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Serbian Ministry of Education, Science and Technological Development

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Serbian Ministry of Education, Science and Technological Development

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Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends

Vančetović, Jelena; Ignjatović-Micić, Dragana; Delić, Nenad; Božinović, Sofija; Nikolić, Ana; Kostadinović, Marija; Trbović, Dejana

(Univ Sao Paolo, Cerquera Cesar, 2017)

TY  - JOUR
AU  - Vančetović, Jelena
AU  - Ignjatović-Micić, Dragana
AU  - Delić, Nenad
AU  - Božinović, Sofija
AU  - Nikolić, Ana
AU  - Kostadinović, Marija
AU  - Trbović, Dejana
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/684
AB  - A pilot experiment was undertaken in order to examine high oil populations of maize (Zea mays L.) to be used as pollinators in TopCross blends with commercial ZP341 standard hybrid. Five high oil populations (HOPs) from the Maize Research Institute (MRI) gene bank were chosen for this research, according to their high grain oil content, synchrony between silking of ZP341 and anthesis of the populations and good agronomic performances in 2012. Selfing of ZP341 and HOPs, as well as crosses of ZP341 cmsS sterile x HOPs were carried out in 2013. Oil content, fatty acid composition, protein and tryptophan content, and physical characteristics of the obtained kernels were measured. Four HOPs showed significant positive influence on the oil content in the TopCrosses (TC), 16.85 g kg(-1) on average. Oleic acid, which is the principal monounsaturated fatty acid, was significantly lower in all HOPs and all TCs, while selfed ZP341 had almost twice the average value typical for standard maize. However, this decrease in TCs was in a narrow range from 1 % (in TC-3) to 5 % (in TC-4) and the oleic content of TCs was on average higher by 60 % compared to the typical standard maize. Different favorable and unfavorable significant changes were detected in fatty acid compositions, protein and tryptophan contents and physical kernel properties for each potential TC combination. Results indicate differences in gene effects present in different TC combinations and underscore the need to examine each potential TC blend by conducting similar simple experiments.
PB  - Univ Sao Paolo, Cerquera Cesar
T2  - Scientia Agricola
T1  - Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends
VL  - 74
IS  - 6
SP  - 461
EP  - 468
DO  - 10.1590/1678-992X-2016-0302
ER  - 
@article{
author = "Vančetović, Jelena and Ignjatović-Micić, Dragana and Delić, Nenad and Božinović, Sofija and Nikolić, Ana and Kostadinović, Marija and Trbović, Dejana",
year = "2017",
url = "http://rik.mrizp.rs/handle/123456789/684",
abstract = "A pilot experiment was undertaken in order to examine high oil populations of maize (Zea mays L.) to be used as pollinators in TopCross blends with commercial ZP341 standard hybrid. Five high oil populations (HOPs) from the Maize Research Institute (MRI) gene bank were chosen for this research, according to their high grain oil content, synchrony between silking of ZP341 and anthesis of the populations and good agronomic performances in 2012. Selfing of ZP341 and HOPs, as well as crosses of ZP341 cmsS sterile x HOPs were carried out in 2013. Oil content, fatty acid composition, protein and tryptophan content, and physical characteristics of the obtained kernels were measured. Four HOPs showed significant positive influence on the oil content in the TopCrosses (TC), 16.85 g kg(-1) on average. Oleic acid, which is the principal monounsaturated fatty acid, was significantly lower in all HOPs and all TCs, while selfed ZP341 had almost twice the average value typical for standard maize. However, this decrease in TCs was in a narrow range from 1 % (in TC-3) to 5 % (in TC-4) and the oleic content of TCs was on average higher by 60 % compared to the typical standard maize. Different favorable and unfavorable significant changes were detected in fatty acid compositions, protein and tryptophan contents and physical kernel properties for each potential TC combination. Results indicate differences in gene effects present in different TC combinations and underscore the need to examine each potential TC blend by conducting similar simple experiments.",
publisher = "Univ Sao Paolo, Cerquera Cesar",
journal = "Scientia Agricola",
title = "Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends",
volume = "74",
number = "6",
pages = "461-468",
doi = "10.1590/1678-992X-2016-0302"
}
Vančetović, J., Ignjatović-Micić, D., Delić, N., Božinović, S., Nikolić, A., Kostadinović, M.,& Trbović, D. (2017). Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends.
Scientia AgricolaUniv Sao Paolo, Cerquera Cesar., 74(6), 461-468.
https://doi.org/10.1590/1678-992X-2016-0302
Vančetović J, Ignjatović-Micić D, Delić N, Božinović S, Nikolić A, Kostadinović M, Trbović D. Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends. Scientia Agricola. 2017;74(6):461-468
Vančetović Jelena, Ignjatović-Micić Dragana, Delić Nenad, Božinović Sofija, Nikolić Ana, Kostadinović Marija, Trbović Dejana, "Biochemical and physical kernel properties of a standard maize hybrid in different TopCross (TM) Blends" 74, no. 6 (2017):461-468,
https://doi.org/10.1590/1678-992X-2016-0302 .
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Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Vasić, Milena; Vučić, Tanja; Smiljanić, Milenko; Žilić, Slađana

(Croatian Dairy Union, Zagreb, 2016)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Vučić, Tanja
AU  - Smiljanić, Milenko
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/619
AB  - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
VL  - 66
IS  - 3
SP  - 187
EP  - 197
DO  - 10.15567/mljekarstvo.2016.0303
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Vučić, Tanja and Smiljanić, Milenko and Žilić, Slađana",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/619",
abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening",
volume = "66",
number = "3",
pages = "187-197",
doi = "10.15567/mljekarstvo.2016.0303"
}
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Vučić, T., Smiljanić, M.,& Žilić, S. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening.
MljekarstvoCroatian Dairy Union, Zagreb., 66(3), 187-197.
https://doi.org/10.15567/mljekarstvo.2016.0303
Barać M, Pešić M, Stanojević S, Vasić M, Vučić T, Smiljanić M, Žilić S. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. Mljekarstvo. 2016;66(3):187-197
Barać Miroljub, Pešić Mirjana, Stanojević Slađana, Vasić Milena, Vučić Tanja, Smiljanić Milenko, Žilić Slađana, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" 66, no. 3 (2016):187-197,
https://doi.org/10.15567/mljekarstvo.2016.0303 .
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