TY  - JOUR
AU  - Pestorić, Mladenka
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko
AU  - Pezo, Lato
AU  - Belović, Miona
AU  - Glogovac, Svetlana
AU  - Škrobot, Dubravka
AU  - Ilić, Nebojša
AU  - Takač, Adam
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2482
AB  - Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used
for measuring quality properties in real time. The aim of this paper was to contribute to
the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the
physicochemical properties. Principal Component Analysis (PCA) was applied to the
experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components.
Artificial neural network (ANN) model was used for the prediction of sensory properties
based on the results obtained by basic chemical and instrumental determinations. The
developed ANN model predicts the sensory properties with high adequacy, with the
overall coefficient of determination of 0.859.
AB  - Senzorska analiza predstavlja najbolje sredstvo za precizno opisivanje kvaliteta svežih namirnica. Međutim,to je skupa i dugotrajna metoda koja se ne može koristiti za merenje pokazatelja kvaliteta u realnom vremenu. Cilj ovog rada bio je da doprinese proučavanju odnosa između podataka dobijenih primenom senzorske analize i instrumentalnih metoda i da definiše odgovarajući model za predviđanje senzorskih svojstava svežeg paradajza pomoću određivanja fizičko-hemijskih svojstava. Analiza glavnih komponenti (RSA) primenjena je na eksperimentalne podatke da bi se okarakterisali i diferencirali posmatrani genotipovi, objašnjavajući 73,52% od ukupne varijanse, koristeći prve tri glavne komponente. Model veštačke neuronske mreže (ANN) korišćen je za predviđanje senzorskih svojstava na osnovu rezultata dobijenih osnovnim hemijskim i instrumentalnim određivanjima. Razvijeni ANN model predviđa senzorska svojstva sa visokom adekvatnošću, sa ukupnim koeficijentom determinacije od 0,859.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
T2  - Food and Feed Research
T1  - Artificial neural network model in predicting the quality of fresh tomato genotypes
T1  - Veštačke neuronske mreže za predviđanje kvaliteta različitih genotipova paradajza
EP  - 21
IS  - 1
SP  - 9
VL  - 48
DO  - 10.5937/ffr48-29661
ER  - 

@article{
author = "Pestorić, Mladenka and Mastilović, Jasna and Kevrešan, Žarko and Pezo, Lato and Belović, Miona and Glogovac, Svetlana and Škrobot, Dubravka and Ilić, Nebojša and Takač, Adam",
year = "2021",
abstract = "Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used
for measuring quality properties in real time. The aim of this paper was to contribute to
the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the
physicochemical properties. Principal Component Analysis (PCA) was applied to the
experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components.
Artificial neural network (ANN) model was used for the prediction of sensory properties
based on the results obtained by basic chemical and instrumental determinations. The
developed ANN model predicts the sensory properties with high adequacy, with the
overall coefficient of determination of 0.859., Senzorska analiza predstavlja najbolje sredstvo za precizno opisivanje kvaliteta svežih namirnica. Međutim,to je skupa i dugotrajna metoda koja se ne može koristiti za merenje pokazatelja kvaliteta u realnom vremenu. Cilj ovog rada bio je da doprinese proučavanju odnosa između podataka dobijenih primenom senzorske analize i instrumentalnih metoda i da definiše odgovarajući model za predviđanje senzorskih svojstava svežeg paradajza pomoću određivanja fizičko-hemijskih svojstava. Analiza glavnih komponenti (RSA) primenjena je na eksperimentalne podatke da bi se okarakterisali i diferencirali posmatrani genotipovi, objašnjavajući 73,52% od ukupne varijanse, koristeći prve tri glavne komponente. Model veštačke neuronske mreže (ANN) korišćen je za predviđanje senzorskih svojstava na osnovu rezultata dobijenih osnovnim hemijskim i instrumentalnim određivanjima. Razvijeni ANN model predviđa senzorska svojstva sa visokom adekvatnošću, sa ukupnim koeficijentom determinacije od 0,859.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "Food and Feed Research",
title = "Artificial neural network model in predicting the quality of fresh tomato genotypes, Veštačke neuronske mreže za predviđanje kvaliteta različitih genotipova paradajza",
pages = "21-9",
number = "1",
volume = "48",
doi = "10.5937/ffr48-29661"
}

Pestorić, M., Mastilović, J., Kevrešan, Ž., Pezo, L., Belović, M., Glogovac, S., Škrobot, D., Ilić, N.,& Takač, A.. (2021). Artificial neural network model in predicting the quality of fresh tomato genotypes. in Food and Feed Research
Novi Sad : University of Novi Sad, Institute of Food Technology., 48(1), 9-21.
https://doi.org/10.5937/ffr48-29661

Pestorić M, Mastilović J, Kevrešan Ž, Pezo L, Belović M, Glogovac S, Škrobot D, Ilić N, Takač A. Artificial neural network model in predicting the quality of fresh tomato genotypes. in Food and Feed Research. 2021;48(1):9-21.
doi:10.5937/ffr48-29661 .

Pestorić, Mladenka, Mastilović, Jasna, Kevrešan, Žarko, Pezo, Lato, Belović, Miona, Glogovac, Svetlana, Škrobot, Dubravka, Ilić, Nebojša, Takač, Adam, "Artificial neural network model in predicting the quality of fresh tomato genotypes" in Food and Feed Research, 48, no. 1 (2021):9-21,
https://doi.org/10.5937/ffr48-29661 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - 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  - 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  - CONF
AU  - Cvetković, B.R.
AU  - Pestorić, M.V.
AU  - Gubić, J.M.
AU  - Novaković, A.R.
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko S.
AU  - Červenski, Janko
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1176
AB  - Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. The fermentation of white cabbage into sauerkraut traditionally proceeds in the presence of salt. White cabbage, cultivar Futoški has protected geographical origin according to domestic legislations because of its specific physical and sensory characteristics, as native as well as sauerkraut. The objective of this study was to follow the dynamics of biofermentation parameters for white cabbage, cultivar Futoški and hybrid Bravo. These two varieties were spontaneous fermented traditionally with addition of salt in concentrations of 2%. Fermentation process was conducted under anaerobic conditions at temperature of 18oC. Organic acids and pH were determinate in defined time intervals during fermentation process. Cabbage heads were also sensorially evaluated in native form before the beginning of fermentation as well as sauerkraut. Sensory evaluation was performed by 4 trained panelists in four measurements. Experiment showed that white cabbage, cultivar Futoški has more acceptable sensory characteristics and faster achievement of completion of fermentation of cabbage tissue.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study
EP  - 1364
SP  - 1360
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1176
ER  - 

@conference{
author = "Cvetković, B.R. and Pestorić, M.V. and Gubić, J.M. and Novaković, A.R. and Mastilović, Jasna and Kevrešan, Žarko S. and Červenski, Janko",
year = "2012",
abstract = "Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. The fermentation of white cabbage into sauerkraut traditionally proceeds in the presence of salt. White cabbage, cultivar Futoški has protected geographical origin according to domestic legislations because of its specific physical and sensory characteristics, as native as well as sauerkraut. The objective of this study was to follow the dynamics of biofermentation parameters for white cabbage, cultivar Futoški and hybrid Bravo. These two varieties were spontaneous fermented traditionally with addition of salt in concentrations of 2%. Fermentation process was conducted under anaerobic conditions at temperature of 18oC. Organic acids and pH were determinate in defined time intervals during fermentation process. Cabbage heads were also sensorially evaluated in native form before the beginning of fermentation as well as sauerkraut. Sensory evaluation was performed by 4 trained panelists in four measurements. Experiment showed that white cabbage, cultivar Futoški has more acceptable sensory characteristics and faster achievement of completion of fermentation of cabbage tissue.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study",
pages = "1364-1360",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1176"
}

Cvetković, B.R., Pestorić, M.V., Gubić, J.M., Novaković, A.R., Mastilović, J., Kevrešan, Ž. S.,& Červenski, J.. (2012). The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 1360-1364.
https://hdl.handle.net/21.15107/rcub_fiver_1176

Cvetković B, Pestorić M, Gubić J, Novaković A, Mastilović J, Kevrešan ŽS, Červenski J. The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1360-1364.
https://hdl.handle.net/21.15107/rcub_fiver_1176 .

Cvetković, B.R., Pestorić, M.V., Gubić, J.M., Novaković, A.R., Mastilović, Jasna, Kevrešan, Žarko S., Červenski, Janko, "The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1360-1364,
https://hdl.handle.net/21.15107/rcub_fiver_1176 .

TY  - CONF
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Hristov, Nikola
AU  - Tomić, Jelena
AU  - Stanić, D.R.
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1170
AB  - Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties
EP  - 423
SP  - 419
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1170
ER  - 

@conference{
author = "Živančev, Dragan and Torbica, Aleksandra and Mastilović, Jasna and Hristov, Nikola and Tomić, Jelena and Stanić, D.R.",
year = "2012",
abstract = "Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties",
pages = "423-419",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1170"
}

Živančev, D., Torbica, A., Mastilović, J., Hristov, N., Tomić, J.,& Stanić, D.R.. (2012). Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 419-423.
https://hdl.handle.net/21.15107/rcub_fiver_1170

Živančev D, Torbica A, Mastilović J, Hristov N, Tomić J, Stanić D. Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:419-423.
https://hdl.handle.net/21.15107/rcub_fiver_1170 .

Živančev, Dragan, Torbica, Aleksandra, Mastilović, Jasna, Hristov, Nikola, Tomić, Jelena, Stanić, D.R., "Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):419-423,
https://hdl.handle.net/21.15107/rcub_fiver_1170 .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Hristov, Nikola
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/693
AB  - Common wheat (Triticum aestivum) is one of the most important food crops. For this reason at cereals industry has been a long history of using descriptive empirical measurements of rheological properties to predict bread-making quality. In this paper technological quality and rheological properties of two wheat cultivars from new breeding program and (Zvezdana and NS3-5299/2) were examined by using traditional and new equipment in Serbian practice and compared with wheat cultivars which have been used in agricultural practice for more than a decade (NS Rana 5, Ljiljana, Pobeda and Evropa 90). Extensograph extensibility of new cultivars, Zvezdana and NS3-5299/2 were in the level of the best results of commercial cultivars. However, extensigraph resistance of these cultivars was low which influenced that complex property such as extensigraph ratio was also poor, but still in the range which allows good breadmaking quality Moreover, according to alveograph properties, only the new cultivar NS3-5299/2 out of all investigated cultivars under the applied production conditions fulfilled the international standards required for export and trading goods.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food Processing, Quality & Safety
T1  - Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90)
EP  - 58
IS  - 3-4
SP  - 53
VL  - 36
UR  - https://hdl.handle.net/21.15107/rcub_fiver_693
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Mastilović, Jasna and Hristov, Nikola",
year = "2009",
abstract = "Common wheat (Triticum aestivum) is one of the most important food crops. For this reason at cereals industry has been a long history of using descriptive empirical measurements of rheological properties to predict bread-making quality. In this paper technological quality and rheological properties of two wheat cultivars from new breeding program and (Zvezdana and NS3-5299/2) were examined by using traditional and new equipment in Serbian practice and compared with wheat cultivars which have been used in agricultural practice for more than a decade (NS Rana 5, Ljiljana, Pobeda and Evropa 90). Extensograph extensibility of new cultivars, Zvezdana and NS3-5299/2 were in the level of the best results of commercial cultivars. However, extensigraph resistance of these cultivars was low which influenced that complex property such as extensigraph ratio was also poor, but still in the range which allows good breadmaking quality Moreover, according to alveograph properties, only the new cultivar NS3-5299/2 out of all investigated cultivars under the applied production conditions fulfilled the international standards required for export and trading goods.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food Processing, Quality & Safety",
title = "Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90)",
pages = "58-53",
number = "3-4",
volume = "36",
url = "https://hdl.handle.net/21.15107/rcub_fiver_693"
}

Živančev, D., Torbica, A., Mastilović, J.,& Hristov, N.. (2009). Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90). in Food Processing, Quality & Safety
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 36(3-4), 53-58.
https://hdl.handle.net/21.15107/rcub_fiver_693

Živančev D, Torbica A, Mastilović J, Hristov N. Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90). in Food Processing, Quality & Safety. 2009;36(3-4):53-58.
https://hdl.handle.net/21.15107/rcub_fiver_693 .

Živančev, Dragan, Torbica, Aleksandra, Mastilović, Jasna, Hristov, Nikola, "Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90)" in Food Processing, Quality & Safety, 36, no. 3-4 (2009):53-58,
https://hdl.handle.net/21.15107/rcub_fiver_693 .

TY  - CONF
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Pojić, Milica
AU  - Radusin, T.
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/764
AB  - The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.
PB  - Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology
C3  - Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
T1  - Development of novel approaches for micro- and macro methods based evaluation of wheat varieties
EP  - 44
SP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_fiver_764
ER  - 

@conference{
author = "Mastilović, Jasna and Torbica, Aleksandra and Živančev, Dragan and Pojić, Milica and Radusin, T.",
year = "2009",
abstract = "The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.",
publisher = "Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology",
journal = "Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol",
title = "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties",
pages = "44-39",
url = "https://hdl.handle.net/21.15107/rcub_fiver_764"
}

Mastilović, J., Torbica, A., Živančev, D., Pojić, M.,& Radusin, T.. (2009). Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology., 39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764

Mastilović J, Torbica A, Živančev D, Pojić M, Radusin T. Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol. 2009;:39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764 .

Mastilović, Jasna, Torbica, Aleksandra, Živančev, Dragan, Pojić, Milica, Radusin, T., "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties" in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol (2009):39-44,
https://hdl.handle.net/21.15107/rcub_fiver_764 .

TY  - CONF
AU  - Bodroža-Solarov, Marija
AU  - Mastilović, Jasna
AU  - Psodorov, Đorđe
AU  - Jevtić, Radivoje
PY  - 2001
UR  - http://fiver.ifvcns.rs/handle/123456789/4381
AB  - Kvalitet pšenice zavisi od genetskog potencijala semena, primenjenih agrotehničkih mera i agroekoloških uslova gajenja. Delovanje ovih faktora je veoma kompleksno, a kvalitet pšenice je po pravilu rezultat interakcije navedenih činilaca. Proizvodnu 2000-2001. godinu karakterišu nepovoljni uslovi proizvodnje i žetve, što je imalo uticaja na formiranje kvaliteta pšenice. Tokom vegetacije i žetve ozimi usevi su prolazili različite periode s gledišta vremenskih uslova; od izrazito sušnog u vreme setve, do izrazito kišnog u aprilu i u fazi dozrevanja pšenice. Treba imati u vidu da su ekstremni uslovi proizvodnje u kombinaciji sa niskim stepenom primenjenih agrotehničkih mera došli do još većeg izražaja i doveli do smanjenja prinosa i kvaliteta pšenice.
PB  - Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet
C3  - Program i izvodi saopštenja, 7. Tradicionalno jesenje savetovanje Kvalitet pšenice roda 2001. godine, Borsko jezero, 8-11. oktobar 2001.
T1  - Uticaj agroekoloških uslova na formiranje kvaliteta pšenice roda 2001. godine
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4381
ER  - 

@conference{
author = "Bodroža-Solarov, Marija and Mastilović, Jasna and Psodorov, Đorđe and Jevtić, Radivoje",
year = "2001",
abstract = "Kvalitet pšenice zavisi od genetskog potencijala semena, primenjenih agrotehničkih mera i agroekoloških uslova gajenja. Delovanje ovih faktora je veoma kompleksno, a kvalitet pšenice je po pravilu rezultat interakcije navedenih činilaca. Proizvodnu 2000-2001. godinu karakterišu nepovoljni uslovi proizvodnje i žetve, što je imalo uticaja na formiranje kvaliteta pšenice. Tokom vegetacije i žetve ozimi usevi su prolazili različite periode s gledišta vremenskih uslova; od izrazito sušnog u vreme setve, do izrazito kišnog u aprilu i u fazi dozrevanja pšenice. Treba imati u vidu da su ekstremni uslovi proizvodnje u kombinaciji sa niskim stepenom primenjenih agrotehničkih mera došli do još većeg izražaja i doveli do smanjenja prinosa i kvaliteta pšenice.",
publisher = "Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet",
journal = "Program i izvodi saopštenja, 7. Tradicionalno jesenje savetovanje Kvalitet pšenice roda 2001. godine, Borsko jezero, 8-11. oktobar 2001.",
title = "Uticaj agroekoloških uslova na formiranje kvaliteta pšenice roda 2001. godine",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4381"
}

Bodroža-Solarov, M., Mastilović, J., Psodorov, Đ.,& Jevtić, R.. (2001). Uticaj agroekoloških uslova na formiranje kvaliteta pšenice roda 2001. godine. in Program i izvodi saopštenja, 7. Tradicionalno jesenje savetovanje Kvalitet pšenice roda 2001. godine, Borsko jezero, 8-11. oktobar 2001.
Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet..
https://hdl.handle.net/21.15107/rcub_fiver_4381

Bodroža-Solarov M, Mastilović J, Psodorov Đ, Jevtić R. Uticaj agroekoloških uslova na formiranje kvaliteta pšenice roda 2001. godine. in Program i izvodi saopštenja, 7. Tradicionalno jesenje savetovanje Kvalitet pšenice roda 2001. godine, Borsko jezero, 8-11. oktobar 2001.. 2001;.
https://hdl.handle.net/21.15107/rcub_fiver_4381 .

Bodroža-Solarov, Marija, Mastilović, Jasna, Psodorov, Đorđe, Jevtić, Radivoje, "Uticaj agroekoloških uslova na formiranje kvaliteta pšenice roda 2001. godine" in Program i izvodi saopštenja, 7. Tradicionalno jesenje savetovanje Kvalitet pšenice roda 2001. godine, Borsko jezero, 8-11. oktobar 2001. (2001),
https://hdl.handle.net/21.15107/rcub_fiver_4381 .