TY  - JOUR
AU  - Pavlić, Branimir
AU  - Aćimović, Milica
AU  - Sknepnek, Aleksandra
AU  - Miletić, Dunja
AU  - Mrkonjić, Živan
AU  - Cvetanović Kljakić, Aleksandra
AU  - Jerković, Jelena
AU  - Mišan, Aleksandra
AU  - Pojić, Milica
AU  - Stupar, Alena
AU  - Zeković, Zoran
AU  - Teslić, Nemanja
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3291
AB  - Traditionally used natural resources such as medicinal and aromatic plants are not fully valorized by modern industry which is followed by huge amount of agricultural waste, by-products and co-products. These streams could be a remarkable source of a wide range of bioactive compounds (BACs) (e.g. polyphenols, carotenoids, etc.), however, novel technological procedures for their isolation should be established. Therefore, valorization of under-utilized medicinal plants (medicinal plants from Serbia), food industry by-products (cakes obtained from oilseeds and herbal dust) and agricultural waste as raw material for recovery of BACs with high potential for utilization in pharmaceutical, cosmetic and food sector is in the great focus of investigation in last decade. The aim of this review was to highlight the recent research focused on the valorization of selected side streams and the posibilites of their utilization in isolation of various BACs. Special emphasis was put on challenges, limitations and opportunities associated with the extraction of BACs and further addition of novel extracts in the final products. Present data could be used as a guidelines for further utilization of novel raw materials in production of BACs based on their avalibility, sustainability, chemical profile and bioactive potential.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Sustainable raw materials for efficient valorization and recovery of bioactive compounds
SP  - 116167
VL  - 193
DO  - 10.1016/j.indcrop.2022.116167
ER  - 

@article{
author = "Pavlić, Branimir and Aćimović, Milica and Sknepnek, Aleksandra and Miletić, Dunja and Mrkonjić, Živan and Cvetanović Kljakić, Aleksandra and Jerković, Jelena and Mišan, Aleksandra and Pojić, Milica and Stupar, Alena and Zeković, Zoran and Teslić, Nemanja",
year = "2023",
abstract = "Traditionally used natural resources such as medicinal and aromatic plants are not fully valorized by modern industry which is followed by huge amount of agricultural waste, by-products and co-products. These streams could be a remarkable source of a wide range of bioactive compounds (BACs) (e.g. polyphenols, carotenoids, etc.), however, novel technological procedures for their isolation should be established. Therefore, valorization of under-utilized medicinal plants (medicinal plants from Serbia), food industry by-products (cakes obtained from oilseeds and herbal dust) and agricultural waste as raw material for recovery of BACs with high potential for utilization in pharmaceutical, cosmetic and food sector is in the great focus of investigation in last decade. The aim of this review was to highlight the recent research focused on the valorization of selected side streams and the posibilites of their utilization in isolation of various BACs. Special emphasis was put on challenges, limitations and opportunities associated with the extraction of BACs and further addition of novel extracts in the final products. Present data could be used as a guidelines for further utilization of novel raw materials in production of BACs based on their avalibility, sustainability, chemical profile and bioactive potential.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Sustainable raw materials for efficient valorization and recovery of bioactive compounds",
pages = "116167",
volume = "193",
doi = "10.1016/j.indcrop.2022.116167"
}

Pavlić, B., Aćimović, M., Sknepnek, A., Miletić, D., Mrkonjić, Ž., Cvetanović Kljakić, A., Jerković, J., Mišan, A., Pojić, M., Stupar, A., Zeković, Z.,& Teslić, N.. (2023). Sustainable raw materials for efficient valorization and recovery of bioactive compounds. in Industrial Crops and Products
Elsevier., 193, 116167.
https://doi.org/10.1016/j.indcrop.2022.116167

Pavlić B, Aćimović M, Sknepnek A, Miletić D, Mrkonjić Ž, Cvetanović Kljakić A, Jerković J, Mišan A, Pojić M, Stupar A, Zeković Z, Teslić N. Sustainable raw materials for efficient valorization and recovery of bioactive compounds. in Industrial Crops and Products. 2023;193:116167.
doi:10.1016/j.indcrop.2022.116167 .

Pavlić, Branimir, Aćimović, Milica, Sknepnek, Aleksandra, Miletić, Dunja, Mrkonjić, Živan, Cvetanović Kljakić, Aleksandra, Jerković, Jelena, Mišan, Aleksandra, Pojić, Milica, Stupar, Alena, Zeković, Zoran, Teslić, Nemanja, "Sustainable raw materials for efficient valorization and recovery of bioactive compounds" in Industrial Crops and Products, 193 (2023):116167,
https://doi.org/10.1016/j.indcrop.2022.116167 . .

TY  - CHAP
AU  - Hadnađev, Miroslav
AU  - Mikić, Sanja
AU  - Pojić, Milica
AU  - Dapčević Hadnađev, Tamara
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3451
AB  - Cereals represent a staple food for a majority of the world’s population and play an important role in food security and nutrition. They are the most produced crops in the world (2777 million tons in 2020), with maize, wheat, and rice comprising more than 80% of total cereal production (FAOSTAT, 2021). The distribution of cereal production around the world depends on various factors (environmental, cultural, political, and economic), among which temperature and water availability have a major impact on crop growth in a given region (Awika, 2011). Maize is the mostly produced cereal crop in the world with over 1162 million tons produced in 2020. The United States of America is the largest producer of maize, accounting for 30% of world production in 2020, followed by China at 22.7% and Brazil at 8.8%. World wheat production in 2020 reached 761 million tons. China and India are the world’s largest producers of wheat, producing approximately 31% of world wheat in 2020, followed by the Russian Federation (9.7%) and the United States (6.8%). World rice production stood at 757 million tons in 2020. Asia is the world’s largest producer of rice, producing about 90% of world rice, with China and India accounting for 57% of world rice production in 2020 (FAOSTAT, 2021). In regions where the main problem is frequent droughts, like in some parts of Africa and India, drought-tolerant crops, such as sorghum and millet, are commonly grown. On the contrary, barley is mostly produced in Northern Europe, northern parts of the United States of America and Canada being more tolerant to cold 
climates.
PB  - Academic Press
T2  - Developing Sustainable and Health Promoting Cereals and Pseudocereals - Conventional and Molecular Breeding
T1  - Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals
EP  - 252
SP  - 233
DO  - 10.1016/B978-0-323-90566-4.00018-7
ER  - 

@inbook{
author = "Hadnađev, Miroslav and Mikić, Sanja and Pojić, Milica and Dapčević Hadnađev, Tamara",
year = "2023",
abstract = "Cereals represent a staple food for a majority of the world’s population and play an important role in food security and nutrition. They are the most produced crops in the world (2777 million tons in 2020), with maize, wheat, and rice comprising more than 80% of total cereal production (FAOSTAT, 2021). The distribution of cereal production around the world depends on various factors (environmental, cultural, political, and economic), among which temperature and water availability have a major impact on crop growth in a given region (Awika, 2011). Maize is the mostly produced cereal crop in the world with over 1162 million tons produced in 2020. The United States of America is the largest producer of maize, accounting for 30% of world production in 2020, followed by China at 22.7% and Brazil at 8.8%. World wheat production in 2020 reached 761 million tons. China and India are the world’s largest producers of wheat, producing approximately 31% of world wheat in 2020, followed by the Russian Federation (9.7%) and the United States (6.8%). World rice production stood at 757 million tons in 2020. Asia is the world’s largest producer of rice, producing about 90% of world rice, with China and India accounting for 57% of world rice production in 2020 (FAOSTAT, 2021). In regions where the main problem is frequent droughts, like in some parts of Africa and India, drought-tolerant crops, such as sorghum and millet, are commonly grown. On the contrary, barley is mostly produced in Northern Europe, northern parts of the United States of America and Canada being more tolerant to cold 
climates.",
publisher = "Academic Press",
journal = "Developing Sustainable and Health Promoting Cereals and Pseudocereals - Conventional and Molecular Breeding",
booktitle = "Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals",
pages = "252-233",
doi = "10.1016/B978-0-323-90566-4.00018-7"
}

Hadnađev, M., Mikić, S., Pojić, M.,& Dapčević Hadnađev, T.. (2023). Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals. in Developing Sustainable and Health Promoting Cereals and Pseudocereals - Conventional and Molecular Breeding
Academic Press., 233-252.
https://doi.org/10.1016/B978-0-323-90566-4.00018-7

Hadnađev M, Mikić S, Pojić M, Dapčević Hadnađev T. Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals. in Developing Sustainable and Health Promoting Cereals and Pseudocereals - Conventional and Molecular Breeding. 2023;:233-252.
doi:10.1016/B978-0-323-90566-4.00018-7 .

Hadnađev, Miroslav, Mikić, Sanja, Pojić, Milica, Dapčević Hadnađev, Tamara, "Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals" in Developing Sustainable and Health Promoting Cereals and Pseudocereals - Conventional and Molecular Breeding (2023):233-252,
https://doi.org/10.1016/B978-0-323-90566-4.00018-7 . .

TY  - CHAP
AU  - Filipčev, Bojana
AU  - Đalović, Ivica
AU  - Nježić, Zvonko
AU  - Šimurina, Olivera
AU  - Bekavac, Goran
AU  - Pojić, Milica
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3081
AB  - This chapter discusses the maize production in the world is mostly attributed to the development of technology and the seed industry, increased agro-efficiency, innovative maize food, and technical maize products, and, principally, innovation and increased production of bioethanol and biodiesel. The physical properties of maize grains are a group of important quality attributes, in addition to the chemical composition and cellular structure of the grains. Besides the proportion of glassy versus floury endosperm, hardness is also affected by the endosperm cell structure and pericarp thickness. Cellular compactness, cell sizes, and cell wall thickness all affect the kernel hardness but the most important is the endosperm cell structure: starch granules are surrounded with continuous protein matrix which is thinner and weaker in floury endosperm. Density is defined as a ratio of weight and volume and expresses the weight of unit volume i.e. specific weight. It is expressed as bulk density or true density.
PB  - CRC Press Taylor & Francis
T2  - Maize: Nutritional Composition, Processing, and Industrial Uses
T1  - Physical and milling properties of maize
EP  - 35
SP  - 1
DO  - https://doi.org/10.1201/9781003245230
DO  - 10.1201/9781003245230-1
ER  - 

@inbook{
author = "Filipčev, Bojana and Đalović, Ivica and Nježić, Zvonko and Šimurina, Olivera and Bekavac, Goran and Pojić, Milica",
year = "2023",
abstract = "This chapter discusses the maize production in the world is mostly attributed to the development of technology and the seed industry, increased agro-efficiency, innovative maize food, and technical maize products, and, principally, innovation and increased production of bioethanol and biodiesel. The physical properties of maize grains are a group of important quality attributes, in addition to the chemical composition and cellular structure of the grains. Besides the proportion of glassy versus floury endosperm, hardness is also affected by the endosperm cell structure and pericarp thickness. Cellular compactness, cell sizes, and cell wall thickness all affect the kernel hardness but the most important is the endosperm cell structure: starch granules are surrounded with continuous protein matrix which is thinner and weaker in floury endosperm. Density is defined as a ratio of weight and volume and expresses the weight of unit volume i.e. specific weight. It is expressed as bulk density or true density.",
publisher = "CRC Press Taylor & Francis",
journal = "Maize: Nutritional Composition, Processing, and Industrial Uses",
booktitle = "Physical and milling properties of maize",
pages = "35-1",
doi = "https://doi.org/10.1201/9781003245230, 10.1201/9781003245230-1"
}

Filipčev, B., Đalović, I., Nježić, Z., Šimurina, O., Bekavac, G.,& Pojić, M.. (2023). Physical and milling properties of maize. in Maize: Nutritional Composition, Processing, and Industrial Uses
CRC Press Taylor & Francis., 1-35.
https://doi.org/https://doi.org/10.1201/9781003245230

Filipčev B, Đalović I, Nježić Z, Šimurina O, Bekavac G, Pojić M. Physical and milling properties of maize. in Maize: Nutritional Composition, Processing, and Industrial Uses. 2023;:1-35.
doi:https://doi.org/10.1201/9781003245230 .

Filipčev, Bojana, Đalović, Ivica, Nježić, Zvonko, Šimurina, Olivera, Bekavac, Goran, Pojić, Milica, "Physical and milling properties of maize" in Maize: Nutritional Composition, Processing, and Industrial Uses (2023):1-35,
https://doi.org/https://doi.org/10.1201/9781003245230 . .

TY  - CHAP
AU  - Koren, Anamarija
AU  - Pojić, Milica
AU  - Sikora, Vladimir
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3166
AB  - The emergence of alternative uses of hemp in addition to the traditional ones, the revitalization of hemp cultivation and processing, and the positive economic effects thereof have imposed the need for multidisciplinary knowledge to be created, absorbed, acquired, and disseminated. This chapter is aimed at providing an overview of the knowledge development of industrial hemp through history, and an overview of knowledge creators and knowledge providers in modern times by referring to research and supporting projects, organizations and associations, dedicated events and publications. This chapter provides not only practical information to hemp professionals but also maps new research avenues for more advanced hemp applications.
PB  - Academic Press
T2  - Industrial Hemp: Food and Nutraceutical Applications
T1  - The significance of industrial hemp knowledge management
EP  - 172
SP  - 147
DO  - 110.1016/B978-0-323-90910-5.00004-X
DO  - 10.1016/C2020-0-03527-9
ER  - 

@inbook{
author = "Koren, Anamarija and Pojić, Milica and Sikora, Vladimir",
year = "2022",
abstract = "The emergence of alternative uses of hemp in addition to the traditional ones, the revitalization of hemp cultivation and processing, and the positive economic effects thereof have imposed the need for multidisciplinary knowledge to be created, absorbed, acquired, and disseminated. This chapter is aimed at providing an overview of the knowledge development of industrial hemp through history, and an overview of knowledge creators and knowledge providers in modern times by referring to research and supporting projects, organizations and associations, dedicated events and publications. This chapter provides not only practical information to hemp professionals but also maps new research avenues for more advanced hemp applications.",
publisher = "Academic Press",
journal = "Industrial Hemp: Food and Nutraceutical Applications",
booktitle = "The significance of industrial hemp knowledge management",
pages = "172-147",
doi = "110.1016/B978-0-323-90910-5.00004-X, 10.1016/C2020-0-03527-9"
}

Koren, A., Pojić, M.,& Sikora, V.. (2022). The significance of industrial hemp knowledge management. in Industrial Hemp: Food and Nutraceutical Applications
Academic Press., 147-172.
https://doi.org/110.1016/B978-0-323-90910-5.00004-X

Koren A, Pojić M, Sikora V. The significance of industrial hemp knowledge management. in Industrial Hemp: Food and Nutraceutical Applications. 2022;:147-172.
doi:110.1016/B978-0-323-90910-5.00004-X .

Koren, Anamarija, Pojić, Milica, Sikora, Vladimir, "The significance of industrial hemp knowledge management" in Industrial Hemp: Food and Nutraceutical Applications (2022):147-172,
https://doi.org/110.1016/B978-0-323-90910-5.00004-X . .

TY  - JOUR
AU  - Janić-Hajnal, Elizabet
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Rakita, Slađana
AU  - Pojić, Milica
AU  - Živančev, Dragan
AU  - Hadnađev, Miroslav
AU  - Dapčević-Hadnađev, Tamara
PY  - 2014
UR  - http://fiver.ifvcns.rs/handle/123456789/1297
AB  - The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 mm at 30 degrees C and after that 180 min at 37 degrees C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
EP  - 165
SP  - 158
VL  - 164
DO  - 10.1016/j.foodchem.2014.05.054
ER  - 

@article{
author = "Janić-Hajnal, Elizabet and Tomić, Jelena and Torbica, Aleksandra and Rakita, Slađana and Pojić, Milica and Živančev, Dragan and Hadnađev, Miroslav and Dapčević-Hadnađev, Tamara",
year = "2014",
abstract = "The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 mm at 30 degrees C and after that 180 min at 37 degrees C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality",
pages = "165-158",
volume = "164",
doi = "10.1016/j.foodchem.2014.05.054"
}

Janić-Hajnal, E., Tomić, J., Torbica, A., Rakita, S., Pojić, M., Živančev, D., Hadnađev, M.,& Dapčević-Hadnađev, T.. (2014). Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry
Elsevier Sci Ltd, Oxford., 164, 158-165.
https://doi.org/10.1016/j.foodchem.2014.05.054

Janić-Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Živančev D, Hadnađev M, Dapčević-Hadnađev T. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. in Food Chemistry. 2014;164:158-165.
doi:10.1016/j.foodchem.2014.05.054 .

Janić-Hajnal, Elizabet, Tomić, Jelena, Torbica, Aleksandra, Rakita, Slađana, Pojić, Milica, Živančev, Dragan, Hadnađev, Miroslav, Dapčević-Hadnađev, Tamara, "Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality" in Food Chemistry, 164 (2014):158-165,
https://doi.org/10.1016/j.foodchem.2014.05.054 . .

TY  - JOUR
AU  - Tomić, Jelena
AU  - Pojić, Milica
AU  - Torbica, Aleksandra
AU  - Rakita, Slađana
AU  - Živančev, Dragan
AU  - Janić-Hajnal, Elizabet
AU  - Dapčević-Hadnađev, Tamara
AU  - Hadnađev, Miroslav
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1263
AB  - The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
EP  - 501
IS  - 3
SP  - 495
VL  - 58
DO  - 10.1016/j.jcs.2013.09.012
ER  - 

@article{
author = "Tomić, Jelena and Pojić, Milica and Torbica, Aleksandra and Rakita, Slađana and Živančev, Dragan and Janić-Hajnal, Elizabet and Dapčević-Hadnađev, Tamara and Hadnađev, Miroslav",
year = "2013",
abstract = "The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 degrees C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 degrees C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality",
pages = "501-495",
number = "3",
volume = "58",
doi = "10.1016/j.jcs.2013.09.012"
}

Tomić, J., Pojić, M., Torbica, A., Rakita, S., Živančev, D., Janić-Hajnal, E., Dapčević-Hadnađev, T.,& Hadnađev, M.. (2013). Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 58(3), 495-501.
https://doi.org/10.1016/j.jcs.2013.09.012

Tomić J, Pojić M, Torbica A, Rakita S, Živančev D, Janić-Hajnal E, Dapčević-Hadnađev T, Hadnađev M. Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. in Journal of Cereal Science. 2013;58(3):495-501.
doi:10.1016/j.jcs.2013.09.012 .

Tomić, Jelena, Pojić, Milica, Torbica, Aleksandra, Rakita, Slađana, Živančev, Dragan, Janić-Hajnal, Elizabet, Dapčević-Hadnađev, Tamara, Hadnađev, Miroslav, "Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality" in Journal of Cereal Science, 58, no. 3 (2013):495-501,
https://doi.org/10.1016/j.jcs.2013.09.012 . .

TY  - CONF
AU  - Tomić, Jelena
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Pojić, Milica
AU  - Janić-Hajnal, Elizabet
AU  - Hadnadev, T.R.D.
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1168
AB  - Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex
EP  - 418
SP  - 414
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1168
ER  - 

@conference{
author = "Tomić, Jelena and Živančev, Dragan and Torbica, Aleksandra and Pojić, Milica and Janić-Hajnal, Elizabet and Hadnadev, T.R.D.",
year = "2012",
abstract = "Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological tests are commonly employed. The rheological properties of dough during baking processing and ultimately the quality of final product are influenced by the changes of the thiol/disulphide structure of gluten proteins. The aim of this study was to monitor the changes in the amount of thiol groups as a quality indicator of protein complex of three freshly harvested wheat samples from two localities characterized by different micro-climatic conditions in 2010/2011 production year. By modifying the method of Pérez et al. (2005), the content of thiol groups was spectrophotometrically determined in wet gluten of selected samples (λ = 412nm). Each sample was beforehand tempered at two different temperatures (30° and 37 °C) in order to imitate the flour processing conditions as well as to determine the impact of hydrolytic enzymes present. On the basis of obtained results, it was noticed that each variety manifested different trend in the amount of thiol groups over time when tempering at 30 °C, whilst tempering at 37 °C highlighted the dominant impact of selected localities on the amount of thiol groups.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex",
pages = "418-414",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1168"
}

Tomić, J., Živančev, D., Torbica, A., Pojić, M., Janić-Hajnal, E.,& Hadnadev, T.R.D.. (2012). The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 414-418.
https://hdl.handle.net/21.15107/rcub_fiver_1168

Tomić J, Živančev D, Torbica A, Pojić M, Janić-Hajnal E, Hadnadev T. The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:414-418.
https://hdl.handle.net/21.15107/rcub_fiver_1168 .

Tomić, Jelena, Živančev, Dragan, Torbica, Aleksandra, Pojić, Milica, Janić-Hajnal, Elizabet, Hadnadev, T.R.D., "The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):414-418,
https://hdl.handle.net/21.15107/rcub_fiver_1168 .

TY  - JOUR
AU  - Katić, Slobodan
AU  - Milić, Dragan
AU  - Mihailović, Vojislav
AU  - Karagić, Đura
AU  - Pojić, Milica
PY  - 2010
UR  - http://fiver.ifvcns.rs/handle/123456789/859
AB  - Alfalfa is the most important forage crop grown in the temperate regions. It is cultivated for production of vegetative aerial mass used fresh or as hay, and recently as haylage and silage. In many centres worldwide, efforts are made to breed and create new alfalfa cultivars with both higher yields and of higher nutritional value. The aim of this paper was to determine yield and digestibility of 12 experimental populations of alfalfa, and to compare their results to the yields of well-known domestic alfalfa commercial cultivars. The results show significant differences in yield of green forage and dry matter among alfalfa populations, as well as in yield components, height, proportion of leaves in yield and growth rate (tab. 1, 2 and 3). Differences between in vitro digestible dry matter (%) and yields of in vitro digestible dry matter (t ha-1) were also significant (tab. 5 and 6). Yield and quality of experimental populations were at the same level or higher than of control cultivars. Synthetic SINUSA exceeded the control cutivars (NS Mediana ZMS V and Banat VS) in yield and quality of dry matter.
AB  - Lucerka je najznačajnija krmna biljka umerenog klimata. Širom sveta u brojnim centrima se ulažu napori u oplemenjivanje i stvaranje novih sorti lucerke, ne samo većih prinosa nego i veće hranljive vrednosti. Cilj rada je bilo određivanje prinosa i svarljivosti kod 12 eksperimentalnih populacija i upoređivanje njihovih rezultata sa prinosom poznatih domaćih komercijalnih sorti lucerke. Dobijeni rezultati ukazuju na značajne razlike u prinosu zelene krme i suve materije između populacija lucerke, takođe za komponente prinosa, visinu, udeo lišća u prinosu i brzinu porasta. Razlike in vitro svarljive suve materije (%)takođe su značajne, kao i u prinosima in vitro svarljive suve materije (t ha-1). Eksperimentalne populacije su bile na nivou ili su prevazilazile kontrolne sorte u prinosu i kvalitetu. U prinosu i kvalitetu suve materije sintetik SINUSA, prevazišao je kontrolne sorte (NS Medianu ZMS V i Banat VS).
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Yield, yield components and dry matter digestibility of alfalfa experimental populations
T1  - Prinos, komponente prinosa i svarljivost suve materije eksperimentalnih populacija lucerke
EP  - 216
IS  - 1
SP  - 209
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_fiver_859
ER  - 

@article{
author = "Katić, Slobodan and Milić, Dragan and Mihailović, Vojislav and Karagić, Đura and Pojić, Milica",
year = "2010",
abstract = "Alfalfa is the most important forage crop grown in the temperate regions. It is cultivated for production of vegetative aerial mass used fresh or as hay, and recently as haylage and silage. In many centres worldwide, efforts are made to breed and create new alfalfa cultivars with both higher yields and of higher nutritional value. The aim of this paper was to determine yield and digestibility of 12 experimental populations of alfalfa, and to compare their results to the yields of well-known domestic alfalfa commercial cultivars. The results show significant differences in yield of green forage and dry matter among alfalfa populations, as well as in yield components, height, proportion of leaves in yield and growth rate (tab. 1, 2 and 3). Differences between in vitro digestible dry matter (%) and yields of in vitro digestible dry matter (t ha-1) were also significant (tab. 5 and 6). Yield and quality of experimental populations were at the same level or higher than of control cultivars. Synthetic SINUSA exceeded the control cutivars (NS Mediana ZMS V and Banat VS) in yield and quality of dry matter., Lucerka je najznačajnija krmna biljka umerenog klimata. Širom sveta u brojnim centrima se ulažu napori u oplemenjivanje i stvaranje novih sorti lucerke, ne samo većih prinosa nego i veće hranljive vrednosti. Cilj rada je bilo određivanje prinosa i svarljivosti kod 12 eksperimentalnih populacija i upoređivanje njihovih rezultata sa prinosom poznatih domaćih komercijalnih sorti lucerke. Dobijeni rezultati ukazuju na značajne razlike u prinosu zelene krme i suve materije između populacija lucerke, takođe za komponente prinosa, visinu, udeo lišća u prinosu i brzinu porasta. Razlike in vitro svarljive suve materije (%)takođe su značajne, kao i u prinosima in vitro svarljive suve materije (t ha-1). Eksperimentalne populacije su bile na nivou ili su prevazilazile kontrolne sorte u prinosu i kvalitetu. U prinosu i kvalitetu suve materije sintetik SINUSA, prevazišao je kontrolne sorte (NS Medianu ZMS V i Banat VS).",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Yield, yield components and dry matter digestibility of alfalfa experimental populations, Prinos, komponente prinosa i svarljivost suve materije eksperimentalnih populacija lucerke",
pages = "216-209",
number = "1",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_fiver_859"
}

Katić, S., Milić, D., Mihailović, V., Karagić, Đ.,& Pojić, M.. (2010). Yield, yield components and dry matter digestibility of alfalfa experimental populations. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 47(1), 209-216.
https://hdl.handle.net/21.15107/rcub_fiver_859

Katić S, Milić D, Mihailović V, Karagić Đ, Pojić M. Yield, yield components and dry matter digestibility of alfalfa experimental populations. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2010;47(1):209-216.
https://hdl.handle.net/21.15107/rcub_fiver_859 .

Katić, Slobodan, Milić, Dragan, Mihailović, Vojislav, Karagić, Đura, Pojić, Milica, "Yield, yield components and dry matter digestibility of alfalfa experimental populations" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 47, no. 1 (2010):209-216,
https://hdl.handle.net/21.15107/rcub_fiver_859 .

TY  - CONF
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Pojić, Milica
AU  - Radusin, T.
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/764
AB  - The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.
PB  - Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology
C3  - Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
T1  - Development of novel approaches for micro- and macro methods based evaluation of wheat varieties
EP  - 44
SP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_fiver_764
ER  - 

@conference{
author = "Mastilović, Jasna and Torbica, Aleksandra and Živančev, Dragan and Pojić, Milica and Radusin, T.",
year = "2009",
abstract = "The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.",
publisher = "Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology",
journal = "Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol",
title = "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties",
pages = "44-39",
url = "https://hdl.handle.net/21.15107/rcub_fiver_764"
}

Mastilović, J., Torbica, A., Živančev, D., Pojić, M.,& Radusin, T.. (2009). Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology., 39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764

Mastilović J, Torbica A, Živančev D, Pojić M, Radusin T. Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol. 2009;:39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764 .

Mastilović, Jasna, Torbica, Aleksandra, Živančev, Dragan, Pojić, Milica, Radusin, T., "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties" in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol (2009):39-44,
https://hdl.handle.net/21.15107/rcub_fiver_764 .