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

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

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

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

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

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

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

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

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

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

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

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

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

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

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