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Browsing Scientific papers by Author "Šarić, Bojana"

Browsing Scientific papers by Author "Šarić, Bojana"

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  • Aflatoxins contamination of maize in Serbia: The impact of weather conditions in 2015 
    Janić Hajnal, Elizabet; Kos, Jovana; Krulj, Jelena; Krstović, Saša; Jajić, Igor; Pezo, Lato; Šarić, Bojana; Nedeljković, Nataša (Taylor & Francis, 2017-07-11)
    In recent years climate changes recorded in temperate regions of Europe have led to aflatoxin (AF) contamination of maize. Thus, the aim of this study was to investigate the influence of weather conditions on levels of ...
  • Antibacterial Potential ofAllium ursinumExtract Prepared bythe Green Extraction Method 
    Stupar, Alena; Šarić, Ljubiša; Vidović, Senka; Bajić, Aleksandra; Kolarov, Violeta; Šarić, Bojana (MDPI, 2022-07-06)
    The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract ...
  • Antioxidant and physicochemical properties of hydrogen peroxide-treated sugar beet dietary fibre 
    Mišan, Aleksandra; Sakač, Marijana; Medić, Đorđe; Tadić, Vanja; Marković, Goran; Gyura, Julliana; Pagano, Ester; Izzo, Angelo A.; Borrelli, Francesca; Šarić, Bojana; Milovanović, Ivan; Milić, Nataša (WILEY, 2016-05)
    The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres ...
  • Calcium-dependent antibacterial activity of donkey’s milk against Salmonella 
    Šarić, Ljubiša; Pezo, Lato; Šarić, Bojana; Plavšić, Dragana; Jovanov, Pavle; Karabasil, Neđeljko; Gubić, Jasmina (Springer Berlin Heidelberg, 2017-02)
    The aim of this study was to examine the antibacterial activity of raw donkey’s milk (DM) against Salmonella Enteritidis and Salmonella Typhimurium as well as to determine the dependence of this antibacterial activity on ...
  • Characterization of byproducts originating from hemp oil processing 
    Pojić, Milica; Mišan, Aleksandra; Sakač, Marijana; Dapčević-Hadnađev, Tamara; Šarić, Bojana; Milovanović, Ivan; Hadnađev, Miroslav (American Chemical Society, 2014-12-24)
    Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical ...
  • Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture 
    Šarić, Ljubiša; Šarić, Bojana; Mandić, Anamarija; Hadnađev, Miroslav; Gubić, Jasmina; Milovanović, Ivan; Tomić, Jelena (SPRINGER, 2016-03)
    Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from ...
  • The influence of climate conditions on the occurrence of deoxynivalenol in maize harvested in Serbia during 2013–2015 
    Kos, Jovana; Janić Hajnal, Elizabet; Šarić, Bojana; Jovanov, Pavle; Nedeljković, Nataša; Milovanović, Ivan; Krulj, Jelena (ELSEVIER, 2017-03)
    The objective of this study was to investigate the influence of climate conditions on deoxynivalenol (DON) content in 1800 maize samples collected from main maize growing regions in Serbia during a period of three years. ...
  • Microbiological Quality of Raw Donkey Milk from Serbia and Its Antibacterial Properties at Pre-Cooling Temperature 
    Šarić, Ljubiša; Premović, Tamara; Šarić, Bojana; Čabarkapa, Ivana; Todorić, Olja; Miljanić, Jelena; Lazarević, Jasmina; Karabasil, Nedjeljko (MDPI, 2023-01-17)
    The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial ...
  • Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend 
    Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle (Savez Hemijskih Inženjera, Beograd, 2017-01)
    The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
  • Phenolic profile and antioxidant properties of dried buckwheat leaf and flower extracts 
    Mišan, Aleksandra; Šarić, Bojana; Milovanović, Ivan; Jovanov, Pavle; Sedej, Ivana; Tadić, Vanja; Mandić, Anamarija; Sakač, Marijana (Association of the Chemical Engineers of Serbia, 2017-01)
    Due to a high content of rutin (2-10%), dried buckwheat leaf and flower (DBLF) formulations were shown to be efficient in the treatment of vascular diseases. In order to find a cost effective way for the extraction of ...
  • 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 ...
  • Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties 
    Teslić, Nemanja; Kojić, Jovana; Ðermanović, Branislava; Šarić, Ljubiša; Maravić, Nikola; Pestorić, Mladenka; Šarić, Bojana (MDPI, 2023-06-07)
    Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory ...
  • Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles 
    Milićević, Nataša; Sakač, Marijana; Šarić, Bojana; Škrobot, Dubravka; Filipčev, Bojana; Šimurina, Olivera; Jovanov, Pavle; Pestorić, Mladenka; Marić, Aleksandar (2023-04-06)
    Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, ...

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