TY  - JOUR
AU  - Živančev, Dragan
AU  - Mirosavljević, Milan
AU  - Aćin, Vladimir
AU  - Momčilović, Vojislava
AU  - Mikić, Sanja
AU  - Torbica, Aleksandra
AU  - Jocković, Bojan
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2507
AB  - The introduction of new high-yielding wheat cultivars and the intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters lacking for newly released cultivars in Serbia. This study aimed to determine the effect of growing seasons on the technological properties of new Serbian wheat cultivars and examine the relationships among the quality traits in different growing seasons. The experiment was set up in three growing seasons (2016-17, 2017-18, and 2018-19). A total of 13 recently developed wheat cultivars in Serbia and the five most widespread local cultivars were evaluated to compare differences in end-use quality. Also, the influence of climatic conditions on technological quality was examined and relations among them. Modern Serbian cultivars have improved grain yield but lower technological quality than the widespread Serbian cultivars. Changes in farinograph resistance and degree of softening were related to the differences in growing seasons, cultivars, and their interaction, while growing seasons had the highest effect on bread volume and extensograph parameters energy and ratio resistance, and extensibility variation. Moreover, a strong positive correlation was found between protein content, sedimentation value, wet gluten content, water absorption with extensograph extensibility, and negative correlation with the second parameter of extensograph, resistance ratio, and extensibility.
PB  - PAGEpress
T2  - Italian Journal of Agronomy
T1  - Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain
SP  - 1911
VL  - 17
DO  - 10.4081/ija.2021.1911
ER  - 

@article{
author = "Živančev, Dragan and Mirosavljević, Milan and Aćin, Vladimir and Momčilović, Vojislava and Mikić, Sanja and Torbica, Aleksandra and Jocković, Bojan",
year = "2022",
abstract = "The introduction of new high-yielding wheat cultivars and the intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters lacking for newly released cultivars in Serbia. This study aimed to determine the effect of growing seasons on the technological properties of new Serbian wheat cultivars and examine the relationships among the quality traits in different growing seasons. The experiment was set up in three growing seasons (2016-17, 2017-18, and 2018-19). A total of 13 recently developed wheat cultivars in Serbia and the five most widespread local cultivars were evaluated to compare differences in end-use quality. Also, the influence of climatic conditions on technological quality was examined and relations among them. Modern Serbian cultivars have improved grain yield but lower technological quality than the widespread Serbian cultivars. Changes in farinograph resistance and degree of softening were related to the differences in growing seasons, cultivars, and their interaction, while growing seasons had the highest effect on bread volume and extensograph parameters energy and ratio resistance, and extensibility variation. Moreover, a strong positive correlation was found between protein content, sedimentation value, wet gluten content, water absorption with extensograph extensibility, and negative correlation with the second parameter of extensograph, resistance ratio, and extensibility.",
publisher = "PAGEpress",
journal = "Italian Journal of Agronomy",
title = "Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain",
pages = "1911",
volume = "17",
doi = "10.4081/ija.2021.1911"
}

Živančev, D., Mirosavljević, M., Aćin, V., Momčilović, V., Mikić, S., Torbica, A.,& Jocković, B.. (2022). Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain. in Italian Journal of Agronomy
PAGEpress., 17, 1911.
https://doi.org/10.4081/ija.2021.1911

Živančev D, Mirosavljević M, Aćin V, Momčilović V, Mikić S, Torbica A, Jocković B. Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain. in Italian Journal of Agronomy. 2022;17:1911.
doi:10.4081/ija.2021.1911 .

Živančev, Dragan, Mirosavljević, Milan, Aćin, Vladimir, Momčilović, Vojislava, Mikić, Sanja, Torbica, Aleksandra, Jocković, Bojan, "Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain" in Italian Journal of Agronomy, 17 (2022):1911,
https://doi.org/10.4081/ija.2021.1911 . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Ninkov, Jordana
AU  - Jocković, Bojan
AU  - Momčilović, Vojislava
AU  - Torbica, Aleksandra
AU  - Mirosavljević, Milan
AU  - Belović, Miona
AU  - Aćin, Vladimir
AU  - Ilin, Sonja
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/4
AB  - This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type '110' could supply almost 75% of the recommended daily intake for Mn.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science & Technology
T1  - Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey
EP  - 3110
IS  - 6
SP  - 3099
VL  - 56
DO  - 10.1111/ijfs.14953
ER  - 

@article{
author = "Živančev, Dragan and Ninkov, Jordana and Jocković, Bojan and Momčilović, Vojislava and Torbica, Aleksandra and Mirosavljević, Milan and Belović, Miona and Aćin, Vladimir and Ilin, Sonja",
year = "2021",
abstract = "This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type '110' could supply almost 75% of the recommended daily intake for Mn.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science & Technology",
title = "Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey",
pages = "3110-3099",
number = "6",
volume = "56",
doi = "10.1111/ijfs.14953"
}

Živančev, D., Ninkov, J., Jocković, B., Momčilović, V., Torbica, A., Mirosavljević, M., Belović, M., Aćin, V.,& Ilin, S.. (2021). Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey. in International Journal of Food Science & Technology
Wiley, Hoboken., 56(6), 3099-3110.
https://doi.org/10.1111/ijfs.14953

Živančev D, Ninkov J, Jocković B, Momčilović V, Torbica A, Mirosavljević M, Belović M, Aćin V, Ilin S. Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey. in International Journal of Food Science & Technology. 2021;56(6):3099-3110.
doi:10.1111/ijfs.14953 .

Živančev, Dragan, Ninkov, Jordana, Jocković, Bojan, Momčilović, Vojislava, Torbica, Aleksandra, Mirosavljević, Milan, Belović, Miona, Aćin, Vladimir, Ilin, Sonja, "Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey" in International Journal of Food Science & Technology, 56, no. 6 (2021):3099-3110,
https://doi.org/10.1111/ijfs.14953 . .

TY  - CONF
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  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2165
AB  - Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.
PB  - Tallinn: Center of Food and Fermentation Technologies
C3  - Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
T1  - The application of triticale flour for the production of cookies
EP  - 103
SP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2165
ER  - 

@conference{
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 = "2021",
abstract = "Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.",
publisher = "Tallinn: Center of Food and Fermentation Technologies",
journal = "Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021",
title = "The application of triticale flour for the production of cookies",
pages = "103-103",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2165"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2021). The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
Tallinn: Center of Food and Fermentation Technologies., 103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021. 2021;:103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "The application of triticale flour for the production of cookies" in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 (2021):103-103,
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

TY  - JOUR
AU  - Marković, Stefan
AU  - Živančev, Dragan
AU  - Horvat, Daniela
AU  - Torbica, Aleksandra
AU  - Jovankić, Jovana
AU  - Đukić, Nevena
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2164
AB  - Heat stress is one of the most important environmental factors that influences wheat growth and development, leading to significant losses in grain yield and has become a significant detrimental factor for worldwide wheat production. In recent years, several studies suggested that eukaryotic elongation factor 1A (eEF1A), may contribute to heat tolerance in plants, therefore the aim of this study was: to investigate the accumulation of eEF1A in wheat under conditions of moderate and high air temperatures; to determine the amount of photosynthetic pigments and to determine the yield traits; and to examine whether there is a correlation between eEF1A accumulation, photosynthetic pigments, and yield in different wheat varieties. The results showed that heat stress induced accumulation of eEF1A significantly different among wheat varieties and showed that varieties with a higher accumulation of eEF1A under heat stress are characterized by a smaller decrease in the photosynthetic pigments. A correlation between higher accumulation of eEF1A under heat stress and yield traits was found. Analyzed parameters from two growing seasons, indicated that the higher accumulation of eEF1A and a smaller decrease in photosynthetic pigments distinguishes the varieties more resistant to heat stress. The analysis of the molecular mechanisms by immunoblot, under conditions of high and moderate air temperatures in two growing seasons, aims to develop agricultural strategy and develop wheat varieties tolerant to heat stress.
PB  - Elsevier
T2  - Plant Physiology and Biochemistry
T1  - Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions
EP  - 581
SP  - 572
VL  - 166
DO  - 10.1016/j.plaphy.2021.06.035
ER  - 

@article{
author = "Marković, Stefan and Živančev, Dragan and Horvat, Daniela and Torbica, Aleksandra and Jovankić, Jovana and Đukić, Nevena",
year = "2021",
abstract = "Heat stress is one of the most important environmental factors that influences wheat growth and development, leading to significant losses in grain yield and has become a significant detrimental factor for worldwide wheat production. In recent years, several studies suggested that eukaryotic elongation factor 1A (eEF1A), may contribute to heat tolerance in plants, therefore the aim of this study was: to investigate the accumulation of eEF1A in wheat under conditions of moderate and high air temperatures; to determine the amount of photosynthetic pigments and to determine the yield traits; and to examine whether there is a correlation between eEF1A accumulation, photosynthetic pigments, and yield in different wheat varieties. The results showed that heat stress induced accumulation of eEF1A significantly different among wheat varieties and showed that varieties with a higher accumulation of eEF1A under heat stress are characterized by a smaller decrease in the photosynthetic pigments. A correlation between higher accumulation of eEF1A under heat stress and yield traits was found. Analyzed parameters from two growing seasons, indicated that the higher accumulation of eEF1A and a smaller decrease in photosynthetic pigments distinguishes the varieties more resistant to heat stress. The analysis of the molecular mechanisms by immunoblot, under conditions of high and moderate air temperatures in two growing seasons, aims to develop agricultural strategy and develop wheat varieties tolerant to heat stress.",
publisher = "Elsevier",
journal = "Plant Physiology and Biochemistry",
title = "Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions",
pages = "581-572",
volume = "166",
doi = "10.1016/j.plaphy.2021.06.035"
}

Marković, S., Živančev, D., Horvat, D., Torbica, A., Jovankić, J.,& Đukić, N.. (2021). Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions. in Plant Physiology and Biochemistry
Elsevier., 166, 572-581.
https://doi.org/10.1016/j.plaphy.2021.06.035

Marković S, Živančev D, Horvat D, Torbica A, Jovankić J, Đukić N. Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions. in Plant Physiology and Biochemistry. 2021;166:572-581.
doi:10.1016/j.plaphy.2021.06.035 .

Marković, Stefan, Živančev, Dragan, Horvat, Daniela, Torbica, Aleksandra, Jovankić, Jovana, Đukić, Nevena, "Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions" in Plant Physiology and Biochemistry, 166 (2021):572-581,
https://doi.org/10.1016/j.plaphy.2021.06.035 . .

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  - CONF
AU  - Uhlarik, Ana
AU  - Ćeran, Marina
AU  - Milošević, Branko
AU  - Živanov, Dalibor
AU  - Torbica, Aleksandra
AU  - Karagić, Đura
AU  - Katanski, Snežana
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2621
AB  - Stočni grašak (Pisum sativum.) je jednogodišnja biljna vrsta iz familije Fabaceae. Zauzima veoma značajno mesto u ishrani ljudi i domaćih životinja zbog visokog sadržaja nutritivnih i niskog sadržaja antinutritivnih materija. U zavisnosti od sorte stočnog graška sadržaj sirovih proteina u semenu se kreće od 18 do 28%. Oplemenjivanje stočnog graška u cilju stvaranja visokoproteinskih sorti zahteva i propratne analize proteina u semenu, koje iziskuju mnogo posla i troškova, pa treba olakšati i pojednostaviti dobijanje rezultata uvođenjem u upotrebu novih 
metoda, poput bliske infracrvene spektroskopije (NIRS). Upotreba NIRS metode zasniva se na razvijanju 
kalibracionog modela za određenu organsku materiju, pri čemu je potrebno povezati referentne laboratorijske vrednosti sa spektralnim karakteristikama uzorka. Upoređivani su rezultati skeniranih spektara 196 genotipova stočnog graška stvorenih u Institutu za ratarstvo i povrtarstvo u Novom Sadu sa laboratorijskim analizama proteina urađenim CNS elementarnom analizom.
PB  - Beograd : Društvo za krmno bilje Republike Srbije
C3  - Zbornik apstrakata, 14. Simpozijum o krmnom bilju "Značaj i uloga krmnih biljaka i održivoj poljoprivredi Srbije", Zemun, 18-19. april 2019.
T1  - Analiza sadržaja proteina u stočnom grašku (Pisum sativum L.) metodom bliske infracrvene spektroskopije
EP  - 78
SP  - 77
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2621
ER  - 

@conference{
author = "Uhlarik, Ana and Ćeran, Marina and Milošević, Branko and Živanov, Dalibor and Torbica, Aleksandra and Karagić, Đura and Katanski, Snežana",
year = "2019",
abstract = "Stočni grašak (Pisum sativum.) je jednogodišnja biljna vrsta iz familije Fabaceae. Zauzima veoma značajno mesto u ishrani ljudi i domaćih životinja zbog visokog sadržaja nutritivnih i niskog sadržaja antinutritivnih materija. U zavisnosti od sorte stočnog graška sadržaj sirovih proteina u semenu se kreće od 18 do 28%. Oplemenjivanje stočnog graška u cilju stvaranja visokoproteinskih sorti zahteva i propratne analize proteina u semenu, koje iziskuju mnogo posla i troškova, pa treba olakšati i pojednostaviti dobijanje rezultata uvođenjem u upotrebu novih 
metoda, poput bliske infracrvene spektroskopije (NIRS). Upotreba NIRS metode zasniva se na razvijanju 
kalibracionog modela za određenu organsku materiju, pri čemu je potrebno povezati referentne laboratorijske vrednosti sa spektralnim karakteristikama uzorka. Upoređivani su rezultati skeniranih spektara 196 genotipova stočnog graška stvorenih u Institutu za ratarstvo i povrtarstvo u Novom Sadu sa laboratorijskim analizama proteina urađenim CNS elementarnom analizom.",
publisher = "Beograd : Društvo za krmno bilje Republike Srbije",
journal = "Zbornik apstrakata, 14. Simpozijum o krmnom bilju "Značaj i uloga krmnih biljaka i održivoj poljoprivredi Srbije", Zemun, 18-19. april 2019.",
title = "Analiza sadržaja proteina u stočnom grašku (Pisum sativum L.) metodom bliske infracrvene spektroskopije",
pages = "78-77",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2621"
}

Uhlarik, A., Ćeran, M., Milošević, B., Živanov, D., Torbica, A., Karagić, Đ.,& Katanski, S.. (2019). Analiza sadržaja proteina u stočnom grašku (Pisum sativum L.) metodom bliske infracrvene spektroskopije. in Zbornik apstrakata, 14. Simpozijum o krmnom bilju "Značaj i uloga krmnih biljaka i održivoj poljoprivredi Srbije", Zemun, 18-19. april 2019.
Beograd : Društvo za krmno bilje Republike Srbije., 77-78.
https://hdl.handle.net/21.15107/rcub_fiver_2621

Uhlarik A, Ćeran M, Milošević B, Živanov D, Torbica A, Karagić Đ, Katanski S. Analiza sadržaja proteina u stočnom grašku (Pisum sativum L.) metodom bliske infracrvene spektroskopije. in Zbornik apstrakata, 14. Simpozijum o krmnom bilju "Značaj i uloga krmnih biljaka i održivoj poljoprivredi Srbije", Zemun, 18-19. april 2019.. 2019;:77-78.
https://hdl.handle.net/21.15107/rcub_fiver_2621 .

Uhlarik, Ana, Ćeran, Marina, Milošević, Branko, Živanov, Dalibor, Torbica, Aleksandra, Karagić, Đura, Katanski, Snežana, "Analiza sadržaja proteina u stočnom grašku (Pisum sativum L.) metodom bliske infracrvene spektroskopije" in Zbornik apstrakata, 14. Simpozijum o krmnom bilju "Značaj i uloga krmnih biljaka i održivoj poljoprivredi Srbije", Zemun, 18-19. april 2019. (2019):77-78,
https://hdl.handle.net/21.15107/rcub_fiver_2621 .

TY  - CONF
AU  - Đukić, Nevena
AU  - Marković, Stefan
AU  - Horvat, Daniela
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Knežević, Desimir
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2186
AB  - Expression elongation factors eEF1A and EF-Tu, in grain filling stage when the cereal most sensitive in the field conditions, can be an important determinant of heat tolerance. The aim of our work was to examine the expression and accumulation of EF-Tu and eEF1A in grain filling stage of five genotypes of winter wheat and one oat genotype in conditions of heat stress. In addition, the correlation between accumulation of elongation factors eEF1A and EF-Tu, and yield components of cereals in the field was investigated. Flag leaf samples of small grains were analyzed by immunoblotting. Samples were collected in conditions of moderate, control air temperature (23 °C; CT) and high temperature (38 °C; HS) in a field experiment. After the harvest, grain yield was determined. The yield components, the weight of dry seed and grains number per spike, were also assessed in the stage of full physiological maturity of investigated cultivars.
PB  - Belgrade: Serbian Genetic Society
C3  - Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13–17 October 2019, Vrnjačka Banja, Serbia
T1  - Identification of eEF1A and EF-Tu protein synthesis in wheat and oat genotype under heat condition
EP  - 204
SP  - 204
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2186
ER  - 

@conference{
author = "Đukić, Nevena and Marković, Stefan and Horvat, Daniela and Torbica, Aleksandra and Živančev, Dragan and Knežević, Desimir",
year = "2019",
abstract = "Expression elongation factors eEF1A and EF-Tu, in grain filling stage when the cereal most sensitive in the field conditions, can be an important determinant of heat tolerance. The aim of our work was to examine the expression and accumulation of EF-Tu and eEF1A in grain filling stage of five genotypes of winter wheat and one oat genotype in conditions of heat stress. In addition, the correlation between accumulation of elongation factors eEF1A and EF-Tu, and yield components of cereals in the field was investigated. Flag leaf samples of small grains were analyzed by immunoblotting. Samples were collected in conditions of moderate, control air temperature (23 °C; CT) and high temperature (38 °C; HS) in a field experiment. After the harvest, grain yield was determined. The yield components, the weight of dry seed and grains number per spike, were also assessed in the stage of full physiological maturity of investigated cultivars.",
publisher = "Belgrade: Serbian Genetic Society",
journal = "Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13–17 October 2019, Vrnjačka Banja, Serbia",
title = "Identification of eEF1A and EF-Tu protein synthesis in wheat and oat genotype under heat condition",
pages = "204-204",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2186"
}

Đukić, N., Marković, S., Horvat, D., Torbica, A., Živančev, D.,& Knežević, D.. (2019). Identification of eEF1A and EF-Tu protein synthesis in wheat and oat genotype under heat condition. in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13–17 October 2019, Vrnjačka Banja, Serbia
Belgrade: Serbian Genetic Society., 204-204.
https://hdl.handle.net/21.15107/rcub_fiver_2186

Đukić N, Marković S, Horvat D, Torbica A, Živančev D, Knežević D. Identification of eEF1A and EF-Tu protein synthesis in wheat and oat genotype under heat condition. in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13–17 October 2019, Vrnjačka Banja, Serbia. 2019;:204-204.
https://hdl.handle.net/21.15107/rcub_fiver_2186 .

Đukić, Nevena, Marković, Stefan, Horvat, Daniela, Torbica, Aleksandra, Živančev, Dragan, Knežević, Desimir, "Identification of eEF1A and EF-Tu protein synthesis in wheat and oat genotype under heat condition" in Book of Abstracts, 6th Congress of the Serbian Genetic Society, 13–17 October 2019, Vrnjačka Banja, Serbia (2019):204-204,
https://hdl.handle.net/21.15107/rcub_fiver_2186 .

TY  - CONF
AU  - Đukić, Nevena
AU  - Marković, Stefan
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Nazari, Simin Hagh
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2185
AB  - Among cereals, the largest amount of β-glucan is contained in oat and barley. The content of β-glucan varies from 2.5% to 11.3% in the whole barley seed. β-glucans have a number of positive effects on human health and a wide range of potential applications in the food and pharmaceutical industry.
The aim of our research was to analyze the variability of β-glucan content in ten varieties of barley. For determining the content of β-glucan ICC Standard method No. 168 was used.
PB  - Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology
C3  - Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
T1  - Comparison of the β-glucan content in different barley genotypes
EP  - 96
SP  - 96
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2185
ER  - 

@conference{
author = "Đukić, Nevena and Marković, Stefan and Živančev, Dragan and Torbica, Aleksandra and Nazari, Simin Hagh",
year = "2019",
abstract = "Among cereals, the largest amount of β-glucan is contained in oat and barley. The content of β-glucan varies from 2.5% to 11.3% in the whole barley seed. β-glucans have a number of positive effects on human health and a wide range of potential applications in the food and pharmaceutical industry.
The aim of our research was to analyze the variability of β-glucan content in ten varieties of barley. For determining the content of β-glucan ICC Standard method No. 168 was used.",
publisher = "Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology",
journal = "Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019",
title = "Comparison of the β-glucan content in different barley genotypes",
pages = "96-96",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2185"
}

Đukić, N., Marković, S., Živančev, D., Torbica, A.,& Nazari, S. H.. (2019). Comparison of the β-glucan content in different barley genotypes. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology., 96-96.
https://hdl.handle.net/21.15107/rcub_fiver_2185

Đukić N, Marković S, Živančev D, Torbica A, Nazari SH. Comparison of the β-glucan content in different barley genotypes. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019. 2019;:96-96.
https://hdl.handle.net/21.15107/rcub_fiver_2185 .

Đukić, Nevena, Marković, Stefan, Živančev, Dragan, Torbica, Aleksandra, Nazari, Simin Hagh, "Comparison of the β-glucan content in different barley genotypes" in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 (2019):96-96,
https://hdl.handle.net/21.15107/rcub_fiver_2185 .

TY  - CONF
AU  - Marković, Stefan
AU  - Đukić, Nevena
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Nazari, Simin Hagh
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2184
AB  - Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiological conditions, the proline makes up less than 5% of the free amino acids in the plant, while due to stress this amount can increase to over 80%.
Field experiment was conducted with the aim to determine the effect of high temperature on the proline content in different cereal varieties during two vegetative seasons. For the investigation, plant material of 8 genetically divergent winter wheat varieties, 1 variety of triticale and 1 oat variety were used. Samples were collected in days with moderate midday air temperatures of 24-26 °C in the milk stage and after a few days in the same phenological stage, in conditions of high midday air temperatures of 34-36 °C.
PB  - Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology
C3  - Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
T1  - Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties
EP  - 84
SP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2184
ER  - 

@conference{
author = "Marković, Stefan and Đukić, Nevena and Torbica, Aleksandra and Živančev, Dragan and Nazari, Simin Hagh",
year = "2019",
abstract = "Growth and development of cereals is affected by abiotic factors, particularly by high temperature. An important factor in plant adaptation to abiotic stress can be the proline accumulation. Proline is an amino acid involved in a series of metabolic processes and is important as a protein stabilizer, osmolite and antioxidant. Under normal physiological conditions, the proline makes up less than 5% of the free amino acids in the plant, while due to stress this amount can increase to over 80%.
Field experiment was conducted with the aim to determine the effect of high temperature on the proline content in different cereal varieties during two vegetative seasons. For the investigation, plant material of 8 genetically divergent winter wheat varieties, 1 variety of triticale and 1 oat variety were used. Samples were collected in days with moderate midday air temperatures of 24-26 °C in the milk stage and after a few days in the same phenological stage, in conditions of high midday air temperatures of 34-36 °C.",
publisher = "Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology",
journal = "Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019",
title = "Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties",
pages = "84-84",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2184"
}

Marković, S., Đukić, N., Torbica, A., Živančev, D.,& Nazari, S. H.. (2019). Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology., 84-84.
https://hdl.handle.net/21.15107/rcub_fiver_2184

Marković S, Đukić N, Torbica A, Živančev D, Nazari SH. Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019. 2019;:84-84.
https://hdl.handle.net/21.15107/rcub_fiver_2184 .

Marković, Stefan, Đukić, Nevena, Torbica, Aleksandra, Živančev, Dragan, Nazari, Simin Hagh, "Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties" in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 (2019):84-84,
https://hdl.handle.net/21.15107/rcub_fiver_2184 .

TY  - CONF
AU  - Živančev, Dragan
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Koceva Komlenić, Daliborka
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2183
AB  - One of the toughest tasks of the 21st century is to solve the difficulties caused by global climate change. Alternating dry and rainy years, long periods with extremely high temperatures, and increased mean temperatures worldwide have substantial negative effects on agricultural production. The most important cereal food in the world is cereal grain. The functional cereal grain quality defines their purpose in the food industry for particular end-use products. Aside from genetic heritage and post-harvest storing, cereal grain quality also depends on the environment conditions. Wheat, along with corn and rice, is the world's most widely used cereal. Therefore, this lecture presents research results from several different surveys about the influence of climatic changes on the wheat quality.
PB  - Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology
C3  - Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
T1  - The effect of climate change on cereal grain quality
EP  - 83
SP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2183
ER  - 

@conference{
author = "Živančev, Dragan and Mastilović, Jasna and Torbica, Aleksandra and Koceva Komlenić, Daliborka",
year = "2019",
abstract = "One of the toughest tasks of the 21st century is to solve the difficulties caused by global climate change. Alternating dry and rainy years, long periods with extremely high temperatures, and increased mean temperatures worldwide have substantial negative effects on agricultural production. The most important cereal food in the world is cereal grain. The functional cereal grain quality defines their purpose in the food industry for particular end-use products. Aside from genetic heritage and post-harvest storing, cereal grain quality also depends on the environment conditions. Wheat, along with corn and rice, is the world's most widely used cereal. Therefore, this lecture presents research results from several different surveys about the influence of climatic changes on the wheat quality.",
publisher = "Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology",
journal = "Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019",
title = "The effect of climate change on cereal grain quality",
pages = "83-83",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2183"
}

Živančev, D., Mastilović, J., Torbica, A.,& Koceva Komlenić, D.. (2019). The effect of climate change on cereal grain quality. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019
Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technology., 83-83.
https://hdl.handle.net/21.15107/rcub_fiver_2183

Živančev D, Mastilović J, Torbica A, Koceva Komlenić D. The effect of climate change on cereal grain quality. in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019. 2019;:83-83.
https://hdl.handle.net/21.15107/rcub_fiver_2183 .

Živančev, Dragan, Mastilović, Jasna, Torbica, Aleksandra, Koceva Komlenić, Daliborka, "The effect of climate change on cereal grain quality" in Book of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019 (2019):83-83,
https://hdl.handle.net/21.15107/rcub_fiver_2183 .

TY  - CONF
AU  - Belović, Miona
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Čolović, Radmilo
AU  - Banjac, Vojislav
AU  - Novaković, Aleksandra
AU  - Živančev, Dragan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2178
AB  - Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.
AB  - Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Rheological properties of millet dough prepared with different proteins
T1  - Reološka svojstva prosenog testa pripremljenog sa različitim proteinima
EP  - 11
SP  - 10
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2178
ER  - 

@conference{
author = "Belović, Miona and Tomić, Jelena and Torbica, Aleksandra and Čolović, Radmilo and Banjac, Vojislav and Novaković, Aleksandra and Živančev, Dragan",
year = "2019",
abstract = "Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Rheological properties of millet dough prepared with different proteins, Reološka svojstva prosenog testa pripremljenog sa različitim proteinima",
pages = "11-10",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2178"
}

Belović, M., Tomić, J., Torbica, A., Čolović, R., Banjac, V., Novaković, A.,& Živančev, D.. (2019). Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178

Belović M, Tomić J, Torbica A, Čolović R, Banjac V, Novaković A, Živančev D. Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

Belović, Miona, Tomić, Jelena, Torbica, Aleksandra, Čolović, Radmilo, Banjac, Vojislav, Novaković, Aleksandra, Živančev, Dragan, "Rheological properties of millet dough prepared with different proteins" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):10-11,
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

TY  - JOUR
AU  - Đukić, Nevena
AU  - Knežević, Desimir
AU  - Pantelić, Danijel
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Marković, Stefan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1842
AB  - The aim of our work was to examine the expression and accumulation of EF-Tu and eEF1A in grain filing stage of five genotypes of winter wheat and one oat genotype in conditions of heat stress. In addition, the correlation between accumulation of elongation factors eEF1A and EF-Tu, and yield components of cereals in the field was investigated. Flag leaf protein samples were analyzed by immunoblotting. Flag leaves were collected under conditions of moderate (23 degrees C; MT) and high air temperature (38 degrees C; HT) in a field experiment. After the harvest, grain yield was determined. The yield components, the weight of dry seed and grains number per spike, were assessed in the stage of full physiological maturity of investigated cultivars. Obtained results revealed a difference in the level of EF-Tu accumulation both under conditions of moderate air temperatures and conditions of heat stress among investigated cultivars. Cultivar Zvezdana was the only one that showed increase in EF-Tu accumulation under HT (25%) compared to MT. Immunoblot analysis indicated that the highest increase of eEF1A accumulation (43%) in relation to moderate temperature was detected in cultivar Talas. A significant, positive, linear correlation was found between the expression of eEF1A and small grains productivity under heatstress conditions.
PB  - Elsevier Gmbh, Munich
T2  - Journal of Plant Physiology
T1  - Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress
VL  - 240
DO  - 10.1016/j.jplph.2019.153015
ER  - 

@article{
author = "Đukić, Nevena and Knežević, Desimir and Pantelić, Danijel and Živančev, Dragan and Torbica, Aleksandra and Marković, Stefan",
year = "2019",
abstract = "The aim of our work was to examine the expression and accumulation of EF-Tu and eEF1A in grain filing stage of five genotypes of winter wheat and one oat genotype in conditions of heat stress. In addition, the correlation between accumulation of elongation factors eEF1A and EF-Tu, and yield components of cereals in the field was investigated. Flag leaf protein samples were analyzed by immunoblotting. Flag leaves were collected under conditions of moderate (23 degrees C; MT) and high air temperature (38 degrees C; HT) in a field experiment. After the harvest, grain yield was determined. The yield components, the weight of dry seed and grains number per spike, were assessed in the stage of full physiological maturity of investigated cultivars. Obtained results revealed a difference in the level of EF-Tu accumulation both under conditions of moderate air temperatures and conditions of heat stress among investigated cultivars. Cultivar Zvezdana was the only one that showed increase in EF-Tu accumulation under HT (25%) compared to MT. Immunoblot analysis indicated that the highest increase of eEF1A accumulation (43%) in relation to moderate temperature was detected in cultivar Talas. A significant, positive, linear correlation was found between the expression of eEF1A and small grains productivity under heatstress conditions.",
publisher = "Elsevier Gmbh, Munich",
journal = "Journal of Plant Physiology",
title = "Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress",
volume = "240",
doi = "10.1016/j.jplph.2019.153015"
}

Đukić, N., Knežević, D., Pantelić, D., Živančev, D., Torbica, A.,& Marković, S.. (2019). Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress. in Journal of Plant Physiology
Elsevier Gmbh, Munich., 240.
https://doi.org/10.1016/j.jplph.2019.153015

Đukić N, Knežević D, Pantelić D, Živančev D, Torbica A, Marković S. Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress. in Journal of Plant Physiology. 2019;240.
doi:10.1016/j.jplph.2019.153015 .

Đukić, Nevena, Knežević, Desimir, Pantelić, Danijel, Živančev, Dragan, Torbica, Aleksandra, Marković, Stefan, "Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress" in Journal of Plant Physiology, 240 (2019),
https://doi.org/10.1016/j.jplph.2019.153015 . .

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  - 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  - 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  - Horvat, Daniela
AU  - Đukić, Nevena
AU  - Magdić, Damir
AU  - Mastilović, Jasna
AU  - Simić, Gordana
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1252
AB  - Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.
PB  - Springer Heidelberg, Heidelberg
T2  - Cereal Research Communications
T1  - Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins
EP  - 140
IS  - 1
SP  - 133
VL  - 41
DO  - 10.1556/CRC.2012.0021
ER  - 

@article{
author = "Horvat, Daniela and Đukić, Nevena and Magdić, Damir and Mastilović, Jasna and Simić, Gordana and Torbica, Aleksandra and Živančev, Dragan",
year = "2013",
abstract = "Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Cereal Research Communications",
title = "Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins",
pages = "140-133",
number = "1",
volume = "41",
doi = "10.1556/CRC.2012.0021"
}

Horvat, D., Đukić, N., Magdić, D., Mastilović, J., Simić, G., Torbica, A.,& Živančev, D.. (2013). Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins. in Cereal Research Communications
Springer Heidelberg, Heidelberg., 41(1), 133-140.
https://doi.org/10.1556/CRC.2012.0021

Horvat D, Đukić N, Magdić D, Mastilović J, Simić G, Torbica A, Živančev D. Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins. in Cereal Research Communications. 2013;41(1):133-140.
doi:10.1556/CRC.2012.0021 .

Horvat, Daniela, Đukić, Nevena, Magdić, Damir, Mastilović, Jasna, Simić, Gordana, Torbica, Aleksandra, Živančev, Dragan, "Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins" in Cereal Research Communications, 41, no. 1 (2013):133-140,
https://doi.org/10.1556/CRC.2012.0021 . .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Nikolovski, Branislava G.
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Đukić, Nevena
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1292
AB  - Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour. A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits
EP  - 561
IS  - 4
SP  - 553
VL  - 19
DO  - 10.2298/CICEQ120517090Z
ER  - 

@article{
author = "Živančev, Dragan and Nikolovski, Branislava G. and Torbica, Aleksandra and Mastilović, Jasna and Đukić, Nevena",
year = "2013",
abstract = "Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour. A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits",
pages = "561-553",
number = "4",
volume = "19",
doi = "10.2298/CICEQ120517090Z"
}

Živančev, D., Nikolovski, B. G., Torbica, A., Mastilović, J.,& Đukić, N.. (2013). Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 19(4), 553-561.
https://doi.org/10.2298/CICEQ120517090Z

Živančev D, Nikolovski BG, Torbica A, Mastilović J, Đukić N. Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits. in Chemical Industry & Chemical Engineering Quarterly. 2013;19(4):553-561.
doi:10.2298/CICEQ120517090Z .

Živančev, Dragan, Nikolovski, Branislava G., Torbica, Aleksandra, Mastilović, Jasna, Đukić, Nevena, "Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits" in Chemical Industry & Chemical Engineering Quarterly, 19, no. 4 (2013):553-561,
https://doi.org/10.2298/CICEQ120517090Z . .

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 . .