, Miona
AU  - Simić, Gordana
AU  - Magdić, Damir
AU  - Đukić, Nevena
AU  - Dvojković, K.
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1666
AB  - The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality parameters (protein content, falling number, wet gluten content, gluten index, Farinograph, Extensograph, and Amylograph), as well as amounts of gliadin and glutenin fractions by RP-HPLC and LOC methods were determined in two different sets of wheat cultivars (Croatian and Serbian). The percentages of gluten proteins and the values of quality parameters were used to characterize the samples by principal component analysis (PCA). Gluten protein quantification performed by method based on the protein fraction separation by molecular weights (LOC) was better for grouping of genetically similar wheat cultivars than quantification of proteins separated by their different solubility in specified solvent gradient (RP-HPLC). LOC method showed higher potential in wheat quality prediction.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Alimentaria
T1  - Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods
EP  - 144
IS  - 2
SP  - 137
VL  - 46
DO  - 10.1556/066.2016.0003
ER  - 

@article{
author = "Torbica, Aleksandra and Horvat, Daniela and Živančev, Dragan and Belović, Miona and Simić, Gordana and Magdić, Damir and Đukić, Nevena and Dvojković, K.",
year = "2017",
abstract = "The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality parameters (protein content, falling number, wet gluten content, gluten index, Farinograph, Extensograph, and Amylograph), as well as amounts of gliadin and glutenin fractions by RP-HPLC and LOC methods were determined in two different sets of wheat cultivars (Croatian and Serbian). The percentages of gluten proteins and the values of quality parameters were used to characterize the samples by principal component analysis (PCA). Gluten protein quantification performed by method based on the protein fraction separation by molecular weights (LOC) was better for grouping of genetically similar wheat cultivars than quantification of proteins separated by their different solubility in specified solvent gradient (RP-HPLC). LOC method showed higher potential in wheat quality prediction.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Alimentaria",
title = "Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods",
pages = "144-137",
number = "2",
volume = "46",
doi = "10.1556/066.2016.0003"
}

Torbica, A., Horvat, D., Živančev, D., Belović, M., Simić, G., Magdić, D., Đukić, N.,& Dvojković, K.. (2017). Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods. in Acta Alimentaria
Akademiai Kiado Zrt, Budapest., 46(2), 137-144.
https://doi.org/10.1556/066.2016.0003

Torbica A, Horvat D, Živančev D, Belović M, Simić G, Magdić D, Đukić N, Dvojković K. Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods. in Acta Alimentaria. 2017;46(2):137-144.
doi:10.1556/066.2016.0003 .

Torbica, Aleksandra, Horvat, Daniela, Živančev, Dragan, Belović, Miona, Simić, Gordana, Magdić, Damir, Đukić, Nevena, Dvojković, K., "Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods" in Acta Alimentaria, 46, no. 2 (2017):137-144,
https://doi.org/10.1556/066.2016.0003 . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
AU  - Belović, Miona
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko S.
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1506
AB  - The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges ( lt  40,000, 40,000-80,000, 81,000-120,000, and  gt 120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.
PB  - Wiley, Hoboken
T2  - Cereal Chemistry
T1  - Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain
EP  - 99
IS  - 1
SP  - 90
VL  - 93
DO  - 10.1094/CCHEM-05-15-0101-R
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet and Belović, Miona and Mastilović, Jasna and Kevrešan, Žarko S.",
year = "2016",
abstract = "The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth analyses were performed on four bread wheat cultivars that are the most common in agricultural practice in Serbia. Total glutenin content showed significant difference between the production years, in opposition to gliadins. Cluster analysis of different percentages of glutenin and gliadin subunit molecular weight ranges ( lt  40,000, 40,000-80,000, 81,000-120,000, and  gt 120,000) indicated that the year of production and the cultivar did not have a significant effect on the percentage ranges for glutenins. However, they had a considerable impact on the percentage ranges for gliadins. Production year and the interaction of year and cultivar had the strongest influences on the percentage of SDS-unextractable polymeric proteins. A synergistic effect of the HMW-GS composition and climatic conditions revealed that all eight samples with HMW-GS composition 2*, 5 + 10, 7 + 9 along with the highest Glu 1 score of 9 (out of a maximum of 10) produced in the year 2011 belonged to two clusters with the best wheat end-use quality. Furthermore, the climate conditions in 2011 made it possible for the wheat cultivars with HMW-GS composition -, 2 + 12, 7 + 9 to possess similar qualities as cultivars with HMW-GS composition 2*, 5 + 10, 7 + 9 produced in 2012.",
publisher = "Wiley, Hoboken",
journal = "Cereal Chemistry",
title = "Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain",
pages = "99-90",
number = "1",
volume = "93",
doi = "10.1094/CCHEM-05-15-0101-R"
}

Živančev, D., Torbica, A., Tomić, J., Janić-Hajnal, E., Belović, M., Mastilović, J.,& Kevrešan, Ž. S.. (2016). Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain. in Cereal Chemistry
Wiley, Hoboken., 93(1), 90-99.
https://doi.org/10.1094/CCHEM-05-15-0101-R

Živančev D, Torbica A, Tomić J, Janić-Hajnal E, Belović M, Mastilović J, Kevrešan ŽS. Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain. in Cereal Chemistry. 2016;93(1):90-99.
doi:10.1094/CCHEM-05-15-0101-R .

Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, Belović, Miona, Mastilović, Jasna, Kevrešan, Žarko S., "Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain" in Cereal Chemistry, 93, no. 1 (2016):90-99,
https://doi.org/10.1094/CCHEM-05-15-0101-R . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Horvat, Daniela
AU  - Torbica, Aleksandra
AU  - Belović, Miona
AU  - Simić, Gordana
AU  - Magdić, Damir
AU  - Đukić, Nevena
PY  - 2015
UR  - http://fiver.ifvcns.rs/handle/123456789/1480
AB  - RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P  lt = 0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P  lt = 0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P  lt = 0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.
PB  - Hindawi Ltd, London
T2  - Journal of Chemistry
T1  - Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation
VL  - 2015
DO  - 10.1155/2015/430328
ER  - 

@article{
author = "Živančev, Dragan and Horvat, Daniela and Torbica, Aleksandra and Belović, Miona and Simić, Gordana and Magdić, Damir and Đukić, Nevena",
year = "2015",
abstract = "RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P  lt = 0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P  lt = 0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P  lt = 0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.",
publisher = "Hindawi Ltd, London",
journal = "Journal of Chemistry",
title = "Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation",
volume = "2015",
doi = "10.1155/2015/430328"
}

Živančev, D., Horvat, D., Torbica, A., Belović, M., Simić, G., Magdić, D.,& Đukić, N.. (2015). Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation. in Journal of Chemistry
Hindawi Ltd, London., 2015.
https://doi.org/10.1155/2015/430328

Živančev D, Horvat D, Torbica A, Belović M, Simić G, Magdić D, Đukić N. Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation. in Journal of Chemistry. 2015;2015.
doi:10.1155/2015/430328 .

Živančev, Dragan, Horvat, Daniela, Torbica, Aleksandra, Belović, Miona, Simić, Gordana, Magdić, Damir, Đukić, Nevena, "Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation" in Journal of Chemistry, 2015 (2015),
https://doi.org/10.1155/2015/430328 . .