TY  - JOUR
AU  - Đurović, Saša
AU  - Micić, Darko
AU  - Sorgić, Sasa
AU  - Popov, Sasa
AU  - Gašić, Uroš
AU  - Tosti, Tomislav
AU  - Kostić, Marija
AU  - Smyatskaya, Yulia A.
AU  - Blagojević, Stevan
AU  - Zeković, Zoran
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1005
AB  - Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 degrees C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.
PB  - MDPI AG
T2  - Molecules
T1  - Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts
IS  - 5
VL  - 28
DO  - 10.3390/molecules28052278
UR  - conv_1087
ER  - 

@article{
author = "Đurović, Saša and Micić, Darko and Sorgić, Sasa and Popov, Sasa and Gašić, Uroš and Tosti, Tomislav and Kostić, Marija and Smyatskaya, Yulia A. and Blagojević, Stevan and Zeković, Zoran",
year = "2023",
abstract = "Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 degrees C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.",
publisher = "MDPI AG",
journal = "Molecules",
title = "Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts",
number = "5",
volume = "28",
doi = "10.3390/molecules28052278",
url = "conv_1087"
}

Đurović, S., Micić, D., Sorgić, S., Popov, S., Gašić, U., Tosti, T., Kostić, M., Smyatskaya, Y. A., Blagojević, S.,& Zeković, Z.. (2023). Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts. in Molecules
MDPI AG., 28(5).
https://doi.org/10.3390/molecules28052278
conv_1087

Đurović S, Micić D, Sorgić S, Popov S, Gašić U, Tosti T, Kostić M, Smyatskaya YA, Blagojević S, Zeković Z. Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts. in Molecules. 2023;28(5).
doi:10.3390/molecules28052278
conv_1087 .

Đurović, Saša, Micić, Darko, Sorgić, Sasa, Popov, Sasa, Gašić, Uroš, Tosti, Tomislav, Kostić, Marija, Smyatskaya, Yulia A., Blagojević, Stevan, Zeković, Zoran, "Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts" in Molecules, 28, no. 5 (2023),
https://doi.org/10.3390/molecules28052278 .,
conv_1087 .

TY  - CONF
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc
AU  - Micić, Darko
AU  - Zlatanović, Snežana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1015
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification
EP  - 552
SP  - 549
VL  - II
ER  - 

@conference{
author = "Gorjanović, Stanislava and Pastor, Ferenc and Micić, Darko and Zlatanović, Snežana",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification",
pages = "552-549",
volume = "II"
}

Gorjanović, S., Pastor, F., Micić, D.,& Zlatanović, S.. (2022). Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 549-552.

Gorjanović S, Pastor F, Micić D, Zlatanović S. Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:549-552..

Gorjanović, Stanislava, Pastor, Ferenc, Micić, Darko, Zlatanović, Snežana, "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):549-552.

TY  - CONF
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Mihal, Đuriš
AU  - Ostojić, Sanja
AU  - Pastor, Ferenc
AU  - Jovanović, Marina
AU  - Gorjanović, Stanislava
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1014
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation
EP  - 544
SP  - 541
VL  - II
ER  - 

@conference{
author = "Zlatanović, Snežana and Micić, Darko and Mihal, Đuriš and Ostojić, Sanja and Pastor, Ferenc and Jovanović, Marina and Gorjanović, Stanislava",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation",
pages = "544-541",
volume = "II"
}

Zlatanović, S., Micić, D., Mihal, Đ., Ostojić, S., Pastor, F., Jovanović, M.,& Gorjanović, S.. (2022). Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 541-544.

Zlatanović S, Micić D, Mihal Đ, Ostojić S, Pastor F, Jovanović M, Gorjanović S. Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:541-544..

Zlatanović, Snežana, Micić, Darko, Mihal, Đuriš, Ostojić, Sanja, Pastor, Ferenc, Jovanović, Marina, Gorjanović, Stanislava, "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):541-544.

TY  - JOUR
AU  - Đurović, Saša
AU  - Micić, Darko
AU  - Pezo, Lato
AU  - Radić, Danka
AU  - Bazarnova, Julia
AU  - Smyatskaya, Yulia A.
AU  - Blagojević, Stevan
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/916
AB  - In this study, the influence of the mowing and drying on the chemical profile, thermal behavior, antioxidant activity (DPPH, CUPRAC, FRAP, ABTS, HRSA, and TBARS), microbiological data (Candida albicans (ATCC 10231), Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Candida albicans (ATCC 10231), Bacillus subtilis (ATCC 6633), Proteus vulgaris (ATCC 13315), Proteus mirabilis (ATCC 14153) and Aspergillus niger (ATCC 16404) and cytotoxic activity of peppermint samples (HeLa, LS-174, A549, and MRC-5) was investigated. Chemical profiles showed that mowing did not have a significant impact on essential oil composition compared to drying. Menthone was the principal compound in essential oil from the fresh material, while menthol was the main compound in the samples from the dried ones. These differences influenced the biological activity of the samples, where fresh had better antioxidants, while dried had better antimicrobial activity. Thermal analysis showed that samples completely evaporated to about 120-123 degrees C in non-isothermal conditions, while in isothermal conditions the time required for complete evaporation was 20-30 min, depending on the sample. An artificial neural network model was developed, for the anticipation of antioxidant activity. These models showed good prediction properties (the r2 value during the training cycle for output variables was 1.000).
T2  - Industrial Crops and Products
T1  - Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity
VL  - 177
DO  - 10.1016/j.indcrop.2021.114492
UR  - conv_980
ER  - 

@article{
author = "Đurović, Saša and Micić, Darko and Pezo, Lato and Radić, Danka and Bazarnova, Julia and Smyatskaya, Yulia A. and Blagojević, Stevan",
year = "2022",
abstract = "In this study, the influence of the mowing and drying on the chemical profile, thermal behavior, antioxidant activity (DPPH, CUPRAC, FRAP, ABTS, HRSA, and TBARS), microbiological data (Candida albicans (ATCC 10231), Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Candida albicans (ATCC 10231), Bacillus subtilis (ATCC 6633), Proteus vulgaris (ATCC 13315), Proteus mirabilis (ATCC 14153) and Aspergillus niger (ATCC 16404) and cytotoxic activity of peppermint samples (HeLa, LS-174, A549, and MRC-5) was investigated. Chemical profiles showed that mowing did not have a significant impact on essential oil composition compared to drying. Menthone was the principal compound in essential oil from the fresh material, while menthol was the main compound in the samples from the dried ones. These differences influenced the biological activity of the samples, where fresh had better antioxidants, while dried had better antimicrobial activity. Thermal analysis showed that samples completely evaporated to about 120-123 degrees C in non-isothermal conditions, while in isothermal conditions the time required for complete evaporation was 20-30 min, depending on the sample. An artificial neural network model was developed, for the anticipation of antioxidant activity. These models showed good prediction properties (the r2 value during the training cycle for output variables was 1.000).",
journal = "Industrial Crops and Products",
title = "Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity",
volume = "177",
doi = "10.1016/j.indcrop.2021.114492",
url = "conv_980"
}

Đurović, S., Micić, D., Pezo, L., Radić, D., Bazarnova, J., Smyatskaya, Y. A.,& Blagojević, S.. (2022). Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity. in Industrial Crops and Products, 177.
https://doi.org/10.1016/j.indcrop.2021.114492
conv_980

Đurović S, Micić D, Pezo L, Radić D, Bazarnova J, Smyatskaya YA, Blagojević S. Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity. in Industrial Crops and Products. 2022;177.
doi:10.1016/j.indcrop.2021.114492
conv_980 .

Đurović, Saša, Micić, Darko, Pezo, Lato, Radić, Danka, Bazarnova, Julia, Smyatskaya, Yulia A., Blagojević, Stevan, "Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity" in Industrial Crops and Products, 177 (2022),
https://doi.org/10.1016/j.indcrop.2021.114492 .,
conv_980 .

TY  - JOUR
AU  - Volić, Mina
AU  - Pecinar, Ilinka
AU  - Micić, Darko
AU  - Đorđević, Verica
AU  - Pesić, Radojica
AU  - Nedović, Viktor
AU  - Obradović, Nataša
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/898
AB  - Innovative coating powders, based on whey protein concentrate (10-15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (~100%), particle size (223-257 nm), low moisture content (0.10-0.13%) and zeta potential (-19 to -25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.
T2  - Food Chemistry
T1  - Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying
VL  - 386
DO  - 10.1016/j.foodchem.2022.132749
UR  - conv_1004
ER  - 

@article{
author = "Volić, Mina and Pecinar, Ilinka and Micić, Darko and Đorđević, Verica and Pesić, Radojica and Nedović, Viktor and Obradović, Nataša",
year = "2022",
abstract = "Innovative coating powders, based on whey protein concentrate (10-15 wt%) as native (WPC) or denatured protein (D-WPC), solely or in combination with alginate (0.75 wt%, AL), containing thyme essential oil, were produced using the freeze-drying technique. The impact of individual components (protein, alginate and oil) as well as the effect of heat-induced protein denaturation, was resolved regarding physicochemical, thermal and morphological properties of powders. High product yield (~100%), particle size (223-257 nm), low moisture content (0.10-0.13%) and zeta potential (-19 to -25.6 mV) were determined for all samples. Strong antimicrobial activity of thyme oil nanocarriers against foodborne pathogens was demonstrated. Thermogravimetric analysis (TGA) indicated enhanced thermal stability of encapsulated oil. The most specific bands of structural compounds were identified in Raman spectra of the tested formulations, but principal component analysis (PCA) on recorded spectra was necessary to show the differences between carriers of different wall materials.",
journal = "Food Chemistry",
title = "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying",
volume = "386",
doi = "10.1016/j.foodchem.2022.132749",
url = "conv_1004"
}

Volić, M., Pecinar, I., Micić, D., Đorđević, V., Pesić, R., Nedović, V.,& Obradović, N.. (2022). Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry, 386.
https://doi.org/10.1016/j.foodchem.2022.132749
conv_1004

Volić M, Pecinar I, Micić D, Đorđević V, Pesić R, Nedović V, Obradović N. Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying. in Food Chemistry. 2022;386.
doi:10.1016/j.foodchem.2022.132749
conv_1004 .

Volić, Mina, Pecinar, Ilinka, Micić, Darko, Đorđević, Verica, Pesić, Radojica, Nedović, Viktor, Obradović, Nataša, "Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying" in Food Chemistry, 386 (2022),
https://doi.org/10.1016/j.foodchem.2022.132749 .,
conv_1004 .

TY  - JOUR
AU  - Đurović, Saša
AU  - Micić, Darko
AU  - Pezo, Lato
AU  - Radić, Danka
AU  - Bazarnova, Julia
AU  - Smyatskaya, Yulia A.
AU  - Blagojević, Stevan
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/894
AB  - In this study, influence of the extraction techniques on the quality of the sage essential oil was investigated. Obtained samples were analyzed for chemical composition by GC/MS, thermal properties by thermogravimetric analysis (TGA), and for biological activity: antioxidant (DPPH, CUPRAC, FRAP, ABTS, HRSA and TBARS), microbiological (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger), and cytotoxic (HeLa, LS-174, A549 and MRC-5) activities. Chemical composition showed that viridiflorol was principal compound in all samples followed by camphor, thujones, and verticiol. MWD 400 W was the most potent antioxidant agent, D 200 W and MWD 400 W antimicrobial agents, while hydrodistallates (D 200 W and D 400 W) were the most potent cytotoxic agents. An artificial neural network model was developed for the antioxidant activity anticipation of analyzed samples. These models showed good prediction properties (the r2 value during training cycle for output variables was 0.998).
PB  - Elsevier
T2  - Food Chemistry-X
T1  - The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity
VL  - 13
DO  - 10.1016/j.fochx.2022.100213
UR  - conv_1000
ER  - 

@article{
author = "Đurović, Saša and Micić, Darko and Pezo, Lato and Radić, Danka and Bazarnova, Julia and Smyatskaya, Yulia A. and Blagojević, Stevan",
year = "2022",
abstract = "In this study, influence of the extraction techniques on the quality of the sage essential oil was investigated. Obtained samples were analyzed for chemical composition by GC/MS, thermal properties by thermogravimetric analysis (TGA), and for biological activity: antioxidant (DPPH, CUPRAC, FRAP, ABTS, HRSA and TBARS), microbiological (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger), and cytotoxic (HeLa, LS-174, A549 and MRC-5) activities. Chemical composition showed that viridiflorol was principal compound in all samples followed by camphor, thujones, and verticiol. MWD 400 W was the most potent antioxidant agent, D 200 W and MWD 400 W antimicrobial agents, while hydrodistallates (D 200 W and D 400 W) were the most potent cytotoxic agents. An artificial neural network model was developed for the antioxidant activity anticipation of analyzed samples. These models showed good prediction properties (the r2 value during training cycle for output variables was 0.998).",
publisher = "Elsevier",
journal = "Food Chemistry-X",
title = "The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity",
volume = "13",
doi = "10.1016/j.fochx.2022.100213",
url = "conv_1000"
}

Đurović, S., Micić, D., Pezo, L., Radić, D., Bazarnova, J., Smyatskaya, Y. A.,& Blagojević, S.. (2022). The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity. in Food Chemistry-X
Elsevier., 13.
https://doi.org/10.1016/j.fochx.2022.100213
conv_1000

Đurović S, Micić D, Pezo L, Radić D, Bazarnova J, Smyatskaya YA, Blagojević S. The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity. in Food Chemistry-X. 2022;13.
doi:10.1016/j.fochx.2022.100213
conv_1000 .

Đurović, Saša, Micić, Darko, Pezo, Lato, Radić, Danka, Bazarnova, Julia, Smyatskaya, Yulia A., Blagojević, Stevan, "The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity" in Food Chemistry-X, 13 (2022),
https://doi.org/10.1016/j.fochx.2022.100213 .,
conv_1000 .

TY  - JOUR
AU  - Simonović, Mladen
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Bisercić-Savić, Marjetka
AU  - Mix, Thorsten
AU  - Glumac, Miodrag
AU  - Pejin, Boris
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/886
AB  - This study aimed to develop a fast and reliable protocol for Trinitrophenol-Tris(hydroxymethyl)aminomethane (TNP-Tris) detection applying a beta-lactamase-fusion protein of choice, the natural product-based immunoreagent tool of competitive sensitivity developed herein for the first time. Since the fusion protein 11B3-scFv-beta-lactamase is constructed from a scFv-antibody (11B3) linked to an enzyme (beta-lactamase), the step related to the use of secondary antibody in the enzyme-linked immunosorbent assay (ELISA) is completely omitted. Indeed, this fusion protein itself serves both as binding mean of the antigen model and detecting agent, due to the presence of the naturally occurring enzyme. In such a way, it actually affords the one-step TNP-Tris detection reaching a promising LOD value of 45 +/- 2 fmol or 157 +/- 6 pg/mL. Taken all together, the current protocol does represent much cheaper and significantly less-time consuming alternative compared both to the recombinant antibodies and recombinant phages, previously designed means in our labs for the same purpose. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - A novel and effective natural product-based immunodetection tool for TNT-like compounds
EP  - 861
IS  - 3
SP  - 857
VL  - 36
DO  - 10.1080/14786419.2020.1806269
UR  - conv_864
ER  - 

@article{
author = "Simonović, Mladen and Ostojić, Sanja and Micić, Darko and Bisercić-Savić, Marjetka and Mix, Thorsten and Glumac, Miodrag and Pejin, Boris",
year = "2022",
abstract = "This study aimed to develop a fast and reliable protocol for Trinitrophenol-Tris(hydroxymethyl)aminomethane (TNP-Tris) detection applying a beta-lactamase-fusion protein of choice, the natural product-based immunoreagent tool of competitive sensitivity developed herein for the first time. Since the fusion protein 11B3-scFv-beta-lactamase is constructed from a scFv-antibody (11B3) linked to an enzyme (beta-lactamase), the step related to the use of secondary antibody in the enzyme-linked immunosorbent assay (ELISA) is completely omitted. Indeed, this fusion protein itself serves both as binding mean of the antigen model and detecting agent, due to the presence of the naturally occurring enzyme. In such a way, it actually affords the one-step TNP-Tris detection reaching a promising LOD value of 45 +/- 2 fmol or 157 +/- 6 pg/mL. Taken all together, the current protocol does represent much cheaper and significantly less-time consuming alternative compared both to the recombinant antibodies and recombinant phages, previously designed means in our labs for the same purpose. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "A novel and effective natural product-based immunodetection tool for TNT-like compounds",
pages = "861-857",
number = "3",
volume = "36",
doi = "10.1080/14786419.2020.1806269",
url = "conv_864"
}

Simonović, M., Ostojić, S., Micić, D., Bisercić-Savić, M., Mix, T., Glumac, M.,& Pejin, B.. (2022). A novel and effective natural product-based immunodetection tool for TNT-like compounds. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 36(3), 857-861.
https://doi.org/10.1080/14786419.2020.1806269
conv_864

Simonović M, Ostojić S, Micić D, Bisercić-Savić M, Mix T, Glumac M, Pejin B. A novel and effective natural product-based immunodetection tool for TNT-like compounds. in Natural Product Research. 2022;36(3):857-861.
doi:10.1080/14786419.2020.1806269
conv_864 .

Simonović, Mladen, Ostojić, Sanja, Micić, Darko, Bisercić-Savić, Marjetka, Mix, Thorsten, Glumac, Miodrag, Pejin, Boris, "A novel and effective natural product-based immunodetection tool for TNT-like compounds" in Natural Product Research, 36, no. 3 (2022):857-861,
https://doi.org/10.1080/14786419.2020.1806269 .,
conv_864 .

TY  - JOUR
AU  - Volić, Mina
AU  - Đurović, Saša
AU  - Micić, Darko
AU  - Pecinar, Ilinka
AU  - Pantić, Milena
AU  - Bugarski, Branko
AU  - Obradović, Nataša
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/879
AB  - The prevention of food contamination by pathogenic microorganisms is a very important factor for food safety and security during storage time. The essential oils have the potential to be used as antimicrobial agents, but their full potential is limited due to the sensitivity and volatility of bioactive compounds. This study aimed to characterize Thymus vulgaris essential oil, free and nano-encapsulated in alginate-whey protein concentrate carriers using the freeze-drying technique. GC/MS analysis was done to identify the oil composition. The investigation of the antimicrobial effect of free and encapsulated oil was performed on Escherichia coli, Staphy-lococcus aureus, and Candida albicans, by microdilution method. The free thyme oil exhibited antimicrobial ac-tivity against all tested microorganisms in the range of 0.71-1.43 mg/ml. Interestingly, encapsulated oil was more effective at lower concentrations (0.625-1.25 mg/ml), as a consequence of a nano-size carrier (0.25 +/- 0.5 mu m) together with other properties (encapsulation efficiency of 86.04%). TGA pointed out a significant effect of encapsulation, in comparison to free oil, on the stability of thyme oil at temperatures from 25 to 500 ?C. The results indicated a high potential of thyme oil powder carriers as natural antimicrobial additives in food products.
T2  - Food Bioscience
T1  - Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity
VL  - 50
DO  - 10.1016/j.fbio.2022.102100
UR  - conv_1080
ER  - 

@article{
author = "Volić, Mina and Đurović, Saša and Micić, Darko and Pecinar, Ilinka and Pantić, Milena and Bugarski, Branko and Obradović, Nataša",
year = "2022",
abstract = "The prevention of food contamination by pathogenic microorganisms is a very important factor for food safety and security during storage time. The essential oils have the potential to be used as antimicrobial agents, but their full potential is limited due to the sensitivity and volatility of bioactive compounds. This study aimed to characterize Thymus vulgaris essential oil, free and nano-encapsulated in alginate-whey protein concentrate carriers using the freeze-drying technique. GC/MS analysis was done to identify the oil composition. The investigation of the antimicrobial effect of free and encapsulated oil was performed on Escherichia coli, Staphy-lococcus aureus, and Candida albicans, by microdilution method. The free thyme oil exhibited antimicrobial ac-tivity against all tested microorganisms in the range of 0.71-1.43 mg/ml. Interestingly, encapsulated oil was more effective at lower concentrations (0.625-1.25 mg/ml), as a consequence of a nano-size carrier (0.25 +/- 0.5 mu m) together with other properties (encapsulation efficiency of 86.04%). TGA pointed out a significant effect of encapsulation, in comparison to free oil, on the stability of thyme oil at temperatures from 25 to 500 ?C. The results indicated a high potential of thyme oil powder carriers as natural antimicrobial additives in food products.",
journal = "Food Bioscience",
title = "Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity",
volume = "50",
doi = "10.1016/j.fbio.2022.102100",
url = "conv_1080"
}

Volić, M., Đurović, S., Micić, D., Pecinar, I., Pantić, M., Bugarski, B.,& Obradović, N.. (2022). Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity. in Food Bioscience, 50.
https://doi.org/10.1016/j.fbio.2022.102100
conv_1080

Volić M, Đurović S, Micić D, Pecinar I, Pantić M, Bugarski B, Obradović N. Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity. in Food Bioscience. 2022;50.
doi:10.1016/j.fbio.2022.102100
conv_1080 .

Volić, Mina, Đurović, Saša, Micić, Darko, Pecinar, Ilinka, Pantić, Milena, Bugarski, Branko, Obradović, Nataša, "Biopolymer-based powders with encapsulated thyme oil: Characterization and comparison with free oil regarding thermal stability and antimicrobial activity" in Food Bioscience, 50 (2022),
https://doi.org/10.1016/j.fbio.2022.102100 .,
conv_1080 .

TY  - JOUR
AU  - Lubura, J
AU  - Pezo, Lato
AU  - Sandu, M.A
AU  - Voronova, V
AU  - Donsì, F
AU  - Šic Žlabur, J
AU  - Ribić, B
AU  - Peter, Anamarija
AU  - Surić, Jona
AU  - Brandić, Ivan
AU  - Klõga, M
AU  - Ostojić, Sanja
AU  - Pataro, G
AU  - Virsta, A
AU  - Oros, A.E
AU  - Micić, Darko
AU  - Đurović, Saša
AU  - De Feo, G
AU  - Procentese, A
AU  - Voca, Neven
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/872
AB  - In this study, an evaluation of food waste generation was conducted, using images taken before and after the daily meals of people aged between 20 and 30 years in Serbia, for the period between 1 January and 31 April in 2022. A convolutional neural network (CNN) was employed for the tasks of recognizing food images before the meal and estimating the percentage of food waste according to the photographs taken. Keeping in mind the vast variates and types of food available, the image recognition and validation of food items present a generally very challenging task. Nevertheless, deep learning has recently been shown to be a very potent image recognition procedure, while CNN presents a state-of-the-art method of deep learning. The CNN technique was implemented to the food detection and food waste estimation tasks throughout the parameter optimization procedure. The images of the most frequently encountered food items were collected from the internet to create an image dataset, covering 157 food categories, which was used to evaluate recognition performance. Each category included between 50 and 200 images, while the total number of images in the database reached 23,552. The CNN model presented good prediction capabilities, showing an accuracy of 0.988 and a loss of 0.102, after the network training cycle. The average food waste per meal, in the frame of the analysis in Serbia, was 21.3%, according to the images collected for food waste evaluation.
PB  - MDPI
T2  - Electronics (Switzerland)
T1  - Food Recognition and Food Waste Estimation Using Convolutional Neural Network
IS  - 22
VL  - 11
DO  - 10.3390/electronics11223746
UR  - conv_1125
ER  - 

@article{
author = "Lubura, J and Pezo, Lato and Sandu, M.A and Voronova, V and Donsì, F and Šic Žlabur, J and Ribić, B and Peter, Anamarija and Surić, Jona and Brandić, Ivan and Klõga, M and Ostojić, Sanja and Pataro, G and Virsta, A and Oros, A.E and Micić, Darko and Đurović, Saša and De Feo, G and Procentese, A and Voca, Neven",
year = "2022",
abstract = "In this study, an evaluation of food waste generation was conducted, using images taken before and after the daily meals of people aged between 20 and 30 years in Serbia, for the period between 1 January and 31 April in 2022. A convolutional neural network (CNN) was employed for the tasks of recognizing food images before the meal and estimating the percentage of food waste according to the photographs taken. Keeping in mind the vast variates and types of food available, the image recognition and validation of food items present a generally very challenging task. Nevertheless, deep learning has recently been shown to be a very potent image recognition procedure, while CNN presents a state-of-the-art method of deep learning. The CNN technique was implemented to the food detection and food waste estimation tasks throughout the parameter optimization procedure. The images of the most frequently encountered food items were collected from the internet to create an image dataset, covering 157 food categories, which was used to evaluate recognition performance. Each category included between 50 and 200 images, while the total number of images in the database reached 23,552. The CNN model presented good prediction capabilities, showing an accuracy of 0.988 and a loss of 0.102, after the network training cycle. The average food waste per meal, in the frame of the analysis in Serbia, was 21.3%, according to the images collected for food waste evaluation.",
publisher = "MDPI",
journal = "Electronics (Switzerland)",
title = "Food Recognition and Food Waste Estimation Using Convolutional Neural Network",
number = "22",
volume = "11",
doi = "10.3390/electronics11223746",
url = "conv_1125"
}

Lubura, J., Pezo, L., Sandu, M.A, Voronova, V., Donsì, F., Šic Žlabur, J., Ribić, B., Peter, A., Surić, J., Brandić, I., Klõga, M., Ostojić, S., Pataro, G., Virsta, A., Oros, A.E, Micić, D., Đurović, S., De Feo, G., Procentese, A.,& Voca, N.. (2022). Food Recognition and Food Waste Estimation Using Convolutional Neural Network. in Electronics (Switzerland)
MDPI., 11(22).
https://doi.org/10.3390/electronics11223746
conv_1125

Lubura J, Pezo L, Sandu M, Voronova V, Donsì F, Šic Žlabur J, Ribić B, Peter A, Surić J, Brandić I, Klõga M, Ostojić S, Pataro G, Virsta A, Oros A, Micić D, Đurović S, De Feo G, Procentese A, Voca N. Food Recognition and Food Waste Estimation Using Convolutional Neural Network. in Electronics (Switzerland). 2022;11(22).
doi:10.3390/electronics11223746
conv_1125 .

Lubura, J, Pezo, Lato, Sandu, M.A, Voronova, V, Donsì, F, Šic Žlabur, J, Ribić, B, Peter, Anamarija, Surić, Jona, Brandić, Ivan, Klõga, M, Ostojić, Sanja, Pataro, G, Virsta, A, Oros, A.E, Micić, Darko, Đurović, Saša, De Feo, G, Procentese, A, Voca, Neven, "Food Recognition and Food Waste Estimation Using Convolutional Neural Network" in Electronics (Switzerland), 11, no. 22 (2022),
https://doi.org/10.3390/electronics11223746 .,
conv_1125 .

TY  - JOUR
AU  - Simonović, Mladen
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Pejin, Boris
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/855
AB  - This study focuses on the impact of low and high temperature regimes on the chemical composition and antioxidativity of low sugar berry fruits jellies. High quality fruits (strawberry, raspberry and blackberry) were collected from Western Serbia region, quite well recognised both nationally and internationally due to an extremely well developed practice in growing berry fruits. The obtained results have clearly indicated the importance of low temperature regime for enriched contents of both total phenolics and anthocyanins followed by an enhanced antioxidativity. Rubus fruticosus L. Cacak Thornless cultivar, the only autochthonous berry fruit variety screened herein, may be firmly recommended as a raw material for industrial production of low sugar blackberry jellies with exceptional characteristics. This innovative procedure of preparing berry fruit jellies have encompassed the application of low temperature regime (55 degrees C), lower content of sugar (40%), seeds separation from jellies followed by no use of pectin throughout the whole process. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity
EP  - 341
IS  - 2
SP  - 337
VL  - 35
DO  - 10.1080/14786419.2019.1622109
UR  - conv_780
ER  - 

@article{
author = "Simonović, Mladen and Ostojić, Sanja and Micić, Darko and Pejin, Boris",
year = "2021",
abstract = "This study focuses on the impact of low and high temperature regimes on the chemical composition and antioxidativity of low sugar berry fruits jellies. High quality fruits (strawberry, raspberry and blackberry) were collected from Western Serbia region, quite well recognised both nationally and internationally due to an extremely well developed practice in growing berry fruits. The obtained results have clearly indicated the importance of low temperature regime for enriched contents of both total phenolics and anthocyanins followed by an enhanced antioxidativity. Rubus fruticosus L. Cacak Thornless cultivar, the only autochthonous berry fruit variety screened herein, may be firmly recommended as a raw material for industrial production of low sugar blackberry jellies with exceptional characteristics. This innovative procedure of preparing berry fruit jellies have encompassed the application of low temperature regime (55 degrees C), lower content of sugar (40%), seeds separation from jellies followed by no use of pectin throughout the whole process. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity",
pages = "341-337",
number = "2",
volume = "35",
doi = "10.1080/14786419.2019.1622109",
url = "conv_780"
}

Simonović, M., Ostojić, S., Micić, D.,& Pejin, B.. (2021). Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 35(2), 337-341.
https://doi.org/10.1080/14786419.2019.1622109
conv_780

Simonović M, Ostojić S, Micić D, Pejin B. Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity. in Natural Product Research. 2021;35(2):337-341.
doi:10.1080/14786419.2019.1622109
conv_780 .

Simonović, Mladen, Ostojić, Sanja, Micić, Darko, Pejin, Boris, "Low sugar jellies of berry fruits: the impact of low vs. high temperature regime on their chemical composition and antioxidativity" in Natural Product Research, 35, no. 2 (2021):337-341,
https://doi.org/10.1080/14786419.2019.1622109 .,
conv_780 .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Bacić, Dragan
AU  - Mitić-Ćulafić, Dragana
AU  - Duris, Mihal
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/848
AB  - Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.
PB  - MDPI AG
T2  - Foods
T1  - Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
IS  - 8
VL  - 10
DO  - 10.3390/foods10081696
UR  - conv_949
ER  - 

@article{
author = "Jovanović, Marina and Zlatanović, Snežana and Micić, Darko and Bacić, Dragan and Mitić-Ćulafić, Dragana and Duris, Mihal and Gorjanović, Stanislava",
year = "2021",
abstract = "Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.",
publisher = "MDPI AG",
journal = "Foods",
title = "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria",
number = "8",
volume = "10",
doi = "10.3390/foods10081696",
url = "conv_949"
}

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Duris, M.,& Gorjanović, S.. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods
MDPI AG., 10(8).
https://doi.org/10.3390/foods10081696
conv_949

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Duris M, Gorjanović S. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods. 2021;10(8).
doi:10.3390/foods10081696
conv_949 .

Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Duris, Mihal, Gorjanović, Stanislava, "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" in Foods, 10, no. 8 (2021),
https://doi.org/10.3390/foods10081696 .,
conv_949 .

TY  - JOUR
AU  - Micić, Darko
AU  - Đurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Sovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana
AU  - Bozović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/768
AB  - Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked alpha-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
PB  - MDPI AG
T2  - Foods
T1  - Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives
IS  - 11
VL  - 10
DO  - 10.3390/foods10112734
UR  - conv_970
ER  - 

@article{
author = "Micić, Darko and Đurović, Saša and Riabov, Pavel and Tomić, Ana and Sovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana and Bozović, Rade and Jovanović, Dušan and Blagojević, Stevan",
year = "2021",
abstract = "Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked alpha-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.",
publisher = "MDPI AG",
journal = "Foods",
title = "Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives",
number = "11",
volume = "10",
doi = "10.3390/foods10112734",
url = "conv_970"
}

Micić, D., Đurović, S., Riabov, P., Tomić, A., Sovljanski, O., Filip, S., Tosti, T., Dojčinović, B., Bozović, R., Jovanović, D.,& Blagojević, S.. (2021). Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. in Foods
MDPI AG., 10(11).
https://doi.org/10.3390/foods10112734
conv_970

Micić D, Đurović S, Riabov P, Tomić A, Sovljanski O, Filip S, Tosti T, Dojčinović B, Bozović R, Jovanović D, Blagojević S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. in Foods. 2021;10(11).
doi:10.3390/foods10112734
conv_970 .

Micić, Darko, Đurović, Saša, Riabov, Pavel, Tomić, Ana, Sovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana, Bozović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives" in Foods, 10, no. 11 (2021),
https://doi.org/10.3390/foods10112734 .,
conv_970 .

TY  - JOUR
AU  - Radivojac, Aleksandar
AU  - Bera, Oskar
AU  - Micić, Darko
AU  - Đurović, Saša
AU  - Zeković, Zoran
AU  - Blagojević, Stevan
AU  - Pavlić, Branimir
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/760
AB  - Sage herbal dust generated as a by-product from filter-tea factory contains various bioactive compounds which secured its economic potential towards valorization of under-utilized stream. The aim of this work was to utilize sage herbal dust as raw material for the recovery of value-added product. Comparative evaluation of hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) processes applied for isolation of sage herbal dust essential oil (EO) were applied for this purpose and EO yield varied from 0.50 to 1.90%. Distillation experiments performed at different levels of power and kinetics of EO recovery were monitored, while four empirical kinetic equations were successfully applied for modeling of process kinetics according to appropriate values of statistical parameters (R2 and AARD). GC-MS analysis was applied for chemical characterization of sage EOs, while DPPH assay was used to determine in vitro bioactivity and results suggested that power affected terpenoid profile and antioxidant activity in case of HD and MWHD. Thermal analysis of obtained EOs was utilized to establish correlation between thermal behavior and terpenoids profile. Results suggested that MWHD could provide excellent alternative for production of high-quality sage EO with high content of oxygenated terpenoids and adequate bioactivity.
T2  - Food and Bioproducts Processing
T1  - Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil
EP  - 101
SP  - 90
VL  - 123
DO  - 10.1016/j.fbp.2020.06.015
UR  - conv_875
ER  - 

@article{
author = "Radivojac, Aleksandar and Bera, Oskar and Micić, Darko and Đurović, Saša and Zeković, Zoran and Blagojević, Stevan and Pavlić, Branimir",
year = "2020",
abstract = "Sage herbal dust generated as a by-product from filter-tea factory contains various bioactive compounds which secured its economic potential towards valorization of under-utilized stream. The aim of this work was to utilize sage herbal dust as raw material for the recovery of value-added product. Comparative evaluation of hydrodistillation (HD) and microwave-assisted hydrodistillation (MWHD) processes applied for isolation of sage herbal dust essential oil (EO) were applied for this purpose and EO yield varied from 0.50 to 1.90%. Distillation experiments performed at different levels of power and kinetics of EO recovery were monitored, while four empirical kinetic equations were successfully applied for modeling of process kinetics according to appropriate values of statistical parameters (R2 and AARD). GC-MS analysis was applied for chemical characterization of sage EOs, while DPPH assay was used to determine in vitro bioactivity and results suggested that power affected terpenoid profile and antioxidant activity in case of HD and MWHD. Thermal analysis of obtained EOs was utilized to establish correlation between thermal behavior and terpenoids profile. Results suggested that MWHD could provide excellent alternative for production of high-quality sage EO with high content of oxygenated terpenoids and adequate bioactivity.",
journal = "Food and Bioproducts Processing",
title = "Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil",
pages = "101-90",
volume = "123",
doi = "10.1016/j.fbp.2020.06.015",
url = "conv_875"
}

Radivojac, A., Bera, O., Micić, D., Đurović, S., Zeković, Z., Blagojević, S.,& Pavlić, B.. (2020). Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil. in Food and Bioproducts Processing, 123, 90-101.
https://doi.org/10.1016/j.fbp.2020.06.015
conv_875

Radivojac A, Bera O, Micić D, Đurović S, Zeković Z, Blagojević S, Pavlić B. Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil. in Food and Bioproducts Processing. 2020;123:90-101.
doi:10.1016/j.fbp.2020.06.015
conv_875 .

Radivojac, Aleksandar, Bera, Oskar, Micić, Darko, Đurović, Saša, Zeković, Zoran, Blagojević, Stevan, Pavlić, Branimir, "Conventional versus microwave-assisted hydrodistillation of sage herbal dust: Kinetics modeling and physico-chemical properties of essential oil" in Food and Bioproducts Processing, 123 (2020):90-101,
https://doi.org/10.1016/j.fbp.2020.06.015 .,
conv_875 .

TY  - JOUR
AU  - Riabov, Pavel A.
AU  - Micić, Darko
AU  - Bozović, Rade B.
AU  - Jovanović, Dušan
AU  - Tomić, Ana
AU  - Sovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Ostojić, Sanja
AU  - Blagojević, Stevan
AU  - Đurović, Saša
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/756
AB  - Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that alpha-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and alpha-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by alpha-terpineol (15.46%), while alpha-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
VL  - 151
DO  - 10.1016/j.indcrop.2020.112498
UR  - conv_847
ER  - 

@article{
author = "Riabov, Pavel A. and Micić, Darko and Bozović, Rade B. and Jovanović, Dušan and Tomić, Ana and Sovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Ostojić, Sanja and Blagojević, Stevan and Đurović, Saša",
year = "2020",
abstract = "Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that alpha-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and alpha-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by alpha-terpineol (15.46%), while alpha-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin",
volume = "151",
doi = "10.1016/j.indcrop.2020.112498",
url = "conv_847"
}

Riabov, P. A., Micić, D., Bozović, R. B., Jovanović, D., Tomić, A., Sovljanski, O., Filip, S., Tosti, T., Ostojić, S., Blagojević, S.,& Đurović, S.. (2020). The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products
Elsevier., 151.
https://doi.org/10.1016/j.indcrop.2020.112498
conv_847

Riabov PA, Micić D, Bozović RB, Jovanović D, Tomić A, Sovljanski O, Filip S, Tosti T, Ostojić S, Blagojević S, Đurović S. The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products. 2020;151.
doi:10.1016/j.indcrop.2020.112498
conv_847 .

Riabov, Pavel A., Micić, Darko, Bozović, Rade B., Jovanović, Dušan, Tomić, Ana, Sovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Ostojić, Sanja, Blagojević, Stevan, Đurović, Saša, "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin" in Industrial Crops and Products, 151 (2020),
https://doi.org/10.1016/j.indcrop.2020.112498 .,
conv_847 .

TY  - JOUR
AU  - Popov, Sasa
AU  - Skeledzija, Suzana
AU  - Sorgić, Sasa
AU  - Zeković, Zoran
AU  - Micić, Darko
AU  - Radulović, Aleksandra
AU  - Đurović, Saša
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/744
AB  - Stinging nettle (Urtica dioica L.) is a perennial plant belonging to the Urticaceae family. Several studies have reported the presence of the different classes of chemical compounds, which expressed a beneficial effect on human health. Among them there are elements and minerals that are essential for the proper functioning of organism. Mineral occurrence requires analytical data about the content. For such purposes was developed and validated a method based on the optical emission spectroscopy coupled with inductively coupled plasma (ICP-OES). Minerals and elements were extracted using two conventional methods (Soxhlet and maceration) and two non-conventional (ultrasound- and microwave-assisted techniques). The extracts were analyzed resulting in high diversity in the composition. Non-conventional techniques showed better results, since those extracts possessed high content of the macroelements and iron as well, instead the toxic elements were found in trace amount
PB  - MDPI AG
T2  - Applied Sciences-Basel
T1  - Application of Contemporary Extraction Techniques for Elements and Minerals Recovery from Stinging Nettle Leaves
IS  - 3
VL  - 10
DO  - 10.3390/app10030793
UR  - conv_837
ER  - 

@article{
author = "Popov, Sasa and Skeledzija, Suzana and Sorgić, Sasa and Zeković, Zoran and Micić, Darko and Radulović, Aleksandra and Đurović, Saša",
year = "2020",
abstract = "Stinging nettle (Urtica dioica L.) is a perennial plant belonging to the Urticaceae family. Several studies have reported the presence of the different classes of chemical compounds, which expressed a beneficial effect on human health. Among them there are elements and minerals that are essential for the proper functioning of organism. Mineral occurrence requires analytical data about the content. For such purposes was developed and validated a method based on the optical emission spectroscopy coupled with inductively coupled plasma (ICP-OES). Minerals and elements were extracted using two conventional methods (Soxhlet and maceration) and two non-conventional (ultrasound- and microwave-assisted techniques). The extracts were analyzed resulting in high diversity in the composition. Non-conventional techniques showed better results, since those extracts possessed high content of the macroelements and iron as well, instead the toxic elements were found in trace amount",
publisher = "MDPI AG",
journal = "Applied Sciences-Basel",
title = "Application of Contemporary Extraction Techniques for Elements and Minerals Recovery from Stinging Nettle Leaves",
number = "3",
volume = "10",
doi = "10.3390/app10030793",
url = "conv_837"
}

Popov, S., Skeledzija, S., Sorgić, S., Zeković, Z., Micić, D., Radulović, A.,& Đurović, S.. (2020). Application of Contemporary Extraction Techniques for Elements and Minerals Recovery from Stinging Nettle Leaves. in Applied Sciences-Basel
MDPI AG., 10(3).
https://doi.org/10.3390/app10030793
conv_837

Popov S, Skeledzija S, Sorgić S, Zeković Z, Micić D, Radulović A, Đurović S. Application of Contemporary Extraction Techniques for Elements and Minerals Recovery from Stinging Nettle Leaves. in Applied Sciences-Basel. 2020;10(3).
doi:10.3390/app10030793
conv_837 .

Popov, Sasa, Skeledzija, Suzana, Sorgić, Sasa, Zeković, Zoran, Micić, Darko, Radulović, Aleksandra, Đurović, Saša, "Application of Contemporary Extraction Techniques for Elements and Minerals Recovery from Stinging Nettle Leaves" in Applied Sciences-Basel, 10, no. 3 (2020),
https://doi.org/10.3390/app10030793 .,
conv_837 .

TY  - JOUR
AU  - Jaksić, Jovana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Tokic Vujosević, Zorana
AU  - Milovanović, Jelena
AU  - Karkalić, Radovan
AU  - O'Connor, Kevin E.
AU  - Kenny, Shane T.
AU  - Casey, William
AU  - Nikodinović-Runić, Jasmina
AU  - Maslak, Veselin
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/735
AB  - In the present work, we describe the chemical synthesis of 3-HFAs as prominent derivatives of fatty acids and assess if they could be applied as phase change materials (PCM). In addition, 3-HFAs were obtained by depolymerization of a bacterial biopolymeric material, polyhydroxyalkanoate. Thermal properties of 3-hydoxyoctanoic, decanoic, and dodecanoic acids are reported for the first time. These materials showed the potential to be applied as PCM in temperature range from 33 degrees C to 66 degrees C. In order to expand the temperature range for application of 3-HFAs as PCM, eutectic mass ratios of three kinds of binary mixtures of 3-HFAs were calculated, and their properties were predicted using the Schroder-van Laar equation. Thermal properties of these mixtures were validated by differential scanning calorimetry (DSC) analysis. These results showed that eutectics considerably expanded the scope of applications of 3-HFAs as PCMs. 3-HFAs originating from biotechnologically obtained polyhydroxyalkanoates also showed potential to be applied in development of PCMs.
PB  - Wiley, Hoboken
T2  - International Journal of Energy Research
T1  - Thermal properties of 3-hydroxy fatty acids and their binary mixtures as phase change energy storage materials
EP  - 1302
IS  - 2
SP  - 1294
VL  - 44
DO  - 10.1002/er.4934
UR  - conv_808
ER  - 

@article{
author = "Jaksić, Jovana and Ostojić, Sanja and Micić, Darko and Tokic Vujosević, Zorana and Milovanović, Jelena and Karkalić, Radovan and O'Connor, Kevin E. and Kenny, Shane T. and Casey, William and Nikodinović-Runić, Jasmina and Maslak, Veselin",
year = "2020",
abstract = "In the present work, we describe the chemical synthesis of 3-HFAs as prominent derivatives of fatty acids and assess if they could be applied as phase change materials (PCM). In addition, 3-HFAs were obtained by depolymerization of a bacterial biopolymeric material, polyhydroxyalkanoate. Thermal properties of 3-hydoxyoctanoic, decanoic, and dodecanoic acids are reported for the first time. These materials showed the potential to be applied as PCM in temperature range from 33 degrees C to 66 degrees C. In order to expand the temperature range for application of 3-HFAs as PCM, eutectic mass ratios of three kinds of binary mixtures of 3-HFAs were calculated, and their properties were predicted using the Schroder-van Laar equation. Thermal properties of these mixtures were validated by differential scanning calorimetry (DSC) analysis. These results showed that eutectics considerably expanded the scope of applications of 3-HFAs as PCMs. 3-HFAs originating from biotechnologically obtained polyhydroxyalkanoates also showed potential to be applied in development of PCMs.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Energy Research",
title = "Thermal properties of 3-hydroxy fatty acids and their binary mixtures as phase change energy storage materials",
pages = "1302-1294",
number = "2",
volume = "44",
doi = "10.1002/er.4934",
url = "conv_808"
}

Jaksić, J., Ostojić, S., Micić, D., Tokic Vujosević, Z., Milovanović, J., Karkalić, R., O'Connor, K. E., Kenny, S. T., Casey, W., Nikodinović-Runić, J.,& Maslak, V.. (2020). Thermal properties of 3-hydroxy fatty acids and their binary mixtures as phase change energy storage materials. in International Journal of Energy Research
Wiley, Hoboken., 44(2), 1294-1302.
https://doi.org/10.1002/er.4934
conv_808

Jaksić J, Ostojić S, Micić D, Tokic Vujosević Z, Milovanović J, Karkalić R, O'Connor KE, Kenny ST, Casey W, Nikodinović-Runić J, Maslak V. Thermal properties of 3-hydroxy fatty acids and their binary mixtures as phase change energy storage materials. in International Journal of Energy Research. 2020;44(2):1294-1302.
doi:10.1002/er.4934
conv_808 .

Jaksić, Jovana, Ostojić, Sanja, Micić, Darko, Tokic Vujosević, Zorana, Milovanović, Jelena, Karkalić, Radovan, O'Connor, Kevin E., Kenny, Shane T., Casey, William, Nikodinović-Runić, Jasmina, Maslak, Veselin, "Thermal properties of 3-hydroxy fatty acids and their binary mixtures as phase change energy storage materials" in International Journal of Energy Research, 44, no. 2 (2020):1294-1302,
https://doi.org/10.1002/er.4934 .,
conv_808 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Micić, Darko
AU  - Pastor, Ferenc T.
AU  - Tosti, Tomislav
AU  - Kalusević, Ana
AU  - Ristić, Slavica
AU  - Zlatanović, Snežana
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/722
AB  - Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.
PB  - MDPI AG
T2  - Antioxidants
T1  - Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects
IS  - 5
VL  - 9
DO  - 10.3390/antiox9050413
UR  - conv_850
ER  - 

@article{
author = "Gorjanović, Stanislava and Micić, Darko and Pastor, Ferenc T. and Tosti, Tomislav and Kalusević, Ana and Ristić, Slavica and Zlatanović, Snežana",
year = "2020",
abstract = "Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.",
publisher = "MDPI AG",
journal = "Antioxidants",
title = "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects",
number = "5",
volume = "9",
doi = "10.3390/antiox9050413",
url = "conv_850"
}

Gorjanović, S., Micić, D., Pastor, F. T., Tosti, T., Kalusević, A., Ristić, S.,& Zlatanović, S.. (2020). Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants
MDPI AG., 9(5).
https://doi.org/10.3390/antiox9050413
conv_850

Gorjanović S, Micić D, Pastor FT, Tosti T, Kalusević A, Ristić S, Zlatanović S. Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants. 2020;9(5).
doi:10.3390/antiox9050413
conv_850 .

Gorjanović, Stanislava, Micić, Darko, Pastor, Ferenc T., Tosti, Tomislav, Kalusević, Ana, Ristić, Slavica, Zlatanović, Snežana, "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects" in Antioxidants, 9, no. 5 (2020),
https://doi.org/10.3390/antiox9050413 .,
conv_850 .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/686
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
UR  - conv_765
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009",
url = "conv_765"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009
conv_765

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009
conv_765 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 .,
conv_765 .

TY  - JOUR
AU  - Micić, Darko
AU  - Ostojić, Sanja
AU  - Pezo, Lato
AU  - Blagojević, Stevan
AU  - Pavlić, Branimir
AU  - Zeković, Zoran
AU  - Đurović, Saša
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/672
AB  - Essential oils (EOs) are aromatic oily liquids prepared from plant material. Many plants are rich in EOs, which usually consisted of different secondary metabolites such as terpenoids. The EOs or their components have been shown to exhibit antioxidant, antimicrobial, antiviral, antimycotic, antitoxigenic, antiparasitic and insecticidal properties, which is main reason for their ivenstigation. Coriander and sage essential oils, isolated by hydrodistillation, were analyzed using gas chromatography, differential scanning calorimetry and thermogravimetry techniques in order to correlate chemical composition and thermal behavior. Results showed that evaporation process of sage EO takes place in two steps, while coriander EO was evaporated in one step. The activation energy of the evaporation process of both EOs was in accordance to the evaporation enthalpy of dominant compounds in analyzed samples. The quantitative structure-retention relationship (QSRR) was employed to predict the retention time (RT) of essential oil compounds obtained by GC analysis, using five molecular descriptors selected by genetic algorithm. The selected descriptors were used as inputs of an artificial neural network (ANN), to build an RT predictive QSRR model. The coefficient of determination was 0.969, indicating that this model could be used for prediction of RT values for coriander and sage essential oil compounds.
T2  - Industrial Crops and Products
T1  - Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis
VL  - 138
DO  - 10.1016/j.indcrop.2019.06.001
UR  - conv_795
ER  - 

@article{
author = "Micić, Darko and Ostojić, Sanja and Pezo, Lato and Blagojević, Stevan and Pavlić, Branimir and Zeković, Zoran and Đurović, Saša",
year = "2019",
abstract = "Essential oils (EOs) are aromatic oily liquids prepared from plant material. Many plants are rich in EOs, which usually consisted of different secondary metabolites such as terpenoids. The EOs or their components have been shown to exhibit antioxidant, antimicrobial, antiviral, antimycotic, antitoxigenic, antiparasitic and insecticidal properties, which is main reason for their ivenstigation. Coriander and sage essential oils, isolated by hydrodistillation, were analyzed using gas chromatography, differential scanning calorimetry and thermogravimetry techniques in order to correlate chemical composition and thermal behavior. Results showed that evaporation process of sage EO takes place in two steps, while coriander EO was evaporated in one step. The activation energy of the evaporation process of both EOs was in accordance to the evaporation enthalpy of dominant compounds in analyzed samples. The quantitative structure-retention relationship (QSRR) was employed to predict the retention time (RT) of essential oil compounds obtained by GC analysis, using five molecular descriptors selected by genetic algorithm. The selected descriptors were used as inputs of an artificial neural network (ANN), to build an RT predictive QSRR model. The coefficient of determination was 0.969, indicating that this model could be used for prediction of RT values for coriander and sage essential oil compounds.",
journal = "Industrial Crops and Products",
title = "Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis",
volume = "138",
doi = "10.1016/j.indcrop.2019.06.001",
url = "conv_795"
}

Micić, D., Ostojić, S., Pezo, L., Blagojević, S., Pavlić, B., Zeković, Z.,& Đurović, S.. (2019). Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis. in Industrial Crops and Products, 138.
https://doi.org/10.1016/j.indcrop.2019.06.001
conv_795

Micić D, Ostojić S, Pezo L, Blagojević S, Pavlić B, Zeković Z, Đurović S. Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis. in Industrial Crops and Products. 2019;138.
doi:10.1016/j.indcrop.2019.06.001
conv_795 .

Micić, Darko, Ostojić, Sanja, Pezo, Lato, Blagojević, Stevan, Pavlić, Branimir, Zeković, Zoran, Đurović, Saša, "Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis" in Industrial Crops and Products, 138 (2019),
https://doi.org/10.1016/j.indcrop.2019.06.001 .,
conv_795 .

TY  - JOUR
AU  - Simonović, Mladen
AU  - Simonović, Branislav R.
AU  - Ostojić, Sanja
AU  - Pezo, Lato
AU  - Micić, Darko
AU  - Stanisavljević, Nemanja
AU  - Pejin, Boris
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/667
AB  - This study aimed to estimate the quality (in terms of standard chemical parameters, total antioxidative activity /AO/ and thermal properties) of the fresh strawberry (Fragaria xananassa L. Duch.), raspberry (Rubus idaeus L.) and blackberry (Rubus fruticosusL.) samples grown in the Western Serbia. The examined blackberry variety was found to exhibit the most potent AO (DPPH /2,2-diphenyl-1-picrylhydrazyl/ assay, EC50 4.05 +/- 0.22 mu g and ARP 0.25 +/- 0.03 mu g(-1); Hydroxo-Perhydroxyl Mercury(II) Complex /HPMC/ assay, 0.072 +/- 0.007%/mu L), due to the enriched contents of both total phenolics and anthocyanins. It was actually followed by the raspberry and strawberry samples. Unlike the aforementioned trend for AO, thermal behaviour of all samples was similar. This is first time ever that a DC polarographic HPMC assay has been applied for the characterisation of the fresh berry fruits. Further studies aiming to screen total AO of the soft fruit during growth, storage and processing might be well facilitated by the application of this low cost, rapid, easy-to-handle and reliable electrochemical assay.
PB  - Elsevier, Amsterdam
T2  - Scientia Horticulturae
T1  - A contribution to the estimation of berry fruits quality
VL  - 258
DO  - 10.1016/j.scienta.2019.108776
UR  - conv_801
ER  - 

@article{
author = "Simonović, Mladen and Simonović, Branislav R. and Ostojić, Sanja and Pezo, Lato and Micić, Darko and Stanisavljević, Nemanja and Pejin, Boris",
year = "2019",
abstract = "This study aimed to estimate the quality (in terms of standard chemical parameters, total antioxidative activity /AO/ and thermal properties) of the fresh strawberry (Fragaria xananassa L. Duch.), raspberry (Rubus idaeus L.) and blackberry (Rubus fruticosusL.) samples grown in the Western Serbia. The examined blackberry variety was found to exhibit the most potent AO (DPPH /2,2-diphenyl-1-picrylhydrazyl/ assay, EC50 4.05 +/- 0.22 mu g and ARP 0.25 +/- 0.03 mu g(-1); Hydroxo-Perhydroxyl Mercury(II) Complex /HPMC/ assay, 0.072 +/- 0.007%/mu L), due to the enriched contents of both total phenolics and anthocyanins. It was actually followed by the raspberry and strawberry samples. Unlike the aforementioned trend for AO, thermal behaviour of all samples was similar. This is first time ever that a DC polarographic HPMC assay has been applied for the characterisation of the fresh berry fruits. Further studies aiming to screen total AO of the soft fruit during growth, storage and processing might be well facilitated by the application of this low cost, rapid, easy-to-handle and reliable electrochemical assay.",
publisher = "Elsevier, Amsterdam",
journal = "Scientia Horticulturae",
title = "A contribution to the estimation of berry fruits quality",
volume = "258",
doi = "10.1016/j.scienta.2019.108776",
url = "conv_801"
}

Simonović, M., Simonović, B. R., Ostojić, S., Pezo, L., Micić, D., Stanisavljević, N.,& Pejin, B.. (2019). A contribution to the estimation of berry fruits quality. in Scientia Horticulturae
Elsevier, Amsterdam., 258.
https://doi.org/10.1016/j.scienta.2019.108776
conv_801

Simonović M, Simonović BR, Ostojić S, Pezo L, Micić D, Stanisavljević N, Pejin B. A contribution to the estimation of berry fruits quality. in Scientia Horticulturae. 2019;258.
doi:10.1016/j.scienta.2019.108776
conv_801 .

Simonović, Mladen, Simonović, Branislav R., Ostojić, Sanja, Pezo, Lato, Micić, Darko, Stanisavljević, Nemanja, Pejin, Boris, "A contribution to the estimation of berry fruits quality" in Scientia Horticulturae, 258 (2019),
https://doi.org/10.1016/j.scienta.2019.108776 .,
conv_801 .

TY  - JOUR
AU  - Simonović, Mladen
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Pesaković, Marijana
AU  - Pejin, Boris
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/649
AB  - This study aimed to produce low-energy strawberries of the Joly cultivar by breeding them under different growing conditions. The efficacy of such a process was screened by the means of common physico-chemical parameters underpinned with the findings of elementary chemical analysis. The preferred strawberry breed line (treated with microbiological fertiliser of choice) showed both a decreased energy value (130 +/- 6 kJ/100 g or 31.07 kcal) and an increased water content (91.0 +/- 7.3 g/100 g). Due to a rich content of phenolic compounds (Total Phenolic Content/TPC/4184 +/- 39 mg GAE/kg; Total Anthocyanin Content/TAC/394 +/- 4 mg C3GE/kg), it also exhibited potent antioxidant activity (0.110 +/- 0.008 %/mu L, HPMC /Hydroxo-Perhydroxyl Mercury(II) Complex/) assay; EC50 = 2.01 +/- 0.10 mu g and ARP = 0.50 +/- 0.05 mu g(-1), DPPH assay). Finally, the polyphenolic extract of the same breed line showed high anti-alpha, glucosidase activity (IC50 = 19 +/- 1 mu g/mL), being more than four-fold active compared to acarbose (IC50 = 78 +/- 4 mu g/mL), the anti-diabetic drug used as a positive control. Taken all together, the utilisation of microbiological fertiliser (Bacillus sp.) in tunnels might be recommended for the breeding of low-energy strawberries of the Joly cultivar (the starting point for developing of novel functional foods targeting the obese population) in the same or similar agricultural conditions, if further studies confirm its likely potential and credibility.
PB  - MDPI AG
T2  - Applied Sciences-Basel
T1  - Low-Energy Strawberry Fruits of Joly Cultivar, the First Step Towards a Novel, Food-Based Solution for the Obese Population
IS  - 23
VL  - 9
DO  - 10.3390/app9235140
UR  - conv_825
ER  - 

@article{
author = "Simonović, Mladen and Ostojić, Sanja and Micić, Darko and Pesaković, Marijana and Pejin, Boris",
year = "2019",
abstract = "This study aimed to produce low-energy strawberries of the Joly cultivar by breeding them under different growing conditions. The efficacy of such a process was screened by the means of common physico-chemical parameters underpinned with the findings of elementary chemical analysis. The preferred strawberry breed line (treated with microbiological fertiliser of choice) showed both a decreased energy value (130 +/- 6 kJ/100 g or 31.07 kcal) and an increased water content (91.0 +/- 7.3 g/100 g). Due to a rich content of phenolic compounds (Total Phenolic Content/TPC/4184 +/- 39 mg GAE/kg; Total Anthocyanin Content/TAC/394 +/- 4 mg C3GE/kg), it also exhibited potent antioxidant activity (0.110 +/- 0.008 %/mu L, HPMC /Hydroxo-Perhydroxyl Mercury(II) Complex/) assay; EC50 = 2.01 +/- 0.10 mu g and ARP = 0.50 +/- 0.05 mu g(-1), DPPH assay). Finally, the polyphenolic extract of the same breed line showed high anti-alpha, glucosidase activity (IC50 = 19 +/- 1 mu g/mL), being more than four-fold active compared to acarbose (IC50 = 78 +/- 4 mu g/mL), the anti-diabetic drug used as a positive control. Taken all together, the utilisation of microbiological fertiliser (Bacillus sp.) in tunnels might be recommended for the breeding of low-energy strawberries of the Joly cultivar (the starting point for developing of novel functional foods targeting the obese population) in the same or similar agricultural conditions, if further studies confirm its likely potential and credibility.",
publisher = "MDPI AG",
journal = "Applied Sciences-Basel",
title = "Low-Energy Strawberry Fruits of Joly Cultivar, the First Step Towards a Novel, Food-Based Solution for the Obese Population",
number = "23",
volume = "9",
doi = "10.3390/app9235140",
url = "conv_825"
}

Simonović, M., Ostojić, S., Micić, D., Pesaković, M.,& Pejin, B.. (2019). Low-Energy Strawberry Fruits of Joly Cultivar, the First Step Towards a Novel, Food-Based Solution for the Obese Population. in Applied Sciences-Basel
MDPI AG., 9(23).
https://doi.org/10.3390/app9235140
conv_825

Simonović M, Ostojić S, Micić D, Pesaković M, Pejin B. Low-Energy Strawberry Fruits of Joly Cultivar, the First Step Towards a Novel, Food-Based Solution for the Obese Population. in Applied Sciences-Basel. 2019;9(23).
doi:10.3390/app9235140
conv_825 .

Simonović, Mladen, Ostojić, Sanja, Micić, Darko, Pesaković, Marijana, Pejin, Boris, "Low-Energy Strawberry Fruits of Joly Cultivar, the First Step Towards a Novel, Food-Based Solution for the Obese Population" in Applied Sciences-Basel, 9, no. 23 (2019),
https://doi.org/10.3390/app9235140 .,
conv_825 .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalusević, Ana
AU  - Micić, Darko
AU  - Lalicić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/645
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI AG
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
UR  - conv_818
ER  - 

@article{
author = "Zlatanović, Snežana and Kalusević, Ana and Micić, Darko and Lalicić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava",
year = "2019",
abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.",
publisher = "MDPI AG",
journal = "Foods",
title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration",
number = "11",
volume = "8",
doi = "10.3390/foods8110561",
url = "conv_818"
}

Zlatanović, S., Kalusević, A., Micić, D., Lalicić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods
MDPI AG., 8(11).
https://doi.org/10.3390/foods8110561
conv_818

Zlatanović S, Kalusević A, Micić D, Lalicić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11).
doi:10.3390/foods8110561
conv_818 .

Zlatanović, Snežana, Kalusević, Ana, Micić, Darko, Lalicić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019),
https://doi.org/10.3390/foods8110561 .,
conv_818 .

TY  - JOUR
AU  - Nešić, Aleksandra
AU  - Ruzić, Jovana
AU  - Gordić, Milan
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Onjia, Antonije
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/525
AB  - In this work, the new biodegradable blend films composed of natural polymer pectin and synthetic polymer polyvinylpyrrolidone were obtained through casting process. The concentration of glycerol in all formulations was constant (2% v/v), while the amount of polyvinylpyrrolidone varied from 20 to 60% by mass of pectin. The molecular interactions between two components were elucidated by FTIR-ATR spectroscopy, while functional properties of these films were carried out by determination of puncture resistance, tensile strength, thermal stability, water vapor barrier, wettability and printability. The blending of pectin with PVP led to an improvement of mechanical resistance, barrier properties and hydrophobicity of these films for 57%, 58 and 24%, respectively, remaining adequate thermal stability. Since pectin and PVP are nontoxic, food-grade and biodegradable materials, this research present an ecosustainable approach to provide films with satisfied physical properties for use as packaging material of non-food products, such as water-treatment products (detergents, biocides, agrochemical compounds).
T2  - Composites Part B-Engineering
T1  - Pectin-polyvinylpyrrolidone films: A sustainable approach to the development of biobased packaging materials
EP  - 61
SP  - 56
VL  - 110
DO  - 10.1016/j.compositesb.2016.11.016
UR  - conv_330
ER  - 

@article{
author = "Nešić, Aleksandra and Ruzić, Jovana and Gordić, Milan and Ostojić, Sanja and Micić, Darko and Onjia, Antonije",
year = "2017",
abstract = "In this work, the new biodegradable blend films composed of natural polymer pectin and synthetic polymer polyvinylpyrrolidone were obtained through casting process. The concentration of glycerol in all formulations was constant (2% v/v), while the amount of polyvinylpyrrolidone varied from 20 to 60% by mass of pectin. The molecular interactions between two components were elucidated by FTIR-ATR spectroscopy, while functional properties of these films were carried out by determination of puncture resistance, tensile strength, thermal stability, water vapor barrier, wettability and printability. The blending of pectin with PVP led to an improvement of mechanical resistance, barrier properties and hydrophobicity of these films for 57%, 58 and 24%, respectively, remaining adequate thermal stability. Since pectin and PVP are nontoxic, food-grade and biodegradable materials, this research present an ecosustainable approach to provide films with satisfied physical properties for use as packaging material of non-food products, such as water-treatment products (detergents, biocides, agrochemical compounds).",
journal = "Composites Part B-Engineering",
title = "Pectin-polyvinylpyrrolidone films: A sustainable approach to the development of biobased packaging materials",
pages = "61-56",
volume = "110",
doi = "10.1016/j.compositesb.2016.11.016",
url = "conv_330"
}

Nešić, A., Ruzić, J., Gordić, M., Ostojić, S., Micić, D.,& Onjia, A.. (2017). Pectin-polyvinylpyrrolidone films: A sustainable approach to the development of biobased packaging materials. in Composites Part B-Engineering, 110, 56-61.
https://doi.org/10.1016/j.compositesb.2016.11.016
conv_330

Nešić A, Ruzić J, Gordić M, Ostojić S, Micić D, Onjia A. Pectin-polyvinylpyrrolidone films: A sustainable approach to the development of biobased packaging materials. in Composites Part B-Engineering. 2017;110:56-61.
doi:10.1016/j.compositesb.2016.11.016
conv_330 .

Nešić, Aleksandra, Ruzić, Jovana, Gordić, Milan, Ostojić, Sanja, Micić, Darko, Onjia, Antonije, "Pectin-polyvinylpyrrolidone films: A sustainable approach to the development of biobased packaging materials" in Composites Part B-Engineering, 110 (2017):56-61,
https://doi.org/10.1016/j.compositesb.2016.11.016 .,
conv_330 .

TY  - JOUR
AU  - Nešić, Aleksandra
AU  - Panić, Vesna
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Pajić-Lijaković, Ivana
AU  - Onjia, Antonije
AU  - Veličković, Sava J.
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/487
AB  - This article described the synthesis and characterization of new copolymer hydrogels containing two hydrophilic units-methacrylic acid (MAA) and 2-Acrylamido-2-methylpropane sulfonic acid (AMPS). The resulting hydrogels were characterized by various techniques: FTIR, Elemental analysis, SEM, Dynamic Molecular simulation, Dynamic-Mechanical analysis and DSC in order to confirm the structure of hydrogels and to predict the best ratio composition with enhanced physical chemical properties. The swelling behavior in water was studied as a function of ratio of monomers and their concentration in medium. An increase in AMPS content led to expansion of network and increase in swelling degree capacity in water. An increase in AMPS content did not significantly influence the glass transition temperature of copolymers, indicated that the physical properties of initial components were preserved. The equal amount of monomers contributed to the highest strength of hydrogels. Meanwhile, the introduction of AMPS to the system was an effective method for improving the performances of the poly(methacrylic acid)- based hydrogels.
PB  - Elsevier
T2  - Materials Chemistry and Physics
T1  - Physical-chemical behavior of novel copolymers composed of methacrylic acid and 2-acrylamido-2-methylpropane sulfonic acid
EP  - 163
SP  - 156
VL  - 174
DO  - 10.1016/j.matchemphys.2016.02.063
UR  - conv_605
ER  - 

@article{
author = "Nešić, Aleksandra and Panić, Vesna and Ostojić, Sanja and Micić, Darko and Pajić-Lijaković, Ivana and Onjia, Antonije and Veličković, Sava J.",
year = "2016",
abstract = "This article described the synthesis and characterization of new copolymer hydrogels containing two hydrophilic units-methacrylic acid (MAA) and 2-Acrylamido-2-methylpropane sulfonic acid (AMPS). The resulting hydrogels were characterized by various techniques: FTIR, Elemental analysis, SEM, Dynamic Molecular simulation, Dynamic-Mechanical analysis and DSC in order to confirm the structure of hydrogels and to predict the best ratio composition with enhanced physical chemical properties. The swelling behavior in water was studied as a function of ratio of monomers and their concentration in medium. An increase in AMPS content led to expansion of network and increase in swelling degree capacity in water. An increase in AMPS content did not significantly influence the glass transition temperature of copolymers, indicated that the physical properties of initial components were preserved. The equal amount of monomers contributed to the highest strength of hydrogels. Meanwhile, the introduction of AMPS to the system was an effective method for improving the performances of the poly(methacrylic acid)- based hydrogels.",
publisher = "Elsevier",
journal = "Materials Chemistry and Physics",
title = "Physical-chemical behavior of novel copolymers composed of methacrylic acid and 2-acrylamido-2-methylpropane sulfonic acid",
pages = "163-156",
volume = "174",
doi = "10.1016/j.matchemphys.2016.02.063",
url = "conv_605"
}

Nešić, A., Panić, V., Ostojić, S., Micić, D., Pajić-Lijaković, I., Onjia, A.,& Veličković, S. J.. (2016). Physical-chemical behavior of novel copolymers composed of methacrylic acid and 2-acrylamido-2-methylpropane sulfonic acid. in Materials Chemistry and Physics
Elsevier., 174, 156-163.
https://doi.org/10.1016/j.matchemphys.2016.02.063
conv_605

Nešić A, Panić V, Ostojić S, Micić D, Pajić-Lijaković I, Onjia A, Veličković SJ. Physical-chemical behavior of novel copolymers composed of methacrylic acid and 2-acrylamido-2-methylpropane sulfonic acid. in Materials Chemistry and Physics. 2016;174:156-163.
doi:10.1016/j.matchemphys.2016.02.063
conv_605 .

Nešić, Aleksandra, Panić, Vesna, Ostojić, Sanja, Micić, Darko, Pajić-Lijaković, Ivana, Onjia, Antonije, Veličković, Sava J., "Physical-chemical behavior of novel copolymers composed of methacrylic acid and 2-acrylamido-2-methylpropane sulfonic acid" in Materials Chemistry and Physics, 174 (2016):156-163,
https://doi.org/10.1016/j.matchemphys.2016.02.063 .,
conv_605 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Pavlović, Mirjana
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/471
AB  - Termalna svojstva tradicionalno osušene fermentisane domaće sremske kobasice praćena su metodom diferancijalne skenirajuće kalorimetrije (DSC). Cilj ovog rada je bio da se utvrde termalna svojstva i oksidativne osobine, s obzirom na oksidativnu stabilnost masti, tradicionalno osušene fermentisane domaće sremske kobasice. Zahvaljujući dobijenim rezultatima termalne analize, moguće je dobiti informacije o kvalitetu i trajnosti kobasice. Iz DSC termograma dobijenih za meso kobasice moguće je razlikovati dva endotermna prelaza koji su karakteristični za meso i to niskotermperaturski prelaz u temperaturskom opsegu od -35°C do -10°C koji odgovara procesu topljenja leda i endotermalni prelaz na višim temperaturama, u temperaturskom opsegu od 90°C do 120°C, koji odgovara procesu isparavanja vode. Nisu nađeni termalni prelazi koji odgovaraju denaturaciji proteina. Iz dobijenih DSC termograma uzorka koji predstavlja mast iz domaće sremske kobasice, mogu se videti tri, za mast karaktristična endotermna prlaza i to: niskotemperaturski prelaz u opsegu temperature od -2°C do 5°C, koji odgovara procesu topljenja leda i dva prelaza sa vrhom pika na temperaturama 28°C i 43°C, koji odgovaraju procesu topljenja masti. Oksidativna stabilnost masti iz kobasice praćena je DSC-OOT metodom te su dobijeni kinetički parametri oksidacije lipida. Energija aktivacije (Ea), prdeeksponencijalni faktor (Z) i konstanta brzine reakcije (k) dobijeni su Kissinger-Akahira-Sunose (KAS) metodom za određivanje kinetičkih parametara.
AB  - Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem County and considering results obtained could gave information about the quality and durability of sausage. The DSC thermogram of the sausage's meat assayed in this work, showed the characteristic endothermal transition in the low temperature range from -35°C to -10°C correspondning to water melting and in the temperature range from 90°C to 120°C correspondning to water evaporation. The DSC thermogram of the fat from sausage has three endothermal transitions, specific for pork lard. Oxidation stability of fat from the sausage was checked by DSC-OOT method and the kinetic parameters of the lipid oxidation (Ea energy of activation, Z preexponential factor and k oxidation rate constant) were obtained by the Kissinger-Akahira-Sunose (KAS) method. From DSC results obtained the free and bound water were determined, and information about lipid oxidation of sausage's fat suggested good overall stability and quality of meat product.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice
T1  - Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county
EP  - 76
IS  - 2
SP  - 73
VL  - 20
UR  - conv_125
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Zlatanović, Snežana and Kovačević, Olgica and Pavlović, Mirjana",
year = "2016",
abstract = "Termalna svojstva tradicionalno osušene fermentisane domaće sremske kobasice praćena su metodom diferancijalne skenirajuće kalorimetrije (DSC). Cilj ovog rada je bio da se utvrde termalna svojstva i oksidativne osobine, s obzirom na oksidativnu stabilnost masti, tradicionalno osušene fermentisane domaće sremske kobasice. Zahvaljujući dobijenim rezultatima termalne analize, moguće je dobiti informacije o kvalitetu i trajnosti kobasice. Iz DSC termograma dobijenih za meso kobasice moguće je razlikovati dva endotermna prelaza koji su karakteristični za meso i to niskotermperaturski prelaz u temperaturskom opsegu od -35°C do -10°C koji odgovara procesu topljenja leda i endotermalni prelaz na višim temperaturama, u temperaturskom opsegu od 90°C do 120°C, koji odgovara procesu isparavanja vode. Nisu nađeni termalni prelazi koji odgovaraju denaturaciji proteina. Iz dobijenih DSC termograma uzorka koji predstavlja mast iz domaće sremske kobasice, mogu se videti tri, za mast karaktristična endotermna prlaza i to: niskotemperaturski prelaz u opsegu temperature od -2°C do 5°C, koji odgovara procesu topljenja leda i dva prelaza sa vrhom pika na temperaturama 28°C i 43°C, koji odgovaraju procesu topljenja masti. Oksidativna stabilnost masti iz kobasice praćena je DSC-OOT metodom te su dobijeni kinetički parametri oksidacije lipida. Energija aktivacije (Ea), prdeeksponencijalni faktor (Z) i konstanta brzine reakcije (k) dobijeni su Kissinger-Akahira-Sunose (KAS) metodom za određivanje kinetičkih parametara., Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem County and considering results obtained could gave information about the quality and durability of sausage. The DSC thermogram of the sausage's meat assayed in this work, showed the characteristic endothermal transition in the low temperature range from -35°C to -10°C correspondning to water melting and in the temperature range from 90°C to 120°C correspondning to water evaporation. The DSC thermogram of the fat from sausage has three endothermal transitions, specific for pork lard. Oxidation stability of fat from the sausage was checked by DSC-OOT method and the kinetic parameters of the lipid oxidation (Ea energy of activation, Z preexponential factor and k oxidation rate constant) were obtained by the Kissinger-Akahira-Sunose (KAS) method. From DSC results obtained the free and bound water were determined, and information about lipid oxidation of sausage's fat suggested good overall stability and quality of meat product.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice, Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county",
pages = "76-73",
number = "2",
volume = "20",
url = "conv_125"
}

Ostojić, S., Micić, D., Zlatanović, S., Kovačević, O.,& Pavlović, M.. (2016). Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(2), 73-76.
conv_125

Ostojić S, Micić D, Zlatanović S, Kovačević O, Pavlović M. Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice. in Journal on Processing and Energy in Agriculture. 2016;20(2):73-76.
conv_125 .

Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Kovačević, Olgica, Pavlović, Mirjana, "Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice" in Journal on Processing and Energy in Agriculture, 20, no. 2 (2016):73-76,
conv_125 .