TY  - JOUR
AU  - Pribić, Milana
AU  - Kamenko, Ilija
AU  - Despotović, Saša
AU  - Mirosavljević, Milan
AU  - Pejin, Jelena
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4234
AB  - Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.
PB  - Basel : MDPI
T2  - Foods - Basel
T1  - Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm
IS  - 2
SP  - 343
VL  - 13
DO  - 10.3390/foods13020343
ER  - 

@article{
author = "Pribić, Milana and Kamenko, Ilija and Despotović, Saša and Mirosavljević, Milan and Pejin, Jelena",
year = "2024",
abstract = "Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.",
publisher = "Basel : MDPI",
journal = "Foods - Basel",
title = "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm",
number = "2",
pages = "343",
volume = "13",
doi = "10.3390/foods13020343"
}

Pribić, M., Kamenko, I., Despotović, S., Mirosavljević, M.,& Pejin, J.. (2024). Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel
Basel : MDPI., 13(2), 343.
https://doi.org/10.3390/foods13020343

Pribić M, Kamenko I, Despotović S, Mirosavljević M, Pejin J. Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel. 2024;13(2):343.
doi:10.3390/foods13020343 .

Pribić, Milana, Kamenko, Ilija, Despotović, Saša, Mirosavljević, Milan, Pejin, Jelena, "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm" in Foods - Basel, 13, no. 2 (2024):343,
https://doi.org/10.3390/foods13020343 . .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Aćin, Vladimir
AU  - Mikić, Sanja
AU  - Živančev, Dragan
AU  - Bursać, Vojislav
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/4268
AB  - Sorte dvoredog pivskog ječma se u Institutu za ratarstvo i povrtarstvo u Novom Sadu stvaraju u kontinuitetu više od 70 godina. Tokom dugogodišnjeg rada na selekciji i oplemenjivanju cilj je bio razvoj novih sorti sa poboljšanim karakteristikama koje će obezbediti visok potencijal za prinos i zadovoljiti kriterijume kvaliteta za industriju slada. Cilj ovoga rada bio je da se ispitaju sorte dvoredog ječma stvorene u Institutu za ratarstvo i povrtarstvo i registrovane u poslednjih pet godina i 4 sorte stranih kompanija koje se nalaze u komercijalnoj proizvodnji u Srbiji za potrebe industrije slada. Genotipovi su imali dvorede i šestorede tipove klasa i pripadali su ozimim i jarim formama. Ispitivano je 9 sorti ječma u 2019/20. godini i 10 sorti u 2020/21. godini na 3 lokaliteta: Rimski šančevi, Sombor i Kikinda. Ogled je postavljen po slučajnom blok dizajnu na 10 m2 u četiri ponavljanja uz primenu standardne agrotehnike.
AB  - The breeding of varieties of two-row barley has been continuously applied at the Institute of Field and Vegetable Crops in Novi Sad for more than 70 years. The goal during these years of research and improvement was to develop new varieties with enhanced traits to achieve maximum yields and meet quality standards for the malt industry. The study examined two-row barley varieties created at the Institute and registered in the past five years, along with four varieties from foreign companies used in commercial production in Serbia for the malt industry. The genotypes varied in spike types, including two-row and six-row, and belonged to either winter or spring forms depending on the sowing time. The research involved testing nine barley varieties in the 2019/20 season and ten varieties in the 2020/21 season at three different locations: Rimski šančevi, Kikinda, and Sombor. The trial was conducted using a randomized block design with 10 m2 plots and four replications, employing standard agronomic practices.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
C3  - Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
T1  - Sortiment za današnje potrebe industrije slada i piva
T1  - Modern barley varieties meeting the demands of the malt and beer industry
EP  - 64
SP  - 61
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4268
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Pejin, Jelena and Pribić, Milana and Aćin, Vladimir and Mikić, Sanja and Živančev, Dragan and Bursać, Vojislav",
year = "2023",
abstract = "Sorte dvoredog pivskog ječma se u Institutu za ratarstvo i povrtarstvo u Novom Sadu stvaraju u kontinuitetu više od 70 godina. Tokom dugogodišnjeg rada na selekciji i oplemenjivanju cilj je bio razvoj novih sorti sa poboljšanim karakteristikama koje će obezbediti visok potencijal za prinos i zadovoljiti kriterijume kvaliteta za industriju slada. Cilj ovoga rada bio je da se ispitaju sorte dvoredog ječma stvorene u Institutu za ratarstvo i povrtarstvo i registrovane u poslednjih pet godina i 4 sorte stranih kompanija koje se nalaze u komercijalnoj proizvodnji u Srbiji za potrebe industrije slada. Genotipovi su imali dvorede i šestorede tipove klasa i pripadali su ozimim i jarim formama. Ispitivano je 9 sorti ječma u 2019/20. godini i 10 sorti u 2020/21. godini na 3 lokaliteta: Rimski šančevi, Sombor i Kikinda. Ogled je postavljen po slučajnom blok dizajnu na 10 m2 u četiri ponavljanja uz primenu standardne agrotehnike., The breeding of varieties of two-row barley has been continuously applied at the Institute of Field and Vegetable Crops in Novi Sad for more than 70 years. The goal during these years of research and improvement was to develop new varieties with enhanced traits to achieve maximum yields and meet quality standards for the malt industry. The study examined two-row barley varieties created at the Institute and registered in the past five years, along with four varieties from foreign companies used in commercial production in Serbia for the malt industry. The genotypes varied in spike types, including two-row and six-row, and belonged to either winter or spring forms depending on the sowing time. The research involved testing nine barley varieties in the 2019/20 season and ten varieties in the 2020/21 season at three different locations: Rimski šančevi, Kikinda, and Sombor. The trial was conducted using a randomized block design with 10 m2 plots and four replications, employing standard agronomic practices.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.",
title = "Sortiment za današnje potrebe industrije slada i piva, Modern barley varieties meeting the demands of the malt and beer industry",
pages = "64-61",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4268"
}

Brbaklić, L., Pejin, J., Pribić, M., Aćin, V., Mikić, S., Živančev, D.,& Bursać, V.. (2023). Sortiment za današnje potrebe industrije slada i piva. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
Novi Sad : Institut za ratarstvo i povrtarstvo., 61-64.
https://hdl.handle.net/21.15107/rcub_fiver_4268

Brbaklić L, Pejin J, Pribić M, Aćin V, Mikić S, Živančev D, Bursać V. Sortiment za današnje potrebe industrije slada i piva. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.. 2023;:61-64.
https://hdl.handle.net/21.15107/rcub_fiver_4268 .

Brbaklić, Ljiljana, Pejin, Jelena, Pribić, Milana, Aćin, Vladimir, Mikić, Sanja, Živančev, Dragan, Bursać, Vojislav, "Sortiment za današnje potrebe industrije slada i piva" in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023. (2023):61-64,
https://hdl.handle.net/21.15107/rcub_fiver_4268 .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Dražić, Tanja
AU  - Aćin, Vladimir
AU  - Mikić, Sanja
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3226
AB  - Pivarski ječam je jedna od najvažnijih sirovina za proizvodnju slada i piva. U Srbiji postoji samo jedna kompanija koja proizvodi slad od relativno malog broja sorti ječma. U poslednjoj deceniji, broj malih zanatskih pivara je u konstantnom porastu, međutim obuhvata svega oko 2% tržišta, odnosno 10 puta manje od evropskog proseka. Pored velikih i srednjih pivara, u Srbiji je do danas registrovano preko 70 malih zanatskih i veliki broj kućnih pivara. Ove male pivare uvoze skoro sve sirovine neophodne za proizvodnju zanatskog piva, samim tim i slad iz zemalja EU. Osim toga, mali broj gajenih sorti na našim poljima dovodi do smanjenja genetičkog diverziteta. Pored evidentne genetičke erozije, ukupna proizvodnja ječma je ugrožena i trenutnom političkom situacijom u Evropi, koja vodi ka globalnom narušavanju u lancu snabdevanja. Takođe, pojava visokih temeperatura i suše kao rezultat klimatskih promena negativno utiču na proizvodnju ječma ostavljajući nesagledive posledice na razvoj, pre svega malih proizvođača i održivost poljoprivrede u celini.
AB  - Brewing barley is one of the most important raw materials for the production of malt and beer. In Serbia, there is only one company that produces malt from a relatively small number of barley cultivars. In the last decade, the number of small craft breweries in Serbia constantly increases, however, they encompassing only about 2% of the market share, which is 10 times less than the Europe. In addition to large and medium-sized breweries, over 70 small craft breweries and a large number of home breweries have been registered in Serbia to date. These small breweries import almost all raw materials necessary for craft beer production, including malt from EU countries. In addition, cultivation of the relatively small number of cultivars in our fields leads to a decrease in genetic diversity. Apart from the evident genetic erosion, the overall production of barley is threatened by the current political situation in Europe, which leads to a global disruption in the global supply chain. Also, the occurrence of high temperatures and drought as a result of climate change negatively affect the production of barley, provide unexpected consequences on small producers and the sustainability of agriculture in general.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
C3  - Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.
T1  - Perspektiva mini sladara u Srbiji
T1  - Perspective of micro malting in Serbia
EP  - 54
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3226
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Pejin, Jelena and Pribić, Milana and Dražić, Tanja and Aćin, Vladimir and Mikić, Sanja",
year = "2022",
abstract = "Pivarski ječam je jedna od najvažnijih sirovina za proizvodnju slada i piva. U Srbiji postoji samo jedna kompanija koja proizvodi slad od relativno malog broja sorti ječma. U poslednjoj deceniji, broj malih zanatskih pivara je u konstantnom porastu, međutim obuhvata svega oko 2% tržišta, odnosno 10 puta manje od evropskog proseka. Pored velikih i srednjih pivara, u Srbiji je do danas registrovano preko 70 malih zanatskih i veliki broj kućnih pivara. Ove male pivare uvoze skoro sve sirovine neophodne za proizvodnju zanatskog piva, samim tim i slad iz zemalja EU. Osim toga, mali broj gajenih sorti na našim poljima dovodi do smanjenja genetičkog diverziteta. Pored evidentne genetičke erozije, ukupna proizvodnja ječma je ugrožena i trenutnom političkom situacijom u Evropi, koja vodi ka globalnom narušavanju u lancu snabdevanja. Takođe, pojava visokih temeperatura i suše kao rezultat klimatskih promena negativno utiču na proizvodnju ječma ostavljajući nesagledive posledice na razvoj, pre svega malih proizvođača i održivost poljoprivrede u celini., Brewing barley is one of the most important raw materials for the production of malt and beer. In Serbia, there is only one company that produces malt from a relatively small number of barley cultivars. In the last decade, the number of small craft breweries in Serbia constantly increases, however, they encompassing only about 2% of the market share, which is 10 times less than the Europe. In addition to large and medium-sized breweries, over 70 small craft breweries and a large number of home breweries have been registered in Serbia to date. These small breweries import almost all raw materials necessary for craft beer production, including malt from EU countries. In addition, cultivation of the relatively small number of cultivars in our fields leads to a decrease in genetic diversity. Apart from the evident genetic erosion, the overall production of barley is threatened by the current political situation in Europe, which leads to a global disruption in the global supply chain. Also, the occurrence of high temperatures and drought as a result of climate change negatively affect the production of barley, provide unexpected consequences on small producers and the sustainability of agriculture in general.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.",
title = "Perspektiva mini sladara u Srbiji, Perspective of micro malting in Serbia",
pages = "54-53",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3226"
}

Brbaklić, L., Pejin, J., Pribić, M., Dražić, T., Aćin, V.,& Mikić, S.. (2022). Perspektiva mini sladara u Srbiji. in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.
Novi Sad : Institut za ratarstvo i povrtarstvo., 53-54.
https://hdl.handle.net/21.15107/rcub_fiver_3226

Brbaklić L, Pejin J, Pribić M, Dražić T, Aćin V, Mikić S. Perspektiva mini sladara u Srbiji. in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.. 2022;:53-54.
https://hdl.handle.net/21.15107/rcub_fiver_3226 .

Brbaklić, Ljiljana, Pejin, Jelena, Pribić, Milana, Dražić, Tanja, Aćin, Vladimir, Mikić, Sanja, "Perspektiva mini sladara u Srbiji" in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022. (2022):53-54,
https://hdl.handle.net/21.15107/rcub_fiver_3226 .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Mikić, Sanja
AU  - Mirosavljević, Milan
AU  - Aćin, Vladimir
AU  - Živančev, Dragan
AU  - Pribić, Milana
AU  - Pejin, Jelena
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/4554
AB  - Ječam je najvažnija žitarica koja se koristi u proizvodnji piva. Jedan od ciljeva oplemenjivanja ječma je stvaranje visoko kvalitetnih sorti, koje tokom procesa sladovanja daju odličan kvalitet slada za potrebe pivarske industrije. Proces stvaranja novih sorti pivskog ječma je izuzetno dug, a počinje odabirom roditelja koji poseduju željene osobine. Njihovim ukrštanjem se dobija potomstvo koje se pažljivo prati i ocenjuje u narednim generacijama. Kontinuirano se beleži veliki broj osobina kao i otpornost na čitav niz abiotičkih i biotičkih faktora, a iz kasnijih potomstava vrši se selekcija homozigotnih linija koje poseduju dobar kvalitet (sadržaj proteina, Kolbahov broj, Hartongov broj i druge parametre) i stabilan prinos, a testiraju se u mikroogledima na većem broju lokaliteta. Odabrane najperspektivnije linije se postavijaju u oglede Komisije za priznavanje sorti na sedam lokaliteta, a koje se pokažu bolje od standarda u dvogodišnjem periodu registruju se kao nove sorte. Do danas, u Institutu za ratarstvo i povrtarstvo u Novom Sadu priznate su 33 sorte dvoredog ozimog i 38 sorti jarog dvoredog pivskog ječma. Pored razvoja novih sorti, uvode se savremene molekularne metode i nove tehnologije u proizvodnji u cilju stvaranja sorti sa poboljšanim karakteristikama.
AB  - Barley is the most important cereal used in beer production. One of the most important barley breeding objectives is the creation of high-quality varieties, which during the process of malting provide great malt quality for the brewery industry. The process of development of new barley varieties is long-term and starts with a selection of parents which possess desired traits. After their
crossing, the obtained progenies are carefully evaluated and phenotyped in the next generations. A lot of agronomically important traits are marked as well as tolerance to a vast number of abiotic and biotic factors. Progenies with a high level of homogeneity from the later generations are selected which posses good quality (protein content, Kolbach index, Hartong number etc.) and stable yield, and test in micro experimental trials at several locations. The most perspective lines are set up in
Commission for registration varieties trials at 7 sites in Serbia. Up to this time, 33 winter and 38 spring two-rowed barley varieties are registered in the Institute of Field and Vegetable Crops. Besides the development of new varieties, modern molecular methods and new technology are introduced in production to create varieties with improved performance.
PB  - Zrenjanin : Grad Zrenjanin
C3  - Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin
T1  - Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva
T1  - The process of creating high-yielding barley varieties with excellent quality for the malt and beer industry
EP  - 24
SP  - 23
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4554
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Mikić, Sanja and Mirosavljević, Milan and Aćin, Vladimir and Živančev, Dragan and Pribić, Milana and Pejin, Jelena",
year = "2021",
abstract = "Ječam je najvažnija žitarica koja se koristi u proizvodnji piva. Jedan od ciljeva oplemenjivanja ječma je stvaranje visoko kvalitetnih sorti, koje tokom procesa sladovanja daju odličan kvalitet slada za potrebe pivarske industrije. Proces stvaranja novih sorti pivskog ječma je izuzetno dug, a počinje odabirom roditelja koji poseduju željene osobine. Njihovim ukrštanjem se dobija potomstvo koje se pažljivo prati i ocenjuje u narednim generacijama. Kontinuirano se beleži veliki broj osobina kao i otpornost na čitav niz abiotičkih i biotičkih faktora, a iz kasnijih potomstava vrši se selekcija homozigotnih linija koje poseduju dobar kvalitet (sadržaj proteina, Kolbahov broj, Hartongov broj i druge parametre) i stabilan prinos, a testiraju se u mikroogledima na većem broju lokaliteta. Odabrane najperspektivnije linije se postavijaju u oglede Komisije za priznavanje sorti na sedam lokaliteta, a koje se pokažu bolje od standarda u dvogodišnjem periodu registruju se kao nove sorte. Do danas, u Institutu za ratarstvo i povrtarstvo u Novom Sadu priznate su 33 sorte dvoredog ozimog i 38 sorti jarog dvoredog pivskog ječma. Pored razvoja novih sorti, uvode se savremene molekularne metode i nove tehnologije u proizvodnji u cilju stvaranja sorti sa poboljšanim karakteristikama., Barley is the most important cereal used in beer production. One of the most important barley breeding objectives is the creation of high-quality varieties, which during the process of malting provide great malt quality for the brewery industry. The process of development of new barley varieties is long-term and starts with a selection of parents which possess desired traits. After their
crossing, the obtained progenies are carefully evaluated and phenotyped in the next generations. A lot of agronomically important traits are marked as well as tolerance to a vast number of abiotic and biotic factors. Progenies with a high level of homogeneity from the later generations are selected which posses good quality (protein content, Kolbach index, Hartong number etc.) and stable yield, and test in micro experimental trials at several locations. The most perspective lines are set up in
Commission for registration varieties trials at 7 sites in Serbia. Up to this time, 33 winter and 38 spring two-rowed barley varieties are registered in the Institute of Field and Vegetable Crops. Besides the development of new varieties, modern molecular methods and new technology are introduced in production to create varieties with improved performance.",
publisher = "Zrenjanin : Grad Zrenjanin",
journal = "Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin",
title = "Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva, The process of creating high-yielding barley varieties with excellent quality for the malt and beer industry",
pages = "24-23",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4554"
}

Brbaklić, L., Mikić, S., Mirosavljević, M., Aćin, V., Živančev, D., Pribić, M.,& Pejin, J.. (2021). Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva. in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin
Zrenjanin : Grad Zrenjanin., 23-24.
https://hdl.handle.net/21.15107/rcub_fiver_4554

Brbaklić L, Mikić S, Mirosavljević M, Aćin V, Živančev D, Pribić M, Pejin J. Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva. in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin. 2021;:23-24.
https://hdl.handle.net/21.15107/rcub_fiver_4554 .

Brbaklić, Ljiljana, Mikić, Sanja, Mirosavljević, Milan, Aćin, Vladimir, Živančev, Dragan, Pribić, Milana, Pejin, Jelena, "Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva" in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin (2021):23-24,
https://hdl.handle.net/21.15107/rcub_fiver_4554 .

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  - 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  - 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  - Pržulj, Novo
AU  - Grujić, Olgica
AU  - Momčilović, Vojislava
AU  - Đurić, Veselinka
AU  - Pejin, Jelena
PY  - 2006
UR  - http://fiver.ifvcns.rs/handle/123456789/428
AB  - U radu su komparativno analizirane neke tehnološke osobine ozimog i jarog pivskog ječma u agroekološkim uslovima Vojvodine. U nepovoljnim godinama ozimi ječam je imao kvalitetniji slad, dok je u prosečnim i povoljnim godinama kvalitetniji slad bio kod jarog ječma. U proizvodnoj 2004/05. godini ozimi i jari pivski ječam imali su visoke prinose zrna i povoljne fizičke osobine zrna, dok je kvalitet slada kod ozimog ječma bio znatno lošiji od jarog. Prosečan sadržaj proteina kod ozimog ječma bio je 13,9% SM, a kod jarog ječma 12,6% SM. U proseku, slad ozimog ječma imao je 75,2%, a jarog ječma 77,9% SM finog ekstrakta. Nova sorta jarog pivskog ječma Novosadski 448 imala je 79,9% SM finog ekstrakta, a sorta Novosadski 456 i standard Viktor 78,8% SM. Razgrađenost slada ozimog ječma bila je loša, a jarog ječma dobra.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Zbornik radova Instituta za ratarstvo i povrtarstvo
T1  - Kvalitet slada ozimog i jarog pivskog ječma žetve 2005. godine
EP  - 402
IS  - 2
SP  - 395
VL  - 42
UR  - https://hdl.handle.net/21.15107/rcub_fiver_428
ER  - 

@article{
author = "Pržulj, Novo and Grujić, Olgica and Momčilović, Vojislava and Đurić, Veselinka and Pejin, Jelena",
year = "2006",
abstract = "U radu su komparativno analizirane neke tehnološke osobine ozimog i jarog pivskog ječma u agroekološkim uslovima Vojvodine. U nepovoljnim godinama ozimi ječam je imao kvalitetniji slad, dok je u prosečnim i povoljnim godinama kvalitetniji slad bio kod jarog ječma. U proizvodnoj 2004/05. godini ozimi i jari pivski ječam imali su visoke prinose zrna i povoljne fizičke osobine zrna, dok je kvalitet slada kod ozimog ječma bio znatno lošiji od jarog. Prosečan sadržaj proteina kod ozimog ječma bio je 13,9% SM, a kod jarog ječma 12,6% SM. U proseku, slad ozimog ječma imao je 75,2%, a jarog ječma 77,9% SM finog ekstrakta. Nova sorta jarog pivskog ječma Novosadski 448 imala je 79,9% SM finog ekstrakta, a sorta Novosadski 456 i standard Viktor 78,8% SM. Razgrađenost slada ozimog ječma bila je loša, a jarog ječma dobra.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Zbornik radova Instituta za ratarstvo i povrtarstvo",
title = "Kvalitet slada ozimog i jarog pivskog ječma žetve 2005. godine",
pages = "402-395",
number = "2",
volume = "42",
url = "https://hdl.handle.net/21.15107/rcub_fiver_428"
}

Pržulj, N., Grujić, O., Momčilović, V., Đurić, V.,& Pejin, J.. (2006). Kvalitet slada ozimog i jarog pivskog ječma žetve 2005. godine. in Zbornik radova Instituta za ratarstvo i povrtarstvo
Institut za ratarstvo i povrtarstvo, Novi Sad., 42(2), 395-402.
https://hdl.handle.net/21.15107/rcub_fiver_428

Pržulj N, Grujić O, Momčilović V, Đurić V, Pejin J. Kvalitet slada ozimog i jarog pivskog ječma žetve 2005. godine. in Zbornik radova Instituta za ratarstvo i povrtarstvo. 2006;42(2):395-402.
https://hdl.handle.net/21.15107/rcub_fiver_428 .

Pržulj, Novo, Grujić, Olgica, Momčilović, Vojislava, Đurić, Veselinka, Pejin, Jelena, "Kvalitet slada ozimog i jarog pivskog ječma žetve 2005. godine" in Zbornik radova Instituta za ratarstvo i povrtarstvo, 42, no. 2 (2006):395-402,
https://hdl.handle.net/21.15107/rcub_fiver_428 .

TY  - JOUR
AU  - Pržulj, Novo
AU  - Grujić, Olgica
AU  - Momčilović, Vojislava
AU  - Đurić, Veselinka
AU  - Pejin, Jelena
PY  - 2005
UR  - http://fiver.ifvcns.rs/handle/123456789/340
AB  - Water deficits and high air temperatures occur frequently in southeastern Europe, especially at the grain filling period of winter and spring malting barley. The objective of this paper was to study the grain and malt properties of 32 two-rowed winter and 32 two-rowed spring barley genotypes under moderate and severe drought conditions during grain filling. In moderate drought conditions, spring barley produced 28% lower yields than winter barley and had better mechanical grain characteristics, 2% less grain protein and 3.22% more fine extract. In severe drought conditions, winter barley had yields that were almost two and a half times higher than those of spring barley as well as better mechanical grain characteristics, a lower grain protein content and a higher fine extract content. In agroecological conditions in which stresses caused by drought and high temperatures are possible, both forms of malting barley, winter and spring, should be grown.
AB  - Deficit vode i visoke temperature, posebno u periodu nalivanja zrna ozimog i jarog pivskog ječma, često se javljaju u regionu jugoistočne Evrope. Cilj ovoga rada bio je ispitivanje osobina zrna i slada 32 genotipa ozimog i 32 genotipa jarog dvoredog ječma u uslovima umerene i jake suše tokom perioda nalivanja zrna. U uslovima umerene suše jari ječam je imao niži prinos od ozimog za 28%, ali bolje mehaničke osobine zrna, 2% niži sadržaj proteina u zrnu i 3,22% veći sadržaj finog ekstrakta. U uslovima jake suše ozimi ječam je imao skoro 2,5 puta veći prinos od jarog, bolje mehaničke osobine zrna, niži sadržaj proteina u zrnu i veći sadržaj finog ekstrakta. U agroekološkim uslovima sa mogućim stresovima usled suše i visokih temperatura treba gajiti obe forme, ozimi i jari pivski ječam.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Zbornik radova Instituta za ratarstvo i povrtarstvo
T1  - Malting barley in conditions of high air temperatures and drought
T1  - Pivski ječam u uslovima visokih temperatura vazduha i deficita vode
EP  - 321
IS  - 41
SP  - 313
UR  - https://hdl.handle.net/21.15107/rcub_fiver_340
ER  - 

@article{
author = "Pržulj, Novo and Grujić, Olgica and Momčilović, Vojislava and Đurić, Veselinka and Pejin, Jelena",
year = "2005",
abstract = "Water deficits and high air temperatures occur frequently in southeastern Europe, especially at the grain filling period of winter and spring malting barley. The objective of this paper was to study the grain and malt properties of 32 two-rowed winter and 32 two-rowed spring barley genotypes under moderate and severe drought conditions during grain filling. In moderate drought conditions, spring barley produced 28% lower yields than winter barley and had better mechanical grain characteristics, 2% less grain protein and 3.22% more fine extract. In severe drought conditions, winter barley had yields that were almost two and a half times higher than those of spring barley as well as better mechanical grain characteristics, a lower grain protein content and a higher fine extract content. In agroecological conditions in which stresses caused by drought and high temperatures are possible, both forms of malting barley, winter and spring, should be grown., Deficit vode i visoke temperature, posebno u periodu nalivanja zrna ozimog i jarog pivskog ječma, često se javljaju u regionu jugoistočne Evrope. Cilj ovoga rada bio je ispitivanje osobina zrna i slada 32 genotipa ozimog i 32 genotipa jarog dvoredog ječma u uslovima umerene i jake suše tokom perioda nalivanja zrna. U uslovima umerene suše jari ječam je imao niži prinos od ozimog za 28%, ali bolje mehaničke osobine zrna, 2% niži sadržaj proteina u zrnu i 3,22% veći sadržaj finog ekstrakta. U uslovima jake suše ozimi ječam je imao skoro 2,5 puta veći prinos od jarog, bolje mehaničke osobine zrna, niži sadržaj proteina u zrnu i veći sadržaj finog ekstrakta. U agroekološkim uslovima sa mogućim stresovima usled suše i visokih temperatura treba gajiti obe forme, ozimi i jari pivski ječam.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Zbornik radova Instituta za ratarstvo i povrtarstvo",
title = "Malting barley in conditions of high air temperatures and drought, Pivski ječam u uslovima visokih temperatura vazduha i deficita vode",
pages = "321-313",
number = "41",
url = "https://hdl.handle.net/21.15107/rcub_fiver_340"
}

Pržulj, N., Grujić, O., Momčilović, V., Đurić, V.,& Pejin, J.. (2005). Malting barley in conditions of high air temperatures and drought. in Zbornik radova Instituta za ratarstvo i povrtarstvo
Institut za ratarstvo i povrtarstvo, Novi Sad.(41), 313-321.
https://hdl.handle.net/21.15107/rcub_fiver_340

Pržulj N, Grujić O, Momčilović V, Đurić V, Pejin J. Malting barley in conditions of high air temperatures and drought. in Zbornik radova Instituta za ratarstvo i povrtarstvo. 2005;(41):313-321.
https://hdl.handle.net/21.15107/rcub_fiver_340 .

Pržulj, Novo, Grujić, Olgica, Momčilović, Vojislava, Đurić, Veselinka, Pejin, Jelena, "Malting barley in conditions of high air temperatures and drought" in Zbornik radova Instituta za ratarstvo i povrtarstvo, no. 41 (2005):313-321,
https://hdl.handle.net/21.15107/rcub_fiver_340 .