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Browsing Scientific papers by Title

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  • Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour 
    Janić Hajnal, Elizabet; Čolović, Radmilo; Pezo, Lato; Orčić, Dejan; Vukmirović, Đuro; Mastilović, Jasna (Elsevier, 2016-12)
    This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters – moisture content (w = 16, 20, 24 g/100 g), feeding ...
  • The possibility to increase antioxidant activity of celery root during osmotic treatment 
    Nićetin, Milica; Pezo, Lato; Lončar, Biljana; Filipović, Vladimir; Šuput, Danijela; Knežević, Violeta; Filipović, Jelena (SERBIAN CHEMICAL SOCIETY, 2017-03)
    Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods ...
  • Potential health benefits of blueberry and raspberry pomace as functional food ingredients: Dietetic intervention study on healthy women volunteers 
    Popović, Tamara; Šarić, Bojana; Debeljak Martačić, Jasmina; Arsić, Aleksandra; Jovanov, Pavle; Stokić, Edita; Mišan, Aleksandra; Mandić, Anamarija (Frontiers Media SA, 2022-08-17)
    The fruit juice industry generates pomace as a valuable by-product especially rich in polyphenols, dietary fibers, vitamins, minerals, and unsaturated fatty acids. In the cookies used in this study, 30% of the gluten-free ...
  • Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals 
    Ačanski, Marijana; Vujić, Đura N.; Psodorov, Đorđe (Elsevier, 2015-04-01)
    Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseudocereals (amaranth and buckwheat). In ...
  • Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain 
    Arshadi, Mehrdad; Attard, Thomas M.; Lukasik, Rafal M.; Brncic, Mladen; da Costa Lopes, André M.; Finell, Michael; Geladi, Paul; Gerschenson, Lia Noemi; Gogus, Fahrettin; Herrero, Miguel; Hunt, Andrew J.; Ibáñez, Elena; Kamm, Birgit; Mateos-Aparicio, Inmaculada; Matias, Ana; Mavroudis, Nikolaos E.; Montoneri, Enzo; Morais, Ana Rita C.; Nilsson, Calle; Papaioannou, Emmanouil H.; Richel, Aurore; Rupérez, Pilar; Škrbić, Biljana; Bodroža Solarov, Marija; Švarc-Gajić, Jaroslava; Waldron, Keith W.; Yuste-Córdoba, F. J. (Royal Society of Chemistry, 2016-12-07)
    The enormous quantity of food wastes discarded annually forces a look into alternatives for this interesting feedstock. Thus, food bio-waste valorisation is one of the current imperatives of society. This review is the ...
  • Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods 
    Torbica, Aleksandra; Horvat, Daniela; Živančev, Dragan; Belović, Miona; Šimić, Gordana; Magdić, Damir; Đukić, Nevena; Dvojković, Krešimir (Akadémiai Kiadó, 2017-06)
    The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars ...
  • Presence of Alternaria toxins in maize from Republic of Serbia during 2016–2017 
    Janić Hajnal, Elizabet; Kos, Jovana; Pezo, Lato; Radić, Bojana; Malachová, Alexandra; Krska, Rudolf; Sulyok, Michael (WILEY, Hoboken, New Jersey, U.S., 2022-10-27)
    The aim of this study was to apply modern analytical tools, liquid chromatography tandem mass spectrometric method (LC-MS/MS), for identification and quantitation of Alternaria metabolites in maize samples. Maize samples ...
  • Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata 
    Tomičić, Zorica; Zupan Jure; Matos, Tadeja; Raspor, Peter (Oxford University Press, 2016-11-01)
    Following the widespread use of immunosuppressive therapy together with broad-spectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased in ...
  • Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata 
    Tomičić, Zorica; Zupan, Jure; Matos, Tadeja; Raspor, Peter (Medical Mycology, 2016-06-01)
    Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased ...
  • Properties of maize hybrid grain for utilization in wet milling 
    Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana (Društvo selekcionera i semenara Republike Srbije/Serbian Association of Plant Breeders & Seed, 2022-06-29)
    A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose ...
  • Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum) 
    Puvača, Nikola; Kostadinović, Ljiljana; Popović, Sanja; Lević, Jovanka; Ljubojević, Dragana; Tufarelli, Vincenzo; Jovanović, Rade; Tasić, Tatjana; Ikonić, Predrag; Lukač, Dragan (CSIRO, 2016-11)
    The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, ...
  • The quality analyses of olive cake fuel pellets – mathematical approach 
    Brlek, Tea; Pezo, Lato; Voća, Neven; Vukmirović, Đuro; Čolović, Radmilo; Kiš, Darko; Brkljača, Jovana (Savez Hemijskih Inženjera Srbije, 2016-01)
    This article investigates the effect of processing parameters (conditioning temperature and binder content), on final quality of produced agro-pellets for heat energy generation, obtained from four different olive cultivars ...
  • Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates 
    Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Pezo, Lato; Šovljanski, Olja; Tumbas Šaponjac, Vesna; Vulić, Jelena; Hidalgo, Alyssa; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Ćetković, Gordana (MDPI, 2022)
    Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study ...
  • Quality assessment of 3D-printed cereal-based products 
    Mustač Čukelj, Nikolina; Pastor, Kristian; Kojić, Jovana; Voučko, Bojana; Ćirić, Duška; Miguel Rocha, Joao; Novotni, Dubravka (Elsevier, 2023)
    The process of three-dimensional (3D) printing is of greatest interest to food science and engineering community because it offers numerous opportunities for innovative food design, new product formulations and personalized ...
  • Rapid method for small grain and corn flour authentication using GC/EIMS and multivariate analysis 
    Pastor, Kristian; Ačanski, Marijana; Vujić, Đura; Bekavac, Goran; Milovac, Snežana; Kravić, Snežana (Springer, 2016-02)
    The aim of this study was the application of the gas chromatography–mass spectrometry system (GC/EI–MS) system and multivariate data analysis to investigate the possibility of chemical differentiation between small grain ...
  • Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability 
    Filipović, Jelena; Ivkov, Milan; Košutić, Milenko; Filipović, Vladimir (CZECH ACADEMY OF AGRICULTURAL SCIENCES, 2016-11)
    The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. ...
  • Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder 
    Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonić, Predrag; Clerjon, Sylvie; Debrauwer, Laurent (Elsevier, 2016-12)
    The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development ...
  • Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches 
    Dapčević-Hadnađev, Tamara; Dokić, Ljubica; Hadnađev, Miroslav; Pojić, Milica; Torbica, Aleksandra (Springer Verlag, 2014-01)
    The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat ...
  • Rheological behavior of emmer, spelt and khorasan flours 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Wiley, 2022-10-27)
    A comparative evaluation of the rheological properties of ancient wheat flours (emmer, spelt, and khorasan), cultivated under the same conditions, was conducted. They were evaluated for chemical composition, wet gluten ...
  • Sensory profile and preference mapping of cookies enriched with medicinal herbs 
    Pestorić, Mladenka; Škrobot, Dubravka; Žigon, Uroš; Šimurina, Olivera; Filipčev, Bojana; Belović, Miona; Mišan, Aleksandra (Taylor & Francis, 2017-09-20)
    The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...

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