TY  - CONF
AU  - Lazarević, Jelena
AU  - Luković, Jadranka
AU  - Zorić, Lana
AU  - Karagić, Đura
AU  - Milošević, Branko
AU  - Karanović, Dunja
AU  - Milić, Dubravka
AU  - Tepić, Aleksandra
PY  - 2015
UR  - http://fiver.ifvcns.rs/handle/123456789/2727
AB  - In this paper we analysed morphological characteristics of seed and micro-morphological, anatomical and chemical characteristics of seed coat of the pea genotypes Jezero, Javor and NS Junior. The aim was to investigate whether these genotypes can he differentiated on the basis of seed coat morpho-anatomical characteristics, depending on the harvest of treatment. For the purpose of anatomical analysis, parts of the seed coats, laterally from the hilum, were separated. Cross-sections of those parts were obtained using a Leica CM 1850 cryostat. All observations and measurements were performed using an Image analyzing System Motic 2000. The surface of seed coat was observed using SEM. Tuberculate surface of seed coat characterized all examined pea genotypes, and the average diameter of tubercule was about 12 um. Statistical analysis showed that NS Junior genotype had the smallest seeds, thinnest seed coat and the highest number of macrosclereids per mm2.
PB  - Belgrade : Serbian Plant Physiology Society
PB  - Belgrade : University of Belgrade, Institute for Biological Research „Siniša Stanković“
C3  - Book of Abstracts, 2nd International Conference on Plant Biology, 21st Symposium of the Serbian Plant Physiology Society, 17-20.06.2015., Petnica Science Center, Serbia
T1  - Anatomical characteristics of seed coat of the field pea (Pisum sativum L.) genotypes in relation to seed cracks and damage
EP  - 52
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2727
ER  - 

@conference{
author = "Lazarević, Jelena and Luković, Jadranka and Zorić, Lana and Karagić, Đura and Milošević, Branko and Karanović, Dunja and Milić, Dubravka and Tepić, Aleksandra",
year = "2015",
abstract = "In this paper we analysed morphological characteristics of seed and micro-morphological, anatomical and chemical characteristics of seed coat of the pea genotypes Jezero, Javor and NS Junior. The aim was to investigate whether these genotypes can he differentiated on the basis of seed coat morpho-anatomical characteristics, depending on the harvest of treatment. For the purpose of anatomical analysis, parts of the seed coats, laterally from the hilum, were separated. Cross-sections of those parts were obtained using a Leica CM 1850 cryostat. All observations and measurements were performed using an Image analyzing System Motic 2000. The surface of seed coat was observed using SEM. Tuberculate surface of seed coat characterized all examined pea genotypes, and the average diameter of tubercule was about 12 um. Statistical analysis showed that NS Junior genotype had the smallest seeds, thinnest seed coat and the highest number of macrosclereids per mm2.",
publisher = "Belgrade : Serbian Plant Physiology Society, Belgrade : University of Belgrade, Institute for Biological Research „Siniša Stanković“",
journal = "Book of Abstracts, 2nd International Conference on Plant Biology, 21st Symposium of the Serbian Plant Physiology Society, 17-20.06.2015., Petnica Science Center, Serbia",
title = "Anatomical characteristics of seed coat of the field pea (Pisum sativum L.) genotypes in relation to seed cracks and damage",
pages = "52-52",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2727"
}

Lazarević, J., Luković, J., Zorić, L., Karagić, Đ., Milošević, B., Karanović, D., Milić, D.,& Tepić, A.. (2015). Anatomical characteristics of seed coat of the field pea (Pisum sativum L.) genotypes in relation to seed cracks and damage. in Book of Abstracts, 2nd International Conference on Plant Biology, 21st Symposium of the Serbian Plant Physiology Society, 17-20.06.2015., Petnica Science Center, Serbia
Belgrade : Serbian Plant Physiology Society., 52-52.
https://hdl.handle.net/21.15107/rcub_fiver_2727

Lazarević J, Luković J, Zorić L, Karagić Đ, Milošević B, Karanović D, Milić D, Tepić A. Anatomical characteristics of seed coat of the field pea (Pisum sativum L.) genotypes in relation to seed cracks and damage. in Book of Abstracts, 2nd International Conference on Plant Biology, 21st Symposium of the Serbian Plant Physiology Society, 17-20.06.2015., Petnica Science Center, Serbia. 2015;:52-52.
https://hdl.handle.net/21.15107/rcub_fiver_2727 .

Lazarević, Jelena, Luković, Jadranka, Zorić, Lana, Karagić, Đura, Milošević, Branko, Karanović, Dunja, Milić, Dubravka, Tepić, Aleksandra, "Anatomical characteristics of seed coat of the field pea (Pisum sativum L.) genotypes in relation to seed cracks and damage" in Book of Abstracts, 2nd International Conference on Plant Biology, 21st Symposium of the Serbian Plant Physiology Society, 17-20.06.2015., Petnica Science Center, Serbia (2015):52-52,
https://hdl.handle.net/21.15107/rcub_fiver_2727 .

TY  - JOUR
AU  - Kukić, Dragana V.
AU  - Šćiban, Marina B.
AU  - Prodanović, Jelena M.
AU  - Tepić, Aleksandra
AU  - Vasić, Mirjana
PY  - 2015
UR  - http://fiver.ifvcns.rs/handle/123456789/1405
AB  - In this study, applicability of extracts from fava bean seeds (Viciafaba L.), as natural coagulants, was investigated. Coagulants were obtained by extraction, with distilled water or NaClsolutions, from grinded seeds and were applied as coagulants, in various doses, in synthetic water having different initial turbidities and pH values. Presence of NaC1 in water showed that increasing the ionic strength results in greater amount of extracted compounds, but it does not affect coagulation activity. Appling different doses of coagulant in water showed that the best coagulation activity is achieved by adding dose of 0.125 m1/1. The conducted experiments confirm positive coagulation properties of these extracts, therefore it can be concluded that they have great potential as natural coagulants. C) 2015 Elsevier B.V. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Ecological Engineering
T1  - Extracts of fava bean (Vicia faba L.) seeds as natural coagulants
EP  - 232
SP  - 229
VL  - 84
DO  - 10.1016/j.ecoleng.2015.09.008
ER  - 

@article{
author = "Kukić, Dragana V. and Šćiban, Marina B. and Prodanović, Jelena M. and Tepić, Aleksandra and Vasić, Mirjana",
year = "2015",
abstract = "In this study, applicability of extracts from fava bean seeds (Viciafaba L.), as natural coagulants, was investigated. Coagulants were obtained by extraction, with distilled water or NaClsolutions, from grinded seeds and were applied as coagulants, in various doses, in synthetic water having different initial turbidities and pH values. Presence of NaC1 in water showed that increasing the ionic strength results in greater amount of extracted compounds, but it does not affect coagulation activity. Appling different doses of coagulant in water showed that the best coagulation activity is achieved by adding dose of 0.125 m1/1. The conducted experiments confirm positive coagulation properties of these extracts, therefore it can be concluded that they have great potential as natural coagulants. C) 2015 Elsevier B.V. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Ecological Engineering",
title = "Extracts of fava bean (Vicia faba L.) seeds as natural coagulants",
pages = "232-229",
volume = "84",
doi = "10.1016/j.ecoleng.2015.09.008"
}

Kukić, D. V., Šćiban, M. B., Prodanović, J. M., Tepić, A.,& Vasić, M.. (2015). Extracts of fava bean (Vicia faba L.) seeds as natural coagulants. in Ecological Engineering
Elsevier Science Bv, Amsterdam., 84, 229-232.
https://doi.org/10.1016/j.ecoleng.2015.09.008

Kukić DV, Šćiban MB, Prodanović JM, Tepić A, Vasić M. Extracts of fava bean (Vicia faba L.) seeds as natural coagulants. in Ecological Engineering. 2015;84:229-232.
doi:10.1016/j.ecoleng.2015.09.008 .

Kukić, Dragana V., Šćiban, Marina B., Prodanović, Jelena M., Tepić, Aleksandra, Vasić, Mirjana, "Extracts of fava bean (Vicia faba L.) seeds as natural coagulants" in Ecological Engineering, 84 (2015):229-232,
https://doi.org/10.1016/j.ecoleng.2015.09.008 . .

TY  - JOUR
AU  - Krstić, Borivoj Đ.
AU  - Tepić, Aleksandra
AU  - Nikolić, Nataša
AU  - Gvozdenović, Đuro
AU  - Tomičić, Marina
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1280
AB  - Pepper is an important vegetable widely used for human nutrition and industrial processing. It is used dried or fresh in various pharmacological preparations and as a source of biologically active compounds, such as flavonoids, phenols, carotenoids, capsaicinoids and vitamins. In this paper, the morphological characteristics of the fruit and chemical characteristics of the inedible parts of eight varieties of peppers were studied. To our knowledge, chemical analyses of inedible parts in these varieties, especially of seminal placenta, were not performed. During the processing of the peppers, seeds and seed lodges are separated from a pericarp and dismissed as redundant, and this excludes the precious substances in the human diet. Varietal specificity of the observed parameters was expressed. The seeds of Una variety, and other varieties with 15% oil, could be used to extract edible oil. Seed lodges of the varieties Plamena, Amphora and SM 1 can be used as a food additive rich in cellulose. High concentration of phenolic compounds was found in hot varieties, SM 1 and Plamena, followed by sweet pepper Una. These findings suggest the use of inedible parts of Plamena, Amphora, Una and SM 1 in production of food supplements in order to enrich the human nutrition with these substances. The Vranjska variety had the lowest content of dry matter, cellulose and calcium - pectate, which diminishes its importance in human nutrition. Measurement of fresh mass of fruit parts was performed to illustrate participation of inedible parts in the total fruit mass.
T2  - Bulgarian Journal of Agricultural Science
T1  - Chemical variability of inedible fruit parts in pepper varieties (Capsicum annuum L.)
EP  - 496
IS  - 3
SP  - 490
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1280
ER  - 

@article{
author = "Krstić, Borivoj Đ. and Tepić, Aleksandra and Nikolić, Nataša and Gvozdenović, Đuro and Tomičić, Marina",
year = "2013",
abstract = "Pepper is an important vegetable widely used for human nutrition and industrial processing. It is used dried or fresh in various pharmacological preparations and as a source of biologically active compounds, such as flavonoids, phenols, carotenoids, capsaicinoids and vitamins. In this paper, the morphological characteristics of the fruit and chemical characteristics of the inedible parts of eight varieties of peppers were studied. To our knowledge, chemical analyses of inedible parts in these varieties, especially of seminal placenta, were not performed. During the processing of the peppers, seeds and seed lodges are separated from a pericarp and dismissed as redundant, and this excludes the precious substances in the human diet. Varietal specificity of the observed parameters was expressed. The seeds of Una variety, and other varieties with 15% oil, could be used to extract edible oil. Seed lodges of the varieties Plamena, Amphora and SM 1 can be used as a food additive rich in cellulose. High concentration of phenolic compounds was found in hot varieties, SM 1 and Plamena, followed by sweet pepper Una. These findings suggest the use of inedible parts of Plamena, Amphora, Una and SM 1 in production of food supplements in order to enrich the human nutrition with these substances. The Vranjska variety had the lowest content of dry matter, cellulose and calcium - pectate, which diminishes its importance in human nutrition. Measurement of fresh mass of fruit parts was performed to illustrate participation of inedible parts in the total fruit mass.",
journal = "Bulgarian Journal of Agricultural Science",
title = "Chemical variability of inedible fruit parts in pepper varieties (Capsicum annuum L.)",
pages = "496-490",
number = "3",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1280"
}

Krstić, B. Đ., Tepić, A., Nikolić, N., Gvozdenović, Đ.,& Tomičić, M.. (2013). Chemical variability of inedible fruit parts in pepper varieties (Capsicum annuum L.). in Bulgarian Journal of Agricultural Science, 19(3), 490-496.
https://hdl.handle.net/21.15107/rcub_fiver_1280

Krstić BĐ, Tepić A, Nikolić N, Gvozdenović Đ, Tomičić M. Chemical variability of inedible fruit parts in pepper varieties (Capsicum annuum L.). in Bulgarian Journal of Agricultural Science. 2013;19(3):490-496.
https://hdl.handle.net/21.15107/rcub_fiver_1280 .

Krstić, Borivoj Đ., Tepić, Aleksandra, Nikolić, Nataša, Gvozdenović, Đuro, Tomičić, Marina, "Chemical variability of inedible fruit parts in pepper varieties (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science, 19, no. 3 (2013):490-496,
https://hdl.handle.net/21.15107/rcub_fiver_1280 .

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 . .

TY  - JOUR
AU  - Glogovac, Svetlana
AU  - Takač, Adam
AU  - Tepić, Aleksandra
AU  - Šumić, Zdravko
AU  - Gvozdanović-Varga, Jelica
AU  - Červenski, Janko
AU  - Vasić, Mirjana
AU  - Popović, Vukašin
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1126
AB  - This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component.
AB  - Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators
T1  - Metoda glavnih komponenata u analizi morfoloških i biohemijskih parametara kvaliteta paradajza
EP  - 301
IS  - 3
SP  - 296
VL  - 49
DO  - 10.5937/ratpov49-2452
ER  - 

@article{
author = "Glogovac, Svetlana and Takač, Adam and Tepić, Aleksandra and Šumić, Zdravko and Gvozdanović-Varga, Jelica and Červenski, Janko and Vasić, Mirjana and Popović, Vukašin",
year = "2012",
abstract = "This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component., Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators, Metoda glavnih komponenata u analizi morfoloških i biohemijskih parametara kvaliteta paradajza",
pages = "301-296",
number = "3",
volume = "49",
doi = "10.5937/ratpov49-2452"
}

Glogovac, S., Takač, A., Tepić, A., Šumić, Z., Gvozdanović-Varga, J., Červenski, J., Vasić, M.,& Popović, V.. (2012). Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 49(3), 296-301.
https://doi.org/10.5937/ratpov49-2452

Glogovac S, Takač A, Tepić A, Šumić Z, Gvozdanović-Varga J, Červenski J, Vasić M, Popović V. Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2012;49(3):296-301.
doi:10.5937/ratpov49-2452 .

Glogovac, Svetlana, Takač, Adam, Tepić, Aleksandra, Šumić, Zdravko, Gvozdanović-Varga, Jelica, Červenski, Janko, Vasić, Mirjana, Popović, Vukašin, "Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 49, no. 3 (2012):296-301,
https://doi.org/10.5937/ratpov49-2452 . .

TY  - JOUR
AU  - Vasić, Mirjana
AU  - Tepić, Aleksandra
AU  - Mihailović, Vojislav
AU  - Mikić, Aleksandar
AU  - Gvozdanović-Varga, Jelica
AU  - Šumić, Zdravko
AU  - Todorović, Vida
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1145
AB  - Phytic acid (inositol hexakisphosphate) is the principal storage form of phosphorus in many plant tissues. Phosphorus in this form is not available to non-ruminants, due to lack in the enzyme phytase that separates phosphorus from phytate molecules. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diet rely on these foods as basic mineral intake. Phytic acid may be considered also as a phytonutrient, providing an antioxidant effect. Its content in plants is influenced by genotype, environmental, edaphic and agro-climatic factors, but also by species characteristics. Cereals and legumes are rich in phytic acid. The aim of this research was to examine the phytic acid content in seeds of diverse genotypes of common bean (Phaseolus vulgaris L.), runner bean (Phaseolus coccineus L.) and faba bean (Vicia faba L.), and to compare Serbian landraces and cultivars with widely distributed foreign cultivars. Faba beans had lower phytic acid content (mean 6.969 mg/g) in comparison to Phaseolus sp. (mean 8.095 mg/g). The lowest content was found in landrace from Temska (KVF-6-NS), 2.106 mg/g, and the highest in cultivar Panonski Gradigtanac (10.47 mg/g) and Sarajevski zeleni (10.310 mg/g). According to phytic acid content, faba beans are grouped into two groups on one side of the dendrogram. Hierarchical cluster method of the multivariate analysis grouped dry beans genotypes into two larger and one small group (with only two members).
T2  - Romanian Agricultural Research
T1  - Phytic acid content in different dry bean and faba bean landraces and cultivars
EP  - 85
IS  - 29
SP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1145
ER  - 

@article{
author = "Vasić, Mirjana and Tepić, Aleksandra and Mihailović, Vojislav and Mikić, Aleksandar and Gvozdanović-Varga, Jelica and Šumić, Zdravko and Todorović, Vida",
year = "2012",
abstract = "Phytic acid (inositol hexakisphosphate) is the principal storage form of phosphorus in many plant tissues. Phosphorus in this form is not available to non-ruminants, due to lack in the enzyme phytase that separates phosphorus from phytate molecules. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diet rely on these foods as basic mineral intake. Phytic acid may be considered also as a phytonutrient, providing an antioxidant effect. Its content in plants is influenced by genotype, environmental, edaphic and agro-climatic factors, but also by species characteristics. Cereals and legumes are rich in phytic acid. The aim of this research was to examine the phytic acid content in seeds of diverse genotypes of common bean (Phaseolus vulgaris L.), runner bean (Phaseolus coccineus L.) and faba bean (Vicia faba L.), and to compare Serbian landraces and cultivars with widely distributed foreign cultivars. Faba beans had lower phytic acid content (mean 6.969 mg/g) in comparison to Phaseolus sp. (mean 8.095 mg/g). The lowest content was found in landrace from Temska (KVF-6-NS), 2.106 mg/g, and the highest in cultivar Panonski Gradigtanac (10.47 mg/g) and Sarajevski zeleni (10.310 mg/g). According to phytic acid content, faba beans are grouped into two groups on one side of the dendrogram. Hierarchical cluster method of the multivariate analysis grouped dry beans genotypes into two larger and one small group (with only two members).",
journal = "Romanian Agricultural Research",
title = "Phytic acid content in different dry bean and faba bean landraces and cultivars",
pages = "85-79",
number = "29",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1145"
}

Vasić, M., Tepić, A., Mihailović, V., Mikić, A., Gvozdanović-Varga, J., Šumić, Z.,& Todorović, V.. (2012). Phytic acid content in different dry bean and faba bean landraces and cultivars. in Romanian Agricultural Research(29), 79-85.
https://hdl.handle.net/21.15107/rcub_fiver_1145

Vasić M, Tepić A, Mihailović V, Mikić A, Gvozdanović-Varga J, Šumić Z, Todorović V. Phytic acid content in different dry bean and faba bean landraces and cultivars. in Romanian Agricultural Research. 2012;(29):79-85.
https://hdl.handle.net/21.15107/rcub_fiver_1145 .

Vasić, Mirjana, Tepić, Aleksandra, Mihailović, Vojislav, Mikić, Aleksandar, Gvozdanović-Varga, Jelica, Šumić, Zdravko, Todorović, Vida, "Phytic acid content in different dry bean and faba bean landraces and cultivars" in Romanian Agricultural Research, no. 29 (2012):79-85,
https://hdl.handle.net/21.15107/rcub_fiver_1145 .

TY  - JOUR
AU  - Vasić, Mirjana
AU  - Vujičić, Biserka L.
AU  - Tepić, Aleksandra
AU  - Gvozdanović-Varga, Jelica
AU  - Šumić, Zdravko
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/707
AB  - Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established.
AB  - Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Dietary fiber content in some dry beans
T1  - Sadržaj dijetetskih vlakana u nekim sortama pasulja
EP  - 110
IS  - 40
SP  - 103
DO  - 10.2298/APT0940103V
ER  - 

@article{
author = "Vasić, Mirjana and Vujičić, Biserka L. and Tepić, Aleksandra and Gvozdanović-Varga, Jelica and Šumić, Zdravko",
year = "2009",
abstract = "Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established., Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Dietary fiber content in some dry beans, Sadržaj dijetetskih vlakana u nekim sortama pasulja",
pages = "110-103",
number = "40",
doi = "10.2298/APT0940103V"
}

Vasić, M., Vujičić, B. L., Tepić, A., Gvozdanović-Varga, J.,& Šumić, Z.. (2009). Dietary fiber content in some dry beans. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(40), 103-110.
https://doi.org/10.2298/APT0940103V

Vasić M, Vujičić BL, Tepić A, Gvozdanović-Varga J, Šumić Z. Dietary fiber content in some dry beans. in Acta periodica technologica. 2009;(40):103-110.
doi:10.2298/APT0940103V .

Vasić, Mirjana, Vujičić, Biserka L., Tepić, Aleksandra, Gvozdanović-Varga, Jelica, Šumić, Zdravko, "Dietary fiber content in some dry beans" in Acta periodica technologica, no. 40 (2009):103-110,
https://doi.org/10.2298/APT0940103V . .

TY  - JOUR
AU  - Jovićević, Dragan
AU  - Gvozdanović-Varga, Jelica
AU  - Vasić, Mirjana
AU  - Jokanović, M. R.
AU  - Tepić, Aleksandra
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/770
AB  - Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.
PB  - International Society for Horticultural Science
T2  - Acta Horticulturae
T1  - Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing
EP  - 89
SP  - 83
VL  - 830
DO  - 10.17660/actahortic.2009.830.9
ER  - 

@article{
author = "Jovićević, Dragan and Gvozdanović-Varga, Jelica and Vasić, Mirjana and Jokanović, M. R. and Tepić, Aleksandra",
year = "2009",
abstract = "Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing",
pages = "89-83",
volume = "830",
doi = "10.17660/actahortic.2009.830.9"
}

Jovićević, D., Gvozdanović-Varga, J., Vasić, M., Jokanović, M. R.,& Tepić, A.. (2009). Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing. in Acta Horticulturae
International Society for Horticultural Science., 830, 83-89.
https://doi.org/10.17660/actahortic.2009.830.9

Jovićević D, Gvozdanović-Varga J, Vasić M, Jokanović MR, Tepić A. Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing. in Acta Horticulturae. 2009;830:83-89.
doi:10.17660/actahortic.2009.830.9 .

Jovićević, Dragan, Gvozdanović-Varga, Jelica, Vasić, Mirjana, Jokanović, M. R., Tepić, Aleksandra, "Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing" in Acta Horticulturae, 830 (2009):83-89,
https://doi.org/10.17660/actahortic.2009.830.9 . .