TY  - CONF
AU  - Kocić-Tanackov, Sunčica
AU  - Bulut, Sandra
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2381
AB  - Aspergillus species are common contaminants of medium and low moisture foods. By their metabolic activity, they cause food spoilage, leading to great economic damage. However, much higher problem are toxigenic species, which under certain conditions can synthesize and excrete mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A. parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC). Alimentary intake of these toxic compounds in humans and animals organism could causes diseases called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc. To prevent the side effects that different molds species can have as food contaminants, it is important to know the molds species, their properties, as well as the influence of different factors that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is minimally technologically processed and without synthetic additives, have led to an increase of 
interest and use of natural additives, such as plant extracts and essential oils.
AB  - Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze. Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao što su ekstrakti i etarska ulja biljaka.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia
T1  - Antifungal potential of garlic essential oil on Aspergillus species isolated from food
T1  - Antifungalni potencijal etarskog ulja belog luka prema Aspergillus vrstama izolovanim iz hrane
EP  - 53
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2381
ER  - 

@conference{
author = "Kocić-Tanackov, Sunčica and Bulut, Sandra and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Pejin, Jelena",
year = "2021",
abstract = "Aspergillus species are common contaminants of medium and low moisture foods. By their metabolic activity, they cause food spoilage, leading to great economic damage. However, much higher problem are toxigenic species, which under certain conditions can synthesize and excrete mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A. parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC). Alimentary intake of these toxic compounds in humans and animals organism could causes diseases called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc. To prevent the side effects that different molds species can have as food contaminants, it is important to know the molds species, their properties, as well as the influence of different factors that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is minimally technologically processed and without synthetic additives, have led to an increase of 
interest and use of natural additives, such as plant extracts and essential oils., Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze. Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao što su ekstrakti i etarska ulja biljaka.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia",
title = "Antifungal potential of garlic essential oil on Aspergillus species isolated from food, Antifungalni potencijal etarskog ulja belog luka prema Aspergillus vrstama izolovanim iz hrane",
pages = "53-52",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2381"
}

Kocić-Tanackov, S., Bulut, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Đukić-Vuković, A., Mladenović, D.,& Pejin, J.. (2021). Antifungal potential of garlic essential oil on Aspergillus species isolated from food. in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 52-53.
https://hdl.handle.net/21.15107/rcub_fiver_2381

Kocić-Tanackov S, Bulut S, Dimić G, Mojović L, Gvozdanović-Varga J, Đukić-Vuković A, Mladenović D, Pejin J. Antifungal potential of garlic essential oil on Aspergillus species isolated from food. in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia. 2021;:52-53.
https://hdl.handle.net/21.15107/rcub_fiver_2381 .

Kocić-Tanackov, Sunčica, Bulut, Sandra, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Pejin, Jelena, "Antifungal potential of garlic essential oil on Aspergillus species isolated from food" in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia (2021):52-53,
https://hdl.handle.net/21.15107/rcub_fiver_2381 .

TY  - JOUR
AU  - Đerić, Nataša R.
AU  - Todorić, Olja M.
AU  - Rošul, Milana Đ.
AU  - Kocić-Tanackov, Sunčica
AU  - Sikora, Vladimir
AU  - Kiprovski, Biljana
AU  - Mandić, Anamarija I.
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2024
AB  - This study aimed to test different chemical agents to obtain microbiologically safe industrial hemp seeds that could be used for further food processing (with the reduced total number of microorganisms, total number of moulds and yeasts, and total number of Enterobacteriaceae). In order to obtain seeds applicable for food consumption, optimal storage temperature conditions (room temperature, refrigerator, freezer), method of seed packaging (vacuum/without vacuum), and the application of various chemical treatments (ethanol, sodium hydrogen carbonate, sodium hypochlorite) were tested on the certified industrial hemp seeds, produced in two consecutive years. Optimal storage conditions differed for different microorganisms, and the most optimal storage was at room temperature, for seeds produced in 2018, in the treatment to reduce the total number of Enterobacteriaceae and the total number of microorganisms. When storing seeds from 2018 in order to reduce the number of yeasts and moulds, a slightly lower number was spotted when seeds were stored in a vacuum-sealed bag, at the refrigerator/freezer temperature. For hemp seeds produced in 2019, the most optimal storage conditions were at the refrigerator (for reduction of the total number of Enterobacteriaceae) and freezer temperature (for reduction of the total number of microorganisms). For the reduction of the total number of moulds and yeasts, optimal conditions were at room temperature. Ethanol (75%, v/v) was the most effective disinfectant among the tested chemicals regardless of the initial number of microorganisms, with log reduction of 3.2 (for the total number of Enterobacteriaceae), 2.9 log (for the total number of microorganisms), and total reduction of the total number of yeasts and moulds after 10 minutes, for the seeds harvested in 2019, which were far more contaminated than the seeds harvested in 2018. Considering the price of the disinfection method with ethanol, sodium hypochlorite may be a better solution for the reduction of the number of microbiota on the seeds.
AB  - Cilj ovog istraživanja bio je ispitivanje različitih hemijskih sredstava za dobijanje mikrobiološki bezbednog semena industrijske konoplje, koje bi se moglo koristiti za dalju preradu u hranu (sa smanjenim ukupnim brojem mikroorganizama, ukupnim brojem kvasaca i plesni, i ukupnim brojem enterobakterija). Da bi se dobilo seme primenljivo za ishranu, optimalni temperaturni uslovi skladištenja (sobna temperatura, frižider, zamrzivač), način pakovanja semena (vakuum/bez vakuuma) i primena različitih hemijskih tretmana (etanol, natrijum hidrogen karbonat, natrijum hipohlorit) su testirani na sertifikovanom semenu industrijske konoplje, proizvedenom u dve uzastopne godine. Optimalni uslovi skladištenja su se razlikovali za različite mikroorganizme, a najoptimalnije skladištenje je bilo na sobnoj temperaturi, za seme iz 2018. godine, a u cilju smanjenja broja enterobakterija i ukupnog broja mikroorganizama. Pri skladištenju semena iz 2018. godine u cilju smanjenja broja plesni i kvasaca primećen je nešto manji broj datih mikroorganizama kada je seme čuvano u vakuumski zatvorenoj vrećici, na temperaturi frižidera/zamrzivača. Za seme konoplje iz 2019. godine najoptimalniji uslovi skladištenja su bili na temperaturi frižidera (za redukciju broja enterobakterija) i u zamrzivaču (za redukciju ukupnog broja mikroorganizama). Za smanjenje ukupnog broja plesni i kvasaca, optimalni uslovi su bili na sobnoj temperaturi. Etanol (75%, v/v) je bio najefikasnije sredstvo za dezinfekciju među ispitivanim hemijskim sredstvima, bez obzira na početni broj mikroorganizama, sa log smanjenjem od 3,2 (za ukupan broj enterobakterija), 2,9 log (za ukupan broj mikroorganizama) i ukupnim smanjenjem broja kvasaca i plesni nakon 10 minuta delovanja, za seme proizvedeno 2019. godine, koje je bilo mnogo više kontaminirano u odnosu na seme iz 2018. godine. Uzimajući u obzir cenu metoda dezinfekcije etanolom, natrijum hipohlorit može biti bolje rešenje za smanjenje broja mikrobiota na semenu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food & Feed Research
T1  - Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds
T1  - Uticaj različitih hemijskih sredstava i uslova skladištenja na mikrobiološki profil semena industrijske konoplje (Cannabis sativa L.)
EP  - 168
IS  - 2
SP  - 159
VL  - 47
DO  - 10.5937/ffr47-29058
ER  - 

@article{
author = "Đerić, Nataša R. and Todorić, Olja M. and Rošul, Milana Đ. and Kocić-Tanackov, Sunčica and Sikora, Vladimir and Kiprovski, Biljana and Mandić, Anamarija I.",
year = "2020",
abstract = "This study aimed to test different chemical agents to obtain microbiologically safe industrial hemp seeds that could be used for further food processing (with the reduced total number of microorganisms, total number of moulds and yeasts, and total number of Enterobacteriaceae). In order to obtain seeds applicable for food consumption, optimal storage temperature conditions (room temperature, refrigerator, freezer), method of seed packaging (vacuum/without vacuum), and the application of various chemical treatments (ethanol, sodium hydrogen carbonate, sodium hypochlorite) were tested on the certified industrial hemp seeds, produced in two consecutive years. Optimal storage conditions differed for different microorganisms, and the most optimal storage was at room temperature, for seeds produced in 2018, in the treatment to reduce the total number of Enterobacteriaceae and the total number of microorganisms. When storing seeds from 2018 in order to reduce the number of yeasts and moulds, a slightly lower number was spotted when seeds were stored in a vacuum-sealed bag, at the refrigerator/freezer temperature. For hemp seeds produced in 2019, the most optimal storage conditions were at the refrigerator (for reduction of the total number of Enterobacteriaceae) and freezer temperature (for reduction of the total number of microorganisms). For the reduction of the total number of moulds and yeasts, optimal conditions were at room temperature. Ethanol (75%, v/v) was the most effective disinfectant among the tested chemicals regardless of the initial number of microorganisms, with log reduction of 3.2 (for the total number of Enterobacteriaceae), 2.9 log (for the total number of microorganisms), and total reduction of the total number of yeasts and moulds after 10 minutes, for the seeds harvested in 2019, which were far more contaminated than the seeds harvested in 2018. Considering the price of the disinfection method with ethanol, sodium hypochlorite may be a better solution for the reduction of the number of microbiota on the seeds., Cilj ovog istraživanja bio je ispitivanje različitih hemijskih sredstava za dobijanje mikrobiološki bezbednog semena industrijske konoplje, koje bi se moglo koristiti za dalju preradu u hranu (sa smanjenim ukupnim brojem mikroorganizama, ukupnim brojem kvasaca i plesni, i ukupnim brojem enterobakterija). Da bi se dobilo seme primenljivo za ishranu, optimalni temperaturni uslovi skladištenja (sobna temperatura, frižider, zamrzivač), način pakovanja semena (vakuum/bez vakuuma) i primena različitih hemijskih tretmana (etanol, natrijum hidrogen karbonat, natrijum hipohlorit) su testirani na sertifikovanom semenu industrijske konoplje, proizvedenom u dve uzastopne godine. Optimalni uslovi skladištenja su se razlikovali za različite mikroorganizme, a najoptimalnije skladištenje je bilo na sobnoj temperaturi, za seme iz 2018. godine, a u cilju smanjenja broja enterobakterija i ukupnog broja mikroorganizama. Pri skladištenju semena iz 2018. godine u cilju smanjenja broja plesni i kvasaca primećen je nešto manji broj datih mikroorganizama kada je seme čuvano u vakuumski zatvorenoj vrećici, na temperaturi frižidera/zamrzivača. Za seme konoplje iz 2019. godine najoptimalniji uslovi skladištenja su bili na temperaturi frižidera (za redukciju broja enterobakterija) i u zamrzivaču (za redukciju ukupnog broja mikroorganizama). Za smanjenje ukupnog broja plesni i kvasaca, optimalni uslovi su bili na sobnoj temperaturi. Etanol (75%, v/v) je bio najefikasnije sredstvo za dezinfekciju među ispitivanim hemijskim sredstvima, bez obzira na početni broj mikroorganizama, sa log smanjenjem od 3,2 (za ukupan broj enterobakterija), 2,9 log (za ukupan broj mikroorganizama) i ukupnim smanjenjem broja kvasaca i plesni nakon 10 minuta delovanja, za seme proizvedeno 2019. godine, koje je bilo mnogo više kontaminirano u odnosu na seme iz 2018. godine. Uzimajući u obzir cenu metoda dezinfekcije etanolom, natrijum hipohlorit može biti bolje rešenje za smanjenje broja mikrobiota na semenu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food & Feed Research",
title = "Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds, Uticaj različitih hemijskih sredstava i uslova skladištenja na mikrobiološki profil semena industrijske konoplje (Cannabis sativa L.)",
pages = "168-159",
number = "2",
volume = "47",
doi = "10.5937/ffr47-29058"
}

Đerić, N. R., Todorić, O. M., Rošul, M. Đ., Kocić-Tanackov, S., Sikora, V., Kiprovski, B.,& Mandić, A. I.. (2020). Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds. in Food & Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 47(2), 159-168.
https://doi.org/10.5937/ffr47-29058

Đerić NR, Todorić OM, Rošul MĐ, Kocić-Tanackov S, Sikora V, Kiprovski B, Mandić AI. Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds. in Food & Feed Research. 2020;47(2):159-168.
doi:10.5937/ffr47-29058 .

Đerić, Nataša R., Todorić, Olja M., Rošul, Milana Đ., Kocić-Tanackov, Sunčica, Sikora, Vladimir, Kiprovski, Biljana, Mandić, Anamarija I., "Influence of different chemical agents and storage conditions on the microbiological content of industrial hemp (Cannabis sativa L.) seeds" in Food & Feed Research, 47, no. 2 (2020):159-168,
https://doi.org/10.5937/ffr47-29058 . .

TY  - JOUR
AU  - Varga, Ana
AU  - Kocić-Tanackov, Sunčica
AU  - Čabarkapa, Ivana
AU  - Aćimović, Milica
AU  - Tomicić, Zorica
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1939
AB  - The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.
PB  - M H Schaper Gmbh Co Kg, Alfeld
T2  - Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
T1  - Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium
EP  - 185
IS  - 6
SP  - 177
VL  - 70
DO  - 10.2376/0003-925X-70-177
ER  - 

@article{
author = "Varga, Ana and Kocić-Tanackov, Sunčica and Čabarkapa, Ivana and Aćimović, Milica and Tomicić, Zorica",
year = "2019",
abstract = "The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.",
publisher = "M H Schaper Gmbh Co Kg, Alfeld",
journal = "Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene",
title = "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium",
pages = "185-177",
number = "6",
volume = "70",
doi = "10.2376/0003-925X-70-177"
}

Varga, A., Kocić-Tanackov, S., Čabarkapa, I., Aćimović, M.,& Tomicić, Z.. (2019). Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
M H Schaper Gmbh Co Kg, Alfeld., 70(6), 177-185.
https://doi.org/10.2376/0003-925X-70-177

Varga A, Kocić-Tanackov S, Čabarkapa I, Aćimović M, Tomicić Z. Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene. 2019;70(6):177-185.
doi:10.2376/0003-925X-70-177 .

Varga, Ana, Kocić-Tanackov, Sunčica, Čabarkapa, Ivana, Aćimović, Milica, Tomicić, Zorica, "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium" in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene, 70, no. 6 (2019):177-185,
https://doi.org/10.2376/0003-925X-70-177 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - ĐukiĆ-Vuković, Aleksandra
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Pejin, Jelena
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1684
AB  - The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing & Preservation
T1  - Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food
IS  - 4
VL  - 41
DO  - 10.1111/jfpp.13050
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and ĐukiĆ-Vuković, Aleksandra and Tomović, Vladimir and Sojić, Branislav and Pejin, Jelena",
year = "2017",
abstract = "The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing & Preservation",
title = "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food",
number = "4",
volume = "41",
doi = "10.1111/jfpp.13050"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., ĐukiĆ-Vuković, A., Tomović, V., Sojić, B.,& Pejin, J.. (2017). Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation
Wiley, Hoboken., 41(4).
https://doi.org/10.1111/jfpp.13050

Kocić-Tanackov S, Dimić G, Mojović L, Gvozdanović-Varga J, ĐukiĆ-Vuković A, Tomović V, Sojić B, Pejin J. Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation. 2017;41(4).
doi:10.1111/jfpp.13050 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, ĐukiĆ-Vuković, Aleksandra, Tomović, Vladimir, Sojić, Branislav, Pejin, Jelena, "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food" in Journal of Food Processing & Preservation, 41, no. 4 (2017),
https://doi.org/10.1111/jfpp.13050 . .

TY  - JOUR
AU  - Škrinjar, Marija M.
AU  - Miklič, Vladimir
AU  - Kocić-Tanackov, Sunčica
AU  - Marjanović-Jeromela, Ana
AU  - Maširević, Stevan
AU  - Suturović, Irena Z.
AU  - Blagojev, Nevena T.
AU  - Šošo, Vladislava M.
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1281
AB  - This paper presents the results of an investigation related to mycological populations of rapeseed samples produced in the Institute of Field and Vegetable Crops in Novi Sad (location: Rimski Šančevi, Novi Sad), with a special emphasis on the potentially toxigenic mycopopulations. Mycological investigations were performed on the samples that were treated with 4% solution of Na-hypochlorite, and on the ones that were not submitted to this treatment. Isolation and determination of total mould count was carried out using Dichloran Glycerol Agar (DG18). The identification of isolated moulds was done according to modern keys for fungal determination. From 20 untreated tested samples, 17 were contaminated with moulds (10.0 to 4.7x102 cfu/g). When the samples were treated with 4% solution of Na-hypochlorite, moulds were isolated only form 4 samples, and the total mould count ranged from 10.0 to 60.0 cfu/g. In the isolated mycopopulations, xerophilic moulds dominated, especially those from the genera Aspergillus, Eurotium and Penicillium. In the isolated mycopopulations, high degree of isolated species belonged to toxigenic species from the genera Alternaria, Aspergillus, Fusarium, Eurotium and Penicillium.
AB  - U radu su data istraživanja vezana za mikološku populaciju u uzorcima uljane repice proizvedene u Institutu za ratarstvo i povrtarstvo (lokacija Rimski Šančevi, Novi Sad), sa posebnim osvrtom na potencijalno toksigenu mikopopulaciju. Mikološka ispitivanja su izvedena u uzorcima koji su tretirani sa Na-hipohloritom, kao i u uzorcima koji nisu podvrgnuti ovom tretmanu. Izolacija i određivanje ukupnog broja plesni izvedeno je na Dixloran Glicerol agaru. Identifikacija izolovanih vrsta plesni izvedena je prema ključevima za determinaciju koji su opisani u literaturi. Od 20 ispitanih uzoraka u 17 je utvrđeno prisustvo plesni i ukupan broj se kretao do 10 do 4,7x102 cfu/g. Kada su uzorci tretirani 4% rastvorom Na-hipohlorita plesni su izolovane iz 4 uzorka, a ukupni broj plesni se kretao od 10,0 do 60,0 cfu/g. U izolovanoj mikopopulaciji dominirale su kserofilne vrste iz rodova Aspergillus, Eurotium i Penicillium. Izolovanu mikopopulaciju u visokom procentu činile se potencijalne toksigene vrste iz rodova Alternaria, Aspergillus, Fusarium, Eurotium i Penicillium.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - Xerophilic mycopopulations isolated from rapeseeds (Brassica napus)
T1  - Kserofilne mikopopulacije izolovane iz semena uljane repice
EP  - 124
SP  - 115
VL  - 44
DO  - 10.2298/APT1344115S
ER  - 

@article{
author = "Škrinjar, Marija M. and Miklič, Vladimir and Kocić-Tanackov, Sunčica and Marjanović-Jeromela, Ana and Maširević, Stevan and Suturović, Irena Z. and Blagojev, Nevena T. and Šošo, Vladislava M.",
year = "2013",
abstract = "This paper presents the results of an investigation related to mycological populations of rapeseed samples produced in the Institute of Field and Vegetable Crops in Novi Sad (location: Rimski Šančevi, Novi Sad), with a special emphasis on the potentially toxigenic mycopopulations. Mycological investigations were performed on the samples that were treated with 4% solution of Na-hypochlorite, and on the ones that were not submitted to this treatment. Isolation and determination of total mould count was carried out using Dichloran Glycerol Agar (DG18). The identification of isolated moulds was done according to modern keys for fungal determination. From 20 untreated tested samples, 17 were contaminated with moulds (10.0 to 4.7x102 cfu/g). When the samples were treated with 4% solution of Na-hypochlorite, moulds were isolated only form 4 samples, and the total mould count ranged from 10.0 to 60.0 cfu/g. In the isolated mycopopulations, xerophilic moulds dominated, especially those from the genera Aspergillus, Eurotium and Penicillium. In the isolated mycopopulations, high degree of isolated species belonged to toxigenic species from the genera Alternaria, Aspergillus, Fusarium, Eurotium and Penicillium., U radu su data istraživanja vezana za mikološku populaciju u uzorcima uljane repice proizvedene u Institutu za ratarstvo i povrtarstvo (lokacija Rimski Šančevi, Novi Sad), sa posebnim osvrtom na potencijalno toksigenu mikopopulaciju. Mikološka ispitivanja su izvedena u uzorcima koji su tretirani sa Na-hipohloritom, kao i u uzorcima koji nisu podvrgnuti ovom tretmanu. Izolacija i određivanje ukupnog broja plesni izvedeno je na Dixloran Glicerol agaru. Identifikacija izolovanih vrsta plesni izvedena je prema ključevima za determinaciju koji su opisani u literaturi. Od 20 ispitanih uzoraka u 17 je utvrđeno prisustvo plesni i ukupan broj se kretao do 10 do 4,7x102 cfu/g. Kada su uzorci tretirani 4% rastvorom Na-hipohlorita plesni su izolovane iz 4 uzorka, a ukupni broj plesni se kretao od 10,0 do 60,0 cfu/g. U izolovanoj mikopopulaciji dominirale su kserofilne vrste iz rodova Aspergillus, Eurotium i Penicillium. Izolovanu mikopopulaciju u visokom procentu činile se potencijalne toksigene vrste iz rodova Alternaria, Aspergillus, Fusarium, Eurotium i Penicillium.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Xerophilic mycopopulations isolated from rapeseeds (Brassica napus), Kserofilne mikopopulacije izolovane iz semena uljane repice",
pages = "124-115",
volume = "44",
doi = "10.2298/APT1344115S"
}

Škrinjar, M. M., Miklič, V., Kocić-Tanackov, S., Marjanović-Jeromela, A., Maširević, S., Suturović, I. Z., Blagojev, N. T.,& Šošo, V. M.. (2013). Xerophilic mycopopulations isolated from rapeseeds (Brassica napus). in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 44, 115-124.
https://doi.org/10.2298/APT1344115S

Škrinjar MM, Miklič V, Kocić-Tanackov S, Marjanović-Jeromela A, Maširević S, Suturović IZ, Blagojev NT, Šošo VM. Xerophilic mycopopulations isolated from rapeseeds (Brassica napus). in Acta Periodica Technologica. 2013;44:115-124.
doi:10.2298/APT1344115S .

Škrinjar, Marija M., Miklič, Vladimir, Kocić-Tanackov, Sunčica, Marjanović-Jeromela, Ana, Maširević, Stevan, Suturović, Irena Z., Blagojev, Nevena T., Šošo, Vladislava M., "Xerophilic mycopopulations isolated from rapeseeds (Brassica napus)" in Acta Periodica Technologica, 44 (2013):115-124,
https://doi.org/10.2298/APT1344115S . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Gvozdanović-Varga, Jelica
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1200
AB  - This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi.
AB  - Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.
T1  - Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.
EP  - 16
IS  - 1
SP  - 12
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1200
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Gvozdanović-Varga, Jelica",
year = "2013",
abstract = "This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi., Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp., Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.",
pages = "16-12",
number = "1",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1200"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J.,& Gvozdanović-Varga, J.. (2013). Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(1), 12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Gvozdanović-Varga J. Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture. 2013;17(1):12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Gvozdanović-Varga, Jelica, "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp." in Journal on Processing & Energy in Agriculture, 17, no. 1 (2013):12-16,
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Lević, Jelena
AU  - Tanackov, Ilija
AU  - Tepić, Aleksandra
AU  - Vujičić, Biserka L.
AU  - Gvozdanović-Varga, Jelica
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1063
AB  - In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production
EP  - M284
IS  - 5
SP  - M278
VL  - 77
DO  - 10.1111/j.1750-3841.2012.02662.x
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Lević, Jelena and Tanackov, Ilija and Tepić, Aleksandra and Vujičić, Biserka L. and Gvozdanović-Varga, Jelica",
year = "2012",
abstract = "In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production",
pages = "M284-M278",
number = "5",
volume = "77",
doi = "10.1111/j.1750-3841.2012.02662.x"
}

Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujičić, B. L.,& Gvozdanović-Varga, J.. (2012). Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science
Wiley, Hoboken., 77(5), M278-M284.
https://doi.org/10.1111/j.1750-3841.2012.02662.x

Kocić-Tanackov S, Dimić G, Lević J, Tanackov I, Tepić A, Vujičić BL, Gvozdanović-Varga J. Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science. 2012;77(5):M278-M284.
doi:10.1111/j.1750-3841.2012.02662.x .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Tanackov, Ilija, Tepić, Aleksandra, Vujičić, Biserka L., Gvozdanović-Varga, Jelica, "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production" in Journal of Food Science, 77, no. 5 (2012):M278-M284,
https://doi.org/10.1111/j.1750-3841.2012.02662.x . .