TY  - JOUR
AU  - Pajić, Zorica
AU  - Srdić, Jelena
AU  - Filipović, Milomir
PY  - 2008
UR  - http://rik.mrizp.rs/handle/123456789/206
AB  - Sweet maize is consumed as human food in the milk stage of the endosperm development when the kernel is soft, sweet and succulent. The highest number of commercial sweet maize hybrids is based on one or more recessive alleles that alter a carbohydrate content of the endosperm. Sweet maize is produced for different purposes. Each mode of its utilization, beside the yield and softness of the pericarp, has its specific requirements for certain quality. The taste (sweetness) and the ear appearance are the most important for sweet maize fresh market. Sweet maize that is transported needs to be of the uniform maturity in order to reduce the percentage of residues at mechanical harvest of the crop. Maintenance of sweetness after transport is also a very important trait. The shape and uniformity of the ear, the kernel color structure and taste are very important in selection of hybrids for the commercial production. Commercial processing (tinning or freezing) requires the uniform size and shape of the ear. The kernel structure, shape, size and fulfillment after cutting are requirements for several modes of utilization (processing) of sweet maize.
AB  - Kukuruz šećerac se koristi za ljudsku ishranu u mlečnoj fazi razvoja endosperma, kada je zrno nežno, sočno i slatko. Najveći broj komercijalnih hibrida kukuruza šećerca se zasniva na jednom ili više recesivnih alela koji menjaju ugljenohidratni sastav endosperma. Kukuruz šećerac se proizvodi za različite načine korišćenja. Svaki način iskorišćavanja šećerca, pored prinosa i nežnosti perikarpa, ima specifične zahteve za određenim kvalitetom. Ukus (slatkoća) i izgled klipa su na prvom mestu po važnosti za potrošnju šećerca u svežem stanju. Šećerac koji se transportuje na velika rastojanja treba da ima uniformno stasavanje (sazrevanje) klipova da bi se redukovao procenat otpadaka u mehaničkoj berbi useva. Zadržavanje slatkoće posle transporta je takođe veoma važna osobina. Oblik i ujednačenost klipa, boja zrna, građa i ukus su veoma važni kod izbora hibrida za komercijalnu proizvodnju. Komercijalna prerada (konzerviranje ili zamrzavanje) zahteva ujednačenu veličinu i oblik klipa. Građa zrna, oblik, veličina i ispunjenost zrna posle rezanja su zahtevi za više načina iskorišćavanja (prerade) šećerca.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Sweet maize breeding for different consumption purposes
T1  - Oplemenjivanje kukuruza šećerca za različite načine potrošnje
VL  - 12
IS  - 1-2
SP  - 12
EP  - 14
UR  - https://hdl.handle.net/21.15107/rcub_rik_206
ER  - 

@article{
author = "Pajić, Zorica and Srdić, Jelena and Filipović, Milomir",
year = "2008",
abstract = "Sweet maize is consumed as human food in the milk stage of the endosperm development when the kernel is soft, sweet and succulent. The highest number of commercial sweet maize hybrids is based on one or more recessive alleles that alter a carbohydrate content of the endosperm. Sweet maize is produced for different purposes. Each mode of its utilization, beside the yield and softness of the pericarp, has its specific requirements for certain quality. The taste (sweetness) and the ear appearance are the most important for sweet maize fresh market. Sweet maize that is transported needs to be of the uniform maturity in order to reduce the percentage of residues at mechanical harvest of the crop. Maintenance of sweetness after transport is also a very important trait. The shape and uniformity of the ear, the kernel color structure and taste are very important in selection of hybrids for the commercial production. Commercial processing (tinning or freezing) requires the uniform size and shape of the ear. The kernel structure, shape, size and fulfillment after cutting are requirements for several modes of utilization (processing) of sweet maize., Kukuruz šećerac se koristi za ljudsku ishranu u mlečnoj fazi razvoja endosperma, kada je zrno nežno, sočno i slatko. Najveći broj komercijalnih hibrida kukuruza šećerca se zasniva na jednom ili više recesivnih alela koji menjaju ugljenohidratni sastav endosperma. Kukuruz šećerac se proizvodi za različite načine korišćenja. Svaki način iskorišćavanja šećerca, pored prinosa i nežnosti perikarpa, ima specifične zahteve za određenim kvalitetom. Ukus (slatkoća) i izgled klipa su na prvom mestu po važnosti za potrošnju šećerca u svežem stanju. Šećerac koji se transportuje na velika rastojanja treba da ima uniformno stasavanje (sazrevanje) klipova da bi se redukovao procenat otpadaka u mehaničkoj berbi useva. Zadržavanje slatkoće posle transporta je takođe veoma važna osobina. Oblik i ujednačenost klipa, boja zrna, građa i ukus su veoma važni kod izbora hibrida za komercijalnu proizvodnju. Komercijalna prerada (konzerviranje ili zamrzavanje) zahteva ujednačenu veličinu i oblik klipa. Građa zrna, oblik, veličina i ispunjenost zrna posle rezanja su zahtevi za više načina iskorišćavanja (prerade) šećerca.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Sweet maize breeding for different consumption purposes, Oplemenjivanje kukuruza šećerca za različite načine potrošnje",
volume = "12",
number = "1-2",
pages = "12-14",
url = "https://hdl.handle.net/21.15107/rcub_rik_206"
}

Pajić, Z., Srdić, J.,& Filipović, M.. (2008). Sweet maize breeding for different consumption purposes. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 12(1-2), 12-14.
https://hdl.handle.net/21.15107/rcub_rik_206

Pajić Z, Srdić J, Filipović M. Sweet maize breeding for different consumption purposes. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2008;12(1-2):12-14.
https://hdl.handle.net/21.15107/rcub_rik_206 .

Pajić, Zorica, Srdić, Jelena, Filipović, Milomir, "Sweet maize breeding for different consumption purposes" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 12, no. 1-2 (2008):12-14,
https://hdl.handle.net/21.15107/rcub_rik_206 .

TY  - JOUR
AU  - Pajić, Zorica
AU  - Radosavljević, Milica
AU  - Srdić, Jelena
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/173
AB  - The highest number of commercial sweet maize hybrids is based on one or more recessive alleles that alter a carbohydrate content of endosperm. Sweet maize is consumed as human food in the milk stage of the endosperm development when the kernel is soft, sweet and succulent. Different genes used in sweet maize breeding stipulate a diverse carbohydrate content and grain quality that differ from standard quality maize. Sucrose is the dominant sugar in sweet maize grain in the milk stage of the endosperm development. It gives gain its sweetness and determines quality of immature grain that is used for consumption. Timely harvest of sweet maize is very important as the maximum sucrose content means very high grain quality. Attention came to focus on changes of the carbohydrate content during the endosperm development of five ZP sweet maize hybrids. The contents of sucrose, glucose and fructose were determined 10, 15, 20, 23, 25 and 28 days after pollination. The obtained results show a maximum sucrose content on the 23rd day after pollination meaning that time is a right time for harvest.
AB  - Najveći broj komercijalnih hibrida kukuruza šećerca se zasniva na jednom ili više recesivnih alela koji menjaju ugljenohidratni sastav endosperma. Kukuruz šećerac se koristi za ljudsku ishranu u mlečnoj fazi razvoja endosperma, kada je zrno slatko, nežno i sočno. Različiti geni koji se koriste u oplemenjivanju kukuruza šećerca uslovljavaju drugačiji ugljenohidratni sastav i kvalitet zrna koji se razlikuje od kukuruza standardnog kvaliteta. Dominantan šećer u zrnu šećerca u mlečnoj fazi razvoja endosperma jeste saharoza. Ona daje slatkoću zrnu i određuje kvalitet nezrelog zrna koje se koristi za potrošnju. Veoma je važno da se berba kukuruza šećerca obavi u pravo vreme, kada je sadržaj saharoze maksimalan jer je i kvalitet zrna u to vreme visok. U radu su praćene promene ugljenohidratnog sastava tokom razvoja endosperma pet ZP hibrida kukuruza šećerca. Određivan je sadržaj saharoze glukoze i fruktoze nakon 10, 15, 20, 23, 25 i 28 dana posle oplodnje. Rezultati pokazuju da je maksimalan sadržaj saharoze kod ispitivanih hibrida 23 dana posle oplodnje što znači da je tada pravo vreme za berbu.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - The sucrose content in sweet maize grain as an indicator of the harvest time
T1  - Sadržaj saharoze u zrnu kukuruza šećerca kao indikator vremena berbe
VL  - 11
IS  - 1-2
SP  - 40
EP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_rik_173
ER  - 

@article{
author = "Pajić, Zorica and Radosavljević, Milica and Srdić, Jelena",
year = "2007",
abstract = "The highest number of commercial sweet maize hybrids is based on one or more recessive alleles that alter a carbohydrate content of endosperm. Sweet maize is consumed as human food in the milk stage of the endosperm development when the kernel is soft, sweet and succulent. Different genes used in sweet maize breeding stipulate a diverse carbohydrate content and grain quality that differ from standard quality maize. Sucrose is the dominant sugar in sweet maize grain in the milk stage of the endosperm development. It gives gain its sweetness and determines quality of immature grain that is used for consumption. Timely harvest of sweet maize is very important as the maximum sucrose content means very high grain quality. Attention came to focus on changes of the carbohydrate content during the endosperm development of five ZP sweet maize hybrids. The contents of sucrose, glucose and fructose were determined 10, 15, 20, 23, 25 and 28 days after pollination. The obtained results show a maximum sucrose content on the 23rd day after pollination meaning that time is a right time for harvest., Najveći broj komercijalnih hibrida kukuruza šećerca se zasniva na jednom ili više recesivnih alela koji menjaju ugljenohidratni sastav endosperma. Kukuruz šećerac se koristi za ljudsku ishranu u mlečnoj fazi razvoja endosperma, kada je zrno slatko, nežno i sočno. Različiti geni koji se koriste u oplemenjivanju kukuruza šećerca uslovljavaju drugačiji ugljenohidratni sastav i kvalitet zrna koji se razlikuje od kukuruza standardnog kvaliteta. Dominantan šećer u zrnu šećerca u mlečnoj fazi razvoja endosperma jeste saharoza. Ona daje slatkoću zrnu i određuje kvalitet nezrelog zrna koje se koristi za potrošnju. Veoma je važno da se berba kukuruza šećerca obavi u pravo vreme, kada je sadržaj saharoze maksimalan jer je i kvalitet zrna u to vreme visok. U radu su praćene promene ugljenohidratnog sastava tokom razvoja endosperma pet ZP hibrida kukuruza šećerca. Određivan je sadržaj saharoze glukoze i fruktoze nakon 10, 15, 20, 23, 25 i 28 dana posle oplodnje. Rezultati pokazuju da je maksimalan sadržaj saharoze kod ispitivanih hibrida 23 dana posle oplodnje što znači da je tada pravo vreme za berbu.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "The sucrose content in sweet maize grain as an indicator of the harvest time, Sadržaj saharoze u zrnu kukuruza šećerca kao indikator vremena berbe",
volume = "11",
number = "1-2",
pages = "40-41",
url = "https://hdl.handle.net/21.15107/rcub_rik_173"
}

Pajić, Z., Radosavljević, M.,& Srdić, J.. (2007). The sucrose content in sweet maize grain as an indicator of the harvest time. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 11(1-2), 40-41.
https://hdl.handle.net/21.15107/rcub_rik_173

Pajić Z, Radosavljević M, Srdić J. The sucrose content in sweet maize grain as an indicator of the harvest time. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2007;11(1-2):40-41.
https://hdl.handle.net/21.15107/rcub_rik_173 .

Pajić, Zorica, Radosavljević, Milica, Srdić, Jelena, "The sucrose content in sweet maize grain as an indicator of the harvest time" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 11, no. 1-2 (2007):40-41,
https://hdl.handle.net/21.15107/rcub_rik_173 .

TY  - JOUR
AU  - Pajić, Zorica
AU  - Srdić, Jelena
AU  - Filipović, Milomir
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/119
AB  - Beside the yield, as an economically important trait, the popping volume that breeders have been improving is equally important. At the same time, it is the main trait distinguishing popping maize from other types of maize. In order to provide a successful breeding and selection of popping maize, specific procedures are necessary for the evaluation of the traits selection is performed for (e.g. determination of the degree of popping and flake quality). Breeding of popping maize for improved yield is not a primary aim of breeding. If popping maize hybrids do not have a high popping volume and high quality of flakes, they will not be used in the production no matter how high yielding they are. The yield, the popping volume and the relation of these two equally important traits, were estimated in the trial with popping maize hybrids sown in two locations. According to means for both trial locations, the observed hybrid combinations were ranked for the traits of grain yield and popping volume. Obtained ranks were used to calculate the Spearman shrank correlation coefficients. A gained value is not statistically significant, but it points to a weak dependence between these traits. Achieved results, once again, confirmed the difficulties of the task set before popping maize breeders - to select a hybrid combination with a high yield and at the same with a good popping volume.
AB  - Pored prinosa, ekonomski važne osobine, važna je i zapremina kokičavosti koju selekcionari poboljšavaju. To je glavna osobina koja odvaja kokičar od drugih tipova kukuruza. U ogledu sa hibridima kokičara koji je sejan na dve lokacije, određivan je prinos, zapremina kokičavosti i odnos ove dve podjednako važne osobine. Na osnovu srednjih vrednosti za obe ogledne lokacije rangirane su ispitivane hibridne kombinacije za osobine prinos zrna i zapremina kokičavosti. Dobijeni rangovi iskoriščeni su za izračunavanje Spearman-ovog koeficijenta korelacije ranga. Dobijena vrednost nije statistički značajna (0.133), ali ipak ukazuje na slabu zavisnost između ovih osobina. Ovi rezultati još jednom su potvrdili težinu zadatka koji se nalazi ispred oplemenjivača kukuruza kokičara, a to je da stvore hibrid koji će se istovremeno odlikovati visokim prinosom, ali i dobrom zapreminom kokičavosti.
PB  - Društvo selekcionara i semenara Republike Srbije, Beograd
T2  - Selekcija i semenarstvo
T1  - The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta)
T1  - Odnos rodnosti i zapremine kokičavosti hibrida kukuruza kokičara (Zea mays L. everta)
VL  - 12
IS  - 3-4
SP  - 81
EP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_rik_119
ER  - 

@article{
author = "Pajić, Zorica and Srdić, Jelena and Filipović, Milomir",
year = "2006",
abstract = "Beside the yield, as an economically important trait, the popping volume that breeders have been improving is equally important. At the same time, it is the main trait distinguishing popping maize from other types of maize. In order to provide a successful breeding and selection of popping maize, specific procedures are necessary for the evaluation of the traits selection is performed for (e.g. determination of the degree of popping and flake quality). Breeding of popping maize for improved yield is not a primary aim of breeding. If popping maize hybrids do not have a high popping volume and high quality of flakes, they will not be used in the production no matter how high yielding they are. The yield, the popping volume and the relation of these two equally important traits, were estimated in the trial with popping maize hybrids sown in two locations. According to means for both trial locations, the observed hybrid combinations were ranked for the traits of grain yield and popping volume. Obtained ranks were used to calculate the Spearman shrank correlation coefficients. A gained value is not statistically significant, but it points to a weak dependence between these traits. Achieved results, once again, confirmed the difficulties of the task set before popping maize breeders - to select a hybrid combination with a high yield and at the same with a good popping volume., Pored prinosa, ekonomski važne osobine, važna je i zapremina kokičavosti koju selekcionari poboljšavaju. To je glavna osobina koja odvaja kokičar od drugih tipova kukuruza. U ogledu sa hibridima kokičara koji je sejan na dve lokacije, određivan je prinos, zapremina kokičavosti i odnos ove dve podjednako važne osobine. Na osnovu srednjih vrednosti za obe ogledne lokacije rangirane su ispitivane hibridne kombinacije za osobine prinos zrna i zapremina kokičavosti. Dobijeni rangovi iskoriščeni su za izračunavanje Spearman-ovog koeficijenta korelacije ranga. Dobijena vrednost nije statistički značajna (0.133), ali ipak ukazuje na slabu zavisnost između ovih osobina. Ovi rezultati još jednom su potvrdili težinu zadatka koji se nalazi ispred oplemenjivača kukuruza kokičara, a to je da stvore hibrid koji će se istovremeno odlikovati visokim prinosom, ali i dobrom zapreminom kokičavosti.",
publisher = "Društvo selekcionara i semenara Republike Srbije, Beograd",
journal = "Selekcija i semenarstvo",
title = "The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta), Odnos rodnosti i zapremine kokičavosti hibrida kukuruza kokičara (Zea mays L. everta)",
volume = "12",
number = "3-4",
pages = "81-83",
url = "https://hdl.handle.net/21.15107/rcub_rik_119"
}

Pajić, Z., Srdić, J.,& Filipović, M.. (2006). The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta). in Selekcija i semenarstvo
Društvo selekcionara i semenara Republike Srbije, Beograd., 12(3-4), 81-83.
https://hdl.handle.net/21.15107/rcub_rik_119

Pajić Z, Srdić J, Filipović M. The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta). in Selekcija i semenarstvo. 2006;12(3-4):81-83.
https://hdl.handle.net/21.15107/rcub_rik_119 .

Pajić, Zorica, Srdić, Jelena, Filipović, Milomir, "The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta)" in Selekcija i semenarstvo, 12, no. 3-4 (2006):81-83,
https://hdl.handle.net/21.15107/rcub_rik_119 .

TY  - JOUR
AU  - Pajić, Zorica
AU  - Srdić, Jelena
AU  - Todorović, Goran
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/148
AB  - Popcorn grain consists of the three basic components: pericarp, endosperm and germ. Endosperm of popcorn grain is mostly composed of hard or corneous endosperm, with small polygonal compact starch granules without air interspaces. Soft or floury endosperm contains large, spherical starch granules with extensive intergranular space. When grain is heated, water within the grain transforms into steam and provides the pressure that causes breaking of pericarp and explosion of grain. The grain moisture content is a very important parameter that affects the level of the popping volume. The effect of the grain moisture content on the expression of the stated trait is presented in this study. According to obtained results, depending on a genotype - hybrid, the optimum grain moisture ranged from 13.0% to 14.2%. If grain moisture drops bellow this range or exceeds 15%, the popping volume decreases.
AB  - Endosperm zrna kokičara najvećim delom čini tvrdi ili staklasti endosperm koji je građen od sitnih poligonalnih, gusto zbijenih skrobnih zrna bez vazdušnog međuprostora. Meki ili brašnavi endosperm je sastavljen od krupnih sferičnih skrobnih granula sa dosta vazdušnog prostora između granula. Zagrevanjem zrna, voda unutar zrna prelazi u paru koja stvara pritisak koji izaziva pucanje perikarpa i eksploziju zrna. Sadržaj vlage u zrnu je veoma važan parametar koji utiče na visinu zapremine kokičavosti. U radu je ispitivan uticaj sadržaja vlage u zrnu na ispoljavanje navedene osobine. Utvrđeno je da je optimalna vlažnost zrna od 13,0% do 14,2%, zavisno od genotipa - hibrida. Smanjenjem sadržaja vlage, kokičavost opada, a takođe ako je sadržaj vlage u zrnu visok, preko 15%, zapremina kokičavosti se smanjuje.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Effects of the popcorn grain moisture content on the popping volume
T1  - Uticaj sadržaja vlage u zrnu kukuruza kokičara na zapreminu kokičavosti
VL  - 10
IS  - 3-4
SP  - 122
EP  - 123
UR  - https://hdl.handle.net/21.15107/rcub_rik_148
ER  - 

@article{
author = "Pajić, Zorica and Srdić, Jelena and Todorović, Goran",
year = "2006",
abstract = "Popcorn grain consists of the three basic components: pericarp, endosperm and germ. Endosperm of popcorn grain is mostly composed of hard or corneous endosperm, with small polygonal compact starch granules without air interspaces. Soft or floury endosperm contains large, spherical starch granules with extensive intergranular space. When grain is heated, water within the grain transforms into steam and provides the pressure that causes breaking of pericarp and explosion of grain. The grain moisture content is a very important parameter that affects the level of the popping volume. The effect of the grain moisture content on the expression of the stated trait is presented in this study. According to obtained results, depending on a genotype - hybrid, the optimum grain moisture ranged from 13.0% to 14.2%. If grain moisture drops bellow this range or exceeds 15%, the popping volume decreases., Endosperm zrna kokičara najvećim delom čini tvrdi ili staklasti endosperm koji je građen od sitnih poligonalnih, gusto zbijenih skrobnih zrna bez vazdušnog međuprostora. Meki ili brašnavi endosperm je sastavljen od krupnih sferičnih skrobnih granula sa dosta vazdušnog prostora između granula. Zagrevanjem zrna, voda unutar zrna prelazi u paru koja stvara pritisak koji izaziva pucanje perikarpa i eksploziju zrna. Sadržaj vlage u zrnu je veoma važan parametar koji utiče na visinu zapremine kokičavosti. U radu je ispitivan uticaj sadržaja vlage u zrnu na ispoljavanje navedene osobine. Utvrđeno je da je optimalna vlažnost zrna od 13,0% do 14,2%, zavisno od genotipa - hibrida. Smanjenjem sadržaja vlage, kokičavost opada, a takođe ako je sadržaj vlage u zrnu visok, preko 15%, zapremina kokičavosti se smanjuje.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Effects of the popcorn grain moisture content on the popping volume, Uticaj sadržaja vlage u zrnu kukuruza kokičara na zapreminu kokičavosti",
volume = "10",
number = "3-4",
pages = "122-123",
url = "https://hdl.handle.net/21.15107/rcub_rik_148"
}

Pajić, Z., Srdić, J.,& Todorović, G.. (2006). Effects of the popcorn grain moisture content on the popping volume. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 10(3-4), 122-123.
https://hdl.handle.net/21.15107/rcub_rik_148

Pajić Z, Srdić J, Todorović G. Effects of the popcorn grain moisture content on the popping volume. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2006;10(3-4):122-123.
https://hdl.handle.net/21.15107/rcub_rik_148 .

Pajić, Zorica, Srdić, Jelena, Todorović, Goran, "Effects of the popcorn grain moisture content on the popping volume" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 10, no. 3-4 (2006):122-123,
https://hdl.handle.net/21.15107/rcub_rik_148 .