Žilić, Slađana

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Authority KeyName Variants
orcid::0000-0001-8299-9185
  • Žilić, Slađana (98)
Projects
Utilization of plant sources of protein, dietary fiber and antioxidants in food production Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200040 (Maize Research Institute 'Zemun Polje', Belgrade-Zemun)
The membranes as sites of interaction between the intracellular and apoplastic environments: studies of the bioenergetics and signaling using biophysical and biochemical techniques. Identifikacija genotipova kukuruza i soje za proizvodnju hrane i biogorivo
COST action (Infogest) - FA1005 Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market
Exploitation of maize diversity to improve grain quality and drought tolerance Regulacija antioksidativnog metabolizma biljaka u toku rastenja, infekcije patogenima i delovanja abiotičkog stresa: mehanizmi transporta, signalizacije i otpornosti
Identifikacija izvora i iznalaženje korelacija između sadržaja organskih jedinjenja i elemenata u abiotskim i biotskim matriksima radi praćenja i unapređenja stanja životne sredine i procene rizika Stvaranje linija i hibrida kukuruza visokog kvaliteta proteina
Study of the genetic basis of improving yield and quality of small grains in different environmental conditions Ministry of Science and Technological Development, Serbia
Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200116 (University of Belgrade, Faculty of Agriculture)
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200222 (Institute for Food Technology, Novi Sad) Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness
Oplemenjivanje kukuruza specifičnih svojstava za industrijske potrebe Uticaj citoplazmatičke muške sterilnosti i ksenija na prinos zrna i agronomske osobine kukuruza
Interdisciplinary Approach to Development of New Soybean Varieties and Improvement of the Cultivation Practices and Seed Production Improvment of maize and soybean traits by molecular and conventional breeding
Ministarstvo nauke Republike Srbije, projekat br. BTN-321001B: Razvoj novih biološki vrednih proizvoda od kukuruza Serbian Ministry of Education, Science and Technological Development
Technological Research Council of Turkey (TÜ BITAK) (project number 220N414) within the bilateral project between the Republic of Serbia and the Republic of Turkey, 2021−2023 This research was funded by Spanish Ministerio de Innovación y Universidades (MCIU), the Agencia Estatal de Investigación (AEI) and the European Fund for Regional Development (FEDER), UE (project code PID2019-108127RB-I00), the Xunta de Galicia-Spain (project code IN607A 2021/03), and FCT, Portugal (Research Unit UID/04551/2020).

Author's Bibliography

Properties of maize hybrid grain for utilization in wet milling

Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana

(Društvo selekcionara i semenara Republike Srbije, Beograd, 2022)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Milašinović Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Simić, Marijana
AU  - Žilić, Slađana
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/988
AB  - 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 content) were analyzed before the laboratory wet milling process for
starch extraction. The in vitro enzymatic digestibility of the isolated starch was also determined.
The wet milling properties were later correlated to the physicochemical characteristics of the
grain. The results showed that hybrid ZP 677 had the highest starch yield, followed by hybrid ZP
704wx, while the highest starch recovery was observed for hybrid ZP 341. The highest bran yield
(10.52%) was obtained by hybrid ZP 434, and the highest germ yield (8.86%) by hybrid ZP 172/8.
The correlation analysis showed that starch yield was positively correlated to 1000-kernel weight
and crude fiber content, while oil content negatively influenced starch extraction and yield. The
starch digestibility was negatively correlated to the amylose content. These findings can be useful
for the starch processing industry as well as in the production of ethanol and alcoholic drinks.
AB  - Kao predmet ovog istraživanja korišćeno je zrno osam odabranih hibrida Instituta za kukuruz
„Zemun Polje”. Struktura zrna, fizička svojstva i hemijski sastav zrna i skroba (sadržaj amiloze)
analizirani su primenom laboratorijskog procesa mokrog mlevenja za izolovanje skroba. Takođe
je određena in vitro enzimska svarljivost izolovanog skroba. Svojstva mokrog mlevenja su potom
korelisana sa fizičko-hemijskim karakteristikama zrna. Rezultati su pokazali da je najviši prinos
skroba imao hibrid ZP 677, a zatim hibrid ZP 704wx, dok je najviša iskoristljivost skroba uočena
kod hibrida ZP 341. Najviši prinos mekinja (10,52%) dobijen je kod hibrida ZP 434, a najviši prinos klice (8,86%) utvrđen je kod hibrida ZP 172/8. Korelaciona analiza je pokazala da je prinos
skroba bio u pozitivnoj vezi sa apsolutnom masom zrna i sadržajem sirovih vlakana, dok je sadržaj ulja negativno uticao na izolaciju skroba i njegov prinos. Svarljivost skroba je bila u negativnoj
korelaciji sa sadržajem amiloze. Ova saznanja mogu biti korisna za industriju prerade skroba, kao
i za proizvodnju etanola i alkoholnih pića.
PB  - Društvo selekcionara i semenara Republike Srbije, Beograd
PB  - Serbian Association of Plant Breedings and Seed Producers, Belgrade
T2  - Selekcija i semenarstvo
T1  - Properties of maize hybrid grain for utilization in wet milling
T1  - Svojstva zrna hibrida kukuruza za primenu u mokrom mlevenju
VL  - 28
IS  - 1
SP  - 67
EP  - 76
DO  - 10.5937/SelSem2201067N
ER  - 
@article{
author = "Nikolić, Valentina and Milašinović Šeremešić, Marija and Radosavljević, Milica and Simić, Marijana and Žilić, Slađana",
year = "2022",
abstract = "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 content) were analyzed before the laboratory wet milling process for
starch extraction. The in vitro enzymatic digestibility of the isolated starch was also determined.
The wet milling properties were later correlated to the physicochemical characteristics of the
grain. The results showed that hybrid ZP 677 had the highest starch yield, followed by hybrid ZP
704wx, while the highest starch recovery was observed for hybrid ZP 341. The highest bran yield
(10.52%) was obtained by hybrid ZP 434, and the highest germ yield (8.86%) by hybrid ZP 172/8.
The correlation analysis showed that starch yield was positively correlated to 1000-kernel weight
and crude fiber content, while oil content negatively influenced starch extraction and yield. The
starch digestibility was negatively correlated to the amylose content. These findings can be useful
for the starch processing industry as well as in the production of ethanol and alcoholic drinks., Kao predmet ovog istraživanja korišćeno je zrno osam odabranih hibrida Instituta za kukuruz
„Zemun Polje”. Struktura zrna, fizička svojstva i hemijski sastav zrna i skroba (sadržaj amiloze)
analizirani su primenom laboratorijskog procesa mokrog mlevenja za izolovanje skroba. Takođe
je određena in vitro enzimska svarljivost izolovanog skroba. Svojstva mokrog mlevenja su potom
korelisana sa fizičko-hemijskim karakteristikama zrna. Rezultati su pokazali da je najviši prinos
skroba imao hibrid ZP 677, a zatim hibrid ZP 704wx, dok je najviša iskoristljivost skroba uočena
kod hibrida ZP 341. Najviši prinos mekinja (10,52%) dobijen je kod hibrida ZP 434, a najviši prinos klice (8,86%) utvrđen je kod hibrida ZP 172/8. Korelaciona analiza je pokazala da je prinos
skroba bio u pozitivnoj vezi sa apsolutnom masom zrna i sadržajem sirovih vlakana, dok je sadržaj ulja negativno uticao na izolaciju skroba i njegov prinos. Svarljivost skroba je bila u negativnoj
korelaciji sa sadržajem amiloze. Ova saznanja mogu biti korisna za industriju prerade skroba, kao
i za proizvodnju etanola i alkoholnih pića.",
publisher = "Društvo selekcionara i semenara Republike Srbije, Beograd, Serbian Association of Plant Breedings and Seed Producers, Belgrade",
journal = "Selekcija i semenarstvo",
title = "Properties of maize hybrid grain for utilization in wet milling, Svojstva zrna hibrida kukuruza za primenu u mokrom mlevenju",
volume = "28",
number = "1",
pages = "67-76",
doi = "10.5937/SelSem2201067N"
}
Nikolić, V., Milašinović Šeremešić, M., Radosavljević, M., Simić, M.,& Žilić, S.. (2022). Properties of maize hybrid grain for utilization in wet milling. in Selekcija i semenarstvo
Društvo selekcionara i semenara Republike Srbije, Beograd., 28(1), 67-76.
https://doi.org/10.5937/SelSem2201067N
Nikolić V, Milašinović Šeremešić M, Radosavljević M, Simić M, Žilić S. Properties of maize hybrid grain for utilization in wet milling. in Selekcija i semenarstvo. 2022;28(1):67-76.
doi:10.5937/SelSem2201067N .
Nikolić, Valentina, Milašinović Šeremešić, Marija, Radosavljević, Milica, Simić, Marijana, Žilić, Slađana, "Properties of maize hybrid grain for utilization in wet milling" in Selekcija i semenarstvo, 28, no. 1 (2022):67-76,
https://doi.org/10.5937/SelSem2201067N . .

The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research

Nikolić, Valentina; Babić, Vojka; Kravić, Natalija; Filipović, Milomir; Žilić, Slađana; Simić, Marijana; Radosavljević, Milica

(Belgrade : Serbian Association of Plant Breedings and Seed Producers, 2022)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Filipović, Milomir
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Radosavljević, Milica
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/849
AB  - In the process of hybrid maize breeding, the greatest attention is directed towards increasing the level and stability of the yield, while grain quality is of secondary importance. The very
principles of hybrid breeding, as well as the economic aspects and competition between different breeding companies, have led to an enormous narrowing of the genetic basis of commercial
maize hybrids. Concurrently, there is usually a small number of often related hybrids of similar
technological and nutritional quality present on the market. Six best-selling ZP maize hybrids
in the previous ten years were chosen as the subject of this study. In the period from 2009-2018,
both the yield components and parameters of technological and nutritional quality of the grain
were studied. It was found that the examined parameters varied a lot in different years of production and that some parameters were more influenced by genotype (number of kernel rows per ear,
portion of pericarp, and crude fiber content) while others were more influenced by the environment (kernel weight per ear, total protein, starch, and oil content, respectively). The amount and
the distribution of precipitation during the vegetative period affected not only the yield components i.e. grain yield but also the technological qualitz parametres and nutritional properties of
the grain. Based on the observed parental components, it is evident that they are related hybrids
that, despite the high genotype by environment interactions, consequently have similar parameters of technological quality and nutritional composition. The imperative is to develop special
breeding programs aiming to create both the starting material and parental components to provide hybrids of improved technological quality and nutritional properties on the market. In that
way, the needs of the processing industry for raw materials of certain characteristics can be met.
AB  - U procesu hibridnog oplemenjivanja kukuruza, najviše pažnje se posvećuje povećanju nivoa
i stabilnosti prinosa, dok je kvalitet zrna od sekundarnog značaja. Sami principi hibridnog oplemenjivanja, kao i ekonomski aspekti i konkurencija između različitih oplemenjivačkih kuća,
doveli su do enormnog suženja genetičke osnove komercijalnih hibrida kukuruza. Na tržištu je
istovremeno najčešće prisutan mali broj, često srodnih hibrida sličnog tehnološkog i nutritivnog
kvaliteta. Za ovo istraživanje je odabrano šest ZP hibrida kukuruza najprodavanijih u prethodnih
deset godina. U periodu od 2009-2018. godine, praćene su, kako komponente prinosa, tako i
parametri tehnološkog i nutritivnog kvaliteta zrna. Utvrđeno je da su ispitivani parametri veoma
varirali u različitim godinama gajenja, kao i da su neki parametri bili pod većim uticajem genotipa (broj redova zrna, udeo perikarpa i sirove celuloze), a neki pod većim uticajem spoljašnje sredine (masa zrna po klipu, udeo ukupnih proteina, skroba i ulja, respektivno). Količina i raspored
padavina u toku vegetativnog perioda su uticali ne samo na komponente prinosa, odnosno na
prinos zrna, već i na parametre tehnološkog kvaliteta i nutritivna svojstva. Na osnovu posmatranih roditeljskih komponenata, evidentno je da se radi o srodnim hibridima koji, bez obzira na
visoke interakcije između genotipa i spoljašnje sredine, posledično imaju slične parametre tehnološkog kvaliteta kao i nutritivni sastav. Neophodno je razvijati posebne oplemenjivačke programe
koji imaju za cilj stvaranje kako početnog materijala, tako i roditeljskih komponenata, kako bi
se na tržištu obezbedili hibridi poboljšanog tehnološkog kvaliteta i nutritivnih svojstava i na taj
način zadovoljile potrebe prerađivačke industrije za sirovinama određenih karakteristika.
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research
T1  - Varijabilnost i međuzavisnost osnovnih parametara tehnološkog kvaliteta hibrida kukuruza u dugoročnim istraživanjima
VL  - 27
IS  - 2
SP  - 21
EP  - 33
DO  - 10.5937/SelSem2102021N
ER  - 
@article{
author = "Nikolić, Valentina and Babić, Vojka and Kravić, Natalija and Filipović, Milomir and Žilić, Slađana and Simić, Marijana and Radosavljević, Milica",
year = "2022",
abstract = "In the process of hybrid maize breeding, the greatest attention is directed towards increasing the level and stability of the yield, while grain quality is of secondary importance. The very
principles of hybrid breeding, as well as the economic aspects and competition between different breeding companies, have led to an enormous narrowing of the genetic basis of commercial
maize hybrids. Concurrently, there is usually a small number of often related hybrids of similar
technological and nutritional quality present on the market. Six best-selling ZP maize hybrids
in the previous ten years were chosen as the subject of this study. In the period from 2009-2018,
both the yield components and parameters of technological and nutritional quality of the grain
were studied. It was found that the examined parameters varied a lot in different years of production and that some parameters were more influenced by genotype (number of kernel rows per ear,
portion of pericarp, and crude fiber content) while others were more influenced by the environment (kernel weight per ear, total protein, starch, and oil content, respectively). The amount and
the distribution of precipitation during the vegetative period affected not only the yield components i.e. grain yield but also the technological qualitz parametres and nutritional properties of
the grain. Based on the observed parental components, it is evident that they are related hybrids
that, despite the high genotype by environment interactions, consequently have similar parameters of technological quality and nutritional composition. The imperative is to develop special
breeding programs aiming to create both the starting material and parental components to provide hybrids of improved technological quality and nutritional properties on the market. In that
way, the needs of the processing industry for raw materials of certain characteristics can be met., U procesu hibridnog oplemenjivanja kukuruza, najviše pažnje se posvećuje povećanju nivoa
i stabilnosti prinosa, dok je kvalitet zrna od sekundarnog značaja. Sami principi hibridnog oplemenjivanja, kao i ekonomski aspekti i konkurencija između različitih oplemenjivačkih kuća,
doveli su do enormnog suženja genetičke osnove komercijalnih hibrida kukuruza. Na tržištu je
istovremeno najčešće prisutan mali broj, često srodnih hibrida sličnog tehnološkog i nutritivnog
kvaliteta. Za ovo istraživanje je odabrano šest ZP hibrida kukuruza najprodavanijih u prethodnih
deset godina. U periodu od 2009-2018. godine, praćene su, kako komponente prinosa, tako i
parametri tehnološkog i nutritivnog kvaliteta zrna. Utvrđeno je da su ispitivani parametri veoma
varirali u različitim godinama gajenja, kao i da su neki parametri bili pod većim uticajem genotipa (broj redova zrna, udeo perikarpa i sirove celuloze), a neki pod većim uticajem spoljašnje sredine (masa zrna po klipu, udeo ukupnih proteina, skroba i ulja, respektivno). Količina i raspored
padavina u toku vegetativnog perioda su uticali ne samo na komponente prinosa, odnosno na
prinos zrna, već i na parametre tehnološkog kvaliteta i nutritivna svojstva. Na osnovu posmatranih roditeljskih komponenata, evidentno je da se radi o srodnim hibridima koji, bez obzira na
visoke interakcije između genotipa i spoljašnje sredine, posledično imaju slične parametre tehnološkog kvaliteta kao i nutritivni sastav. Neophodno je razvijati posebne oplemenjivačke programe
koji imaju za cilj stvaranje kako početnog materijala, tako i roditeljskih komponenata, kako bi
se na tržištu obezbedili hibridi poboljšanog tehnološkog kvaliteta i nutritivnih svojstava i na taj
način zadovoljile potrebe prerađivačke industrije za sirovinama određenih karakteristika.",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers, Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research, Varijabilnost i međuzavisnost osnovnih parametara tehnološkog kvaliteta hibrida kukuruza u dugoročnim istraživanjima",
volume = "27",
number = "2",
pages = "21-33",
doi = "10.5937/SelSem2102021N"
}
Nikolić, V., Babić, V., Kravić, N., Filipović, M., Žilić, S., Simić, M.,& Radosavljević, M.. (2022). The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research. in Selekcija i semenarstvo
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 27(2), 21-33.
https://doi.org/10.5937/SelSem2102021N
Nikolić V, Babić V, Kravić N, Filipović M, Žilić S, Simić M, Radosavljević M. The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research. in Selekcija i semenarstvo. 2022;27(2):21-33.
doi:10.5937/SelSem2102021N .
Nikolić, Valentina, Babić, Vojka, Kravić, Natalija, Filipović, Milomir, Žilić, Slađana, Simić, Marijana, Radosavljević, Milica, "The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research" in Selekcija i semenarstvo, 27, no. 2 (2022):21-33,
https://doi.org/10.5937/SelSem2102021N . .

Nutritive quality and plant digestibility of silage maize hybrids from Serbia

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana

(Kiev : Ukrainian Institute for Plant Variety Examination, 2022)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/898
AB  - The quality of five silage maize hybrids grown
in 2020 at five different locations in Serbia (two in
the northern province of Vojvodina (Srem) and three
in Central Serbia) was tested in 2021 in the laboratory
of the Department of Food Technology and
Biochemistry of the Maize Research Institute “Zemun
Polje“. The dry matter content, lignocellulose
fiber content, and in vitro dry matter digestibility
(IVDMD) of of the whole plant maize hybrids: ZP
707, ZP 7357, ZP 790, ZP 8701, and ZP 873 were
investigated. The 7001 hybrid was used as a standard.
The average dry matter content varied between
37.77±1.88% (ZP 790) and 42.64±7.19% (ZP
707), while in vitro dry matter digestibility ranged
from 58.77±1.96% (ZP 8701) to 63.77±2.09% (ZP
707). The share, as well as the type of the plant
cell wall components – lignocellulosic fibers, determines
the nutritional quality of silage maize
as animal feed. The NDF content ranged from As
the NDF content increases with maize maturity,
animals show a tendency for lower silage intake.
However, although in some cases NDF can be considered
a negative indicator of silage quality, NDF
is a necessary component of ruminant nutrition.
Based on the achieved results, it can be concluded
that hybrids ZP 707 and ZP 7357 proved to be the
best silage maize forms. At most locations, these
hybrids achieved better results than the standard.
The ZP 707 hybrid on average had the highest dry
matter content, the highest digestibility of dry
matter, as well as the lowest content of all lignocellulosic
fibers, which all indicate its potential
as silage maize form. The lack of hybrids ZP 707
and ZP 7357 can be considered the fact that the
dry matter content of the whole plant showed to be
less stable in different agro-ecological conditions.In terms of digestibility and dry matter content,
the ZP 790 hybrid can be singled out as the most
stable. The ZP 790 hybrid is less recommended for
Srem, but in Central Serbia, it could match the ZP
707 and ZP 7357 hybrids. ZP 8701 proved to be the
weakest hybrid at all locations, followed by ZP 873.
The in vitro digestibility and dry matter content
of the whole plant of the investigated hybrids were
far more stable in Srem than in Central Serbia.
These findings can be of great importance for future
breeding programs directed toward creating
new and improved silage maize hybrids.
PB  - Kiev : Ukrainian Institute for Plant Variety Examination
C3  - 10. International applied science conference of young scientists and experts, April 29, 2022, the village of Tsentralne, Kyiv region, Ukraine - Book of proceedings
T1  - Nutritive quality and plant digestibility of silage maize hybrids from Serbia
SP  - 78
EP  - 79
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana",
year = "2022",
abstract = "The quality of five silage maize hybrids grown
in 2020 at five different locations in Serbia (two in
the northern province of Vojvodina (Srem) and three
in Central Serbia) was tested in 2021 in the laboratory
of the Department of Food Technology and
Biochemistry of the Maize Research Institute “Zemun
Polje“. The dry matter content, lignocellulose
fiber content, and in vitro dry matter digestibility
(IVDMD) of of the whole plant maize hybrids: ZP
707, ZP 7357, ZP 790, ZP 8701, and ZP 873 were
investigated. The 7001 hybrid was used as a standard.
The average dry matter content varied between
37.77±1.88% (ZP 790) and 42.64±7.19% (ZP
707), while in vitro dry matter digestibility ranged
from 58.77±1.96% (ZP 8701) to 63.77±2.09% (ZP
707). The share, as well as the type of the plant
cell wall components – lignocellulosic fibers, determines
the nutritional quality of silage maize
as animal feed. The NDF content ranged from As
the NDF content increases with maize maturity,
animals show a tendency for lower silage intake.
However, although in some cases NDF can be considered
a negative indicator of silage quality, NDF
is a necessary component of ruminant nutrition.
Based on the achieved results, it can be concluded
that hybrids ZP 707 and ZP 7357 proved to be the
best silage maize forms. At most locations, these
hybrids achieved better results than the standard.
The ZP 707 hybrid on average had the highest dry
matter content, the highest digestibility of dry
matter, as well as the lowest content of all lignocellulosic
fibers, which all indicate its potential
as silage maize form. The lack of hybrids ZP 707
and ZP 7357 can be considered the fact that the
dry matter content of the whole plant showed to be
less stable in different agro-ecological conditions.In terms of digestibility and dry matter content,
the ZP 790 hybrid can be singled out as the most
stable. The ZP 790 hybrid is less recommended for
Srem, but in Central Serbia, it could match the ZP
707 and ZP 7357 hybrids. ZP 8701 proved to be the
weakest hybrid at all locations, followed by ZP 873.
The in vitro digestibility and dry matter content
of the whole plant of the investigated hybrids were
far more stable in Srem than in Central Serbia.
These findings can be of great importance for future
breeding programs directed toward creating
new and improved silage maize hybrids.",
publisher = "Kiev : Ukrainian Institute for Plant Variety Examination",
journal = "10. International applied science conference of young scientists and experts, April 29, 2022, the village of Tsentralne, Kyiv region, Ukraine - Book of proceedings",
title = "Nutritive quality and plant digestibility of silage maize hybrids from Serbia",
pages = "78-79"
}
Nikolić, V., Simić, M.,& Žilić, S.. (2022). Nutritive quality and plant digestibility of silage maize hybrids from Serbia. in 10. International applied science conference of young scientists and experts, April 29, 2022, the village of Tsentralne, Kyiv region, Ukraine - Book of proceedings
Kiev : Ukrainian Institute for Plant Variety Examination., 78-79.
Nikolić V, Simić M, Žilić S. Nutritive quality and plant digestibility of silage maize hybrids from Serbia. in 10. International applied science conference of young scientists and experts, April 29, 2022, the village of Tsentralne, Kyiv region, Ukraine - Book of proceedings. 2022;:78-79..
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, "Nutritive quality and plant digestibility of silage maize hybrids from Serbia" in 10. International applied science conference of young scientists and experts, April 29, 2022, the village of Tsentralne, Kyiv region, Ukraine - Book of proceedings (2022):78-79.

Suitability of the selected local maize hybrids for silage production

Nikolić, Valentina; Simić, Marijana; Žilić, Slađana; Kravić, Natalija; Babić, Vojka; Filipović, Milomir; Srdić, Jelena

(Cacak : University of Kragujevac, Faculty of Agronomy, 2022)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Kravić, Natalija
AU  - Babić, Vojka
AU  - Filipović, Milomir
AU  - Srdić, Jelena
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/874
AB  - The main goal of this study was to observe the properties of fifteen
different genotypes of maize hybrids from Serbia in order to determine their
suitability for the production of high-quality silage for ruminant feed. The research
was conducted in a two-year field experiment at the location of the Maize Research
Institute in Zemun Polje, Serbia, and the laboratory analyses included yield structure
of the investigated maize hybrids, assessment of the lignocellulosic fiber
composition, as well as the in vitro dry matter digestibility of the whole plant
samples. All maize hybrids have shown good quality traits that are a prerequisite for
the production of high-quality silage.
PB  - Cacak : University of Kragujevac, Faculty of Agronomy
C3  - 27. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25 -26. mart 2022. godine - Zbornik radova
T1  - Suitability of the selected local maize hybrids for silage production
SP  - 105
EP  - 110
DO  - 10.46793/SBT27.105N
ER  - 
@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Kravić, Natalija and Babić, Vojka and Filipović, Milomir and Srdić, Jelena",
year = "2022",
abstract = "The main goal of this study was to observe the properties of fifteen
different genotypes of maize hybrids from Serbia in order to determine their
suitability for the production of high-quality silage for ruminant feed. The research
was conducted in a two-year field experiment at the location of the Maize Research
Institute in Zemun Polje, Serbia, and the laboratory analyses included yield structure
of the investigated maize hybrids, assessment of the lignocellulosic fiber
composition, as well as the in vitro dry matter digestibility of the whole plant
samples. All maize hybrids have shown good quality traits that are a prerequisite for
the production of high-quality silage.",
publisher = "Cacak : University of Kragujevac, Faculty of Agronomy",
journal = "27. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25 -26. mart 2022. godine - Zbornik radova",
title = "Suitability of the selected local maize hybrids for silage production",
pages = "105-110",
doi = "10.46793/SBT27.105N"
}
Nikolić, V., Simić, M., Žilić, S., Kravić, N., Babić, V., Filipović, M.,& Srdić, J.. (2022). Suitability of the selected local maize hybrids for silage production. in 27. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25 -26. mart 2022. godine - Zbornik radova
Cacak : University of Kragujevac, Faculty of Agronomy., 105-110.
https://doi.org/10.46793/SBT27.105N
Nikolić V, Simić M, Žilić S, Kravić N, Babić V, Filipović M, Srdić J. Suitability of the selected local maize hybrids for silage production. in 27. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25 -26. mart 2022. godine - Zbornik radova. 2022;:105-110.
doi:10.46793/SBT27.105N .
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Kravić, Natalija, Babić, Vojka, Filipović, Milomir, Srdić, Jelena, "Suitability of the selected local maize hybrids for silage production" in 27. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25 -26. mart 2022. godine - Zbornik radova (2022):105-110,
https://doi.org/10.46793/SBT27.105N . .

Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Perić, Vesna; Srdić, Jelena; Vasić, Marko G.

(Novi Sad : National Society of Processing and Energy in Agriculture, 2022)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
AU  - Srdić, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/847
AB  - Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products.
AB  - Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
VL  - 26
IS  - 1
SP  - 19
EP  - 22
DO  - 10.5937/jpea%v-36635
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products., Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
volume = "26",
number = "1",
pages = "19-22",
doi = "10.5937/jpea%v-36635"
}
Nikolić, V., Žilić, S., Simić, M., Perić, V., Srdić, J.,& Vasić, M. G.. (2022). Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 26(1), 19-22.
https://doi.org/10.5937/jpea%v-36635
Nikolić V, Žilić S, Simić M, Perić V, Srdić J, Vasić MG. Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture. 2022;26(1):19-22.
doi:10.5937/jpea%v-36635 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, Srdić, Jelena, Vasić, Marko G., "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food" in Journal on Processing and Energy in Agriculture, 26, no. 1 (2022):19-22,
https://doi.org/10.5937/jpea%v-36635 . .

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Žilić, Slađana; Nikolić, Valentina; Mogol, Burce Atac; Hamzalioglu, Aytul; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Simić, Marijana; Gokmen, Vural

(Washington : ACS Publications, 2022)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Nikolić, Valentina
AU  - Mogol, Burce Atac
AU  - Hamzalioglu, Aytul
AU  - Tas, Neslihan Goncuoglu
AU  - Kocadagli, Tolgahan
AU  - Simić, Marijana
AU  - Gokmen, Vural
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/855
AB  - Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.
PB  - Washington : ACS Publications
T2  - Journal of agricultural and food chemistry
T1  - Acrylamide in Corn-Based Thermally Processed Foods: A Review
VL  - 70
SP  - 4165
EP  - 4181
DO  - 10.1021/acs.jafc.1c07249
ER  - 
@article{
author = "Žilić, Slađana and Nikolić, Valentina and Mogol, Burce Atac and Hamzalioglu, Aytul and Tas, Neslihan Goncuoglu and Kocadagli, Tolgahan and Simić, Marijana and Gokmen, Vural",
year = "2022",
abstract = "Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.",
publisher = "Washington : ACS Publications",
journal = "Journal of agricultural and food chemistry",
title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review",
volume = "70",
pages = "4165-4181",
doi = "10.1021/acs.jafc.1c07249"
}
Žilić, S., Nikolić, V., Mogol, B. A., Hamzalioglu, A., Tas, N. G., Kocadagli, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry
Washington : ACS Publications., 70, 4165-4181.
https://doi.org/10.1021/acs.jafc.1c07249
Žilić S, Nikolić V, Mogol BA, Hamzalioglu A, Tas NG, Kocadagli T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry. 2022;70:4165-4181.
doi:10.1021/acs.jafc.1c07249 .
Žilić, Slađana, Nikolić, Valentina, Mogol, Burce Atac, Hamzalioglu, Aytul, Tas, Neslihan Goncuoglu, Kocadagli, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of agricultural and food chemistry, 70 (2022):4165-4181,
https://doi.org/10.1021/acs.jafc.1c07249 . .
3

Traditional Foods From Maize (Zea mays L.) in Europe

Revilla, Pedro; Alves, Mara; Anđelković, Violeta; Balconi, Carlotta; Dinis, Isabel; Mendes-Moreira, Pedro; Redaelli, Rita; RUIZ DE GALARRETA, JOSE IGNACIO; Vaz Patto, Maria Carlota; Žilić, Slađana; Malvar, Rosa Ana

(Lausanne : Frontiers media, 2022)

TY  - JOUR
AU  - Revilla, Pedro
AU  - Alves, Mara
AU  - Anđelković, Violeta
AU  - Balconi, Carlotta
AU  - Dinis, Isabel
AU  - Mendes-Moreira, Pedro
AU  - Redaelli, Rita
AU  - RUIZ DE GALARRETA, JOSE IGNACIO
AU  - Vaz Patto, Maria Carlota
AU  - Žilić, Slađana
AU  - Malvar, Rosa Ana
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/835
AB  - Maize (Zea mays L.) is one of the major crops of the world for feed, food, and
industrial uses. It was originated in Central America and introduced into Europe and
other continents after Columbus trips at the end of the 15th century. Due to the large
adaptability of maize, farmers have originated a wide variability of genetic resources
with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe,
maize is mainly used for feed, but several food specialties were originated during these
five centuries of maize history and became traditional food specialties. This review
summarizes the state of the art of traditional foodstuffs made with maize in Southern,
South-Western and South-Eastern Europe, from an historic evolution to the last research
activities that focus on improving sustainability, quality and safety of food production.
PB  - Lausanne : Frontiers media
T2  - Frontiers in Nutrition
T1  - Traditional Foods From Maize (Zea mays L.) in Europe
VL  - 8
SP  - 683399
DO  - 10.3389/fnut.2021.683399
ER  - 
@article{
author = "Revilla, Pedro and Alves, Mara and Anđelković, Violeta and Balconi, Carlotta and Dinis, Isabel and Mendes-Moreira, Pedro and Redaelli, Rita and RUIZ DE GALARRETA, JOSE IGNACIO and Vaz Patto, Maria Carlota and Žilić, Slađana and Malvar, Rosa Ana",
year = "2022",
abstract = "Maize (Zea mays L.) is one of the major crops of the world for feed, food, and
industrial uses. It was originated in Central America and introduced into Europe and
other continents after Columbus trips at the end of the 15th century. Due to the large
adaptability of maize, farmers have originated a wide variability of genetic resources
with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe,
maize is mainly used for feed, but several food specialties were originated during these
five centuries of maize history and became traditional food specialties. This review
summarizes the state of the art of traditional foodstuffs made with maize in Southern,
South-Western and South-Eastern Europe, from an historic evolution to the last research
activities that focus on improving sustainability, quality and safety of food production.",
publisher = "Lausanne : Frontiers media",
journal = "Frontiers in Nutrition",
title = "Traditional Foods From Maize (Zea mays L.) in Europe",
volume = "8",
pages = "683399",
doi = "10.3389/fnut.2021.683399"
}
Revilla, P., Alves, M., Anđelković, V., Balconi, C., Dinis, I., Mendes-Moreira, P., Redaelli, R., RUIZ DE GALARRETA, J. I., Vaz Patto, M. C., Žilić, S.,& Malvar, R. A.. (2022). Traditional Foods From Maize (Zea mays L.) in Europe. in Frontiers in Nutrition
Lausanne : Frontiers media., 8, 683399.
https://doi.org/10.3389/fnut.2021.683399
Revilla P, Alves M, Anđelković V, Balconi C, Dinis I, Mendes-Moreira P, Redaelli R, RUIZ DE GALARRETA JI, Vaz Patto MC, Žilić S, Malvar RA. Traditional Foods From Maize (Zea mays L.) in Europe. in Frontiers in Nutrition. 2022;8:683399.
doi:10.3389/fnut.2021.683399 .
Revilla, Pedro, Alves, Mara, Anđelković, Violeta, Balconi, Carlotta, Dinis, Isabel, Mendes-Moreira, Pedro, Redaelli, Rita, RUIZ DE GALARRETA, JOSE IGNACIO, Vaz Patto, Maria Carlota, Žilić, Slađana, Malvar, Rosa Ana, "Traditional Foods From Maize (Zea mays L.) in Europe" in Frontiers in Nutrition, 8 (2022):683399,
https://doi.org/10.3389/fnut.2021.683399 . .
11
6

Quality parameterd and potentials of utilization of different maize hybrids for food and feed

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Radosavljević, Milica; Filipović, Milomir; Srdić, Jelena

(Cacak : University of Kragujevac, Faculty of Agronomy, 2021)

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Radosavljević, Milica
AU  - Filipović, Milomir
AU  - Srdić, Jelena
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/876
AB  - Quality parameters of six maize hybrids created at the Maize
Research Institute Zemun Polje were investigated in this study. Physical
properties, kernel structure, and chemical composition of one yellow dent
standard and five specialty maize hybrids of different grain color were analyzed.
Whole-grain maize flour is naturally gluten-free which makes it suitable for
persons suffering from celiac disease. Fiber, protein, and oil make maize grain an
essential component for animal feed production. All maize hybrids showed
favorable processing and nutritive characteristics which make them highly suitable
for different uses.
PB  - Cacak : University of Kragujevac, Faculty of Agronomy
C3  - 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova
T1  - Quality parameterd and potentials of utilization of different maize hybrids for food and feed
SP  - 495
EP  - 500
DO  - 10.46793/SBT26.495N
ER  - 
@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Radosavljević, Milica and Filipović, Milomir and Srdić, Jelena",
year = "2021",
abstract = "Quality parameters of six maize hybrids created at the Maize
Research Institute Zemun Polje were investigated in this study. Physical
properties, kernel structure, and chemical composition of one yellow dent
standard and five specialty maize hybrids of different grain color were analyzed.
Whole-grain maize flour is naturally gluten-free which makes it suitable for
persons suffering from celiac disease. Fiber, protein, and oil make maize grain an
essential component for animal feed production. All maize hybrids showed
favorable processing and nutritive characteristics which make them highly suitable
for different uses.",
publisher = "Cacak : University of Kragujevac, Faculty of Agronomy",
journal = "26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova",
title = "Quality parameterd and potentials of utilization of different maize hybrids for food and feed",
pages = "495-500",
doi = "10.46793/SBT26.495N"
}
Nikolić, V., Žilić, S., Simić, M., Radosavljević, M., Filipović, M.,& Srdić, J.. (2021). Quality parameterd and potentials of utilization of different maize hybrids for food and feed. in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova
Cacak : University of Kragujevac, Faculty of Agronomy., 495-500.
https://doi.org/10.46793/SBT26.495N
Nikolić V, Žilić S, Simić M, Radosavljević M, Filipović M, Srdić J. Quality parameterd and potentials of utilization of different maize hybrids for food and feed. in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova. 2021;:495-500.
doi:10.46793/SBT26.495N .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Radosavljević, Milica, Filipović, Milomir, Srdić, Jelena, "Quality parameterd and potentials of utilization of different maize hybrids for food and feed" in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova (2021):495-500,
https://doi.org/10.46793/SBT26.495N . .

Possibilities of dried distillers' grains with solubles application in animal feed

Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana; Vančetović, Jelena; Božinović, Sofija

(Novi Sad : National Society of Processing and Energy in Agriculture, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Milašinović Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Božinović, Sofija
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/845
AB  - The possibility of utilization of dried distillers’ grains with solubles (DDGS) in animal feed was investigated. Samples of maize
hybrids ZP 548 and ZP 655b, and DDGS obtained from hybrids ZP 548 and ZP 548c were used as components of the feed. The total
protein content ranged from 12.42% to 31.18%, moisture from 5.49% to 9.55, and ash content from 1.85% to 4.37%. The contents of
NDF, ADF, ADL, hemicellulose and cellulose fibers ranged from: 13.90% to 48.13%; 2.9% to 20.69%; 0.27% to 2.44%; 10.69% to
30.17%, 2.62% to 18.32%, respectively. In vitro, dry matter digestibility ranged from 55.20% to 89.76%. It was concluded that the
samples of DDG obtained from red and yellow maize hybrids kernel are very suitable as components for the preparation of animal
feed.
AB  - Ispitivana je mogućnost primene suve kukuruzne džibre u smešama za ishranu domaćih životinja. Kao komponente korišćeni su
uzorci cele biljke i zrna hibrida ZP 548 i ZP 655b i uzorci džibre dobijeni od hibrida ZP 548 i ZP 548c (hibrid crvenog zrna). Uzorci
kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, dobijeni su postupkom odvojene dvostepene hidrolize i fermentacije
skroba iz kukuruznog brašna. Metoda se zasniva na korišćenju enzimskih preparata u fazama hidrolize i primeni kvasca S. cerevisiae
var. ellipsoideus tokom fermentacije. Uzorci džibre sušeni su u ventilacionoj sušnici na temperaturi 60˚C u trajanju od 48h, a potom
samleveni u laboratorijskom mlinu. Sadržaj proteina kretao se od 12,42% do 31,18%, vlage od 5,49% do 9,55%, a pepela od 1,85%
do 4,37%. Sadržaj NDF-a kretao se od 13,90% (zrno ZP 548 + 15% džibre ZP 548) do 48,13% (cela biljka ZP 655b + 20% džibre
ZP 548c); ADF-a od 2,96% (zrno ZP 548 +15% džibre ZP 548c) do 20,69% (cela biljka ZP 655b + 10% džibre ZP 548c); ADL-a od
0,27% do 2,44f%: hemiceluloze od 10,69% do 30,17% i celuloze od 2,62% do 18,32%. In vitro svarljivost suve materije određena
enzimskom pepsin-celulaznom metodom kretala se u rasponu od 55,20% do 89,76%. Na osnovu dobijenih rezultata ustanovljeno je
da su uzorci suve kukuruzne džibre dobijeni od zrna žutog i crvenog hibrida kukuruza pogodni kao hranivo za pripremu smeša za
ishranu domaćih životinja.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Possibilities of dried distillers' grains with solubles application in animal feed
T1  - Mogućnosti primene suve destilerijske džibre u smešama za ishranu životinja
VL  - 25
IS  - 3
SP  - 96
EP  - 100
DO  - 10.5937/jpea25-34890
ER  - 
@article{
author = "Nikolić, Valentina and Milašinović Šeremešić, Marija and Radosavljević, Milica and Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Božinović, Sofija",
year = "2021",
abstract = "The possibility of utilization of dried distillers’ grains with solubles (DDGS) in animal feed was investigated. Samples of maize
hybrids ZP 548 and ZP 655b, and DDGS obtained from hybrids ZP 548 and ZP 548c were used as components of the feed. The total
protein content ranged from 12.42% to 31.18%, moisture from 5.49% to 9.55, and ash content from 1.85% to 4.37%. The contents of
NDF, ADF, ADL, hemicellulose and cellulose fibers ranged from: 13.90% to 48.13%; 2.9% to 20.69%; 0.27% to 2.44%; 10.69% to
30.17%, 2.62% to 18.32%, respectively. In vitro, dry matter digestibility ranged from 55.20% to 89.76%. It was concluded that the
samples of DDG obtained from red and yellow maize hybrids kernel are very suitable as components for the preparation of animal
feed., Ispitivana je mogućnost primene suve kukuruzne džibre u smešama za ishranu domaćih životinja. Kao komponente korišćeni su
uzorci cele biljke i zrna hibrida ZP 548 i ZP 655b i uzorci džibre dobijeni od hibrida ZP 548 i ZP 548c (hibrid crvenog zrna). Uzorci
kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, dobijeni su postupkom odvojene dvostepene hidrolize i fermentacije
skroba iz kukuruznog brašna. Metoda se zasniva na korišćenju enzimskih preparata u fazama hidrolize i primeni kvasca S. cerevisiae
var. ellipsoideus tokom fermentacije. Uzorci džibre sušeni su u ventilacionoj sušnici na temperaturi 60˚C u trajanju od 48h, a potom
samleveni u laboratorijskom mlinu. Sadržaj proteina kretao se od 12,42% do 31,18%, vlage od 5,49% do 9,55%, a pepela od 1,85%
do 4,37%. Sadržaj NDF-a kretao se od 13,90% (zrno ZP 548 + 15% džibre ZP 548) do 48,13% (cela biljka ZP 655b + 20% džibre
ZP 548c); ADF-a od 2,96% (zrno ZP 548 +15% džibre ZP 548c) do 20,69% (cela biljka ZP 655b + 10% džibre ZP 548c); ADL-a od
0,27% do 2,44f%: hemiceluloze od 10,69% do 30,17% i celuloze od 2,62% do 18,32%. In vitro svarljivost suve materije određena
enzimskom pepsin-celulaznom metodom kretala se u rasponu od 55,20% do 89,76%. Na osnovu dobijenih rezultata ustanovljeno je
da su uzorci suve kukuruzne džibre dobijeni od zrna žutog i crvenog hibrida kukuruza pogodni kao hranivo za pripremu smeša za
ishranu domaćih životinja.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Possibilities of dried distillers' grains with solubles application in animal feed, Mogućnosti primene suve destilerijske džibre u smešama za ishranu životinja",
volume = "25",
number = "3",
pages = "96-100",
doi = "10.5937/jpea25-34890"
}
Nikolić, V., Milašinović Šeremešić, M., Radosavljević, M., Simić, M., Žilić, S., Vančetović, J.,& Božinović, S.. (2021). Possibilities of dried distillers' grains with solubles application in animal feed. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(3), 96-100.
https://doi.org/10.5937/jpea25-34890
Nikolić V, Milašinović Šeremešić M, Radosavljević M, Simić M, Žilić S, Vančetović J, Božinović S. Possibilities of dried distillers' grains with solubles application in animal feed. in Journal on Processing and Energy in Agriculture. 2021;25(3):96-100.
doi:10.5937/jpea25-34890 .
Nikolić, Valentina, Milašinović Šeremešić, Marija, Radosavljević, Milica, Simić, Marijana, Žilić, Slađana, Vančetović, Jelena, Božinović, Sofija, "Possibilities of dried distillers' grains with solubles application in animal feed" in Journal on Processing and Energy in Agriculture, 25, no. 3 (2021):96-100,
https://doi.org/10.5937/jpea25-34890 . .

Grain properties of yellow and red kernel maize hybrids from Serbia

Nikolić, Valentina; Božinović, Sofija; Vančetović, Jelena; Radosavljević, Milica; Žilić, Slađana

(Belgrade : Serbian Association of Plant Breedings and Seed Producers, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Božinović, Sofija
AU  - Vančetović, Jelena
AU  - Radosavljević, Milica
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/843
AB  - Physical traits, kernel structure and chemical composition of five yellow and five red kernel maize hybrids were the subjects of this study. The 1000-kernel weight, a physical indicator of grain quality, ranged from 325.76±7.47 g (ZP 555 red) to 375.63±4.18 g (ZP 606). The
hard endosperm fraction content varied between 57.66±0.93% (ZP 4007) and 67.08±0.42% (ZP
366 red). Regarding chemical composition, starch was predominant constituent ranging from
66.80±0.18 (ZP 4007 red) to 72.96±0.37 (ZP 606). The highest protein content was detected in
ZP 606 (10.72±0.11) and the lowest in ZP 7007 red hybrid (8.63±0.04%). Milling response was
highly influenced by hard endosperm fraction content (0.81**), and starch content was strongly
correlated to 1000-kernel weight (0.77**). Whole-grain maize flours produced from yellow and
red kernels without removing the germ are naturally gluten-free and can be used as functional
food ingredients. All yellow and red kernel maize hybrids investigated in this study showed good
quality parameters regarding physical properties and variations in chemical composition which
makes them suitable for different industrial uses, primarily for food and feed production.
AB  - Fizičke karakteristike, struktura zrna i hemijski sastav pet hibrida kukuruza žutog i pet crvenog zrna, bili su predmet ovog istraživanja. Masa 1000 zrna, važan fizički pokazatelj kvaliteta
zrna, kretala se u rasponu od 325,76±7,47 g (ZP 555 crveni) do 375,63±4,18 g (ZP 606). Sadržaj
tvrde frakcije endosperma bio je od 57,66±0,93% (ZP 4007) do 67,08±0,42% (ZP 366 crveni), a
meke od 32,92 ± 0,43% (ZP 366 crveni) do 42,34 ± 0,93% (ZP 4007). Skrob, kao najzastupljenija hemijska komponenta, varirao je od 66,80±0,18 (ZP 4007 crveni) do 72,96±0,37 (ZP 606).
Najviši udeo proteina određen je u zrnu hibrida ZP 606 (10,72±0,11%), a najniži u ZP 7007
(8,63 ± 0,04%). Otpornost na mlevenje bila je u visokoj pozitivnoj korelaciji sa udelom tvrdog
endosperma (0.81**), a sadržaj skroba sa hektolitarskom masom (0,77**). Integralna kukuruzna
brašna, dobijena mlevenjem celog zrna žutih i crvenih hibrida, su prirodno bezglutenska i mogu
se koristiti kao sastojci funkcionalne hrane. Svi hibridi kukuruza žutog i crvenog zrna ispitivani u
ovom istraživanju pokazali su dobre parametre kvaliteta u pogledu fizičkih svojstava i varijacija u
hemijskom sastavu što ih čini pogodnim za različite industrijske namene, prvenstveno za proizvodnju hrane za ljude i životinje.
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - Grain properties of yellow and red kernel maize hybrids from Serbia
T1  - Fizičko-hemijska svojstva zrna žutih i crvenih hibrida kukuruza iz Srbije
VL  - 26
IS  - 2
SP  - 7
EP  - 14
DO  - 10.5937/SelSem2002007N
ER  - 
@article{
author = "Nikolić, Valentina and Božinović, Sofija and Vančetović, Jelena and Radosavljević, Milica and Žilić, Slađana",
year = "2021",
abstract = "Physical traits, kernel structure and chemical composition of five yellow and five red kernel maize hybrids were the subjects of this study. The 1000-kernel weight, a physical indicator of grain quality, ranged from 325.76±7.47 g (ZP 555 red) to 375.63±4.18 g (ZP 606). The
hard endosperm fraction content varied between 57.66±0.93% (ZP 4007) and 67.08±0.42% (ZP
366 red). Regarding chemical composition, starch was predominant constituent ranging from
66.80±0.18 (ZP 4007 red) to 72.96±0.37 (ZP 606). The highest protein content was detected in
ZP 606 (10.72±0.11) and the lowest in ZP 7007 red hybrid (8.63±0.04%). Milling response was
highly influenced by hard endosperm fraction content (0.81**), and starch content was strongly
correlated to 1000-kernel weight (0.77**). Whole-grain maize flours produced from yellow and
red kernels without removing the germ are naturally gluten-free and can be used as functional
food ingredients. All yellow and red kernel maize hybrids investigated in this study showed good
quality parameters regarding physical properties and variations in chemical composition which
makes them suitable for different industrial uses, primarily for food and feed production., Fizičke karakteristike, struktura zrna i hemijski sastav pet hibrida kukuruza žutog i pet crvenog zrna, bili su predmet ovog istraživanja. Masa 1000 zrna, važan fizički pokazatelj kvaliteta
zrna, kretala se u rasponu od 325,76±7,47 g (ZP 555 crveni) do 375,63±4,18 g (ZP 606). Sadržaj
tvrde frakcije endosperma bio je od 57,66±0,93% (ZP 4007) do 67,08±0,42% (ZP 366 crveni), a
meke od 32,92 ± 0,43% (ZP 366 crveni) do 42,34 ± 0,93% (ZP 4007). Skrob, kao najzastupljenija hemijska komponenta, varirao je od 66,80±0,18 (ZP 4007 crveni) do 72,96±0,37 (ZP 606).
Najviši udeo proteina određen je u zrnu hibrida ZP 606 (10,72±0,11%), a najniži u ZP 7007
(8,63 ± 0,04%). Otpornost na mlevenje bila je u visokoj pozitivnoj korelaciji sa udelom tvrdog
endosperma (0.81**), a sadržaj skroba sa hektolitarskom masom (0,77**). Integralna kukuruzna
brašna, dobijena mlevenjem celog zrna žutih i crvenih hibrida, su prirodno bezglutenska i mogu
se koristiti kao sastojci funkcionalne hrane. Svi hibridi kukuruza žutog i crvenog zrna ispitivani u
ovom istraživanju pokazali su dobre parametre kvaliteta u pogledu fizičkih svojstava i varijacija u
hemijskom sastavu što ih čini pogodnim za različite industrijske namene, prvenstveno za proizvodnju hrane za ljude i životinje.",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers, Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "Grain properties of yellow and red kernel maize hybrids from Serbia, Fizičko-hemijska svojstva zrna žutih i crvenih hibrida kukuruza iz Srbije",
volume = "26",
number = "2",
pages = "7-14",
doi = "10.5937/SelSem2002007N"
}
Nikolić, V., Božinović, S., Vančetović, J., Radosavljević, M.,& Žilić, S.. (2021). Grain properties of yellow and red kernel maize hybrids from Serbia. in Selekcija i semenarstvo
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 26(2), 7-14.
https://doi.org/10.5937/SelSem2002007N
Nikolić V, Božinović S, Vančetović J, Radosavljević M, Žilić S. Grain properties of yellow and red kernel maize hybrids from Serbia. in Selekcija i semenarstvo. 2021;26(2):7-14.
doi:10.5937/SelSem2002007N .
Nikolić, Valentina, Božinović, Sofija, Vančetović, Jelena, Radosavljević, Milica, Žilić, Slađana, "Grain properties of yellow and red kernel maize hybrids from Serbia" in Selekcija i semenarstvo, 26, no. 2 (2021):7-14,
https://doi.org/10.5937/SelSem2002007N . .
3

The role of maize hybrids in current trends of bioethanol production

Nikolić, Valentina; Žilić, Slađana; Radosavljević, Milica; Simić, Marijana

(Belgrade : Serbian Association of Plant Breedings and Seed Producers, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Radosavljević, Milica
AU  - Simić, Marijana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/852
AB  - Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide with
yearly production reaching nearly 110 billion liters in 2019. Trends of producing this alternative
fuel are rising and maize is considered as one of the best renewable raw materials for the production of fuel ethanol due to the high content of starch in the grain. Taking into account that
Serbia is one of the most prominent maize producers in Europe, the surpluses of this crop could
be directed toward bioethanol production. Even though there is no organized production and
consumption of bioethanol as an automotive fuel in Serbia, the Serbian Government has recently
introduced some new regulations regarding biofuels. However, due to the reduction of economic
activities since the onset of the COVID-19 pandemic in 2020, the global demand for crude oil has
fallen sharply, negatively affecting the gasoline demand, and thus bioethanol, which makes the
future of this alternative fuel production notably uncertain.
AB  - Bioetanol je biogorivo koje se uglavnom koristi kao zamena za fosilna goriva širom sveta,
a godišnja proizvodnja dostigla je gotovo 110 milijardi litara u 2019. godini. Trendovi proizvodnje ovog alternativnog goriva rastu, a kukuruz se smatra jednom od najboljih obnovljivih
sirovina za proizvodnju bioetanola zahvaljujući visokom sadržaju skroba u zrnu. Uzimajući u
obzir da je Srbija jedan od najistaknutijih proizvođača kukuruza u Evropi, viškovi useva ove
poljoprivredne kulture mogli bi se usmeriti ka proizvodnji bioetanola. Iako u Srbiji ne postoji
organizovana proizvodnja i potrošnja bioetanola kao transportnog goriva, Vlada Republike Srbije nedavno je usvojila nekoliko novih uredbi u vezi sa stavljanjem u promet, obeležavanjem i
potrošnjom biogoriva. Međutim, zbog smanjenja ekonomskih aktivnosti od početka pandemije
virusa COVID-19 tokom 2020. godine, globalna potražnja za sirovom naftom naglo je opala, što
je negativno uticalo na potražnju za benzinom, a time i za bioetanolom, zbog čega je budućnost
proizvodnje ovog alternativnog goriva za sada u velikoj meri neizvesna.
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - The role of maize hybrids in current trends of bioethanol production
VL  - 26
IS  - 2
SP  - 21
EP  - 29
DO  - 10.5937/SelSem2002021N
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Radosavljević, Milica and Simić, Marijana",
year = "2021",
abstract = "Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide with
yearly production reaching nearly 110 billion liters in 2019. Trends of producing this alternative
fuel are rising and maize is considered as one of the best renewable raw materials for the production of fuel ethanol due to the high content of starch in the grain. Taking into account that
Serbia is one of the most prominent maize producers in Europe, the surpluses of this crop could
be directed toward bioethanol production. Even though there is no organized production and
consumption of bioethanol as an automotive fuel in Serbia, the Serbian Government has recently
introduced some new regulations regarding biofuels. However, due to the reduction of economic
activities since the onset of the COVID-19 pandemic in 2020, the global demand for crude oil has
fallen sharply, negatively affecting the gasoline demand, and thus bioethanol, which makes the
future of this alternative fuel production notably uncertain., Bioetanol je biogorivo koje se uglavnom koristi kao zamena za fosilna goriva širom sveta,
a godišnja proizvodnja dostigla je gotovo 110 milijardi litara u 2019. godini. Trendovi proizvodnje ovog alternativnog goriva rastu, a kukuruz se smatra jednom od najboljih obnovljivih
sirovina za proizvodnju bioetanola zahvaljujući visokom sadržaju skroba u zrnu. Uzimajući u
obzir da je Srbija jedan od najistaknutijih proizvođača kukuruza u Evropi, viškovi useva ove
poljoprivredne kulture mogli bi se usmeriti ka proizvodnji bioetanola. Iako u Srbiji ne postoji
organizovana proizvodnja i potrošnja bioetanola kao transportnog goriva, Vlada Republike Srbije nedavno je usvojila nekoliko novih uredbi u vezi sa stavljanjem u promet, obeležavanjem i
potrošnjom biogoriva. Međutim, zbog smanjenja ekonomskih aktivnosti od početka pandemije
virusa COVID-19 tokom 2020. godine, globalna potražnja za sirovom naftom naglo je opala, što
je negativno uticalo na potražnju za benzinom, a time i za bioetanolom, zbog čega je budućnost
proizvodnje ovog alternativnog goriva za sada u velikoj meri neizvesna.",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers, Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "The role of maize hybrids in current trends of bioethanol production",
volume = "26",
number = "2",
pages = "21-29",
doi = "10.5937/SelSem2002021N"
}
Nikolić, V., Žilić, S., Radosavljević, M.,& Simić, M.. (2021). The role of maize hybrids in current trends of bioethanol production. in Selekcija i semenarstvo
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 26(2), 21-29.
https://doi.org/10.5937/SelSem2002021N
Nikolić V, Žilić S, Radosavljević M, Simić M. The role of maize hybrids in current trends of bioethanol production. in Selekcija i semenarstvo. 2021;26(2):21-29.
doi:10.5937/SelSem2002021N .
Nikolić, Valentina, Žilić, Slađana, Radosavljević, Milica, Simić, Marijana, "The role of maize hybrids in current trends of bioethanol production" in Selekcija i semenarstvo, 26, no. 2 (2021):21-29,
https://doi.org/10.5937/SelSem2002021N . .
2

The occurrence of mycotoxins in sweet maize hybrids

Nikolić, Milica; Srdić, Jelena; Savić, Iva; Žilić, Slađana; Stevanović, Milan; Kandić, Vesna; Stanković, Slavica

(Belgrade : Serbian Genetics Society, 2021)

TY  - JOUR
AU  - Nikolić, Milica
AU  - Srdić, Jelena
AU  - Savić, Iva
AU  - Žilić, Slađana
AU  - Stevanović, Milan
AU  - Kandić, Vesna
AU  - Stanković, Slavica
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/833
AB  - The objective of the present study was to investigate the susceptibility of maize hybrids to the
natural mycotoxins contamination: aflatoxin total (AFLA), deoxynivalenol (DON),
zearalenon (ZEA) and fumonisins (FB). Hybrids were grown during two production years
(2019 and 2020) in two locations. Mycotoxin contamination of maize grains was evaluated in
five sweet maize hybrids. Contamination level of investigated hybrids of first cluster was
mainly by below average values of ZEA (all equal to zero) and DON. Hybrids PK4 (S) 2020,
PK6 (MS) 2020 and PK4 (MS) 2020 had below average values for AFLA, while remaining
treatments of this cluster have mostly elevated values of this mycotoxin. Contamination level
of investigated hybrids of second cluster mostly had increased values of mycotoxins ZEA
and DON and below average values of AFLA. Samples did not contain fumonisins.
Mycotoxin contamination were significantly affected by hybrids and years. We have
established that DON and ZEA levels were influenced by the environmental conditions.
There were no significant effects of location on the level of AFLA in the sweet maize
hybrids. The variation in the properties of mycotoxin content (DON) was significantly
influenced by hybrids, and there was no significance of hybrids x location interaction.
Differences were more expressed for the content of ZEA and AFLA compared to the content
of DON. Hybrid PK1 had the lowest content of DON, while it had the highest content of
ZEA. Mycotoxin analyses showed that in all tested hybrids, levels of AFLA, DON, ZEA and
FBs were below the maximum permissible levels stipulated by the legislation of the
European Union and the Republic of Serbia in maize intended for direct human consumption.
These results confirmed that the susceptibility of hybrids is one of the important risks, in addition to climatic factors, for the appearance of toxigenic fungi and their mycotoxins.
Genotype tolerance is very important as a preventive measure, which indicates that breeders
have to pay attention to it in sweet maize breeding programs.
AB  - Cilj ovog rada bio je da se prouči osteljivost hibrida kukuruza na prirodnu kontaminaciju
mikotoksinima (aflatoksin B1 (AFB1), deoksnivalenol (DON), zearalenol (ZEA) i fumonizini
(FB)). Hibrdi su gajeni tokom dve proizvodne godine (2019. i 2020) u dve lokacije.
Kontaminacija zrna kukuruza mikotoksinima ispitivana je na pet hibrida kukuruza šećerca. Nivo
kontaminacije proučavanih hibrida prvog klastera bio je uglavnom ispod prosečnih vrednosti
ZEA (sve vrednosti su bile nula) i DON. Vrednosti AFLA kod hibrida PK4 (S) 2020, PK6 (MS)
2020 i PK4 (MS) 2020 su bile ispod prosečne vrednosti, dok su vrednosti ovog mikotoksina bile
više od prosečnih vrednosti za ostale tretmane ovog klastera. Nivoi kontaminacije proučavanih
hibrida drugog klastera su uglavnom bili viši za mikotoksine ZEA i DON i niži za AFLA.
Fumnonizni nisu utrvđreni u uzorcima. Na kontaminaciju mikotoksinima značajno su uticali
hibiridi i godine. Utvrđeno je da su uslovi sredine uticali na nivoe DON i ZEA. Lokacija nije
značajno uticala na nivo AFLA kod hibrida kukuruza šećerca. Hibridi su značajno uticali na
variranje sadržaja mikotoksina (DON), dok hibrid × lokacija interakcija nije bila značajna.
Razlike su bile izraženije za sadržaj ZEA i ALFA nego za sadržaj DON. Najniži sadržaj DON
utvrđen je kod hibrida PK1, kod koga je sadržaj ZEA bio najviši. Analize mikotoksina pokazuju
da su nivoi AFLA, DON, ZEA i FB u svim ispitivanim hibridima bili ispod maksimalno
dozvoljenih nivoa koji su propisani zankonima Evropske Unije i Republike Srbije za kukuruz
koji je namenjen za direktnu ljudsku konzumaciju. Ovi rezultati potvrđuju da je osetljivost
hibrida jedan od važnih rizika pored klimatskih faktora za pojavu toksigenih gljiva i njihovih
mikotoksima. Tolerantnost genotipa je veoma važna preventivna mera, na koju oplemenjivači
moraju da obrate pažnju u programima oplemenjivanja kukuruza šećerca.
PB  - Belgrade : Serbian Genetics Society
T2  - Genetika
T1  - The occurrence of mycotoxins in sweet maize hybrids
VL  - 53
IS  - 3
SP  - 1311
EP  - 1320
DO  - 10.2298/GENSR2103311N
ER  - 
@article{
author = "Nikolić, Milica and Srdić, Jelena and Savić, Iva and Žilić, Slađana and Stevanović, Milan and Kandić, Vesna and Stanković, Slavica",
year = "2021",
abstract = "The objective of the present study was to investigate the susceptibility of maize hybrids to the
natural mycotoxins contamination: aflatoxin total (AFLA), deoxynivalenol (DON),
zearalenon (ZEA) and fumonisins (FB). Hybrids were grown during two production years
(2019 and 2020) in two locations. Mycotoxin contamination of maize grains was evaluated in
five sweet maize hybrids. Contamination level of investigated hybrids of first cluster was
mainly by below average values of ZEA (all equal to zero) and DON. Hybrids PK4 (S) 2020,
PK6 (MS) 2020 and PK4 (MS) 2020 had below average values for AFLA, while remaining
treatments of this cluster have mostly elevated values of this mycotoxin. Contamination level
of investigated hybrids of second cluster mostly had increased values of mycotoxins ZEA
and DON and below average values of AFLA. Samples did not contain fumonisins.
Mycotoxin contamination were significantly affected by hybrids and years. We have
established that DON and ZEA levels were influenced by the environmental conditions.
There were no significant effects of location on the level of AFLA in the sweet maize
hybrids. The variation in the properties of mycotoxin content (DON) was significantly
influenced by hybrids, and there was no significance of hybrids x location interaction.
Differences were more expressed for the content of ZEA and AFLA compared to the content
of DON. Hybrid PK1 had the lowest content of DON, while it had the highest content of
ZEA. Mycotoxin analyses showed that in all tested hybrids, levels of AFLA, DON, ZEA and
FBs were below the maximum permissible levels stipulated by the legislation of the
European Union and the Republic of Serbia in maize intended for direct human consumption.
These results confirmed that the susceptibility of hybrids is one of the important risks, in addition to climatic factors, for the appearance of toxigenic fungi and their mycotoxins.
Genotype tolerance is very important as a preventive measure, which indicates that breeders
have to pay attention to it in sweet maize breeding programs., Cilj ovog rada bio je da se prouči osteljivost hibrida kukuruza na prirodnu kontaminaciju
mikotoksinima (aflatoksin B1 (AFB1), deoksnivalenol (DON), zearalenol (ZEA) i fumonizini
(FB)). Hibrdi su gajeni tokom dve proizvodne godine (2019. i 2020) u dve lokacije.
Kontaminacija zrna kukuruza mikotoksinima ispitivana je na pet hibrida kukuruza šećerca. Nivo
kontaminacije proučavanih hibrida prvog klastera bio je uglavnom ispod prosečnih vrednosti
ZEA (sve vrednosti su bile nula) i DON. Vrednosti AFLA kod hibrida PK4 (S) 2020, PK6 (MS)
2020 i PK4 (MS) 2020 su bile ispod prosečne vrednosti, dok su vrednosti ovog mikotoksina bile
više od prosečnih vrednosti za ostale tretmane ovog klastera. Nivoi kontaminacije proučavanih
hibrida drugog klastera su uglavnom bili viši za mikotoksine ZEA i DON i niži za AFLA.
Fumnonizni nisu utrvđreni u uzorcima. Na kontaminaciju mikotoksinima značajno su uticali
hibiridi i godine. Utvrđeno je da su uslovi sredine uticali na nivoe DON i ZEA. Lokacija nije
značajno uticala na nivo AFLA kod hibrida kukuruza šećerca. Hibridi su značajno uticali na
variranje sadržaja mikotoksina (DON), dok hibrid × lokacija interakcija nije bila značajna.
Razlike su bile izraženije za sadržaj ZEA i ALFA nego za sadržaj DON. Najniži sadržaj DON
utvrđen je kod hibrida PK1, kod koga je sadržaj ZEA bio najviši. Analize mikotoksina pokazuju
da su nivoi AFLA, DON, ZEA i FB u svim ispitivanim hibridima bili ispod maksimalno
dozvoljenih nivoa koji su propisani zankonima Evropske Unije i Republike Srbije za kukuruz
koji je namenjen za direktnu ljudsku konzumaciju. Ovi rezultati potvrđuju da je osetljivost
hibrida jedan od važnih rizika pored klimatskih faktora za pojavu toksigenih gljiva i njihovih
mikotoksima. Tolerantnost genotipa je veoma važna preventivna mera, na koju oplemenjivači
moraju da obrate pažnju u programima oplemenjivanja kukuruza šećerca.",
publisher = "Belgrade : Serbian Genetics Society",
journal = "Genetika",
title = "The occurrence of mycotoxins in sweet maize hybrids",
volume = "53",
number = "3",
pages = "1311-1320",
doi = "10.2298/GENSR2103311N"
}
Nikolić, M., Srdić, J., Savić, I., Žilić, S., Stevanović, M., Kandić, V.,& Stanković, S.. (2021). The occurrence of mycotoxins in sweet maize hybrids. in Genetika
Belgrade : Serbian Genetics Society., 53(3), 1311-1320.
https://doi.org/10.2298/GENSR2103311N
Nikolić M, Srdić J, Savić I, Žilić S, Stevanović M, Kandić V, Stanković S. The occurrence of mycotoxins in sweet maize hybrids. in Genetika. 2021;53(3):1311-1320.
doi:10.2298/GENSR2103311N .
Nikolić, Milica, Srdić, Jelena, Savić, Iva, Žilić, Slađana, Stevanović, Milan, Kandić, Vesna, Stanković, Slavica, "The occurrence of mycotoxins in sweet maize hybrids" in Genetika, 53, no. 3 (2021):1311-1320,
https://doi.org/10.2298/GENSR2103311N . .
1

Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads

Simić, Marijana; Šimurina, Olivera; Nježić, Zvonko; Vančetović, Jelena; Kandić, Vesna; Nikolić, Valentina; Žilić, Slađana

(Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), 2021)

TY  - JOUR
AU  - Simić, Marijana
AU  - Šimurina, Olivera
AU  - Nježić, Zvonko
AU  - Vančetović, Jelena
AU  - Kandić, Vesna
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/859
AB  - The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize-light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
AB  - U ovom radu, ispitivan je zajednički uticaj brašna kukuruza različite boje zrna,
askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanog pšenično-
kukuruznog hleba. Smeša brašna je pripremljena od 70% pšeničnog brašna i 30% brašna
dobijenog od različito obojenog kukuruznog zrna – svetloplavog, plavog, crvenog i žutog.
Izvršena je i hemijska karakterizacija pšenično-kukuruznih smeša brašna. U pšenično-
kukuruznim smešama brašna određen je sadržaj ukupnih fenola, flavonoida, antocijana,
fenolnih kiselina i antioksidativni kapacitet. Ukupno je pripremljeno 12 hlebova, od kojih
su četiri bila kontrolna, četiri sa askorbinskom kiselinom i četiri hleba sa askorbinskom
kiselinom i šećerom. Sadržaj ukupnih fenolnih jedinjenja pokazao je jasne razlike između
svih pšenično-kukuruznih smeša brašna. Sadržaj antocijana je u smešama pšenično-
kukuruznog brašna imao sledeći opadajući redosled: smeša sa plavim
kukuruzom>crvenim kukuruzom>svetlo plavim kukuruzom, dok u smeši pšeničnog
brašna i brašna žutog kukuruza antocijani nisu detektovani. Rezultati su pokazali da je
dodatak askorbinske kiseline (0,025%) i šećera (5%) negativno uticao na zapreminu kao i
na specifičnu zapreminu mešanih pšenično-kukuruznih hlebova. Analiza teksture je
pokazala da dodatak askorbinske kiseline u količini od 0,025% nije uticao na elastičnost,
kohezivnost i elastičnost sredine hleba, ali je povećao tvrdoću sredine. Međutim, mešani
pšenično-kukuruzni hlebovi sa dodatkom askorbinske kiseline i askorbinske kiseline i
šećera, su pokazali kompaktniju strukturu sa većim brojem pora. Uzorci hleba sa
askorbinskom kiselinom i šećerom u ispitivanim dozama imali su najmanju elastičnost,
što ukazuje na krtost i odražava se na mrvljenje hleba prilikom sečenja. Rezultati
senzorne analize pokazali su da je dodatak askorbinske kiseline i šećera generalno imao
pozitivan uticaj na ispitivana senzorna svojstva.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)
PB  - Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije
T2  - Food and Feed Research
T1  - Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads
T1  - Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova
VL  - 48
IS  - 2
SP  - 185
EP  - 200
DO  - 10.5937/ffr48-34944
ER  - 
@article{
author = "Simić, Marijana and Šimurina, Olivera and Nježić, Zvonko and Vančetović, Jelena and Kandić, Vesna and Nikolić, Valentina and Žilić, Slađana",
year = "2021",
abstract = "The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize-light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes., U ovom radu, ispitivan je zajednički uticaj brašna kukuruza različite boje zrna,
askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanog pšenično-
kukuruznog hleba. Smeša brašna je pripremljena od 70% pšeničnog brašna i 30% brašna
dobijenog od različito obojenog kukuruznog zrna – svetloplavog, plavog, crvenog i žutog.
Izvršena je i hemijska karakterizacija pšenično-kukuruznih smeša brašna. U pšenično-
kukuruznim smešama brašna određen je sadržaj ukupnih fenola, flavonoida, antocijana,
fenolnih kiselina i antioksidativni kapacitet. Ukupno je pripremljeno 12 hlebova, od kojih
su četiri bila kontrolna, četiri sa askorbinskom kiselinom i četiri hleba sa askorbinskom
kiselinom i šećerom. Sadržaj ukupnih fenolnih jedinjenja pokazao je jasne razlike između
svih pšenično-kukuruznih smeša brašna. Sadržaj antocijana je u smešama pšenično-
kukuruznog brašna imao sledeći opadajući redosled: smeša sa plavim
kukuruzom>crvenim kukuruzom>svetlo plavim kukuruzom, dok u smeši pšeničnog
brašna i brašna žutog kukuruza antocijani nisu detektovani. Rezultati su pokazali da je
dodatak askorbinske kiseline (0,025%) i šećera (5%) negativno uticao na zapreminu kao i
na specifičnu zapreminu mešanih pšenično-kukuruznih hlebova. Analiza teksture je
pokazala da dodatak askorbinske kiseline u količini od 0,025% nije uticao na elastičnost,
kohezivnost i elastičnost sredine hleba, ali je povećao tvrdoću sredine. Međutim, mešani
pšenično-kukuruzni hlebovi sa dodatkom askorbinske kiseline i askorbinske kiseline i
šećera, su pokazali kompaktniju strukturu sa većim brojem pora. Uzorci hleba sa
askorbinskom kiselinom i šećerom u ispitivanim dozama imali su najmanju elastičnost,
što ukazuje na krtost i odražava se na mrvljenje hleba prilikom sečenja. Rezultati
senzorne analize pokazali su da je dodatak askorbinske kiseline i šećera generalno imao
pozitivan uticaj na ispitivana senzorna svojstva.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije",
journal = "Food and Feed Research",
title = "Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads, Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova",
volume = "48",
number = "2",
pages = "185-200",
doi = "10.5937/ffr48-34944"
}
Simić, M., Šimurina, O., Nježić, Z., Vančetović, J., Kandić, V., Nikolić, V.,& Žilić, S.. (2021). Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads. in Food and Feed Research
Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)., 48(2), 185-200.
https://doi.org/10.5937/ffr48-34944
Simić M, Šimurina O, Nježić Z, Vančetović J, Kandić V, Nikolić V, Žilić S. Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads. in Food and Feed Research. 2021;48(2):185-200.
doi:10.5937/ffr48-34944 .
Simić, Marijana, Šimurina, Olivera, Nježić, Zvonko, Vančetović, Jelena, Kandić, Vesna, Nikolić, Valentina, Žilić, Slađana, "Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads" in Food and Feed Research, 48, no. 2 (2021):185-200,
https://doi.org/10.5937/ffr48-34944 . .

Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Vasić, Marko G.; Srdić, Jelena; Delić, Nenad; Delić, Nenad

(Novi Sad : National Society of Processing and Energy in Agriculture, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Srdić, Jelena
AU  - Delić, Nenad
AU  - Delić, Nenad
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/846
AB  - Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
T1  - Possibilities of maize hybrids utilization in canned baby corn production
VL  - 25
IS  - 1
SP  - 16
EP  - 19
DO  - 10.5937/jpea25-30887
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Vasić, Marko G. and Srdić, Jelena and Delić, Nenad and Delić, Nenad",
year = "2021",
abstract = "Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane, Possibilities of maize hybrids utilization in canned baby corn production",
volume = "25",
number = "1",
pages = "16-19",
doi = "10.5937/jpea25-30887"
}
Nikolić, V., Žilić, S., Simić, M., Vasić, M. G., Srdić, J., Delić, N.,& Delić, N.. (2021). Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(1), 16-19.
https://doi.org/10.5937/jpea25-30887
Nikolić V, Žilić S, Simić M, Vasić MG, Srdić J, Delić N, Delić N. Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture. 2021;25(1):16-19.
doi:10.5937/jpea25-30887 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko G., Srdić, Jelena, Delić, Nenad, Delić, Nenad, "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane" in Journal on Processing and Energy in Agriculture, 25, no. 1 (2021):16-19,
https://doi.org/10.5937/jpea25-30887 . .
1

Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content

Nikolić, Valentina; Simić, Marijana; Kandić, Vesna; Dodevska, Margarita; Titan, Primož; Dodig, Dejan; Žilić, Slađana

(New York : Wiley, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Dodevska, Margarita
AU  - Titan, Primož
AU  - Dodig, Dejan
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/841
AB  - Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.
PB  - New York : Wiley
T2  - Journal of Food Processing and Preservation
T1  - Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content
SP  - 15805
DO  - 10.1111/jfpp.15805
ER  - 
@article{
author = "Nikolić, Valentina and Simić, Marijana and Kandić, Vesna and Dodevska, Margarita and Titan, Primož and Dodig, Dejan and Žilić, Slađana",
year = "2021",
abstract = "Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.",
publisher = "New York : Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content",
pages = "15805",
doi = "10.1111/jfpp.15805"
}
Nikolić, V., Simić, M., Kandić, V., Dodevska, M., Titan, P., Dodig, D.,& Žilić, S.. (2021). Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation
New York : Wiley., 15805.
https://doi.org/10.1111/jfpp.15805
Nikolić V, Simić M, Kandić V, Dodevska M, Titan P, Dodig D, Žilić S. Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation. 2021;:15805.
doi:10.1111/jfpp.15805 .
Nikolić, Valentina, Simić, Marijana, Kandić, Vesna, Dodevska, Margarita, Titan, Primož, Dodig, Dejan, Žilić, Slađana, "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content" in Journal of Food Processing and Preservation (2021):15805,
https://doi.org/10.1111/jfpp.15805 . .

Antioxidants from maize seeds and accelerated ageing

Kravić, Natalija; Dragičević, Vesna; Milivojević, Marija; Babić, Vojka; Žilić, Slađana

(Beograd : Društvo selekcionara i semenara Republike Srbije, 2021)

TY  - JOUR
AU  - Kravić, Natalija
AU  - Dragičević, Vesna
AU  - Milivojević, Marija
AU  - Babić, Vojka
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/839
AB  - Seed deterioration is expressed as the loss of viability, vigour and quality during ageing The
major causes of seed deterioration refer to free radical-mediated lipid peroxidation, enzyme
inactivation or protein degradation, disruption of cellular membranes and damage to genetic
integrity Accelerated ageing (AA) is a simple method for studying the mechanisms of deterio-
ration over short periods In order to estimate the deterioration rate, seeds of four maize geno-
types were exposed to accelerated ageing for different time points (three and six days of AA) In
parallel, the same genotypes were evaluated regarding the content of total phenolics, phenolic
acids, flavonoids and anthocyanins, as well as regarding total antioxidant capacity Compared
to non-stressed seeds, ageing was evidenced by decreased germination energy (48 9%), a total
number of seedlings (40 8%) and seedlings growth (70 0% for root length, 44 0% and 10 5% for
root and shoot fresh weight, 5 0% for seed rest fresh weight, 12 0% and 11 5% for root and shoot
dry weight, 15 3% for seed rest dry weight, respectively), as well as by an increased number of
abnormal seedlings (22 0%) Correlation analysis revealed that higher content of total phenolics,
flavonoids and anthocyanins contributed to a higher radical scavenging activity, which was re-
flected through a lower level of deterioration rate, both regarding the energy of germination and
overall seedling performance.
AB  - Propadanje semena se ogleda u gubitku životne sposobnosti, energije i kvaliteta Dejstvo slo-
bodnih radikala dovodi do peroksidacije lipida, inaktivacije enzima, degradacije proteina, raza-
ranja ćelijskih membrana i oštećenja genetičkog materijala, i smatra se glavnim uzrokom propa-
danja semena Ubrzano starenje, kao metod, omogućava proučavanje mehanizama propadanja
semena u kratkom vremenskom periodu Za procenu stepena propadanja, seme četiri genotipa
kukuruza je izloženo tretmanu ubrzanog starenja u trajanju od tri i šest dana Uporedo sa ovim,
kod istih genotipova je ispitivan sadržaj ukupnih fenola, fenolnih kiselina, flavonoida i antoci-
jana, kao i ukupni antioksidativni kapacitet Poređenjem sa nestresiranim semenom (kontrola),
starenje je rezultiralo padom energije klijavosti (48,9%), smanjenjem ukupnog broja klijanaca
(40,8%), smanjenjem rasta klijanaca (70,0% za dužinu korena, 44,0% i 10,5% za svežu masu ko-
rena i izdanka, 5,0% za svežu masu semenog ostatka, 12 0% i 11 5% za suvu masu korena i iz -
danka, 15 3% za suvu masu semenog ostatka, respektivno), kao i povećanjem broja nenormalnih
klijanaca (22,0%) Korelacionom analizom je utvrđeno da je povećani sadržaj ukupnih fenola,
flavonoida i antocijana doprineo većoj sposobnosti gušenja slobodnih radikala, reflektujući se
kroz smanjen stepen propadanja semena, kako u pogledu energije klijavosti, tako i u pogledu
ukupne performanse klijanca.
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - Antioxidants from maize seeds and accelerated ageing
VL  - 27
IS  - 2
SP  - 47
EP  - 57
DO  - 10.5937/SelSem2102047K
ER  - 
@article{
author = "Kravić, Natalija and Dragičević, Vesna and Milivojević, Marija and Babić, Vojka and Žilić, Slađana",
year = "2021",
abstract = "Seed deterioration is expressed as the loss of viability, vigour and quality during ageing The
major causes of seed deterioration refer to free radical-mediated lipid peroxidation, enzyme
inactivation or protein degradation, disruption of cellular membranes and damage to genetic
integrity Accelerated ageing (AA) is a simple method for studying the mechanisms of deterio-
ration over short periods In order to estimate the deterioration rate, seeds of four maize geno-
types were exposed to accelerated ageing for different time points (three and six days of AA) In
parallel, the same genotypes were evaluated regarding the content of total phenolics, phenolic
acids, flavonoids and anthocyanins, as well as regarding total antioxidant capacity Compared
to non-stressed seeds, ageing was evidenced by decreased germination energy (48 9%), a total
number of seedlings (40 8%) and seedlings growth (70 0% for root length, 44 0% and 10 5% for
root and shoot fresh weight, 5 0% for seed rest fresh weight, 12 0% and 11 5% for root and shoot
dry weight, 15 3% for seed rest dry weight, respectively), as well as by an increased number of
abnormal seedlings (22 0%) Correlation analysis revealed that higher content of total phenolics,
flavonoids and anthocyanins contributed to a higher radical scavenging activity, which was re-
flected through a lower level of deterioration rate, both regarding the energy of germination and
overall seedling performance., Propadanje semena se ogleda u gubitku životne sposobnosti, energije i kvaliteta Dejstvo slo-
bodnih radikala dovodi do peroksidacije lipida, inaktivacije enzima, degradacije proteina, raza-
ranja ćelijskih membrana i oštećenja genetičkog materijala, i smatra se glavnim uzrokom propa-
danja semena Ubrzano starenje, kao metod, omogućava proučavanje mehanizama propadanja
semena u kratkom vremenskom periodu Za procenu stepena propadanja, seme četiri genotipa
kukuruza je izloženo tretmanu ubrzanog starenja u trajanju od tri i šest dana Uporedo sa ovim,
kod istih genotipova je ispitivan sadržaj ukupnih fenola, fenolnih kiselina, flavonoida i antoci-
jana, kao i ukupni antioksidativni kapacitet Poređenjem sa nestresiranim semenom (kontrola),
starenje je rezultiralo padom energije klijavosti (48,9%), smanjenjem ukupnog broja klijanaca
(40,8%), smanjenjem rasta klijanaca (70,0% za dužinu korena, 44,0% i 10,5% za svežu masu ko-
rena i izdanka, 5,0% za svežu masu semenog ostatka, 12 0% i 11 5% za suvu masu korena i iz -
danka, 15 3% za suvu masu semenog ostatka, respektivno), kao i povećanjem broja nenormalnih
klijanaca (22,0%) Korelacionom analizom je utvrđeno da je povećani sadržaj ukupnih fenola,
flavonoida i antocijana doprineo većoj sposobnosti gušenja slobodnih radikala, reflektujući se
kroz smanjen stepen propadanja semena, kako u pogledu energije klijavosti, tako i u pogledu
ukupne performanse klijanca.",
publisher = "Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "Antioxidants from maize seeds and accelerated ageing",
volume = "27",
number = "2",
pages = "47-57",
doi = "10.5937/SelSem2102047K"
}
Kravić, N., Dragičević, V., Milivojević, M., Babić, V.,& Žilić, S.. (2021). Antioxidants from maize seeds and accelerated ageing. in Selekcija i semenarstvo
Beograd : Društvo selekcionara i semenara Republike Srbije., 27(2), 47-57.
https://doi.org/10.5937/SelSem2102047K
Kravić N, Dragičević V, Milivojević M, Babić V, Žilić S. Antioxidants from maize seeds and accelerated ageing. in Selekcija i semenarstvo. 2021;27(2):47-57.
doi:10.5937/SelSem2102047K .
Kravić, Natalija, Dragičević, Vesna, Milivojević, Marija, Babić, Vojka, Žilić, Slađana, "Antioxidants from maize seeds and accelerated ageing" in Selekcija i semenarstvo, 27, no. 2 (2021):47-57,
https://doi.org/10.5937/SelSem2102047K . .

Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals

Žilić, Slađana; Aktaĝ, Işil; Dodig, Dejan; Gökmen, Vural

(Elsevier, 2021)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Aktaĝ, Işil
AU  - Dodig, Dejan
AU  - Gökmen, Vural
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/893
AB  - In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-
hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine)
was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals
(bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn
genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, 
the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard
reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant
α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from
flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and
13 min, respectively). Heating dough at 180 ◦C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural
and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content
gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13
min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the
content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored
corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine
showed the opposite trend. The highest content of advanced glycation end products was detected
in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The
interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural
and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound
Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was
found.
PB  - Elsevier
T2  - Food Research International
T1  - Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
VL  - 144
SP  - 110352
DO  - 10.1016/j.foodres.2021.110352
ER  - 
@article{
author = "Žilić, Slađana and Aktaĝ, Işil and Dodig, Dejan and Gökmen, Vural",
year = "2021",
abstract = "In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-
hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine)
was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals
(bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn
genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, 
the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard
reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant
α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from
flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and
13 min, respectively). Heating dough at 180 ◦C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural
and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content
gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13
min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the
content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored
corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine
showed the opposite trend. The highest content of advanced glycation end products was detected
in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The
interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural
and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound
Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was
found.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals",
volume = "144",
pages = "110352",
doi = "10.1016/j.foodres.2021.110352"
}
Žilić, S., Aktaĝ, I., Dodig, D.,& Gökmen, V.. (2021). Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. in Food Research International
Elsevier., 144, 110352.
https://doi.org/10.1016/j.foodres.2021.110352
Žilić S, Aktaĝ I, Dodig D, Gökmen V. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. in Food Research International. 2021;144:110352.
doi:10.1016/j.foodres.2021.110352 .
Žilić, Slađana, Aktaĝ, Işil, Dodig, Dejan, Gökmen, Vural, "Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals" in Food Research International, 144 (2021):110352,
https://doi.org/10.1016/j.foodres.2021.110352 . .
8

Grain properties of new inbred lines in comparison with maize hybrids

Nikolić, Valentina; Žilić, Slađana; Radosavljević, Milica; Simić, Marijana; Filipović, Milomir; Čamdžija, Zoran; Sečanski, Mile

(Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2020)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Radosavljević, Milica
AU  - Simić, Marijana
AU  - Filipović, Milomir
AU  - Čamdžija, Zoran
AU  - Sečanski, Mile
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/871
AB  - Grain  quality  parameters  of  five  new  maize  inbred  lines  were  investigated  and  compared  with  the  corresponding  properties  of  two commercial hybrids used in flour production.Kernel of the line L2 had the highest 1000-kernel mass (267.54 g), and line L2 had the  highest  test  mass  (844.68  kg  m-3).The  milling  response  ranged  from  9.80  (L2)  to  14.03  s  (L1).  The  largest  share  of  the  soft  fraction of endosperm was determined in L3 (37.13 %), which is slightly lower than in hybrid ZP 633. The highest protein (12.37 %), as well as crude fibre content (2.59 %) was determined in inbred line L4, while the lowest protein was found in the line L2 (9.36 %), and the lowest crude fibre content (1.81 %) was detected in line L3.All tested maize inbred lines were found to be highly prospective for breeding of new hybrids with improved grain quality parameters
AB  - Kukuruz  (Zea  mays  L.) predstavlja jednu od najviše gajenih i najznačajnijih žitarica koje se vekovima koriste u ishrani ljudi i životinja. Cilj ovog istraživanja bio je da se  ispitaju novi genotipovi kukuruza sa povećanim potencijalom za stvaranje komercijalne kategorije  semena  visoke  nutritivne,  funkcionalne  i  tehnološke  vrednosti  koje  bi  imalo  povoljne  karakteristike  mlevenja  za  proizvodnju integralnog  kukuruznog brašna. Ispitivani su parametri kvaliteta zrna pet novih samooplodnih linija kukuruza i upoređivani sa odgovarajućim svojstvima dva komercijalna  hibrida  koja  se  koriste  u  proizvodnji  brašna.  Zrno  linije  L2  imalo  je  najvišu  apsolutnu  masu  zrna  (267,54  g),  a  zrno linije L2 najvišu nasipnu masu (844,68 kg m-3). Otpornost na mlevenje kretala se od 9,80 (L2) do 14,03 s(L1). Najveći udeo meke frakcije endosperma utvrđen je u liniji L3 (37,13%), što je nešto niže nego u standardnom hibridu zubanu ZP 633 (41,97%). Najviši sadržaj proteina (12,37%), kao i sirove celuloze (2,59%) određen je u liniji L4, dok je linija L2 imala  najniži  sadržaj  proteina  (9,36%), a linija L3 najniži sadržaj sirove celuloze (1,81%).Utvrđeno je da sve ispitane nove samooplodne linije kukuruza poseduju visok potencijal za selekciju novih hibrida sa poboljšanim parametrima kvaliteta zrna.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Grain properties of new inbred lines in comparison with maize hybrids
T1  - Karakteristike zrna novih smooplodnih linija u poređenju sa hibridima kukuruza
VL  - 24
IS  - 3-4
SP  - 95
EP  - 99
DO  - 10.5937/jpea24-29626
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Radosavljević, Milica and Simić, Marijana and Filipović, Milomir and Čamdžija, Zoran and Sečanski, Mile",
year = "2020",
abstract = "Grain  quality  parameters  of  five  new  maize  inbred  lines  were  investigated  and  compared  with  the  corresponding  properties  of  two commercial hybrids used in flour production.Kernel of the line L2 had the highest 1000-kernel mass (267.54 g), and line L2 had the  highest  test  mass  (844.68  kg  m-3).The  milling  response  ranged  from  9.80  (L2)  to  14.03  s  (L1).  The  largest  share  of  the  soft  fraction of endosperm was determined in L3 (37.13 %), which is slightly lower than in hybrid ZP 633. The highest protein (12.37 %), as well as crude fibre content (2.59 %) was determined in inbred line L4, while the lowest protein was found in the line L2 (9.36 %), and the lowest crude fibre content (1.81 %) was detected in line L3.All tested maize inbred lines were found to be highly prospective for breeding of new hybrids with improved grain quality parameters, Kukuruz  (Zea  mays  L.) predstavlja jednu od najviše gajenih i najznačajnijih žitarica koje se vekovima koriste u ishrani ljudi i životinja. Cilj ovog istraživanja bio je da se  ispitaju novi genotipovi kukuruza sa povećanim potencijalom za stvaranje komercijalne kategorije  semena  visoke  nutritivne,  funkcionalne  i  tehnološke  vrednosti  koje  bi  imalo  povoljne  karakteristike  mlevenja  za  proizvodnju integralnog  kukuruznog brašna. Ispitivani su parametri kvaliteta zrna pet novih samooplodnih linija kukuruza i upoređivani sa odgovarajućim svojstvima dva komercijalna  hibrida  koja  se  koriste  u  proizvodnji  brašna.  Zrno  linije  L2  imalo  je  najvišu  apsolutnu  masu  zrna  (267,54  g),  a  zrno linije L2 najvišu nasipnu masu (844,68 kg m-3). Otpornost na mlevenje kretala se od 9,80 (L2) do 14,03 s(L1). Najveći udeo meke frakcije endosperma utvrđen je u liniji L3 (37,13%), što je nešto niže nego u standardnom hibridu zubanu ZP 633 (41,97%). Najviši sadržaj proteina (12,37%), kao i sirove celuloze (2,59%) određen je u liniji L4, dok je linija L2 imala  najniži  sadržaj  proteina  (9,36%), a linija L3 najniži sadržaj sirove celuloze (1,81%).Utvrđeno je da sve ispitane nove samooplodne linije kukuruza poseduju visok potencijal za selekciju novih hibrida sa poboljšanim parametrima kvaliteta zrna.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Grain properties of new inbred lines in comparison with maize hybrids, Karakteristike zrna novih smooplodnih linija u poređenju sa hibridima kukuruza",
volume = "24",
number = "3-4",
pages = "95-99",
doi = "10.5937/jpea24-29626"
}
Nikolić, V., Žilić, S., Radosavljević, M., Simić, M., Filipović, M., Čamdžija, Z.,& Sečanski, M.. (2020). Grain properties of new inbred lines in comparison with maize hybrids. in Journal on Processing and Energy in Agriculture
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 24(3-4), 95-99.
https://doi.org/10.5937/jpea24-29626
Nikolić V, Žilić S, Radosavljević M, Simić M, Filipović M, Čamdžija Z, Sečanski M. Grain properties of new inbred lines in comparison with maize hybrids. in Journal on Processing and Energy in Agriculture. 2020;24(3-4):95-99.
doi:10.5937/jpea24-29626 .
Nikolić, Valentina, Žilić, Slađana, Radosavljević, Milica, Simić, Marijana, Filipović, Milomir, Čamdžija, Zoran, Sečanski, Mile, "Grain properties of new inbred lines in comparison with maize hybrids" in Journal on Processing and Energy in Agriculture, 24, no. 3-4 (2020):95-99,
https://doi.org/10.5937/jpea24-29626 . .

Properties of different silage maize hybrids

Nikolić, Valentina; Žilić, Slađana; Radosavljević, Milica; Vančetović, Jelena; Božinović, Sofija

(Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), 2020)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Radosavljević, Milica
AU  - Vančetović, Jelena
AU  - Božinović, Sofija
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/861
AB  - The aim of this study was to observe the properties of ten maize hybrids from Serbia including agronomic traits, lignocellulosic fibre composition and in vitro dry matter digestibility. Five yellow kernel dent hybrids and five analogue red kernel hybrids were used in this study to evaluate the agronomic traits, dry matter content of the whole plant, lignocellulosic fibre composition, ratios between different fibres, in vitro dry matter and NDF digestibility. Correlation coefficients between the investigated traits of the maize hybrids were assessed. Even though the results of our study showed variations regarding nutritional composition of the whole maize plant between the investigated maize hybrids, the hybrid and the differences in kernel colour (yellow or red) did not considerably affect the properties that influence quality of the maize hybrids for silage production. The highest IVDMD was determined in yellow kernel hybrid ZP 388, while the maximum NDFD was detected in the red kernel hybrid ZP 606red which also showed the lowest ADL/NDF and ADF/NDF ratios. The results indicate that all of the hybrids used in this study are good candidates for the production of high-quality silage for ruminant nutrition.
AB  - Циљ овог истраживања био је да се испитају особине десет хибрида кукуруза из Србије укључујући агрономска својства, састав лигноцелулозних влакана и in vitro сварљивост суве материје. Пет хибрида зубана жутог зрна и пет аналогних хибрида црвеног зрна коришћени су у овом истраживању како би се испитала агрономска својства, садржај суве материје целе биљке, садржај лигноцелулозних влакана, односи између појединих лигноцелулозних фракција, in vitro сварљивост суве материје и сварљивости NDF-а. Одређени су коефицијенти корелације између појединих особина хибрида кукуруза. Иако су резултати истраживања показали варијације у погледу нутритивног састава целе биљке кукуруза између испитиваних хибрида, сам хибрид и разлике у боји зрна (жута или црвена) нису значајно утицали на квалитет хибрида кукуруза за производњу силаже. Највиша IVDMD је одређена у хибриду жутог зрна ZP 388, док је хибрид црвеног зрна ZP 606red имао највиши NDFD, као и најниже односе фракција ADL/NDF и ADF/NDF. Резултати указују да сви хибриди из овог истраживања представљају одличне кандидате за производњу квалитетне силаже за исхрану преживара.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)
PB  - Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije
T2  - Food and Feed Research
T1  - Properties of different silage maize hybrids
T1  - Svojstva različitih silažnih hibrida kukuruza
VL  - 47
IS  - 2
SP  - 139
EP  - 147
DO  - 10.5937/ffr47-29244
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Radosavljević, Milica and Vančetović, Jelena and Božinović, Sofija",
year = "2020",
abstract = "The aim of this study was to observe the properties of ten maize hybrids from Serbia including agronomic traits, lignocellulosic fibre composition and in vitro dry matter digestibility. Five yellow kernel dent hybrids and five analogue red kernel hybrids were used in this study to evaluate the agronomic traits, dry matter content of the whole plant, lignocellulosic fibre composition, ratios between different fibres, in vitro dry matter and NDF digestibility. Correlation coefficients between the investigated traits of the maize hybrids were assessed. Even though the results of our study showed variations regarding nutritional composition of the whole maize plant between the investigated maize hybrids, the hybrid and the differences in kernel colour (yellow or red) did not considerably affect the properties that influence quality of the maize hybrids for silage production. The highest IVDMD was determined in yellow kernel hybrid ZP 388, while the maximum NDFD was detected in the red kernel hybrid ZP 606red which also showed the lowest ADL/NDF and ADF/NDF ratios. The results indicate that all of the hybrids used in this study are good candidates for the production of high-quality silage for ruminant nutrition., Циљ овог истраживања био је да се испитају особине десет хибрида кукуруза из Србије укључујући агрономска својства, састав лигноцелулозних влакана и in vitro сварљивост суве материје. Пет хибрида зубана жутог зрна и пет аналогних хибрида црвеног зрна коришћени су у овом истраживању како би се испитала агрономска својства, садржај суве материје целе биљке, садржај лигноцелулозних влакана, односи између појединих лигноцелулозних фракција, in vitro сварљивост суве материје и сварљивости NDF-а. Одређени су коефицијенти корелације између појединих особина хибрида кукуруза. Иако су резултати истраживања показали варијације у погледу нутритивног састава целе биљке кукуруза између испитиваних хибрида, сам хибрид и разлике у боји зрна (жута или црвена) нису значајно утицали на квалитет хибрида кукуруза за производњу силаже. Највиша IVDMD је одређена у хибриду жутог зрна ZP 388, док је хибрид црвеног зрна ZP 606red имао највиши NDFD, као и најниже односе фракција ADL/NDF и ADF/NDF. Резултати указују да сви хибриди из овог истраживања представљају одличне кандидате за производњу квалитетне силаже за исхрану преживара.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije",
journal = "Food and Feed Research",
title = "Properties of different silage maize hybrids, Svojstva različitih silažnih hibrida kukuruza",
volume = "47",
number = "2",
pages = "139-147",
doi = "10.5937/ffr47-29244"
}
Nikolić, V., Žilić, S., Radosavljević, M., Vančetović, J.,& Božinović, S.. (2020). Properties of different silage maize hybrids. in Food and Feed Research
Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)., 47(2), 139-147.
https://doi.org/10.5937/ffr47-29244
Nikolić V, Žilić S, Radosavljević M, Vančetović J, Božinović S. Properties of different silage maize hybrids. in Food and Feed Research. 2020;47(2):139-147.
doi:10.5937/ffr47-29244 .
Nikolić, Valentina, Žilić, Slađana, Radosavljević, Milica, Vančetović, Jelena, Božinović, Sofija, "Properties of different silage maize hybrids" in Food and Feed Research, 47, no. 2 (2020):139-147,
https://doi.org/10.5937/ffr47-29244 . .
1

Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Perić, Vesna

(Novi Sad : Institute of Food Technology, University of Novi Sad, 2020)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/820
AB  - Recent trends in healthy lifestyle and diet made functional foods rich in
quality nutrients and bioactive compounds with potential health benefits highly sought
after. Some cultivated plants, such as soya and chia can provide a viable source of
nutraceuticals with high fibre, protein, and protective antioxidant potential. The wholegrain flours of black soya beans and black chia seeds were used in this study. Potential
nutritive and health-benefitting properties of these flours were compared by assessing
their chemical composition and antioxidant profile. The content of dietary fibres such
as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was
higher than in black soya soya beans which had higher fibre content. The total protein
content recorded in black soya beans was almost as twice as high (42.26+0.14%) as
chia protein content (25.04+0,20%). Black soya beans had the highest content of water
soluble proteins (29.00+0.13% d.m.) with NSI (nitrogen solubility index) acounting
for as much as 70.96+0.31% of total proteins, while black chia seeds had the highest
content of globulins (14.64+0.07% d.m.) and NSI 58.48+0.27% of total proteins. Both
black soya bean and black chia contained a high amount of total phenolic compounds
(830,66+5.46 and 1201.94+16.29 mg GAE/kg, respectively) and exhibited a
considerable total antioxidant capacity, which makes them good contestants for
functional food ingredients with potential health benefits.
PB  - Novi Sad : Institute of Food Technology, University of Novi Sad
T2  - Food and Feed Research
T1  - Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits
VL  - 47
IS  - 2
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna",
year = "2020",
abstract = "Recent trends in healthy lifestyle and diet made functional foods rich in
quality nutrients and bioactive compounds with potential health benefits highly sought
after. Some cultivated plants, such as soya and chia can provide a viable source of
nutraceuticals with high fibre, protein, and protective antioxidant potential. The wholegrain flours of black soya beans and black chia seeds were used in this study. Potential
nutritive and health-benefitting properties of these flours were compared by assessing
their chemical composition and antioxidant profile. The content of dietary fibres such
as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was
higher than in black soya soya beans which had higher fibre content. The total protein
content recorded in black soya beans was almost as twice as high (42.26+0.14%) as
chia protein content (25.04+0,20%). Black soya beans had the highest content of water
soluble proteins (29.00+0.13% d.m.) with NSI (nitrogen solubility index) acounting
for as much as 70.96+0.31% of total proteins, while black chia seeds had the highest
content of globulins (14.64+0.07% d.m.) and NSI 58.48+0.27% of total proteins. Both
black soya bean and black chia contained a high amount of total phenolic compounds
(830,66+5.46 and 1201.94+16.29 mg GAE/kg, respectively) and exhibited a
considerable total antioxidant capacity, which makes them good contestants for
functional food ingredients with potential health benefits.",
publisher = "Novi Sad : Institute of Food Technology, University of Novi Sad",
journal = "Food and Feed Research",
title = "Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits",
volume = "47",
number = "2"
}
Nikolić, V., Žilić, S., Simić, M.,& Perić, V.. (2020). Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits. in Food and Feed Research
Novi Sad : Institute of Food Technology, University of Novi Sad., 47(2).
Nikolić V, Žilić S, Simić M, Perić V. Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits. in Food and Feed Research. 2020;47(2)..
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, "Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits" in Food and Feed Research, 47, no. 2 (2020).

Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties

Babić, Vojka; Kravić, Natalija; Vančetović, Jelena; Delić, Nenad; Žilić, Slađana

(Novi Sad : University of Novi Sad - Scientific Institute of Food Technology, 2020)

TY  - JOUR
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Vančetović, Jelena
AU  - Delić, Nenad
AU  - Žilić, Slađana
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/774
AB  - The  contemporary  trends  in  maize  breeding  are  directed  at  identification  of  genotypes  with improved grain quality for human consumption, industrial processing, and their incorporation into breeding  programmes.  In  this  study,  three  maize  hybrids  and  three  open-pollinated  varieties  (OPVs),  differing in grain colour and type, were used to examine the differences in the total carotenoid content, the phenolic compounds profile and total antioxidant capacity (TAC). In addition, physical parameters, basic  chemical  composition,  as  well  as  the  content  of  protein  fractions  in  grain,  were  analysed.  The  multivariate  approach  through  Principal  Component  Analysis  (PCA)  application  contributed  to  better  understanding  of  the  complexity  of  the  interdependence  for  maize  grain  quality  parameters  tested.  From  the  aspect  of  different  end  use,  better  technological  quality  desirable  for  dry  milling  and  snack  food processing found in OPVs Osmak and Bosanac, as well as high content of bioactive compounds (i.e. TAC) exhibited by OPV Rumenka, make these genotypes superior compared to hybrids’ varieties evaluated.
AB  - Savremeni trendovi u oplemenjivanju kukuruza idu u pravcu identifikacije genotipova povećanog kvaliteta zrna za ljudsku upotrebu, industrijsku preradu i njihovog uključivanja u komercijalne oplemenjivačke programe. Za ovo istraživanje odabrane su tri hibridne i tri slobodnooprašujuće sorte kukuruza različite po boji i tipu zrna, u cilju ispitivanja razlika u sadržaju ukupnih karotenoida, fenolnih jedinjenja i ukupnom antioksidativnom kapacitetu. Dodatno su analizirane fizičke karakteristike i osnovni hemijski sastav zrna, kao i sadržaj proteinskih frakcija. Multivarijacioni pristup, kroz primenu analize glavnih komponenata (PCA) doprineo je boljem razumevanju složenih veza ispitivanih parametara kvaliteta. Sa aspekta različite upotrebne vrednosti, bolji tehnološki kvalitet poželjan za proces suvog mlevenja i proces proizvodnje grickalica (snek proizvoda) je identifikovan kod slobodnooprašujućih sorti Osmak i Bosanac, dok se sorta Rumenka odlikovala visokim sadržajem bioaktivnih jedinjenja (tj. visokim antioksidativnim kapacitetom). Dobijeni rezultati ukazuju na superiornost slobodnooprašujućih sorti u poređenju sa hibridnim.
PB  - Novi Sad : University of Novi Sad - Scientific Institute of Food Technology
T2  - Food & Feed Research
T1  - Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties
VL  - 47
IS  - 1
SP  - 1
EP  - 12
DO  - 10.5937/FFR2001001B
ER  - 
@article{
author = "Babić, Vojka and Kravić, Natalija and Vančetović, Jelena and Delić, Nenad and Žilić, Slađana",
year = "2020",
abstract = "The  contemporary  trends  in  maize  breeding  are  directed  at  identification  of  genotypes  with improved grain quality for human consumption, industrial processing, and their incorporation into breeding  programmes.  In  this  study,  three  maize  hybrids  and  three  open-pollinated  varieties  (OPVs),  differing in grain colour and type, were used to examine the differences in the total carotenoid content, the phenolic compounds profile and total antioxidant capacity (TAC). In addition, physical parameters, basic  chemical  composition,  as  well  as  the  content  of  protein  fractions  in  grain,  were  analysed.  The  multivariate  approach  through  Principal  Component  Analysis  (PCA)  application  contributed  to  better  understanding  of  the  complexity  of  the  interdependence  for  maize  grain  quality  parameters  tested.  From  the  aspect  of  different  end  use,  better  technological  quality  desirable  for  dry  milling  and  snack  food processing found in OPVs Osmak and Bosanac, as well as high content of bioactive compounds (i.e. TAC) exhibited by OPV Rumenka, make these genotypes superior compared to hybrids’ varieties evaluated., Savremeni trendovi u oplemenjivanju kukuruza idu u pravcu identifikacije genotipova povećanog kvaliteta zrna za ljudsku upotrebu, industrijsku preradu i njihovog uključivanja u komercijalne oplemenjivačke programe. Za ovo istraživanje odabrane su tri hibridne i tri slobodnooprašujuće sorte kukuruza različite po boji i tipu zrna, u cilju ispitivanja razlika u sadržaju ukupnih karotenoida, fenolnih jedinjenja i ukupnom antioksidativnom kapacitetu. Dodatno su analizirane fizičke karakteristike i osnovni hemijski sastav zrna, kao i sadržaj proteinskih frakcija. Multivarijacioni pristup, kroz primenu analize glavnih komponenata (PCA) doprineo je boljem razumevanju složenih veza ispitivanih parametara kvaliteta. Sa aspekta različite upotrebne vrednosti, bolji tehnološki kvalitet poželjan za proces suvog mlevenja i proces proizvodnje grickalica (snek proizvoda) je identifikovan kod slobodnooprašujućih sorti Osmak i Bosanac, dok se sorta Rumenka odlikovala visokim sadržajem bioaktivnih jedinjenja (tj. visokim antioksidativnim kapacitetom). Dobijeni rezultati ukazuju na superiornost slobodnooprašujućih sorti u poređenju sa hibridnim.",
publisher = "Novi Sad : University of Novi Sad - Scientific Institute of Food Technology",
journal = "Food & Feed Research",
title = "Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties",
volume = "47",
number = "1",
pages = "1-12",
doi = "10.5937/FFR2001001B"
}
Babić, V., Kravić, N., Vančetović, J., Delić, N.,& Žilić, S.. (2020). Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties. in Food & Feed Research
Novi Sad : University of Novi Sad - Scientific Institute of Food Technology., 47(1), 1-12.
https://doi.org/10.5937/FFR2001001B
Babić V, Kravić N, Vančetović J, Delić N, Žilić S. Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties. in Food & Feed Research. 2020;47(1):1-12.
doi:10.5937/FFR2001001B .
Babić, Vojka, Kravić, Natalija, Vančetović, Jelena, Delić, Nenad, Žilić, Slađana, "Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties" in Food & Feed Research, 47, no. 1 (2020):1-12,
https://doi.org/10.5937/FFR2001001B . .
3

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

Vučić, Tanja; Milinčić, Danijel; Žilić, Slađana; Sredović Ignjatović, Ivana; Sarić, Zlatan; Ećim-Đurić, Olivera; Kostić, Aleksandar; Barac, Miroljub

(Zagreb : Hrvatska mljekarska udruga, 2020)

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Sredović Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Đurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barac, Miroljub
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/896
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional
Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water- insoluble fractions
(WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity,
reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion
were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a
better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties
than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of
undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved
the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %)
and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced
increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In
vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power
of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated
antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed
differences should be attributed to different composition and properties of low molecular weight peptides.
Thus, further investigations related to their isolation and characterization needs to be conducted.
However, these results indicate that Serbian white-brined cheeses have great potential as source of
antioxidant peptides.
AB  - Ispitan je utjecaj simulirane in vitro digestije na antioksidativni potencijal proteinske frakcije tradicionalnih srpskih bijelih sireva u salamuri. Iz bijelih sireva u salamuri (tri kravlja i tri ovčja) frakcionirane su u vodi topljive (VTF) i u vodi netopljive proteinske frakcije (VNTF). Analiziran je ukupni antioksidativni kapacitet, sposobnost redukcije i svojstva keliranja željeza (II) ovih frakcija prije te nakon in vitro digestije. Ispitane proteinske frakcije imale su različita antioksidativna svojstva. VTF su imale bolji
ukupni antioksidativni kapacitet, sposobnost redukcije i manje izražena kelirajuća svojstva željeza (II) u odnosu na VNTF. Uočena je snažna negativna korelacija (-0,818, P<0,05) između ukupnih antioksidacijskih kapaciteta neprobavljenih VTF i VNTF tradicionalnih sireva. In vitro digestija uveliko je poboljšala ukupan antioksidativni kapacitet VNTF (16,61-34,18 puta), njihovu sposobnost redukcije (do 95,77 %), i osim u slučaju svrljiškog ovčjeg sira, sposobnost keliranja željeza (II). Manje izražen porast (do 71,29 %) ukupnog antioksidativnog kapaciteta VTF izazvan je in vitro digestijom. Smanjenje sposobnosti redukcije nakon in vitro digestije uočeno je kod svih VTF ispitivanih ovčjih sireva, kao i kod homoljskog sira od kravljeg mlijeka. Kako nije bilo značajne korelacije između ispitivanih antioksidativnih svojstava digestivnih VTF i sadržaja slobodnih aminokiselina i minerala, uočene razlike treba pripisati različitom sastavu i svojstvima peptida niske molekulske mase. Stoga je potrebno provesti daljnja ispitivanja vezana za njihovu
izolaciju i karakterizaciju. Međutim, ovi rezultati ukazuju da srpski bijeli sirevi u salamuri imaju veliki potencijal kao izvor antioksidativnih peptida.
PB  - Zagreb : Hrvatska mljekarska udruga
T2  - Mljekarstvo
T1  - The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
T1  - Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri
VL  - 70
IS  - 4
SP  - 253
EP  - 265
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 
@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Sredović Ignjatović, Ivana and Sarić, Zlatan and Ećim-Đurić, Olivera and Kostić, Aleksandar and Barac, Miroljub",
year = "2020",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional
Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water- insoluble fractions
(WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity,
reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion
were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a
better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties
than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of
undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved
the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %)
and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced
increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In
vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power
of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated
antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed
differences should be attributed to different composition and properties of low molecular weight peptides.
Thus, further investigations related to their isolation and characterization needs to be conducted.
However, these results indicate that Serbian white-brined cheeses have great potential as source of
antioxidant peptides., Ispitan je utjecaj simulirane in vitro digestije na antioksidativni potencijal proteinske frakcije tradicionalnih srpskih bijelih sireva u salamuri. Iz bijelih sireva u salamuri (tri kravlja i tri ovčja) frakcionirane su u vodi topljive (VTF) i u vodi netopljive proteinske frakcije (VNTF). Analiziran je ukupni antioksidativni kapacitet, sposobnost redukcije i svojstva keliranja željeza (II) ovih frakcija prije te nakon in vitro digestije. Ispitane proteinske frakcije imale su različita antioksidativna svojstva. VTF su imale bolji
ukupni antioksidativni kapacitet, sposobnost redukcije i manje izražena kelirajuća svojstva željeza (II) u odnosu na VNTF. Uočena je snažna negativna korelacija (-0,818, P<0,05) između ukupnih antioksidacijskih kapaciteta neprobavljenih VTF i VNTF tradicionalnih sireva. In vitro digestija uveliko je poboljšala ukupan antioksidativni kapacitet VNTF (16,61-34,18 puta), njihovu sposobnost redukcije (do 95,77 %), i osim u slučaju svrljiškog ovčjeg sira, sposobnost keliranja željeza (II). Manje izražen porast (do 71,29 %) ukupnog antioksidativnog kapaciteta VTF izazvan je in vitro digestijom. Smanjenje sposobnosti redukcije nakon in vitro digestije uočeno je kod svih VTF ispitivanih ovčjih sireva, kao i kod homoljskog sira od kravljeg mlijeka. Kako nije bilo značajne korelacije između ispitivanih antioksidativnih svojstava digestivnih VTF i sadržaja slobodnih aminokiselina i minerala, uočene razlike treba pripisati različitom sastavu i svojstvima peptida niske molekulske mase. Stoga je potrebno provesti daljnja ispitivanja vezana za njihovu
izolaciju i karakterizaciju. Međutim, ovi rezultati ukazuju da srpski bijeli sirevi u salamuri imaju veliki potencijal kao izvor antioksidativnih peptida.",
publisher = "Zagreb : Hrvatska mljekarska udruga",
journal = "Mljekarstvo",
title = "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses, Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri",
volume = "70",
number = "4",
pages = "253-265",
doi = "10.15567/mljekarstvo.2020.0403"
}
Vučić, T., Milinčić, D., Žilić, S., Sredović Ignjatović, I., Sarić, Z., Ećim-Đurić, O., Kostić, A.,& Barac, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo
Zagreb : Hrvatska mljekarska udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403
Vučić T, Milinčić D, Žilić S, Sredović Ignjatović I, Sarić Z, Ećim-Đurić O, Kostić A, Barac M. The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo. 2020;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .
Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Sredović Ignjatović, Ivana, Sarić, Zlatan, Ećim-Đurić, Olivera, Kostić, Aleksandar, Barac, Miroljub, "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses" in Mljekarstvo, 70, no. 4 (2020):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .
2

Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize

Žilić, Slađana; Simić, Marijana; Belović, Miona; Škrobot (Jambrec), Dubravka; Srdić, Jelena; Perić, Vesna

(Wiley, 2020)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Belović, Miona
AU  - Škrobot (Jambrec), Dubravka
AU  - Srdić, Jelena
AU  - Perić, Vesna
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/897
AB  - Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results were compared with those of commercial plum and raspberry jams and spreads.
Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose.
In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic
and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with
3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg
 1) (cyanidin 3-glucoside
equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing
spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical,
rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams
and spreads.
PB  - Wiley
T2  - International Journal of Food Science and Technology
T1  - Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize
VL  - 55
SP  - 1559
EP  - 1571
DO  - 10.1111/ijfs.14382
ER  - 
@article{
author = "Žilić, Slađana and Simić, Marijana and Belović, Miona and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna",
year = "2020",
abstract = "Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results were compared with those of commercial plum and raspberry jams and spreads.
Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose.
In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic
and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with
3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg
 1) (cyanidin 3-glucoside
equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing
spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical,
rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams
and spreads.",
publisher = "Wiley",
journal = "International Journal of Food Science and Technology",
title = "Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize",
volume = "55",
pages = "1559-1571",
doi = "10.1111/ijfs.14382"
}
Žilić, S., Simić, M., Belović, M., Škrobot (Jambrec), D., Srdić, J.,& Perić, V.. (2020). Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize. in International Journal of Food Science and Technology
Wiley., 55, 1559-1571.
https://doi.org/10.1111/ijfs.14382
Žilić S, Simić M, Belović M, Škrobot (Jambrec) D, Srdić J, Perić V. Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize. in International Journal of Food Science and Technology. 2020;55:1559-1571.
doi:10.1111/ijfs.14382 .
Žilić, Slađana, Simić, Marijana, Belović, Miona, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, "Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize" in International Journal of Food Science and Technology, 55 (2020):1559-1571,
https://doi.org/10.1111/ijfs.14382 . .
1

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Žilić, Slađana; Gursul, Isil; Dodig, Dejan; Filipović, Milomir; Gokman, Vural

(Elsevier ltd, 2020)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Gursul, Isil
AU  - Dodig, Dejan
AU  - Filipović, Milomir
AU  - Gokman, Vural
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/800
AB  - Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.
PB  - Elsevier ltd
T2  - Food Research International
T1  - Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
VL  - 132
SP  - 109109
DO  - 10.1016/j.foodres.2020.109109
ER  - 
@article{
author = "Žilić, Slađana and Gursul, Isil and Dodig, Dejan and Filipović, Milomir and Gokman, Vural",
year = "2020",
abstract = "Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.",
publisher = "Elsevier ltd",
journal = "Food Research International",
title = "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions",
volume = "132",
pages = "109109",
doi = "10.1016/j.foodres.2020.109109"
}
Žilić, S., Gursul, I., Dodig, D., Filipović, M.,& Gokman, V.. (2020). Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International
Elsevier ltd., 132, 109109.
https://doi.org/10.1016/j.foodres.2020.109109
Žilić S, Gursul I, Dodig D, Filipović M, Gokman V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International. 2020;132:109109.
doi:10.1016/j.foodres.2020.109109 .
Žilić, Slađana, Gursul, Isil, Dodig, Dejan, Filipović, Milomir, Gokman, Vural, "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions" in Food Research International, 132 (2020):109109,
https://doi.org/10.1016/j.foodres.2020.109109 . .
1
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32

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Grčić, Nikola; Perić, Vesna; Titan, Primož; Maksimović, Vuk

(Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 2019)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Grčić, Nikola
AU  - Perić, Vesna
AU  - Titan, Primož
AU  - Maksimović, Vuk
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/769
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.
PB  - Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
VL  - 69
IS  - 2
SP  - 137
EP  - 146
DO  - 10.31883/pjfns-2019-105100
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Grčić, Nikola and Perić, Vesna and Titan, Primož and Maksimović, Vuk",
year = "2019",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.",
publisher = "Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives",
volume = "69",
number = "2",
pages = "137-146",
doi = "10.31883/pjfns-2019-105100"
}
Žilić, S., Dodig, D., Vančetović, J., Grčić, N., Perić, V., Titan, P.,& Maksimović, V.. (2019). Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences
Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences., 69(2), 137-146.
https://doi.org/10.31883/pjfns-2019-105100
Žilić S, Dodig D, Vančetović J, Grčić N, Perić V, Titan P, Maksimović V. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146.
doi:10.31883/pjfns-2019-105100 .
Žilić, Slađana, Dodig, Dejan, Vančetović, Jelena, Grčić, Nikola, Perić, Vesna, Titan, Primož, Maksimović, Vuk, "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives" in Polish Journal of Food and Nutrition Sciences, 69, no. 2 (2019):137-146,
https://doi.org/10.31883/pjfns-2019-105100 . .
12
8
12