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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Grčak, Milosav
AU  - Grčak, Dragan
AU  - Župunski, Vesna
AU  - Jevtić, Radivoje
AU  - Lalošević, Mirjana
AU  - Radosavac, Adriana
AU  - Kondić, Danijela
AU  - Živić, Jelica
AU  - Paunović, Aleksandar
AU  - Zečević, Veselinka
AU  - Mićanović, Danica
AU  - Knežević, Desimir
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1938
AB  - Advantages or disadvantages of intercropping system can estimate through expression of components of yield on the base of values of productive organs (spike, pod). The aim of this work was study of variation of spike index in cereals species and pods index in pea of spring intercropping. For investigation included spring species of small grains: wheat, triticale, oat and spring legume pea. The investigation was carried out in field condition in experiment with randomised block design of 5m2 plots, with 4 replications. Each species (cereals and pea) were sown sole and in intercrops wheat+pea, triticale+pea and oat+pea. At the maturity stage used 40 plants (10 plants/replication) for determining harvest index of spike in cereal species and index of pea pods on the base of analysis of spike mass and pod mass and seed mass spike-1 and seed mass pod-1 . Seed mass spike-1 of small grains species genotypes variate in ratio of 0.85 g (wheat+pea) and 1.59 g (oat intercrops) with average 1.19 g for all crops of cereals and variant of cultivation. The spike mass variate in range of 1.37 g (triticale intercrop) and 2.23 g (wheat intercrops) with average 1.72 g for all cereals and variant of cultivation. Harvest index of spike variate between 62.5% (triticale sole) and 89.2% (oat sole). The value of spike mass was the higher in wheat intercrops than in wheat sole, while for triticale and oat spike mass is lower in intercrops. In the same of analyzed small grain species, seed mass was the higher in sole crops than in mixture with pea. The spike index, only in intercrop triticale+pea (63.2%) was slightly higher than in single crop of triticale (62.5%). Pod mass and seed mass pod-1 of pea was the higher in pea intercrops than in pea sole. The highest pod mass was in intercrop pea+triticale (0.72 g) and the least in single crop of pea (0.45 g) with average 0.62 g for all crops. The highest seed mass pod-1 was the highest intercrop pea+triticale (0.56g) and the least in monocrop of pea (0.32 g) with average 0.46 g for all crops. Harvest index of pod variate in ratio 68.0% (pea single) and 77.% in pea/triticale intercrop. Pod index of pea in mixture with each small grains species genotypes was higher than in pea's monocrop. On the base of result we can conclude that intercropping cereals + pea, have positive effect on spike and pod characteristics which values were higher in majority of studied intercrops than in monocrops.
AB  - Prednosti i nedostaci združenih useva mogu se oceniti prema ispoljavanja komponenti prinosa na osnovu vrednosti produktivnih organa (klas, mahuna). Cilj ovog rad je izučavanje varijabilnosti žetvenog indeksa klasa pšenice, tritikalea, ovsa i žetvenog indeksa mahune kod graška gajenim u pojedinačnim i združenim usevima. U istraživanja je uključen po jedan genotip jarih formi pšenice, tritikalea, ovsa i graška. Eksperiment je izveden na oglednom polju Rimski šančevi u Institutu za ratarstvo i povrtarstvo Novi Sad. Genotipovi strnih žita i graška su sejani na parcelicama 5 m2 u 4 ponavljanja u monokulturi i u združenoj setvi pšenica + grašak, tritikale + grašak i ovas+grašak. U vreme fiziološke zrelosti vršena je žetva biljke koje su korišćene za analizu osobina klasa i metlice kod strnih žita i osobina mahune kod graška. Za analize je korišćeno 40 biljaka (10 biljaka po ponavljanju) za svaki genotip iz pojedinačnih i združenih useva. Analizirane su osobine: masa klasa, masa semena po klasu, masa mahune i masa semena po mahuni. Na osnovu vrednosti ovih osobina izračunat je žetveni indeks klasa kod pšenice, tritikalea i ovsa kao i žetveni indeks mahune kod graška. Masa klasa je varirala između 1.37 g kod tritikalea u združenom usevu sa graškom, do 2.23 g kod pšenice u združenom usevu sa graškom, a prosečna masa klasu za sve genotipove u obe varijante gajenja je iznosila 1.72 g. Masa semena po klasu je varirala od 0.85 g kod pšenice u združenom usevu (pšenica+grašak) i u do 1.52 g kod ovsa u združenom usevu sa graškom, a prosečna masa semena po klasu za sve genotipove u obe varijante gajenja je iznosila 1.19 g. Žetveni indeks klasa je bio najmanji 62.5% kod tritikalea u pojedinačnm usevu a najveći kod ovsa 86.5% takodje u monokulturi. Vrednosti mase klasa i mase semena po klasu su bile različite u zavisnosti od vrste strnih žita i načina setve i gajenja useva. Masa klasa kod pšenice u združenom usevu sa graškom je bila veća nego kod pšenice u pojedinačnom usevu. Kod tritikalea i ovsa masa klasa je bila veća u pojedinačnom usevu nego u njihovom združenom usevu sa graškom. Masa semena po klasu kod pšenice, tritikalea i ovsa bila je veća u pojedinačnom usevu nego u njihovom združenom usevu sa graškom. Žetveni indeks klasa u monokulturi: kod pšenice (71.9%) je bio veći nego u združenom usevu pšenica+grašak (70.8%), kod tritikalea (65.3%) je bio veći nego u združenom usevu (tritikale+grašak) i kod ovsa (89.2%) je bio veći nego u združenom usevu sa graškom (88.1%). Kod graška, masa semena po mahuni je varirala od 0.33 g u pojedinačnom usevu do 0.57 g u združenoj setvi sa tritikaleom, a prosečna masa semena po mahuni u oba sistema gajenja bila 0.46 g. Masa mahune je bila najmanja kod graška u pojedinačnom usevu 0.45g a najveća 0.72 g u združenom usevu sa tritikaleom, a prosečna vrednost mahune u svim varijantama gajenja je iznosila 0.59 g. Žetveni indeks mahune je varirao između 72.9% u pojedinačnom usevu graška i 79.4% u usevu združene setve graška i ovsa. Vrednosti za masu mahune, masu semena po mahuni i žetveni indeks mahune su bile veće u združenim usevima graška sa pšenicom, tritikaleom i ovsom ali nizi bile značajno različite. Dobijeni rezultata, ukazuju da združena setva graška i strnih žita ima pozitivan efekat na ispoljavanje većih vrednosti osobina klasa i osobina mahune.
PB  - Univerzitet u Kragujevcu - Agronomski fakultet, Čačak
T2  - Acta agriculturae Serbica
T1  - Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea
T1  - Uticaj združenog useva žitarica + grašak na indeks klasa jarih formi pšenice, tritikale, ovsa i indeks mahune graška
EP  - 180
IS  - 48
SP  - 167
VL  - 24
DO  - 10.5937/AASer1948167G
ER  - 

@article{
author = "Grčak, Milosav and Grčak, Dragan and Župunski, Vesna and Jevtić, Radivoje and Lalošević, Mirjana and Radosavac, Adriana and Kondić, Danijela and Živić, Jelica and Paunović, Aleksandar and Zečević, Veselinka and Mićanović, Danica and Knežević, Desimir",
year = "2019",
abstract = "Advantages or disadvantages of intercropping system can estimate through expression of components of yield on the base of values of productive organs (spike, pod). The aim of this work was study of variation of spike index in cereals species and pods index in pea of spring intercropping. For investigation included spring species of small grains: wheat, triticale, oat and spring legume pea. The investigation was carried out in field condition in experiment with randomised block design of 5m2 plots, with 4 replications. Each species (cereals and pea) were sown sole and in intercrops wheat+pea, triticale+pea and oat+pea. At the maturity stage used 40 plants (10 plants/replication) for determining harvest index of spike in cereal species and index of pea pods on the base of analysis of spike mass and pod mass and seed mass spike-1 and seed mass pod-1 . Seed mass spike-1 of small grains species genotypes variate in ratio of 0.85 g (wheat+pea) and 1.59 g (oat intercrops) with average 1.19 g for all crops of cereals and variant of cultivation. The spike mass variate in range of 1.37 g (triticale intercrop) and 2.23 g (wheat intercrops) with average 1.72 g for all cereals and variant of cultivation. Harvest index of spike variate between 62.5% (triticale sole) and 89.2% (oat sole). The value of spike mass was the higher in wheat intercrops than in wheat sole, while for triticale and oat spike mass is lower in intercrops. In the same of analyzed small grain species, seed mass was the higher in sole crops than in mixture with pea. The spike index, only in intercrop triticale+pea (63.2%) was slightly higher than in single crop of triticale (62.5%). Pod mass and seed mass pod-1 of pea was the higher in pea intercrops than in pea sole. The highest pod mass was in intercrop pea+triticale (0.72 g) and the least in single crop of pea (0.45 g) with average 0.62 g for all crops. The highest seed mass pod-1 was the highest intercrop pea+triticale (0.56g) and the least in monocrop of pea (0.32 g) with average 0.46 g for all crops. Harvest index of pod variate in ratio 68.0% (pea single) and 77.% in pea/triticale intercrop. Pod index of pea in mixture with each small grains species genotypes was higher than in pea's monocrop. On the base of result we can conclude that intercropping cereals + pea, have positive effect on spike and pod characteristics which values were higher in majority of studied intercrops than in monocrops., Prednosti i nedostaci združenih useva mogu se oceniti prema ispoljavanja komponenti prinosa na osnovu vrednosti produktivnih organa (klas, mahuna). Cilj ovog rad je izučavanje varijabilnosti žetvenog indeksa klasa pšenice, tritikalea, ovsa i žetvenog indeksa mahune kod graška gajenim u pojedinačnim i združenim usevima. U istraživanja je uključen po jedan genotip jarih formi pšenice, tritikalea, ovsa i graška. Eksperiment je izveden na oglednom polju Rimski šančevi u Institutu za ratarstvo i povrtarstvo Novi Sad. Genotipovi strnih žita i graška su sejani na parcelicama 5 m2 u 4 ponavljanja u monokulturi i u združenoj setvi pšenica + grašak, tritikale + grašak i ovas+grašak. U vreme fiziološke zrelosti vršena je žetva biljke koje su korišćene za analizu osobina klasa i metlice kod strnih žita i osobina mahune kod graška. Za analize je korišćeno 40 biljaka (10 biljaka po ponavljanju) za svaki genotip iz pojedinačnih i združenih useva. Analizirane su osobine: masa klasa, masa semena po klasu, masa mahune i masa semena po mahuni. Na osnovu vrednosti ovih osobina izračunat je žetveni indeks klasa kod pšenice, tritikalea i ovsa kao i žetveni indeks mahune kod graška. Masa klasa je varirala između 1.37 g kod tritikalea u združenom usevu sa graškom, do 2.23 g kod pšenice u združenom usevu sa graškom, a prosečna masa klasu za sve genotipove u obe varijante gajenja je iznosila 1.72 g. Masa semena po klasu je varirala od 0.85 g kod pšenice u združenom usevu (pšenica+grašak) i u do 1.52 g kod ovsa u združenom usevu sa graškom, a prosečna masa semena po klasu za sve genotipove u obe varijante gajenja je iznosila 1.19 g. Žetveni indeks klasa je bio najmanji 62.5% kod tritikalea u pojedinačnm usevu a najveći kod ovsa 86.5% takodje u monokulturi. Vrednosti mase klasa i mase semena po klasu su bile različite u zavisnosti od vrste strnih žita i načina setve i gajenja useva. Masa klasa kod pšenice u združenom usevu sa graškom je bila veća nego kod pšenice u pojedinačnom usevu. Kod tritikalea i ovsa masa klasa je bila veća u pojedinačnom usevu nego u njihovom združenom usevu sa graškom. Masa semena po klasu kod pšenice, tritikalea i ovsa bila je veća u pojedinačnom usevu nego u njihovom združenom usevu sa graškom. Žetveni indeks klasa u monokulturi: kod pšenice (71.9%) je bio veći nego u združenom usevu pšenica+grašak (70.8%), kod tritikalea (65.3%) je bio veći nego u združenom usevu (tritikale+grašak) i kod ovsa (89.2%) je bio veći nego u združenom usevu sa graškom (88.1%). Kod graška, masa semena po mahuni je varirala od 0.33 g u pojedinačnom usevu do 0.57 g u združenoj setvi sa tritikaleom, a prosečna masa semena po mahuni u oba sistema gajenja bila 0.46 g. Masa mahune je bila najmanja kod graška u pojedinačnom usevu 0.45g a najveća 0.72 g u združenom usevu sa tritikaleom, a prosečna vrednost mahune u svim varijantama gajenja je iznosila 0.59 g. Žetveni indeks mahune je varirao između 72.9% u pojedinačnom usevu graška i 79.4% u usevu združene setve graška i ovsa. Vrednosti za masu mahune, masu semena po mahuni i žetveni indeks mahune su bile veće u združenim usevima graška sa pšenicom, tritikaleom i ovsom ali nizi bile značajno različite. Dobijeni rezultata, ukazuju da združena setva graška i strnih žita ima pozitivan efekat na ispoljavanje većih vrednosti osobina klasa i osobina mahune.",
publisher = "Univerzitet u Kragujevcu - Agronomski fakultet, Čačak",
journal = "Acta agriculturae Serbica",
title = "Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea, Uticaj združenog useva žitarica + grašak na indeks klasa jarih formi pšenice, tritikale, ovsa i indeks mahune graška",
pages = "180-167",
number = "48",
volume = "24",
doi = "10.5937/AASer1948167G"
}

Grčak, M., Grčak, D., Župunski, V., Jevtić, R., Lalošević, M., Radosavac, A., Kondić, D., Živić, J., Paunović, A., Zečević, V., Mićanović, D.,& Knežević, D.. (2019). Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea. in Acta agriculturae Serbica
Univerzitet u Kragujevcu - Agronomski fakultet, Čačak., 24(48), 167-180.
https://doi.org/10.5937/AASer1948167G

Grčak M, Grčak D, Župunski V, Jevtić R, Lalošević M, Radosavac A, Kondić D, Živić J, Paunović A, Zečević V, Mićanović D, Knežević D. Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea. in Acta agriculturae Serbica. 2019;24(48):167-180.
doi:10.5937/AASer1948167G .

Grčak, Milosav, Grčak, Dragan, Župunski, Vesna, Jevtić, Radivoje, Lalošević, Mirjana, Radosavac, Adriana, Kondić, Danijela, Živić, Jelica, Paunović, Aleksandar, Zečević, Veselinka, Mićanović, Danica, Knežević, Desimir, "Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea" in Acta agriculturae Serbica, 24, no. 48 (2019):167-180,
https://doi.org/10.5937/AASer1948167G . .

TY  - JOUR
AU  - Grčak, Milosav
AU  - Grčak, Dragan
AU  - Jevtić, Radivoje
AU  - Lalošević, Mirjana
AU  - Kondić, Danijela
AU  - Živić, Jelica
AU  - Knežević, Desimir
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1866
AB  - Parameters of plant productive organs (spike, pod etc.) are influenced by genotype of plant species and scientific technology farming measures as well environmental conditions. The aim of this study was to establish variability of spike harvest index for wheat, triticale, rye, oat and pea pods index, influenced by monocrops and intercrops system of cultivation. Four cereal species: wheat, triticale, rye and oat and one legume (pea) were included in investigation that carried out on field experimental conditions during one vegetation season. Each species were sown in monocrops and in intercrops wheat + pea, triticale + pea, rye + pea and oat + pea. Harvest index of spike variate between 65.2% (triticale intercrops) and 86.5% (oat solo). The values of spike weight and seed weight was different among the cereal species and higher in intercrops than in monocrop system of cultivation. However, only for rye in mixture with pea, harvest index 78.8%) was higher than in monocrops of rye (77.0%). Harvest index of pod variate in ratio 50.3% (pea solo) and 69.5% (in intercrops pea + rye). The values of pod weight and seed weight pod(-1) was different and higher in intercrops than in monocrops system of cultivation. Harvest pod index of peas was significantly higher in mixture with each small grains species genotypes than in pea's monocrops. On the base of result we can conclude that intercropping cereals + peas, have positive effect on spike and pod characteristics which values were higher in intercrops than in monocrops.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Variation of spike index of cereal and index of pea pods in monocrops and intercrops system of cultivation
EP  - 1196
IS  - 3
SP  - 1185
VL  - 51
DO  - 10.2298/GENSR1903185G
ER  - 

@article{
author = "Grčak, Milosav and Grčak, Dragan and Jevtić, Radivoje and Lalošević, Mirjana and Kondić, Danijela and Živić, Jelica and Knežević, Desimir",
year = "2019",
abstract = "Parameters of plant productive organs (spike, pod etc.) are influenced by genotype of plant species and scientific technology farming measures as well environmental conditions. The aim of this study was to establish variability of spike harvest index for wheat, triticale, rye, oat and pea pods index, influenced by monocrops and intercrops system of cultivation. Four cereal species: wheat, triticale, rye and oat and one legume (pea) were included in investigation that carried out on field experimental conditions during one vegetation season. Each species were sown in monocrops and in intercrops wheat + pea, triticale + pea, rye + pea and oat + pea. Harvest index of spike variate between 65.2% (triticale intercrops) and 86.5% (oat solo). The values of spike weight and seed weight was different among the cereal species and higher in intercrops than in monocrop system of cultivation. However, only for rye in mixture with pea, harvest index 78.8%) was higher than in monocrops of rye (77.0%). Harvest index of pod variate in ratio 50.3% (pea solo) and 69.5% (in intercrops pea + rye). The values of pod weight and seed weight pod(-1) was different and higher in intercrops than in monocrops system of cultivation. Harvest pod index of peas was significantly higher in mixture with each small grains species genotypes than in pea's monocrops. On the base of result we can conclude that intercropping cereals + peas, have positive effect on spike and pod characteristics which values were higher in intercrops than in monocrops.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Variation of spike index of cereal and index of pea pods in monocrops and intercrops system of cultivation",
pages = "1196-1185",
number = "3",
volume = "51",
doi = "10.2298/GENSR1903185G"
}

Grčak, M., Grčak, D., Jevtić, R., Lalošević, M., Kondić, D., Živić, J.,& Knežević, D.. (2019). Variation of spike index of cereal and index of pea pods in monocrops and intercrops system of cultivation. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 51(3), 1185-1196.
https://doi.org/10.2298/GENSR1903185G

Grčak M, Grčak D, Jevtić R, Lalošević M, Kondić D, Živić J, Knežević D. Variation of spike index of cereal and index of pea pods in monocrops and intercrops system of cultivation. in Genetika-Belgrade. 2019;51(3):1185-1196.
doi:10.2298/GENSR1903185G .

Grčak, Milosav, Grčak, Dragan, Jevtić, Radivoje, Lalošević, Mirjana, Kondić, Danijela, Živić, Jelica, Knežević, Desimir, "Variation of spike index of cereal and index of pea pods in monocrops and intercrops system of cultivation" in Genetika-Belgrade, 51, no. 3 (2019):1185-1196,
https://doi.org/10.2298/GENSR1903185G . .

TY  - JOUR
AU  - Šekularac, Andrej
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Tomić, Jelena
AU  - Knežević, Desimir
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1818
AB  - Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the influence of genotype and environmental factors on the value of gluten index and usability of these parameters as indicators and predictors of bread quality. Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda, Zvezdana) were grown in a macro-experiment carried out in three locations (Novi Sad, (Cack, Sombor) during two seasons (2011/2012 and 2012/2013). Gluten index value determination was achieved by using ICC standard method 155 (1996), with a slight modification that included mechanical washing of gluten (Theby). Statistical analysis was performed by using IBM SPSS Statistics 20. Variance analysis revealed a statistically significant effect of genotype on gluten index value, whereas the influence of environmental factors, as well as the interaction of two factors, had no statistical significance. There was no correlation between the values of gluten index and meteorological factors such as average temperature and total precipitation during the phenophase of grain filling, and in the period from the beginning of flowering until the harvest. However, medium-strong negative dependence was found between gluten index and the index of heat stress, as well as between gluten index and the number of days with temperatures above 30 degrees C. Weak negative dependence was recorded between gluten index and bread volume. Based on the value of gluten index, gluten varieties used in our study can be described as strong. Genotype proved to be the only cause of statistically significant variation of gluten index.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor
EP  - 93
IS  - 1
SP  - 85
VL  - 50
DO  - 10.2298/GENSR1801085S
ER  - 

@article{
author = "Šekularac, Andrej and Torbica, Aleksandra and Živančev, Dragan and Tomić, Jelena and Knežević, Desimir",
year = "2018",
abstract = "Gluten index is an indicator of gluten strength as well as a parameter which simultaneously defines its quantity and quality. If compared to the farinographic and extensographic methods, gluten index determining is faster, less complicated and requires smaller amount of flour. The aim of this study has been to determine the significance of the influence of genotype and environmental factors on the value of gluten index and usability of these parameters as indicators and predictors of bread quality. Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda, Zvezdana) were grown in a macro-experiment carried out in three locations (Novi Sad, (Cack, Sombor) during two seasons (2011/2012 and 2012/2013). Gluten index value determination was achieved by using ICC standard method 155 (1996), with a slight modification that included mechanical washing of gluten (Theby). Statistical analysis was performed by using IBM SPSS Statistics 20. Variance analysis revealed a statistically significant effect of genotype on gluten index value, whereas the influence of environmental factors, as well as the interaction of two factors, had no statistical significance. There was no correlation between the values of gluten index and meteorological factors such as average temperature and total precipitation during the phenophase of grain filling, and in the period from the beginning of flowering until the harvest. However, medium-strong negative dependence was found between gluten index and the index of heat stress, as well as between gluten index and the number of days with temperatures above 30 degrees C. Weak negative dependence was recorded between gluten index and bread volume. Based on the value of gluten index, gluten varieties used in our study can be described as strong. Genotype proved to be the only cause of statistically significant variation of gluten index.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor",
pages = "93-85",
number = "1",
volume = "50",
doi = "10.2298/GENSR1801085S"
}

Šekularac, A., Torbica, A., Živančev, D., Tomić, J.,& Knežević, D.. (2018). The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 50(1), 85-93.
https://doi.org/10.2298/GENSR1801085S

Šekularac A, Torbica A, Živančev D, Tomić J, Knežević D. The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor. in Genetika-Belgrade. 2018;50(1):85-93.
doi:10.2298/GENSR1801085S .

Šekularac, Andrej, Torbica, Aleksandra, Živančev, Dragan, Tomić, Jelena, Knežević, Desimir, "The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor" in Genetika-Belgrade, 50, no. 1 (2018):85-93,
https://doi.org/10.2298/GENSR1801085S . .

TY  - JOUR
AU  - Mastilović, Jasna
AU  - Živančev, Dragan
AU  - Lončar, Eva S.
AU  - Malbaša, Radomir V.
AU  - Hristov, Nikola
AU  - Kevrešan, Žarko S.
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1782
AB  - BACKGROUNDClimate changes do not only affect wheat yield, but also its quality. Information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes also affect wheat indirectly through their influence on the ecosystem, including insects and fungi that affect wheat technological quality. The aim of this study was to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes. With this in mind, three groups of wheat varieties with the same Glu-score were examined in three production years, characterized by different production conditions. RESULTSA production season characterized by climate change conditions results in lower activity of amylolytic enzymes. What is more, it results in lower content of gluten, higher gluten index value, its decrease after 1h to 37 degrees C, lower number of free SH groups and higher content of free amino groups, which result in lower alveograph W, lower farinograph WA and higher extensograph dough resistance. CONCLUSIONVariability in wheat quality produced under different climatic conditions is mainly influenced by the production conditions, including their influence on ecosystem factors. The influence of wheat cultivar genetic predisposition is much less expressed. This indicates that differences among cultivars with different Glu-score might be diminished under the influence of altered production conditions, as a consequence of climate change.
PB  - Wiley, Hoboken
T2  - Journal of The Science of Food & Agriculture
T1  - Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes
EP  - 2907
IS  - 8
SP  - 2898
VL  - 98
DO  - 10.1002/jsfa.8784
ER  - 

@article{
author = "Mastilović, Jasna and Živančev, Dragan and Lončar, Eva S. and Malbaša, Radomir V. and Hristov, Nikola and Kevrešan, Žarko S.",
year = "2018",
abstract = "BACKGROUNDClimate changes do not only affect wheat yield, but also its quality. Information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes also affect wheat indirectly through their influence on the ecosystem, including insects and fungi that affect wheat technological quality. The aim of this study was to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes. With this in mind, three groups of wheat varieties with the same Glu-score were examined in three production years, characterized by different production conditions. RESULTSA production season characterized by climate change conditions results in lower activity of amylolytic enzymes. What is more, it results in lower content of gluten, higher gluten index value, its decrease after 1h to 37 degrees C, lower number of free SH groups and higher content of free amino groups, which result in lower alveograph W, lower farinograph WA and higher extensograph dough resistance. CONCLUSIONVariability in wheat quality produced under different climatic conditions is mainly influenced by the production conditions, including their influence on ecosystem factors. The influence of wheat cultivar genetic predisposition is much less expressed. This indicates that differences among cultivars with different Glu-score might be diminished under the influence of altered production conditions, as a consequence of climate change.",
publisher = "Wiley, Hoboken",
journal = "Journal of The Science of Food & Agriculture",
title = "Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes",
pages = "2907-2898",
number = "8",
volume = "98",
doi = "10.1002/jsfa.8784"
}

Mastilović, J., Živančev, D., Lončar, E. S., Malbaša, R. V., Hristov, N.,& Kevrešan, Ž. S.. (2018). Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes. in Journal of The Science of Food & Agriculture
Wiley, Hoboken., 98(8), 2898-2907.
https://doi.org/10.1002/jsfa.8784

Mastilović J, Živančev D, Lončar ES, Malbaša RV, Hristov N, Kevrešan ŽS. Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes. in Journal of The Science of Food & Agriculture. 2018;98(8):2898-2907.
doi:10.1002/jsfa.8784 .

Mastilović, Jasna, Živančev, Dragan, Lončar, Eva S., Malbaša, Radomir V., Hristov, Nikola, Kevrešan, Žarko S., "Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes" in Journal of The Science of Food & Agriculture, 98, no. 8 (2018):2898-2907,
https://doi.org/10.1002/jsfa.8784 . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Momčilović, Vojislava
AU  - Mastilović, Jasna
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1643
AB  - This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN), Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition.
AB  - Cilj ovog rada je bio da se ispita kakve promene na pokazateljima tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna imaju genetski i klimatski faktori. Devet sorti pšenice različitih kombinacija HMW-GS proizvedenih u tri različite godine uzeti su kao materijal za istraţivanje. Na različitim reološkim uređajima poput Pertenovog broja padanja, Farinografa, Amilografa, Mixolab-a i SDmatic urađena je karakterizacija samlevenih pšeničnih uzoraka. Većina rezultata pokazala je da klimatski faktori izazivaju veće promene na tehnološkom kvalitetu skrobne komponente pšeničnog zrna i brašna nego HMW-GS sastav. Sa druge strane, neki pokazatelji tehnološkog kvaliteta koji se smatraju veoma pouzdanim indikatorima promena na skrobnoj komponenti pšenice u godinama sa velikom količinom padavina, poput broja padanja i maksimalnog viskoziteta na amilografu, ipak su zavisili od HMW-GS sastava.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component
T1  - Uticaj genetskih i klimatskih faktora na pokazatelje tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna
EP  - 98
IS  - 3
SP  - 93
VL  - 54
DO  - 10.5937/ratpov54-14025
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Momčilović, Vojislava and Mastilović, Jasna",
year = "2017",
abstract = "This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN), Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition., Cilj ovog rada je bio da se ispita kakve promene na pokazateljima tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna imaju genetski i klimatski faktori. Devet sorti pšenice različitih kombinacija HMW-GS proizvedenih u tri različite godine uzeti su kao materijal za istraţivanje. Na različitim reološkim uređajima poput Pertenovog broja padanja, Farinografa, Amilografa, Mixolab-a i SDmatic urađena je karakterizacija samlevenih pšeničnih uzoraka. Većina rezultata pokazala je da klimatski faktori izazivaju veće promene na tehnološkom kvalitetu skrobne komponente pšeničnog zrna i brašna nego HMW-GS sastav. Sa druge strane, neki pokazatelji tehnološkog kvaliteta koji se smatraju veoma pouzdanim indikatorima promena na skrobnoj komponenti pšenice u godinama sa velikom količinom padavina, poput broja padanja i maksimalnog viskoziteta na amilografu, ipak su zavisili od HMW-GS sastava.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component, Uticaj genetskih i klimatskih faktora na pokazatelje tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna",
pages = "98-93",
number = "3",
volume = "54",
doi = "10.5937/ratpov54-14025"
}

Živančev, D., Torbica, A., Momčilović, V.,& Mastilović, J.. (2017). Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 54(3), 93-98.
https://doi.org/10.5937/ratpov54-14025

Živančev D, Torbica A, Momčilović V, Mastilović J. Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2017;54(3):93-98.
doi:10.5937/ratpov54-14025 .

Živančev, Dragan, Torbica, Aleksandra, Momčilović, Vojislava, Mastilović, Jasna, "Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 54, no. 3 (2017):93-98,
https://doi.org/10.5937/ratpov54-14025 . .

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

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

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

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

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

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1538
AB  - The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread.
AB  - Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
T1  - Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina
EP  - 169
IS  - 4
SP  - 165
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1538
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet",
year = "2016",
abstract = "The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread., Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality, Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina",
pages = "169-165",
number = "4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1538"
}

Živančev, D., Torbica, A., Tomić, J.,& Janić-Hajnal, E.. (2016). Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(4), 165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538

Živančev D, Torbica A, Tomić J, Janić-Hajnal E. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture. 2016;20(4):165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538 .

Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality" in Journal on Processing & Energy in Agriculture, 20, no. 4 (2016):165-169,
https://hdl.handle.net/21.15107/rcub_fiver_1538 .

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

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

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

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

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

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

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

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

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

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

TY  - THES
AU  - Živančev, Dragan
PY  - 2014
UR  - http://nardus.mpn.gov.rs/handle/123456789/5434
UR  - http://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija141949700481512.pdf?controlNumber=(BISIS)84
UR  - http://www.cris.uns.ac.rs/record.jsf?recordId=84067&source=NaRDuS&language=sr
UR  - http://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisijeobrazac%206%20Dragan%20Zivancev.pdf?co
UR  - http://fiver.ifvcns.rs/handle/123456789/2105
AB  - In the Ph. D. Thesis was analyzed the impact of genetic, environmental and microclimatic factors that prevailed during the three production years on gluten composition and technological quality of 16 wheat varieties that are present in the assortment of Serbia. Also, all wheat varieties were produced at the same location. The traditional and sofisticated methods are used, electrophoretic analysis of glutenin and gliadin subunits was performed, the content of free-SH and-NH groups are determined, baking test and objective quality of the obtained bread are evaluated to examine the technological quality of wheat and composition of gluten. The gained results are used to established a database for statistical analysis. Due to the numerous data and the fact that the properties measured in different number of repetitions which are qualifed by sample amount, the usual number of repetitions, reproductivity method PCA was performed toward the selection of the most important properties. After that was done ANOVA in the respective to climatic factors that charatcterized the production year, the genetic factors that are caused by genetic similarity of the exmined cultivars of wheat and environmental factors that are reflected through the different levels of inseparable impurities, which are defined by frekvency analysis. Specific objectives of the study enable to: –determine how microclimatic conditions that prevailed in the three production years, especially the rainy and instable weather that prevailed from wheat flowering until full maturity of wheat kernel influence on the composition of gluten and wheat processing quality tested, –determine how environmental factors that are defined by the presence of three different levels of germinate kernels, kernels damaged by wheat bug, kernels infested by Fussarium molds and kernels infested by Alternaria alternata molds affect on the composition of gluten and technological quality of wheat cultivar and –determine how genetic factors which are defined through differences in HMW-GS on the Glu A1 and Glu D1 locus that cultivars contain or do not contain and identical HMW-GS composition which examined cultivars possess affect on the gluten composition and technological quality of tested wheat varieties. The achieved results represent a complex analysis of the impact of various factors on the composition of gluten and technological quality of wheat, which included a enormous database of properites and closely determine how individual microclimatic, genetic and environmental factors influence on the gluten composition and technological quality of wheat.
AB  - U okviru disertacije analiziran je uticaj genetskih, ekoloških i mikroklimatskih faktora tokom tri proizvodne godine na sastav glutena i tehnološki kvalitet 16 sorti pšenica koje su godinama zastupljene u sortimentu Srbije, a koje su bile proizvedene na istom lokalitetu. Da bi se ispitao tehnološki kvalitet i sastav glutena, upotrebljene su, kako tradicionalne, tako i savremene metode; urađena je elektroforetska analiza gluteninskih i glijadinskih podjedinica, sadržaj slobodnih –SH i –NH grupa, probno pečenje i objektivno je ocenjen kvalitet dobijenog hleba u cilju formiranja baze podataka za statističku analizu. Zbog obimnosti rezutata i činjenice da su pokazatelji određeni u različitom broju ponavljanja uslovljenim potrebnom količinom uzorka, uobičajenim brojem ponavljanja, reproduktivnošću metoda, urađena je PCA analiza na osnovu koje je izvršen odabir najvažnijih pokazatelja. Dodatno, primenjena je Analiza značajnosti u odnosnu na: klimatske faktore koji su uslovljeni proizvodnom godinom, genetske faktore koji su uslovljeni genetskom sličnošću ispitivanog sortimenta pšenice, kao i ekološkim faktorima koji se ogledaju preko različitog nivoa neodvojivih primesa koji su definisani frekvencionom analizom. Cilljevi istraživanja omogućili su da se: –utvrdi kako i na koji način mikroklimatski uslovi koji su vladali u tri proizvodne godine, a pogotovo kišno i nestabilno vreme u periodu od cvetanja pšenice pa sve do pune zrelosti, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice, –utvrdi kako i na koji način ekološki faktori, definisani prisutvom tri različita nivoa proklijalih, steničavih, fuzarioznih i tamnokličnih zrna, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice –utvrdi kako genetski faktori, definisani preko razlika u HMW–GS koje ispitivane sorte sadrže, odnosno ne sadrže na Glu A1, Glu D1 lokusu i identičnom HMW–GS sastavu, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice. Dobijeni rezultati predstavljaju jednu kompleksnu analizu koja je obuhvatila veliku bazu ispitivanih pokazatelja i bliže odredila kako pojedinačni genetski, mikroklimatski i ekološki faktori utiču na sastav glutena i tehnološki kvalitet pšenice.
PB  - Univerzitet u Novom Sadu, Tehnološki fakultet
T1  - Analysis of the impact of genetic, microclimatic and environmental factors on the composition of gluten and technological quality of wheat
T1  - Analiza uticaja genetskih, mikroklimatskih i ekoloških faktora na sastav glutena i tehnološki kvalitet sorti pšenice
UR  - https://hdl.handle.net/21.15107/rcub_nardus_5434
ER  - 

@phdthesis{
author = "Živančev, Dragan",
year = "2014",
abstract = "In the Ph. D. Thesis was analyzed the impact of genetic, environmental and microclimatic factors that prevailed during the three production years on gluten composition and technological quality of 16 wheat varieties that are present in the assortment of Serbia. Also, all wheat varieties were produced at the same location. The traditional and sofisticated methods are used, electrophoretic analysis of glutenin and gliadin subunits was performed, the content of free-SH and-NH groups are determined, baking test and objective quality of the obtained bread are evaluated to examine the technological quality of wheat and composition of gluten. The gained results are used to established a database for statistical analysis. Due to the numerous data and the fact that the properties measured in different number of repetitions which are qualifed by sample amount, the usual number of repetitions, reproductivity method PCA was performed toward the selection of the most important properties. After that was done ANOVA in the respective to climatic factors that charatcterized the production year, the genetic factors that are caused by genetic similarity of the exmined cultivars of wheat and environmental factors that are reflected through the different levels of inseparable impurities, which are defined by frekvency analysis. Specific objectives of the study enable to: –determine how microclimatic conditions that prevailed in the three production years, especially the rainy and instable weather that prevailed from wheat flowering until full maturity of wheat kernel influence on the composition of gluten and wheat processing quality tested, –determine how environmental factors that are defined by the presence of three different levels of germinate kernels, kernels damaged by wheat bug, kernels infested by Fussarium molds and kernels infested by Alternaria alternata molds affect on the composition of gluten and technological quality of wheat cultivar and –determine how genetic factors which are defined through differences in HMW-GS on the Glu A1 and Glu D1 locus that cultivars contain or do not contain and identical HMW-GS composition which examined cultivars possess affect on the gluten composition and technological quality of tested wheat varieties. The achieved results represent a complex analysis of the impact of various factors on the composition of gluten and technological quality of wheat, which included a enormous database of properites and closely determine how individual microclimatic, genetic and environmental factors influence on the gluten composition and technological quality of wheat., U okviru disertacije analiziran je uticaj genetskih, ekoloških i mikroklimatskih faktora tokom tri proizvodne godine na sastav glutena i tehnološki kvalitet 16 sorti pšenica koje su godinama zastupljene u sortimentu Srbije, a koje su bile proizvedene na istom lokalitetu. Da bi se ispitao tehnološki kvalitet i sastav glutena, upotrebljene su, kako tradicionalne, tako i savremene metode; urađena je elektroforetska analiza gluteninskih i glijadinskih podjedinica, sadržaj slobodnih –SH i –NH grupa, probno pečenje i objektivno je ocenjen kvalitet dobijenog hleba u cilju formiranja baze podataka za statističku analizu. Zbog obimnosti rezutata i činjenice da su pokazatelji određeni u različitom broju ponavljanja uslovljenim potrebnom količinom uzorka, uobičajenim brojem ponavljanja, reproduktivnošću metoda, urađena je PCA analiza na osnovu koje je izvršen odabir najvažnijih pokazatelja. Dodatno, primenjena je Analiza značajnosti u odnosnu na: klimatske faktore koji su uslovljeni proizvodnom godinom, genetske faktore koji su uslovljeni genetskom sličnošću ispitivanog sortimenta pšenice, kao i ekološkim faktorima koji se ogledaju preko različitog nivoa neodvojivih primesa koji su definisani frekvencionom analizom. Cilljevi istraživanja omogućili su da se: –utvrdi kako i na koji način mikroklimatski uslovi koji su vladali u tri proizvodne godine, a pogotovo kišno i nestabilno vreme u periodu od cvetanja pšenice pa sve do pune zrelosti, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice, –utvrdi kako i na koji način ekološki faktori, definisani prisutvom tri različita nivoa proklijalih, steničavih, fuzarioznih i tamnokličnih zrna, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice –utvrdi kako genetski faktori, definisani preko razlika u HMW–GS koje ispitivane sorte sadrže, odnosno ne sadrže na Glu A1, Glu D1 lokusu i identičnom HMW–GS sastavu, utiču na sastav glutena i tehnološki kvalitet ispitivanih sorti pšenice. Dobijeni rezultati predstavljaju jednu kompleksnu analizu koja je obuhvatila veliku bazu ispitivanih pokazatelja i bliže odredila kako pojedinačni genetski, mikroklimatski i ekološki faktori utiču na sastav glutena i tehnološki kvalitet pšenice.",
publisher = "Univerzitet u Novom Sadu, Tehnološki fakultet",
title = "Analysis of the impact of genetic, microclimatic and environmental factors on the composition of gluten and technological quality of wheat, Analiza uticaja genetskih, mikroklimatskih i ekoloških faktora na sastav glutena i tehnološki kvalitet sorti pšenice",
url = "https://hdl.handle.net/21.15107/rcub_nardus_5434"
}

Živančev, D.. (2014). Analysis of the impact of genetic, microclimatic and environmental factors on the composition of gluten and technological quality of wheat. 
Univerzitet u Novom Sadu, Tehnološki fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_5434

Živančev D. Analysis of the impact of genetic, microclimatic and environmental factors on the composition of gluten and technological quality of wheat. 2014;.
https://hdl.handle.net/21.15107/rcub_nardus_5434 .

Živančev, Dragan, "Analysis of the impact of genetic, microclimatic and environmental factors on the composition of gluten and technological quality of wheat" (2014),
https://hdl.handle.net/21.15107/rcub_nardus_5434 .

TY  - JOUR
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko S.
AU  - Torbica, Aleksandra
AU  - Janić-Hajnal, Elizabet
AU  - Živančev, Dragan
PY  - 2014
UR  - http://fiver.ifvcns.rs/handle/123456789/1314
AB  - The research was conducted with the aim to investigate the possibility of Farinograph, Extensograph and Amylograph values prediction with linear and/or multiple Mixolab regression models. In total, 163 flour samples were divided based on Machalanobis distances into three sets: prediction, validation and external sample set. Determination coefficients ranged from 0.145 to 0.640 for linear regression models and from 0.279 to 0.739 for multiple regression models. Internal and external validation of developed regression models was conducted. Testing of developed models resulted in a high share of samples for which predicted values were out of the ranges of method official reproducibility and a high share of samples for which predicted values were out of the quality level range obtained by analytical measurement. It was concluded that it is impossible to develop applicable regression models for prediction of Farinograph, Extensograph and Amylograph parameters on the basis of Mixolab values from standard protocol.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science & Technology
T1  - Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models
EP  - 2691
IS  - 12
SP  - 2685
VL  - 49
DO  - 10.1111/ijfs.12601
ER  - 

@article{
author = "Mastilović, Jasna and Kevrešan, Žarko S. and Torbica, Aleksandra and Janić-Hajnal, Elizabet and Živančev, Dragan",
year = "2014",
abstract = "The research was conducted with the aim to investigate the possibility of Farinograph, Extensograph and Amylograph values prediction with linear and/or multiple Mixolab regression models. In total, 163 flour samples were divided based on Machalanobis distances into three sets: prediction, validation and external sample set. Determination coefficients ranged from 0.145 to 0.640 for linear regression models and from 0.279 to 0.739 for multiple regression models. Internal and external validation of developed regression models was conducted. Testing of developed models resulted in a high share of samples for which predicted values were out of the ranges of method official reproducibility and a high share of samples for which predicted values were out of the quality level range obtained by analytical measurement. It was concluded that it is impossible to develop applicable regression models for prediction of Farinograph, Extensograph and Amylograph parameters on the basis of Mixolab values from standard protocol.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science & Technology",
title = "Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models",
pages = "2691-2685",
number = "12",
volume = "49",
doi = "10.1111/ijfs.12601"
}

Mastilović, J., Kevrešan, Ž. S., Torbica, A., Janić-Hajnal, E.,& Živančev, D.. (2014). Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models. in International Journal of Food Science & Technology
Wiley, Hoboken., 49(12), 2685-2691.
https://doi.org/10.1111/ijfs.12601

Mastilović J, Kevrešan ŽS, Torbica A, Janić-Hajnal E, Živančev D. Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models. in International Journal of Food Science & Technology. 2014;49(12):2685-2691.
doi:10.1111/ijfs.12601 .

Mastilović, Jasna, Kevrešan, Žarko S., Torbica, Aleksandra, Janić-Hajnal, Elizabet, Živančev, Dragan, "Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models" in International Journal of Food Science & Technology, 49, no. 12 (2014):2685-2691,
https://doi.org/10.1111/ijfs.12601 . .

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  - Mastilović, Jasna
AU  - Horvat, Daniela
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Kevrešan, Žarko S.
AU  - Đukić, Nevena
AU  - Magdić, Damir
AU  - Simić, Gordana
PY  - 2014
UR  - http://fiver.ifvcns.rs/handle/123456789/1296
AB  - Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high omega-gliadins, LMW glutenins and low alpha-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of omega-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high gamma-gliadins share in total protein and low extensigraph resistance/extensibility ratio.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska Industrija
T1  - Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics
EP  - 329
IS  - 3
SP  - 321
VL  - 68
DO  - 10.2298/HEMIND130313057M
ER  - 

@article{
author = "Mastilović, Jasna and Horvat, Daniela and Živančev, Dragan and Torbica, Aleksandra and Kevrešan, Žarko S. and Đukić, Nevena and Magdić, Damir and Simić, Gordana",
year = "2014",
abstract = "Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high omega-gliadins, LMW glutenins and low alpha-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of omega-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high gamma-gliadins share in total protein and low extensigraph resistance/extensibility ratio.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska Industrija",
title = "Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics",
pages = "329-321",
number = "3",
volume = "68",
doi = "10.2298/HEMIND130313057M"
}

Mastilović, J., Horvat, D., Živančev, D., Torbica, A., Kevrešan, Ž. S., Đukić, N., Magdić, D.,& Simić, G.. (2014). Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics. in Hemijska Industrija
Savez hemijskih inženjera, Beograd., 68(3), 321-329.
https://doi.org/10.2298/HEMIND130313057M

Mastilović J, Horvat D, Živančev D, Torbica A, Kevrešan ŽS, Đukić N, Magdić D, Simić G. Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics. in Hemijska Industrija. 2014;68(3):321-329.
doi:10.2298/HEMIND130313057M .

Mastilović, Jasna, Horvat, Daniela, Živančev, Dragan, Torbica, Aleksandra, Kevrešan, Žarko S., Đukić, Nevena, Magdić, Damir, Simić, Gordana, "Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics" in Hemijska Industrija, 68, no. 3 (2014):321-329,
https://doi.org/10.2298/HEMIND130313057M . .

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 . .