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

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

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

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

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

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

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

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

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

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