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 .