TY  - JOUR
AU  - Brankov, Milan
AU  - Simić, Milena
AU  - Ulber, Lena
AU  - Tolimir, Miodrag
AU  - Chachalis, Demosthenis
AU  - Dragičević, Vesna
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1239
AB  - Weed control in corn is a major challenge due to increasing problems with highly dominant
weed species and herbicide resistance evolution. Common lambsquarters and johnsongrass
constitute up to 80% to 90% of the weed population in many spring crops, such as soybean
[Glycine max (L.) Merr.], sunflower (Helianthus annuus L.), and corn, in Serbia. Currently,
acetolactate synthase–inhibiting herbicides, such as the systemic selective sulfonylurea nicosul-
furon, are most commonly used for chemical weed control of those species. A better under-
standing of the impact of nozzle type and adjuvant use on nicosulfuron efficacy can help to
improve control of common lambsquarters and johnsongrass and minimize herbicide resis-
tance development. Field trials were conducted in Serbia from 2020 to 2022 to evaluate the
impact of two adjuvants (a non-ionic surfactant [NIS] and a mineral fertilizer ammonium sul-
fate [AMS]) and two nozzle types (drift-reducing nozzles and flat-fan nozzles) on common
lambsquarters and johnsongrass control using nicosulfuron. Satisfactory biomass reduction
of common lambsquarters (83% to 87%) and johnsongrass (83% to 97%) was achieved after
nicosulfuron application. Adding a NIS adjuvant increased the biomass reduction for common
lambsquarters (94% to 98%) and johnsongrass (90% to 100%) independently of the nozzle type
used. Selection of nozzle type did not show consistent effects on common lambsquarters and
johnsongrass control. Nicosulfuron efficacy was increased with NIS adjuvant for both nozzle
types compared to nicosulfuron solo for both species, and Extended Range (XR) TeeJet® nozzles
on average resulted in a higher efficacy for common lambsquarters compared to Turbo TeeJet ®
induction. Adding a mineral AMS adjuvant resulted in lower biomass reduction for both nozzle
types and weed species (65% to 78% and 61% to 91% for common lambsquarters and johnson-
grass, respectively). Corn grain yield was predominantly influenced by annual meteorological
conditions and adjuvant type added to nicosulfuron. This research suggests that addition of the
non-ionic adjuvant is an essential factor for successful control of common lambsquarters and
johnsongrass in corn and enables use of drift-reducing nozzles.
PB  - Cambridge University Press
T2  - Weed Technolgy
T1  - Effects of nozzle type and adjuvant selection on common lambsquarters (Chenopodium album) and johnsongrass (Sorghum halepense) control using nicosulfuron in corn
VL  - 37
IS  - 2
SP  - 156
EP  - 164
DO  - 10.1017/wet.2023.16
ER  - 

@article{
author = "Brankov, Milan and Simić, Milena and Ulber, Lena and Tolimir, Miodrag and Chachalis, Demosthenis and Dragičević, Vesna",
year = "2023",
abstract = "Weed control in corn is a major challenge due to increasing problems with highly dominant
weed species and herbicide resistance evolution. Common lambsquarters and johnsongrass
constitute up to 80% to 90% of the weed population in many spring crops, such as soybean
[Glycine max (L.) Merr.], sunflower (Helianthus annuus L.), and corn, in Serbia. Currently,
acetolactate synthase–inhibiting herbicides, such as the systemic selective sulfonylurea nicosul-
furon, are most commonly used for chemical weed control of those species. A better under-
standing of the impact of nozzle type and adjuvant use on nicosulfuron efficacy can help to
improve control of common lambsquarters and johnsongrass and minimize herbicide resis-
tance development. Field trials were conducted in Serbia from 2020 to 2022 to evaluate the
impact of two adjuvants (a non-ionic surfactant [NIS] and a mineral fertilizer ammonium sul-
fate [AMS]) and two nozzle types (drift-reducing nozzles and flat-fan nozzles) on common
lambsquarters and johnsongrass control using nicosulfuron. Satisfactory biomass reduction
of common lambsquarters (83% to 87%) and johnsongrass (83% to 97%) was achieved after
nicosulfuron application. Adding a NIS adjuvant increased the biomass reduction for common
lambsquarters (94% to 98%) and johnsongrass (90% to 100%) independently of the nozzle type
used. Selection of nozzle type did not show consistent effects on common lambsquarters and
johnsongrass control. Nicosulfuron efficacy was increased with NIS adjuvant for both nozzle
types compared to nicosulfuron solo for both species, and Extended Range (XR) TeeJet® nozzles
on average resulted in a higher efficacy for common lambsquarters compared to Turbo TeeJet ®
induction. Adding a mineral AMS adjuvant resulted in lower biomass reduction for both nozzle
types and weed species (65% to 78% and 61% to 91% for common lambsquarters and johnson-
grass, respectively). Corn grain yield was predominantly influenced by annual meteorological
conditions and adjuvant type added to nicosulfuron. This research suggests that addition of the
non-ionic adjuvant is an essential factor for successful control of common lambsquarters and
johnsongrass in corn and enables use of drift-reducing nozzles.",
publisher = "Cambridge University Press",
journal = "Weed Technolgy",
title = "Effects of nozzle type and adjuvant selection on common lambsquarters (Chenopodium album) and johnsongrass (Sorghum halepense) control using nicosulfuron in corn",
volume = "37",
number = "2",
pages = "156-164",
doi = "10.1017/wet.2023.16"
}

Brankov, M., Simić, M., Ulber, L., Tolimir, M., Chachalis, D.,& Dragičević, V.. (2023). Effects of nozzle type and adjuvant selection on common lambsquarters (Chenopodium album) and johnsongrass (Sorghum halepense) control using nicosulfuron in corn. in Weed Technolgy
Cambridge University Press., 37(2), 156-164.
https://doi.org/10.1017/wet.2023.16

Brankov M, Simić M, Ulber L, Tolimir M, Chachalis D, Dragičević V. Effects of nozzle type and adjuvant selection on common lambsquarters (Chenopodium album) and johnsongrass (Sorghum halepense) control using nicosulfuron in corn. in Weed Technolgy. 2023;37(2):156-164.
doi:10.1017/wet.2023.16 .

Brankov, Milan, Simić, Milena, Ulber, Lena, Tolimir, Miodrag, Chachalis, Demosthenis, Dragičević, Vesna, "Effects of nozzle type and adjuvant selection on common lambsquarters (Chenopodium album) and johnsongrass (Sorghum halepense) control using nicosulfuron in corn" in Weed Technolgy, 37, no. 2 (2023):156-164,
https://doi.org/10.1017/wet.2023.16 . .

TY  - CONF
AU  - Petrović, Tanja
AU  - Sečanski, Mile
AU  - Milivojević, Marija
AU  - Jovanović, Snežana
AU  - Brankovic-Radojcic, Dragana
AU  - Marković, Ksenija
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1191
AB  - Površinska primena hemijskih tretmana semena u vidu vodenih rastvora je uobičajena praksa u doradi semena u cilju zaštite semena od patogena i štetočina tokom početnih faza klijanja. Međutim, primena vodenih rastvora na površini semena može izazvati povećanje sadržaja vlage unutar semena, što za posledicu ima povećan rizik od gubitka klijavosti usled ubrzanog starenja tokom skladištenja kao i obilnog razvoja patogena i saprofita. Prilikom rutinskog laboratorijskog ispitivanja sadržaja vlage, u nekim uzorcima su uočene vrednosti koje se graniče sa propisanim. Ovo je iniciralo istraživanje sa ciljem da se utvrdi da li vlaga, koja se nanosi na seme tokom tretmana, ostaje na površini i isparava u okolni prostor ili je seme apsorbuje. Uzorci semena strnih žita za ispitivanje sadržaja vlage uzeti su pre hemijskog tretmana, neposredno posle tretmana i nakon izvesnog perioda čuvanja upakovanog semena. Sadržaj vlage je određen gravimetrijskom metodom, propisanom od strane ISTA. Dobijeni rezultati ukazuju da hemijski tretman povećava sadržaj vlage u semenu koji ostaje uglavnom stabilan tokom čuvanja. Iako povećanje sadržaja vlage nije statistički značajno, činjenica da vlaga ostaje u semenu ukazuje da je potrebno uzeti u obzir sadržaj vlage u semenu pre primene tretmana i da je potrebno razmotriti redukciju udela vode u formulaciji tretmana do nivoa koji ne bi kompromitovao distribuciju tretmana po površini semena.
AB  - Treatment of seeds with pesticides and other chemicals is common practice in the seed business. These chemicals are administered to seeds as aqueous solutions most of the time what affects moisture content in seeds. The sample for moisture content determination is normally taken from the composite sample obtained by the automatic sampler before bag filling or by sampling from the package of seeds. Laboratory analysis of the moisture content sometimes indicates increase in the content which is approaching upper limit of the specified value. The main purpose of this study was to explore whether chemical treatments applied on seeds contribute to the overall seed moisture content or the increase in moisture is transient due to equilibration with surrounding environment. In other words, whether additional attention should be paid to the application of chemical treatments when moisture content is approaching upper limits of specified values.
PB  - Beograd : Društvo genetičara Srbije
C3  - 10. Simpozijum Društva selekcionera i semenara Republike Srbije i 7. Simpozijum sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18.10.2023. godine - Zbornik apstrakata
T1  - Efekat hemijskog tretmana na sadržaj vlage upakovanog semena
T1  - Effect of chemical treatment on moisture content of packaged seeds
SP  - 221
EP  - 222
UR  - https://hdl.handle.net/21.15107/rcub_rik_1191
ER  - 

@conference{
author = "Petrović, Tanja and Sečanski, Mile and Milivojević, Marija and Jovanović, Snežana and Brankovic-Radojcic, Dragana and Marković, Ksenija",
year = "2023",
abstract = "Površinska primena hemijskih tretmana semena u vidu vodenih rastvora je uobičajena praksa u doradi semena u cilju zaštite semena od patogena i štetočina tokom početnih faza klijanja. Međutim, primena vodenih rastvora na površini semena može izazvati povećanje sadržaja vlage unutar semena, što za posledicu ima povećan rizik od gubitka klijavosti usled ubrzanog starenja tokom skladištenja kao i obilnog razvoja patogena i saprofita. Prilikom rutinskog laboratorijskog ispitivanja sadržaja vlage, u nekim uzorcima su uočene vrednosti koje se graniče sa propisanim. Ovo je iniciralo istraživanje sa ciljem da se utvrdi da li vlaga, koja se nanosi na seme tokom tretmana, ostaje na površini i isparava u okolni prostor ili je seme apsorbuje. Uzorci semena strnih žita za ispitivanje sadržaja vlage uzeti su pre hemijskog tretmana, neposredno posle tretmana i nakon izvesnog perioda čuvanja upakovanog semena. Sadržaj vlage je određen gravimetrijskom metodom, propisanom od strane ISTA. Dobijeni rezultati ukazuju da hemijski tretman povećava sadržaj vlage u semenu koji ostaje uglavnom stabilan tokom čuvanja. Iako povećanje sadržaja vlage nije statistički značajno, činjenica da vlaga ostaje u semenu ukazuje da je potrebno uzeti u obzir sadržaj vlage u semenu pre primene tretmana i da je potrebno razmotriti redukciju udela vode u formulaciji tretmana do nivoa koji ne bi kompromitovao distribuciju tretmana po površini semena., Treatment of seeds with pesticides and other chemicals is common practice in the seed business. These chemicals are administered to seeds as aqueous solutions most of the time what affects moisture content in seeds. The sample for moisture content determination is normally taken from the composite sample obtained by the automatic sampler before bag filling or by sampling from the package of seeds. Laboratory analysis of the moisture content sometimes indicates increase in the content which is approaching upper limit of the specified value. The main purpose of this study was to explore whether chemical treatments applied on seeds contribute to the overall seed moisture content or the increase in moisture is transient due to equilibration with surrounding environment. In other words, whether additional attention should be paid to the application of chemical treatments when moisture content is approaching upper limits of specified values.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "10. Simpozijum Društva selekcionera i semenara Republike Srbije i 7. Simpozijum sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18.10.2023. godine - Zbornik apstrakata",
title = "Efekat hemijskog tretmana na sadržaj vlage upakovanog semena, Effect of chemical treatment on moisture content of packaged seeds",
pages = "221-222",
url = "https://hdl.handle.net/21.15107/rcub_rik_1191"
}

Petrović, T., Sečanski, M., Milivojević, M., Jovanović, S., Brankovic-Radojcic, D.,& Marković, K.. (2023). Efekat hemijskog tretmana na sadržaj vlage upakovanog semena. in 10. Simpozijum Društva selekcionera i semenara Republike Srbije i 7. Simpozijum sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18.10.2023. godine - Zbornik apstrakata
Beograd : Društvo genetičara Srbije., 221-222.
https://hdl.handle.net/21.15107/rcub_rik_1191

Petrović T, Sečanski M, Milivojević M, Jovanović S, Brankovic-Radojcic D, Marković K. Efekat hemijskog tretmana na sadržaj vlage upakovanog semena. in 10. Simpozijum Društva selekcionera i semenara Republike Srbije i 7. Simpozijum sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18.10.2023. godine - Zbornik apstrakata. 2023;:221-222.
https://hdl.handle.net/21.15107/rcub_rik_1191 .

Petrović, Tanja, Sečanski, Mile, Milivojević, Marija, Jovanović, Snežana, Brankovic-Radojcic, Dragana, Marković, Ksenija, "Efekat hemijskog tretmana na sadržaj vlage upakovanog semena" in 10. Simpozijum Društva selekcionera i semenara Republike Srbije i 7. Simpozijum sekcije za oplemenjivanje organizama Društva genetičara Srbije, Vrnjačka Banja, 16-18.10.2023. godine - Zbornik apstrakata (2023):221-222,
https://hdl.handle.net/21.15107/rcub_rik_1191 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Sarić, Beka
AU  - Milovanović, Danka
AU  - Vasić, Marko G.
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1181
AB  - Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.
PB  - Kiev : Ukrainian Institute for Plant Variety Examination
C3  - XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
T1  - The effect of genotype on grain properties of different maize hybrids from Serbia
SP  - 89
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_rik_1181
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Sarić, Beka and Milovanović, Danka and Vasić, Marko G. and Jovanović, Snežana",
year = "2023",
abstract = "Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.",
publisher = "Kiev : Ukrainian Institute for Plant Variety Examination",
journal = "XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings",
title = "The effect of genotype on grain properties of different maize hybrids from Serbia",
pages = "89-90",
url = "https://hdl.handle.net/21.15107/rcub_rik_1181"
}

Nikolić, V., Simić, M., Žilić, S., Sarić, B., Milovanović, D., Vasić, M. G.,& Jovanović, S.. (2023). The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
Kiev : Ukrainian Institute for Plant Variety Examination., 89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181

Nikolić V, Simić M, Žilić S, Sarić B, Milovanović D, Vasić MG, Jovanović S. The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings. 2023;:89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Sarić, Beka, Milovanović, Danka, Vasić, Marko G., Jovanović, Snežana, "The effect of genotype on grain properties of different maize hybrids from Serbia" in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings (2023):89-90,
https://hdl.handle.net/21.15107/rcub_rik_1181 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Srdić, Jelena
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1183
AB  - Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.
PB  - CHIȘINĂU : MOLDOVA STATE UNIVERSITY
C3  - The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
T1  - The influence of genotype on the grain properties of different maize hybrids from Serbia
SP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_rik_1183
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Srdić, Jelena and Babić, Vojka and Kravić, Natalija and Vasić, Marko G.",
year = "2023",
abstract = "Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.",
publisher = "CHIȘINĂU : MOLDOVA STATE UNIVERSITY",
journal = "The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts",
title = "The influence of genotype on the grain properties of different maize hybrids from Serbia",
pages = "57",
url = "https://hdl.handle.net/21.15107/rcub_rik_1183"
}

Nikolić, V., Simić, M., Žilić, S., Srdić, J., Babić, V., Kravić, N.,& Vasić, M. G.. (2023). The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
CHIȘINĂU : MOLDOVA STATE UNIVERSITY., 57.
https://hdl.handle.net/21.15107/rcub_rik_1183

Nikolić V, Simić M, Žilić S, Srdić J, Babić V, Kravić N, Vasić MG. The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts. 2023;:57.
https://hdl.handle.net/21.15107/rcub_rik_1183 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Srdić, Jelena, Babić, Vojka, Kravić, Natalija, Vasić, Marko G., "The influence of genotype on the grain properties of different maize hybrids from Serbia" in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts (2023):57,
https://hdl.handle.net/21.15107/rcub_rik_1183 .

TY  - CONF
AU  - Sarić, Beka
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - AKTAĞ, IŞIL
AU  - Gokmen, Vural
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1180
AB  - Thermal treatments have numerous applications as valuable tools for extending the shelf-life of flour by inactivating enzymes
and reducing moisture content [1]. Besides the biological effects, the dry-heat process has a significant impact on
the techno-functional, nutritional properties as well as bioactive compounds of flour [2]. However, during different thermal
treatments, many potentially harmful compounds could be formed through the Maillard reaction. Recently, two heat-induced
contaminants have gained much interest: acrylamide and HMF [3]. HMF forms as a result of the dehydration of
hexose sugars or the Maillard reaction during heating [4], while acrylamide in foods is formed via the Maillard reaction from
free asparagine in the presence of carbonyl compounds such as reducing sugars during thermal processes. The present
study aimed to evaluate the effects of the thermal treatment at different temperatures: 100, 125, 135, 150, and 165°C,
on the HMF and acrylamide formulation, as well as the antioxidant capacity of maize flours. The experimental material
consisted of three maize hybrids with different colours and kernel types (white-standard, yellow and blue-popping). Maize
samples were ground on a lab mill to a fine powder (<500μm) and flour samples were evenly spread thinly on a glass plate
and thermally treated for 1 h in a ventilation oven Memmert UF55. In order to evaluate the effect of dry-heat treatment on
the HMF and acrylamide formulations and antioxidant activity of maize flours all the results were compared with those of
non-treated flours as a control. As we expected, no HMF was detected in untreated flour and the content of HMF increased
with the rising of the applied temperature. The content of HMF ranged from 2.93 to 207.60 μg/kg, 2.03 to 113.62 μg/kg
and 2.60 to 185.26 μg/kg in white, yellow and blue maize flours, respectively. Our results demonstrated a maximum HMF
level at 165°C in the white maize sample (207.60 μg/kg), which was higher by approximately 10% and 45% than the level
measured in the blue and yellow maize samples, respectively. The acrylamide ranged from 41.00 to 840.66 μg/kg, 31.40 to
666.70 μg/kg and 56.75 to 953.96 μg/kg in white, yellow and blue maize flour samples, respectively. It was observed that
the dry-heat treatment of all the investigated products at higher temperatures produced slightly more acrylamide concentrations.
No acrylamide was detected in untreated flour, as well as in maize flours heated at 100oC. The antioxidant capacity
ranged from 10.05 to 13.32, 15.89 to 18.15 and 20.51 to 24.03 mmol Trolox Eq/kg in white, yellow and blue maize flour,
respectively. Dry-heat treatment had a significant effect on the maize flour colour parameters and the results of the parameters
L*, a*, and b* indicated that the flour showed a darkening and browning effect as the dry-heat treatment temperature
increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms
the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that dry heat treatment increases
antioxidant capacity with increasing temperature, but also increases HMF and acrylamide. However, due to the different
kernel structures of the used maize genotypes and the inter-relations between chemical compounds within the food matrix,
the overall impact of dry-heat treatments was not completely elucidated.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
T1  - Effect of dry-heat treatment on acrylamide and HMF formation in maize flour
SP  - 276
UR  - https://hdl.handle.net/21.15107/rcub_rik_1180
ER  - 

@conference{
author = "Sarić, Beka and Žilić, Slađana and Simić, Marijana and Nikolić, Valentina and AKTAĞ, IŞIL and Gokmen, Vural",
year = "2023",
abstract = "Thermal treatments have numerous applications as valuable tools for extending the shelf-life of flour by inactivating enzymes
and reducing moisture content [1]. Besides the biological effects, the dry-heat process has a significant impact on
the techno-functional, nutritional properties as well as bioactive compounds of flour [2]. However, during different thermal
treatments, many potentially harmful compounds could be formed through the Maillard reaction. Recently, two heat-induced
contaminants have gained much interest: acrylamide and HMF [3]. HMF forms as a result of the dehydration of
hexose sugars or the Maillard reaction during heating [4], while acrylamide in foods is formed via the Maillard reaction from
free asparagine in the presence of carbonyl compounds such as reducing sugars during thermal processes. The present
study aimed to evaluate the effects of the thermal treatment at different temperatures: 100, 125, 135, 150, and 165°C,
on the HMF and acrylamide formulation, as well as the antioxidant capacity of maize flours. The experimental material
consisted of three maize hybrids with different colours and kernel types (white-standard, yellow and blue-popping). Maize
samples were ground on a lab mill to a fine powder (<500μm) and flour samples were evenly spread thinly on a glass plate
and thermally treated for 1 h in a ventilation oven Memmert UF55. In order to evaluate the effect of dry-heat treatment on
the HMF and acrylamide formulations and antioxidant activity of maize flours all the results were compared with those of
non-treated flours as a control. As we expected, no HMF was detected in untreated flour and the content of HMF increased
with the rising of the applied temperature. The content of HMF ranged from 2.93 to 207.60 μg/kg, 2.03 to 113.62 μg/kg
and 2.60 to 185.26 μg/kg in white, yellow and blue maize flours, respectively. Our results demonstrated a maximum HMF
level at 165°C in the white maize sample (207.60 μg/kg), which was higher by approximately 10% and 45% than the level
measured in the blue and yellow maize samples, respectively. The acrylamide ranged from 41.00 to 840.66 μg/kg, 31.40 to
666.70 μg/kg and 56.75 to 953.96 μg/kg in white, yellow and blue maize flour samples, respectively. It was observed that
the dry-heat treatment of all the investigated products at higher temperatures produced slightly more acrylamide concentrations.
No acrylamide was detected in untreated flour, as well as in maize flours heated at 100oC. The antioxidant capacity
ranged from 10.05 to 13.32, 15.89 to 18.15 and 20.51 to 24.03 mmol Trolox Eq/kg in white, yellow and blue maize flour,
respectively. Dry-heat treatment had a significant effect on the maize flour colour parameters and the results of the parameters
L*, a*, and b* indicated that the flour showed a darkening and browning effect as the dry-heat treatment temperature
increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms
the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that dry heat treatment increases
antioxidant capacity with increasing temperature, but also increases HMF and acrylamide. However, due to the different
kernel structures of the used maize genotypes and the inter-relations between chemical compounds within the food matrix,
the overall impact of dry-heat treatments was not completely elucidated.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts",
title = "Effect of dry-heat treatment on acrylamide and HMF formation in maize flour",
pages = "276",
url = "https://hdl.handle.net/21.15107/rcub_rik_1180"
}

Sarić, B., Žilić, S., Simić, M., Nikolić, V., AKTAĞ, I.,& Gokmen, V.. (2023). Effect of dry-heat treatment on acrylamide and HMF formation in maize flour. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
Beograd : Srpsko hemijsko društvo., 276.
https://hdl.handle.net/21.15107/rcub_rik_1180

Sarić B, Žilić S, Simić M, Nikolić V, AKTAĞ I, Gokmen V. Effect of dry-heat treatment on acrylamide and HMF formation in maize flour. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts. 2023;:276.
https://hdl.handle.net/21.15107/rcub_rik_1180 .

Sarić, Beka, Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, AKTAĞ, IŞIL, Gokmen, Vural, "Effect of dry-heat treatment on acrylamide and HMF formation in maize flour" in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts (2023):276,
https://hdl.handle.net/21.15107/rcub_rik_1180 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Sarić, Beka
AU  - Milovanović, Danka
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1179
AB  - Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with celiac disease. Oats are mostly
utilized as flour or rolled oats in the food sector. Oat flour is produced by milling oat groats or flakes, and it is frequently
used as whole-grain flour. The inedible outer hull of the oat grain is typically removed during harvest and processing. The
hull typically makes up 25–30% of the kernel weight in hulled oats, with minor fluctuation across genotypes. Oats are also
high in dietary fibre, notably β-glucans, which have been shown to provide medical benefits such as lowering cholesterol,
slowing glucose uptake, and lowering plasma insulin levels [1,2]. Furthermore, phenolic acids, flavonoids, carotenoids,
vitamin E, and phytosterols are plentiful in oats [3,4]. Oat hull is high in fibre and low in protein, which lowers the amount
of energy that can be extracted from the kernel. Thus, the use of hulled oats in diets for pigs and poultry is severely constrained,
however, ruminant animals can profit from oats' high levels of fat and fibre compared to other cereal grains. Oats
are currently sent to mills as blends of many oat cultivars with varying quality characteristics, which presents a challenge
for the food industry because it makes it more difficult to forecast the quality of the finished product.
This study aimed to examine the nutritional potentials of the whole grain oat flour and hulls of three oat genotypes with
different hull colours: yellow, brown, and black. Ground oat grains and oat hulls were investigated for their levels of total
phenolic compounds, phenolic acids, β-glucans, antioxidant capacity, and in vitro digestibility. An in vitro multi-step digestion
method was used to determine the potential digestibility of the oat samples for human consumption as a function of
processing variables. The oral, gastric, duodenal, and colon phases of the method proposed by Papillo et al. [5] and modified
by Hamzalıoğlu and Gökmen [6] were carried out without attempting to closely resemble gastrointestinal digestion.
Significant variations were found amongst the analysed samples, particularly when comparing parameter values found in
the hulls to those found in the whole-grain flour. In comparison to flour (841.89-982.08 μg GAE/g d.m.), oat hulls had more
total phenolic compounds (11320.11-24352.48 μg GAE/g d.m.), as well as the phenolic acids: p-coumaric, ferulic, isoferulic,
vanillic, and syringic acid. Ferulic acid was predominant in both the whole grain flour (395.88-589.14 μg/g d.m.) and
the hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was higher in oat hulls, ranging from 42.31 mmol Trolox/
kg d.m., in yellow hulls to 53.16 mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown whole-grain flour. On the other hand, only 0.03–0.06% of the β-glucan content was
found in the hulls, while it ranged from 4.07% to 5.33% in the whole-grain oat flour samples. The absence of anthocyanins
and proanthocyanidins suggests that these coloured bioactive compounds are not where the oat variants' colour comes
from. The in vitro digestibility of brown whole-grain flour was the highest (48.24%), followed by black (44.72%) and yellow
oat flour (44.54%). The degradability of the ground oat hulls was significantly lower, considering that the in vitro digestibility
ranged from 12.02% in the black genotype to 16.69% in the brown genotype. The examined oat genotypes manifested
a significant potential for use as high-quality food and feed ingredients with nutritional and health-promoting advantages.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
T1  - Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties
SP  - 159
UR  - https://hdl.handle.net/21.15107/rcub_rik_1179
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Sarić, Beka and Milovanović, Danka and Jovanović, Snežana",
year = "2023",
abstract = "Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with celiac disease. Oats are mostly
utilized as flour or rolled oats in the food sector. Oat flour is produced by milling oat groats or flakes, and it is frequently
used as whole-grain flour. The inedible outer hull of the oat grain is typically removed during harvest and processing. The
hull typically makes up 25–30% of the kernel weight in hulled oats, with minor fluctuation across genotypes. Oats are also
high in dietary fibre, notably β-glucans, which have been shown to provide medical benefits such as lowering cholesterol,
slowing glucose uptake, and lowering plasma insulin levels [1,2]. Furthermore, phenolic acids, flavonoids, carotenoids,
vitamin E, and phytosterols are plentiful in oats [3,4]. Oat hull is high in fibre and low in protein, which lowers the amount
of energy that can be extracted from the kernel. Thus, the use of hulled oats in diets for pigs and poultry is severely constrained,
however, ruminant animals can profit from oats' high levels of fat and fibre compared to other cereal grains. Oats
are currently sent to mills as blends of many oat cultivars with varying quality characteristics, which presents a challenge
for the food industry because it makes it more difficult to forecast the quality of the finished product.
This study aimed to examine the nutritional potentials of the whole grain oat flour and hulls of three oat genotypes with
different hull colours: yellow, brown, and black. Ground oat grains and oat hulls were investigated for their levels of total
phenolic compounds, phenolic acids, β-glucans, antioxidant capacity, and in vitro digestibility. An in vitro multi-step digestion
method was used to determine the potential digestibility of the oat samples for human consumption as a function of
processing variables. The oral, gastric, duodenal, and colon phases of the method proposed by Papillo et al. [5] and modified
by Hamzalıoğlu and Gökmen [6] were carried out without attempting to closely resemble gastrointestinal digestion.
Significant variations were found amongst the analysed samples, particularly when comparing parameter values found in
the hulls to those found in the whole-grain flour. In comparison to flour (841.89-982.08 μg GAE/g d.m.), oat hulls had more
total phenolic compounds (11320.11-24352.48 μg GAE/g d.m.), as well as the phenolic acids: p-coumaric, ferulic, isoferulic,
vanillic, and syringic acid. Ferulic acid was predominant in both the whole grain flour (395.88-589.14 μg/g d.m.) and
the hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was higher in oat hulls, ranging from 42.31 mmol Trolox/
kg d.m., in yellow hulls to 53.16 mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown whole-grain flour. On the other hand, only 0.03–0.06% of the β-glucan content was
found in the hulls, while it ranged from 4.07% to 5.33% in the whole-grain oat flour samples. The absence of anthocyanins
and proanthocyanidins suggests that these coloured bioactive compounds are not where the oat variants' colour comes
from. The in vitro digestibility of brown whole-grain flour was the highest (48.24%), followed by black (44.72%) and yellow
oat flour (44.54%). The degradability of the ground oat hulls was significantly lower, considering that the in vitro digestibility
ranged from 12.02% in the black genotype to 16.69% in the brown genotype. The examined oat genotypes manifested
a significant potential for use as high-quality food and feed ingredients with nutritional and health-promoting advantages.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts",
title = "Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties",
pages = "159",
url = "https://hdl.handle.net/21.15107/rcub_rik_1179"
}

Nikolić, V., Žilić, S., Simić, M., Kandić, V., Sarić, B., Milovanović, D.,& Jovanović, S.. (2023). Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts
Beograd : Srpsko hemijsko društvo., 159.
https://hdl.handle.net/21.15107/rcub_rik_1179

Nikolić V, Žilić S, Simić M, Kandić V, Sarić B, Milovanović D, Jovanović S. Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties. in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts. 2023;:159.
https://hdl.handle.net/21.15107/rcub_rik_1179 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Sarić, Beka, Milovanović, Danka, Jovanović, Snežana, "Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties" in XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts (2023):159,
https://hdl.handle.net/21.15107/rcub_rik_1179 .

TY  - CONF
AU  - Ćujić Nikolić, Nada
AU  - Žilić, Slađana
AU  - Mutavski, Zorana
AU  - Simić, Marijana
AU  - Marković, Snežana
AU  - Šavikin, Katarina
AU  - Nikolić, Valentina
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1182
AB  - Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on
human health and the prevention of various diseases associated with oxidative stress. Cereal
processing could generate a large amount of anthocyanins-rich waste products. However,
anthocyanins incorporation into food is a technological challenge due to their low stability. The
stability of these extracted valuable bioactive compounds from harmful environmental influences
(oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them
inside a coating material. Microencapsulation technique could improve bioavailability, mask
undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more
usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the
most widely used microencapsulation technique due to its simplicity, efficiency, and low
operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique
properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was
to develop and examine microencapsulation systems of blue maize extract using a conventional
biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain
powders with appropriate organoleptic and pharmacological characteristics. The waste product of
blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray
dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of
both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were
analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared
analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of
blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for
SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average
diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation
of the blue maize extract with carriers such as MD and HPBCD did not create meaningful
changes, which is according to the literature indication for a successful microencapsulation
process. Therefore, spray drying process did not change the structure of the polymer matrix and
extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was
developed by physical incorporation. DSC analysis signified that spray drying technique
developed powders with high thermal stability and up to 200◦C, related to the increasing stability
with the addition of biopolymer material. The used biopolymers showed a good impact on the
stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an
improvement in the physico-chemical characteristics of the powders.
PB  - Valladolid : Instituto de bioeconomia
C3  - 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts
T1  - Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates
SP  - 50
UR  - https://hdl.handle.net/21.15107/rcub_rik_1182
ER  - 

@conference{
author = "Ćujić Nikolić, Nada and Žilić, Slađana and Mutavski, Zorana and Simić, Marijana and Marković, Snežana and Šavikin, Katarina and Nikolić, Valentina",
year = "2023",
abstract = "Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on
human health and the prevention of various diseases associated with oxidative stress. Cereal
processing could generate a large amount of anthocyanins-rich waste products. However,
anthocyanins incorporation into food is a technological challenge due to their low stability. The
stability of these extracted valuable bioactive compounds from harmful environmental influences
(oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them
inside a coating material. Microencapsulation technique could improve bioavailability, mask
undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more
usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the
most widely used microencapsulation technique due to its simplicity, efficiency, and low
operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique
properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was
to develop and examine microencapsulation systems of blue maize extract using a conventional
biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain
powders with appropriate organoleptic and pharmacological characteristics. The waste product of
blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray
dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of
both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were
analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared
analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of
blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for
SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average
diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation
of the blue maize extract with carriers such as MD and HPBCD did not create meaningful
changes, which is according to the literature indication for a successful microencapsulation
process. Therefore, spray drying process did not change the structure of the polymer matrix and
extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was
developed by physical incorporation. DSC analysis signified that spray drying technique
developed powders with high thermal stability and up to 200◦C, related to the increasing stability
with the addition of biopolymer material. The used biopolymers showed a good impact on the
stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an
improvement in the physico-chemical characteristics of the powders.",
publisher = "Valladolid : Instituto de bioeconomia",
journal = "2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts",
title = "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates",
pages = "50",
url = "https://hdl.handle.net/21.15107/rcub_rik_1182"
}

Ćujić Nikolić, N., Žilić, S., Mutavski, Z., Simić, M., Marković, S., Šavikin, K.,& Nikolić, V.. (2023). Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts
Valladolid : Instituto de bioeconomia., 50.
https://hdl.handle.net/21.15107/rcub_rik_1182

Ćujić Nikolić N, Žilić S, Mutavski Z, Simić M, Marković S, Šavikin K, Nikolić V. Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts. 2023;:50.
https://hdl.handle.net/21.15107/rcub_rik_1182 .

Ćujić Nikolić, Nada, Žilić, Slađana, Mutavski, Zorana, Simić, Marijana, Marković, Snežana, Šavikin, Katarina, Nikolić, Valentina, "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates" in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts (2023):50,
https://hdl.handle.net/21.15107/rcub_rik_1182 .

TY  - JOUR
AU  - Kandić, Vesna
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Stevanović, Milan
AU  - Mandić, Dragan
AU  - Dodig, Dejan
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1175
AB  - Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum L.) whole-meal flours, obtained from the genotypes grown at the same field trial, and their correlation with 1000 kernels weight (TKW). The average values of TKW for spelt and wheat did not significantly differ, while protein and wet gluten content were significantly higher in spelt (18.8% and 53.9% DM) than in wheat flours (12% and 27.3% DM). Although wheat flours were significantly richer in starch (66.4% compared to 62.5% DM), both spelt and wheat had similar amylose and amylopectin content. The analysis of dietary fibers showed that wheat flours had significantly higher hemicellulose and neutral detergent fiber content, as well as total sugar and sucrose. Water holding capacity were significantly higher in wheat flours. Pasting properties of flours did not differ significantly, except for peak viscosity (Vpeak) which was higher for spelt flours. The TKW of spelt genotypes was in the strongest positive correlation with amylopectin and reducing sugar, while in contrary, TKW of wheat was in the strongest positive correlation with amylose. The TKW had positive influence on dietary fibers of wheat and spelt flours (except acid detergent fiber and cellulose). Correlation between TKW and protein, starch and wet gluten was similar for both subspecies. In both subspecies reducing and total sugars content had negative impact on viscosity parameters
T2  - Chilean Journal of Agricultural Research
T1  - Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties
VL  - 83
IS  - 1
SP  - 146
EP  - 158
DO  - 10.4067/S0718-58392023000200146
ER  - 

@article{
author = "Kandić, Vesna and Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Stevanović, Milan and Mandić, Dragan and Dodig, Dejan",
year = "2023",
abstract = "Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum L.) whole-meal flours, obtained from the genotypes grown at the same field trial, and their correlation with 1000 kernels weight (TKW). The average values of TKW for spelt and wheat did not significantly differ, while protein and wet gluten content were significantly higher in spelt (18.8% and 53.9% DM) than in wheat flours (12% and 27.3% DM). Although wheat flours were significantly richer in starch (66.4% compared to 62.5% DM), both spelt and wheat had similar amylose and amylopectin content. The analysis of dietary fibers showed that wheat flours had significantly higher hemicellulose and neutral detergent fiber content, as well as total sugar and sucrose. Water holding capacity were significantly higher in wheat flours. Pasting properties of flours did not differ significantly, except for peak viscosity (Vpeak) which was higher for spelt flours. The TKW of spelt genotypes was in the strongest positive correlation with amylopectin and reducing sugar, while in contrary, TKW of wheat was in the strongest positive correlation with amylose. The TKW had positive influence on dietary fibers of wheat and spelt flours (except acid detergent fiber and cellulose). Correlation between TKW and protein, starch and wet gluten was similar for both subspecies. In both subspecies reducing and total sugars content had negative impact on viscosity parameters",
journal = "Chilean Journal of Agricultural Research",
title = "Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties",
volume = "83",
number = "1",
pages = "146-158",
doi = "10.4067/S0718-58392023000200146"
}

Kandić, V., Nikolić, V., Simić, M., Žilić, S., Stevanović, M., Mandić, D.,& Dodig, D.. (2023). Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties. in Chilean Journal of Agricultural Research, 83(1), 146-158.
https://doi.org/10.4067/S0718-58392023000200146

Kandić V, Nikolić V, Simić M, Žilić S, Stevanović M, Mandić D, Dodig D. Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties. in Chilean Journal of Agricultural Research. 2023;83(1):146-158.
doi:10.4067/S0718-58392023000200146 .

Kandić, Vesna, Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Stevanović, Milan, Mandić, Dragan, Dodig, Dejan, "Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties" in Chilean Journal of Agricultural Research, 83, no. 1 (2023):146-158,
https://doi.org/10.4067/S0718-58392023000200146 . .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Vasić, Marko G.
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Jovanović, Snežana
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1178
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers.
AB  - Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.
PB  - Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
T1  - Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions
T1  - Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama
SP  - 91
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_rik_1178
ER  - 

@conference{
author = "Nikolić, Valentina and Vasić, Marko G. and Simić, Marijana and Žilić, Slađana and Jovanović, Snežana and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers., Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.",
publisher = "Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts",
title = "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions, Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama",
pages = "91-92",
url = "https://hdl.handle.net/21.15107/rcub_rik_1178"
}

Nikolić, V., Vasić, M. G., Simić, M., Žilić, S., Jovanović, S., Milovanović, D.,& Sarić, B.. (2023). Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178

Nikolić V, Vasić MG, Simić M, Žilić S, Jovanović S, Milovanović D, Sarić B. Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts. 2023;:91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178 .

Nikolić, Valentina, Vasić, Marko G., Simić, Marijana, Žilić, Slađana, Jovanović, Snežana, Milovanović, Danka, Sarić, Beka, "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions" in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts (2023):91-92,
https://hdl.handle.net/21.15107/rcub_rik_1178 .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1176
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.
T2  - Journal of Food and Nutrition Research
T1  - Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
VL  - 62
IS  - 3
SP  - 245
EP  - 253
UR  - https://hdl.handle.net/21.15107/rcub_rik_1176
ER  - 

@article{
author = "Nikolić, Valentina and Simić, Marijana and Vasić, Marko G. and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.",
journal = "Journal of Food and Nutrition Research",
title = "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours",
volume = "62",
number = "3",
pages = "245-253",
url = "https://hdl.handle.net/21.15107/rcub_rik_1176"
}

Nikolić, V., Simić, M., Vasić, M. G., Milovanović, D.,& Sarić, B.. (2023). Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research, 62(3), 245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176

Nikolić V, Simić M, Vasić MG, Milovanović D, Sarić B. Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research. 2023;62(3):245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176 .

Nikolić, Valentina, Simić, Marijana, Vasić, Marko G., Milovanović, Danka, Sarić, Beka, "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours" in Journal of Food and Nutrition Research, 62, no. 3 (2023):245-253,
https://hdl.handle.net/21.15107/rcub_rik_1176 .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Titan, Primož
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1177
AB  - The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.
PB  - Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
VL  - 61
IS  - 3
SP  - 302
EP  - 311
DO  - 10.17113/ftb.61.03.23.8016
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Titan, Primož",
year = "2023",
abstract = "The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking properties and
lower technological quality. Applying ultrasonic and hydrothermal treatments can provide
new opportunities to modify and improve the baking and biofunctionality of flour as well
as the quality of baked goods.
Experimental approach. The whole grain flour samples of six wheat varieties with different
amylose content were studied. The original chemical composition and viscosity
profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment
at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment
on a magnetic stirrer with heating for 3 min after reaching the boiling point. The
treatments were carried out to determine their influence on the studied digestible and
antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol
simulating the digestion process in the human gastrointestinal tract was applied to the
untreated and treated whole grain flour samples. Total free phenolic compound content
and total antioxidant capacity were also determined.
Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility
of the whole grain flour, especially in waxy wheat genotypes compared to those
with high amylose content, due to the formation of resistant starch. The hydrothermal
treatment had an overall negative effect on the antioxidant capacity of the flour samples,
while ultrasonic treatment generally increased the analytical values of total free phenolic
compounds by enhancing their extractability. These findings can provide valuable information
for the development of new whole wheat foods.",
publisher = "Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content",
volume = "61",
number = "3",
pages = "302-311",
doi = "10.17113/ftb.61.03.23.8016"
}

Nikolić, V., Žilić, S., Simić, M., Kandić, V.,& Titan, P.. (2023). Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology
Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb., 61(3), 302-311.
https://doi.org/10.17113/ftb.61.03.23.8016

Nikolić V, Žilić S, Simić M, Kandić V, Titan P. Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. in Food Technology and Biotechnology. 2023;61(3):302-311.
doi:10.17113/ftb.61.03.23.8016 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Titan, Primož, "Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content" in Food Technology and Biotechnology, 61, no. 3 (2023):302-311,
https://doi.org/10.17113/ftb.61.03.23.8016 . .

TY  - JOUR
AU  - Urošević, Dušan
AU  - Knežević, Desimir
AU  - Đurić, Nenad
AU  - Matković Stojšin, Mirela
AU  - Kandić, Vesna
AU  - Mićanović, Danica
AU  - Stojiljković, Jelena
AU  - Zečević, Veselinka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1173
AB  - Creating wheat genotypes characterized by high grain yield, high protein content, and favorable amino acid composition is the main goal of breeders, especially in developing countries where wheat is a staple food. An experiment with 20 wheat genotypes, released through breeding activities in the Serbian region at different periods and adapted to its pedoclimatic conditions, was conducted with the aim of determining the genetic potential of the analyzed genotypes for grain yield and quality. Due to the divergence of the examined wheat germplasm, the factor of genotype had the largest share in the variation of all yield parameters (>66%). The genotypes Zadruga and Agrounija exhibited superior abilities for overall grain yield. Also, genotype Zadruga stood out in a distinct cluster group due to high values of both thousand grain weight and grain yield per plant. A continuous improvement in protein content was found, with newer genotypes having 17.13% higher protein content compared with older genotypes. Genotype Sloga stood out with the highest protein content (13.93%). On the other hand, the old genotype Balkan was distinguished by the highest content of nonessential amino acids (61.5 g 100 g−1 protein), which makes it a good genetic resource. Genotypes Agrounija (32.62 g 100 g−1 protein) and Tanjugovka (32.47 g 100 g−1 protein) had the highest content of essential amino acids. The highest AAS value was established for tryptophan (1.81) and the lowest for lysine (0.61). Genotypes Tanjugovka and Zadruga had the highest AAS, i.e., protein completeness. The genotypes Zadruga, Tanjugovka, Agrounija, and Sloga have demonstrated high-yield capacity and possess a favorable amino acid profile, making them promising candidates for enhancing the nutritional quality of wheat and potentially benefiting human health.
PB  - MDPI
T2  - Agronomy (Special Issue Genetic Potentials and Breeding Progress in Cereal Grains)
T1  - Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study
VL  - 13
IS  - 9
SP  - 2426
DO  - 10.3390/agronomy13092426
ER  - 

@article{
author = "Urošević, Dušan and Knežević, Desimir and Đurić, Nenad and Matković Stojšin, Mirela and Kandić, Vesna and Mićanović, Danica and Stojiljković, Jelena and Zečević, Veselinka",
year = "2023",
abstract = "Creating wheat genotypes characterized by high grain yield, high protein content, and favorable amino acid composition is the main goal of breeders, especially in developing countries where wheat is a staple food. An experiment with 20 wheat genotypes, released through breeding activities in the Serbian region at different periods and adapted to its pedoclimatic conditions, was conducted with the aim of determining the genetic potential of the analyzed genotypes for grain yield and quality. Due to the divergence of the examined wheat germplasm, the factor of genotype had the largest share in the variation of all yield parameters (>66%). The genotypes Zadruga and Agrounija exhibited superior abilities for overall grain yield. Also, genotype Zadruga stood out in a distinct cluster group due to high values of both thousand grain weight and grain yield per plant. A continuous improvement in protein content was found, with newer genotypes having 17.13% higher protein content compared with older genotypes. Genotype Sloga stood out with the highest protein content (13.93%). On the other hand, the old genotype Balkan was distinguished by the highest content of nonessential amino acids (61.5 g 100 g−1 protein), which makes it a good genetic resource. Genotypes Agrounija (32.62 g 100 g−1 protein) and Tanjugovka (32.47 g 100 g−1 protein) had the highest content of essential amino acids. The highest AAS value was established for tryptophan (1.81) and the lowest for lysine (0.61). Genotypes Tanjugovka and Zadruga had the highest AAS, i.e., protein completeness. The genotypes Zadruga, Tanjugovka, Agrounija, and Sloga have demonstrated high-yield capacity and possess a favorable amino acid profile, making them promising candidates for enhancing the nutritional quality of wheat and potentially benefiting human health.",
publisher = "MDPI",
journal = "Agronomy (Special Issue Genetic Potentials and Breeding Progress in Cereal Grains)",
title = "Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study",
volume = "13",
number = "9",
pages = "2426",
doi = "10.3390/agronomy13092426"
}

Urošević, D., Knežević, D., Đurić, N., Matković Stojšin, M., Kandić, V., Mićanović, D., Stojiljković, J.,& Zečević, V.. (2023). Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study. in Agronomy (Special Issue Genetic Potentials and Breeding Progress in Cereal Grains)
MDPI., 13(9), 2426.
https://doi.org/10.3390/agronomy13092426

Urošević D, Knežević D, Đurić N, Matković Stojšin M, Kandić V, Mićanović D, Stojiljković J, Zečević V. Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study. in Agronomy (Special Issue Genetic Potentials and Breeding Progress in Cereal Grains). 2023;13(9):2426.
doi:10.3390/agronomy13092426 .

Urošević, Dušan, Knežević, Desimir, Đurić, Nenad, Matković Stojšin, Mirela, Kandić, Vesna, Mićanović, Danica, Stojiljković, Jelena, Zečević, Veselinka, "Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study" in Agronomy (Special Issue Genetic Potentials and Breeding Progress in Cereal Grains), 13, no. 9 (2023):2426,
https://doi.org/10.3390/agronomy13092426 . .

TY  - JOUR
AU  - Kovinčić, Anika
AU  - Marković, Ksenija
AU  - Ristić, Danijela
AU  - Babić, Vojka
AU  - Petrović, Tanja
AU  - Živanović, Tomislav
AU  - Kravić, Natalija
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1172
AB  - A high level of genetic purity in crop varieties must be achieved and maintained for
agronomic performance, encouraging investment and innovation in plant breeding and ensuring that
the improvements in productivity and quality imparted by breeders are delivered to the consumer.
Since the success of hybrid seed production is dependent upon the genetic purity of the parental lines,
in this study, the experimental F1exp maize hybrid and its parental inbreeds were used as a model
system to examine the discriminative power of morphological, biochemical and SSR markers for
seed purity assay. The highest number of off-type plants was estimated by morphological markers.
According to the comparison of prolamins and albumins banding patterns of parental and derived
F1exp seeds, genetic impurities could not be detected. Molecular analysis detected two types of
genetic profile irregularity. Beside its use for verifying varieties of maize, report on umc1545 primer
pair ability to detect non-specific bands (i.e., off-types), in both the maternal component and F1exp,
which is the first report on this issue yet, strongly supports the recommendation of this SSR marker
use for more accurate and time-efficient maize hybrids and parental lines genetic pyrity testing
PB  - Basel : MDPI
T2  - Genes
T1  - Efficiency of Biological Typing Methods in Maize Hybrid Genetic Purity Estimation
VL  - 14
IS  - 6
EP  - 1195
DO  - 10.3390/genes14061195
ER  - 

@article{
author = "Kovinčić, Anika and Marković, Ksenija and Ristić, Danijela and Babić, Vojka and Petrović, Tanja and Živanović, Tomislav and Kravić, Natalija",
year = "2023",
abstract = "A high level of genetic purity in crop varieties must be achieved and maintained for
agronomic performance, encouraging investment and innovation in plant breeding and ensuring that
the improvements in productivity and quality imparted by breeders are delivered to the consumer.
Since the success of hybrid seed production is dependent upon the genetic purity of the parental lines,
in this study, the experimental F1exp maize hybrid and its parental inbreeds were used as a model
system to examine the discriminative power of morphological, biochemical and SSR markers for
seed purity assay. The highest number of off-type plants was estimated by morphological markers.
According to the comparison of prolamins and albumins banding patterns of parental and derived
F1exp seeds, genetic impurities could not be detected. Molecular analysis detected two types of
genetic profile irregularity. Beside its use for verifying varieties of maize, report on umc1545 primer
pair ability to detect non-specific bands (i.e., off-types), in both the maternal component and F1exp,
which is the first report on this issue yet, strongly supports the recommendation of this SSR marker
use for more accurate and time-efficient maize hybrids and parental lines genetic pyrity testing",
publisher = "Basel : MDPI",
journal = "Genes",
title = "Efficiency of Biological Typing Methods in Maize Hybrid Genetic Purity Estimation",
volume = "14",
number = "6",
pages = "1195",
doi = "10.3390/genes14061195"
}

Kovinčić, A., Marković, K., Ristić, D., Babić, V., Petrović, T., Živanović, T.,& Kravić, N.. (2023). Efficiency of Biological Typing Methods in Maize Hybrid Genetic Purity Estimation. in Genes
Basel : MDPI., 14(6).
https://doi.org/10.3390/genes14061195

Kovinčić A, Marković K, Ristić D, Babić V, Petrović T, Živanović T, Kravić N. Efficiency of Biological Typing Methods in Maize Hybrid Genetic Purity Estimation. in Genes. 2023;14(6):null-1195.
doi:10.3390/genes14061195 .

Kovinčić, Anika, Marković, Ksenija, Ristić, Danijela, Babić, Vojka, Petrović, Tanja, Živanović, Tomislav, Kravić, Natalija, "Efficiency of Biological Typing Methods in Maize Hybrid Genetic Purity Estimation" in Genes, 14, no. 6 (2023),
https://doi.org/10.3390/genes14061195 . .

TY  - JOUR
AU  - Knežević, Jasmina
AU  - Gudzic, Nebojsa
AU  - Beković, Dragoljub
AU  - Rajičić, Vera
AU  - živanović, Ljubiša
AU  - Tabaković, Marijenka
AU  - Stanisavljević, Rade
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1169
AB  - U radu su prikazani rezultati ispitivanja klijavosti semena i početnog porasta klijanaca četiri
hibrida suncokreta (2950, 2951, 3007, 3009) pri različitim temperaturama: 20, 25 i 30 °C. Kod
svih ispitivanih hibrida najviše klijanje semena suncokreta ostvareno je na temperaturi od 30 °C,
međutim, na dva ispitivana hibrida (2950 i 3007) nije nađena značajna razlika (p ≥ 0,05) između
klijavosti na temperaturi 30 i 25 °C. Korelacionom međuzavisnošću između klijavosti i porasta
stabaoceta utvrđena je pozitivna i statistički značajna razlika (r=0,576- p ≤ 0,05), dok je između
klijavosti i porasta korenka utvrđena takođe pozitivna međuzavisnost, ali ne i statistički značajna
razlika (r=0,252- p ≥ 0,05).
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
T2  - Selekcija i semenarstvo časopis
T1  - Varijabilnost klijanja semena trećeg dana i početnog porasta klijanaca hibrida suncokreta pri različitim temperaturama
VL  - 29
IS  - 1
SP  - 1
EP  - 8
DO  - 10.5937/SelSem2301001K
ER  - 

@article{
author = "Knežević, Jasmina and Gudzic, Nebojsa and Beković, Dragoljub and Rajičić, Vera and živanović, Ljubiša and Tabaković, Marijenka and Stanisavljević, Rade",
year = "2023",
abstract = "U radu su prikazani rezultati ispitivanja klijavosti semena i početnog porasta klijanaca četiri
hibrida suncokreta (2950, 2951, 3007, 3009) pri različitim temperaturama: 20, 25 i 30 °C. Kod
svih ispitivanih hibrida najviše klijanje semena suncokreta ostvareno je na temperaturi od 30 °C,
međutim, na dva ispitivana hibrida (2950 i 3007) nije nađena značajna razlika (p ≥ 0,05) između
klijavosti na temperaturi 30 i 25 °C. Korelacionom međuzavisnošću između klijavosti i porasta
stabaoceta utvrđena je pozitivna i statistički značajna razlika (r=0,576- p ≤ 0,05), dok je između
klijavosti i porasta korenka utvrđena takođe pozitivna međuzavisnost, ali ne i statistički značajna
razlika (r=0,252- p ≥ 0,05).",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers",
journal = "Selekcija i semenarstvo časopis",
title = "Varijabilnost klijanja semena trećeg dana i početnog porasta klijanaca hibrida suncokreta pri različitim temperaturama",
volume = "29",
number = "1",
pages = "1-8",
doi = "10.5937/SelSem2301001K"
}

Knežević, J., Gudzic, N., Beković, D., Rajičić, V., živanović, L., Tabaković, M.,& Stanisavljević, R.. (2023). Varijabilnost klijanja semena trećeg dana i početnog porasta klijanaca hibrida suncokreta pri različitim temperaturama. in Selekcija i semenarstvo časopis
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 29(1), 1-8.
https://doi.org/10.5937/SelSem2301001K

Knežević J, Gudzic N, Beković D, Rajičić V, živanović L, Tabaković M, Stanisavljević R. Varijabilnost klijanja semena trećeg dana i početnog porasta klijanaca hibrida suncokreta pri različitim temperaturama. in Selekcija i semenarstvo časopis. 2023;29(1):1-8.
doi:10.5937/SelSem2301001K .

Knežević, Jasmina, Gudzic, Nebojsa, Beković, Dragoljub, Rajičić, Vera, živanović, Ljubiša, Tabaković, Marijenka, Stanisavljević, Rade, "Varijabilnost klijanja semena trećeg dana i početnog porasta klijanaca hibrida suncokreta pri različitim temperaturama" in Selekcija i semenarstvo časopis, 29, no. 1 (2023):1-8,
https://doi.org/10.5937/SelSem2301001K . .

TY  - JOUR
AU  - Tabaković, Marijenka
AU  - Dragicevic, Vesna
AU  - Štrbanović, Ratibor
AU  - Zivkovic, Ivana
AU  - Brankov, Milan
AU  - Rakić, Sveto
AU  - Oro, Violeta
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1170
AB  - Globalno zagrevanje, zagađenje životne sredine, gubitak biološke raznolikosti biljnih vrsta su
pojave koje pokreću nove trendove i debate o ljudskom društvu. Održivi razvoj je novi koncept
u svetu koji treba da zadovolji potrebe ljudskog društva uz očuvanje i unapređenje prirodnih resursa. Indikatori održivog razvoja su glavni alati u sprovođenju mera očuvanja prirodnih resursa.
U poljoprivredi jedan od indikatora su štete nastale primenom sintetičkih sredstava. Primena
novih tehnologija bez upotrebe hemijskih agenasa u zaštiti useva je mera koja treba da umanji
nastale ekološke gubitke. Etarska ulja su jedan od najznačajniji prirodnih metabolita, sekundarni
produkti aromatičnih biljaka koji se uspešno koriste kao biopesticidi. Biološka aktivnost etarskih
ulja u poljoprivredi ima antimikrobno i herbicidno dejstvo. Efekti ulja zavise od pojedinačnih
bioaktivnih komponenti. U prirodi igraju važnu ulogu u zaštiti biljaka kao antibakterijski, antivirusni, antifungalni, insekticidni agensi. Kod većine korova, ulja kao tipični lipofili, prolaze kroz
ćelijski zid citoplazmatske membrane, remete strukturu njihovih različitih slojeva polisaharida,
masnih kiselina i fosfolipida i permeabiliziraju ih. Štete od primene eteričnih ulja (EU) na biljkama ogledaju se kroz hloroze, nekroze i inhibicije rasta. Značaj upotrebe ulja i drugih prirodnih
metabolita ukazuje na njihovu upotrebnu vrednost u održivoj poljoprivredi iako fiziološka aktivnost ulja još uvek nije dovljno istražena.
AB  - Environmental problems such as global warming, pollution, and the decline of plant species
biodiversity are leading to new social trends and discussions. A relatively new idea of global
sustainable development aims to meet societal demands while protecting and enhancing natural
resources. The main tools used in the implementation of natural resource protection measures
are sustainable development indicators. One of these indicators is the damage caused by the use
of synthetic chemicals in agriculture. In Serbia, agriculture is an important sector of the economy
with different levels of technological progress, from extensive to intensive. The degree of pollution and its impact on the environment varies according to agricultural production. The challenges
faced by modern agricultural production in conditions of technological progress have led to the
intensification of production, but have also caused concern about maintaining the natural balance of cultivated land and product quality. The application of innovative technologies for crop
protection without the use of chemical agents is a step that should reduce the environmental
damage caused. Among the most important natural metabolites and secondary products of aromatic plants used as biopesticides are essential oils. The biological activities of essential oils (EOs)
in agriculture have antimicrobial and herbicidal effects. The various bioactive components of the
oil determine its action. In nature, they play an important role in protecting plants from bacteria,
fungi, viruses and insects. In most weeds, the oils penetrate the cytoplasmic membrane of the cell
as typical lipophiles and cause its multilayers of polysaccharides, fatty acids and phospholipids to
lose their structure and become permeable. Chlorosis, necrosis, and growth inhibition are symptoms of damage caused by the application of essential oils to plants. Although the physiological
effects of the oil are not yet well studied, the importance of its use and other natural metabolites
indicates its value for sustainable agriculture
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
T2  - Selekcija i semenarstvo časopis
T1  - Application of alternative methods of crop protection in sustainable agriculture
T1  - Primena alternativnih metoda zaštite useva u održivoj poljoprivredi
VL  - 29
IS  - 1
SP  - 43
EP  - 50
DO  - 10.5937/SelSem2301043T
ER  - 

@article{
author = "Tabaković, Marijenka and Dragicevic, Vesna and Štrbanović, Ratibor and Zivkovic, Ivana and Brankov, Milan and Rakić, Sveto and Oro, Violeta",
year = "2023",
abstract = "Globalno zagrevanje, zagađenje životne sredine, gubitak biološke raznolikosti biljnih vrsta su
pojave koje pokreću nove trendove i debate o ljudskom društvu. Održivi razvoj je novi koncept
u svetu koji treba da zadovolji potrebe ljudskog društva uz očuvanje i unapređenje prirodnih resursa. Indikatori održivog razvoja su glavni alati u sprovođenju mera očuvanja prirodnih resursa.
U poljoprivredi jedan od indikatora su štete nastale primenom sintetičkih sredstava. Primena
novih tehnologija bez upotrebe hemijskih agenasa u zaštiti useva je mera koja treba da umanji
nastale ekološke gubitke. Etarska ulja su jedan od najznačajniji prirodnih metabolita, sekundarni
produkti aromatičnih biljaka koji se uspešno koriste kao biopesticidi. Biološka aktivnost etarskih
ulja u poljoprivredi ima antimikrobno i herbicidno dejstvo. Efekti ulja zavise od pojedinačnih
bioaktivnih komponenti. U prirodi igraju važnu ulogu u zaštiti biljaka kao antibakterijski, antivirusni, antifungalni, insekticidni agensi. Kod većine korova, ulja kao tipični lipofili, prolaze kroz
ćelijski zid citoplazmatske membrane, remete strukturu njihovih različitih slojeva polisaharida,
masnih kiselina i fosfolipida i permeabiliziraju ih. Štete od primene eteričnih ulja (EU) na biljkama ogledaju se kroz hloroze, nekroze i inhibicije rasta. Značaj upotrebe ulja i drugih prirodnih
metabolita ukazuje na njihovu upotrebnu vrednost u održivoj poljoprivredi iako fiziološka aktivnost ulja još uvek nije dovljno istražena., Environmental problems such as global warming, pollution, and the decline of plant species
biodiversity are leading to new social trends and discussions. A relatively new idea of global
sustainable development aims to meet societal demands while protecting and enhancing natural
resources. The main tools used in the implementation of natural resource protection measures
are sustainable development indicators. One of these indicators is the damage caused by the use
of synthetic chemicals in agriculture. In Serbia, agriculture is an important sector of the economy
with different levels of technological progress, from extensive to intensive. The degree of pollution and its impact on the environment varies according to agricultural production. The challenges
faced by modern agricultural production in conditions of technological progress have led to the
intensification of production, but have also caused concern about maintaining the natural balance of cultivated land and product quality. The application of innovative technologies for crop
protection without the use of chemical agents is a step that should reduce the environmental
damage caused. Among the most important natural metabolites and secondary products of aromatic plants used as biopesticides are essential oils. The biological activities of essential oils (EOs)
in agriculture have antimicrobial and herbicidal effects. The various bioactive components of the
oil determine its action. In nature, they play an important role in protecting plants from bacteria,
fungi, viruses and insects. In most weeds, the oils penetrate the cytoplasmic membrane of the cell
as typical lipophiles and cause its multilayers of polysaccharides, fatty acids and phospholipids to
lose their structure and become permeable. Chlorosis, necrosis, and growth inhibition are symptoms of damage caused by the application of essential oils to plants. Although the physiological
effects of the oil are not yet well studied, the importance of its use and other natural metabolites
indicates its value for sustainable agriculture",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers",
journal = "Selekcija i semenarstvo časopis",
title = "Application of alternative methods of crop protection in sustainable agriculture, Primena alternativnih metoda zaštite useva u održivoj poljoprivredi",
volume = "29",
number = "1",
pages = "43-50",
doi = "10.5937/SelSem2301043T"
}

Tabaković, M., Dragicevic, V., Štrbanović, R., Zivkovic, I., Brankov, M., Rakić, S.,& Oro, V.. (2023). Application of alternative methods of crop protection in sustainable agriculture. in Selekcija i semenarstvo časopis
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 29(1), 43-50.
https://doi.org/10.5937/SelSem2301043T

Tabaković M, Dragicevic V, Štrbanović R, Zivkovic I, Brankov M, Rakić S, Oro V. Application of alternative methods of crop protection in sustainable agriculture. in Selekcija i semenarstvo časopis. 2023;29(1):43-50.
doi:10.5937/SelSem2301043T .

Tabaković, Marijenka, Dragicevic, Vesna, Štrbanović, Ratibor, Zivkovic, Ivana, Brankov, Milan, Rakić, Sveto, Oro, Violeta, "Application of alternative methods of crop protection in sustainable agriculture" in Selekcija i semenarstvo časopis, 29, no. 1 (2023):43-50,
https://doi.org/10.5937/SelSem2301043T . .

TY  - JOUR
AU  - Đokić, Dragoslav
AU  - Tabaković, Marijenka
AU  - Knežević, Jasmina
AU  - Milenković, Bojana
AU  - Poštić, Dobrivoj
AU  - Štrbanović, Ratibor
AU  - Stanisavljević, Rade
PY  - 2023
UR  - https://doi.org/10.2298/GENSR23010289D
UR  - http://rik.mrizp.rs/handle/123456789/1156
AB  - Đokić D., M. Tabaković, J. Knežević, B. Milenković, D. Poštić, R. Štrbanović,
R.Stanisavljević (2023). Variability and correlation between quality of maize hybrid
seeds of different fractions obtained after seed processing and the initial seedling
growth.- Genetika, Vol 55, No.1, 289-300.
The shape and the size of maize seeds are the most variable traits, which are determined
by a genotype and environmental conditions. The aim of this study was to understand the
effects of the mechanism of the relationship and significance of seed variability on
germination and morphology of seedlings. The seeds of five hybrids ZP388, ZP434,
ZP555, ZP606, and ZP6263 were used in this study. The following seed traits were
analysed: physical ones: seed length (L), thickness (T) and the width (W); morphological
ones: seed weight (SW), seedling length (SLW), root length (RL), shoot length (SL) and
seed germination (G) as a phydiological trait.There are statistically significant differences
not only among physical traits of the seeds of the five hybrids (p≤0.05), but also among
the morphological traits (p≤0.05). Statisticlly significant differences (p≤0.05). in the
290 GENETIKA, Vol. 55 No1, 289-300, 2023
width (W), length(L) and thickness (T) of seeds of all hybrids were determined in the
small flat fraction (SP). The large rounded seed fraction (KO) mainly differed in the
width and thickness between hybrids ZP434 and ZP 555, while the large flat seed fraction
differed the most in the length between these two hybrids. Large-flat (KP) seed fractions
are also characterized by the highest germination (99%). As the seed weight increases, the
seedling weight decreases (R2=0.527). Segmentation within hybrids according to the
diversity of morphological and physiological properties of seeds was carried out
according to the seed size, fraction and seedling weight, while the other parameters were
less important. The characteristic of all hybrids is that large seeds of the KP fraction have
high germination and well-developed seedlings.
AB  - Oblik i veličina semena kukuruza su najpromenljivije osobine koje određuju genotip i uslovi
životne sredine. Cilj ovog istraživanja je bio da se sagleda značaj varijabilnosti semena i njen
odnos sa klijavošću semena i morfologijom klijanaca. U radu je korišćeno seme pet hibrida
ZP388, ZP434, ZP555, ZP606 i ZP6263. Analizirane su sledeće osobine semena: fizičke: dužina
(L), debljina (T) i širina (V); morfološke: masa semena (SV), dužina semena (SLV), dužina
korena (RL), dužina izdanka (SL) i klijavost semena (G) kao fiziološka osobina.Postoje
statistički značajne razlike ne samo među fizičkim osobinama semena pet hibrida p≤0,05) već i
među morfološkim osobinama (p≤0,05). Statistički značajne razlike (p≤0,05). širina (V), dužina
(L) i debljina (T) semena svih hibrida su određene u sitno pljosnatoj frakciji (SP). Frakcija
krupnog okruglog semena (KO) se uglavnom razlikovala po širini i debljini između hibrida
ZP434 i ZP 555, dok se frakcija krupnog plosnatog semena najviše razlikovala po dužini između
ova dva hibrida. Krupno-plosnata (KP) frakcija semena takođe se odlikuju najvećom klijavošću
(99%). Sa povećanjem mase semena, težina semena se smanjuje (R2=0,527). Selekcija unutar
hibrida prema raznovrsnosti morfoloških i fizioloških osobina semena vršena je prema veličini
semena, frakciji i masi semena, dok su ostali parametri bili manje važni. Karakteristika svih
hibrida je da krupno seme KP frakcije ima visoku klijavost i dobro razvijene klijance.
PB  - Beograd : Društvo genetičara Srbije
T2  - Genetika
T1  - Variability seed quality and initial seedling growth of maize hybrids of different fractions after natural seed processing.
T1  - Varijabilnost i korelacija između osobina hibridnog semena kuruza različitih frakcija dobijenih posle dorade semena i početnog rasta klijanaca
DO  - 10.2298/GENSR23010289D
ER  - 

@article{
author = "Đokić, Dragoslav and Tabaković, Marijenka and Knežević, Jasmina and Milenković, Bojana and Poštić, Dobrivoj and Štrbanović, Ratibor and Stanisavljević, Rade",
year = "2023",
abstract = "Đokić D., M. Tabaković, J. Knežević, B. Milenković, D. Poštić, R. Štrbanović,
R.Stanisavljević (2023). Variability and correlation between quality of maize hybrid
seeds of different fractions obtained after seed processing and the initial seedling
growth.- Genetika, Vol 55, No.1, 289-300.
The shape and the size of maize seeds are the most variable traits, which are determined
by a genotype and environmental conditions. The aim of this study was to understand the
effects of the mechanism of the relationship and significance of seed variability on
germination and morphology of seedlings. The seeds of five hybrids ZP388, ZP434,
ZP555, ZP606, and ZP6263 were used in this study. The following seed traits were
analysed: physical ones: seed length (L), thickness (T) and the width (W); morphological
ones: seed weight (SW), seedling length (SLW), root length (RL), shoot length (SL) and
seed germination (G) as a phydiological trait.There are statistically significant differences
not only among physical traits of the seeds of the five hybrids (p≤0.05), but also among
the morphological traits (p≤0.05). Statisticlly significant differences (p≤0.05). in the
290 GENETIKA, Vol. 55 No1, 289-300, 2023
width (W), length(L) and thickness (T) of seeds of all hybrids were determined in the
small flat fraction (SP). The large rounded seed fraction (KO) mainly differed in the
width and thickness between hybrids ZP434 and ZP 555, while the large flat seed fraction
differed the most in the length between these two hybrids. Large-flat (KP) seed fractions
are also characterized by the highest germination (99%). As the seed weight increases, the
seedling weight decreases (R2=0.527). Segmentation within hybrids according to the
diversity of morphological and physiological properties of seeds was carried out
according to the seed size, fraction and seedling weight, while the other parameters were
less important. The characteristic of all hybrids is that large seeds of the KP fraction have
high germination and well-developed seedlings., Oblik i veličina semena kukuruza su najpromenljivije osobine koje određuju genotip i uslovi
životne sredine. Cilj ovog istraživanja je bio da se sagleda značaj varijabilnosti semena i njen
odnos sa klijavošću semena i morfologijom klijanaca. U radu je korišćeno seme pet hibrida
ZP388, ZP434, ZP555, ZP606 i ZP6263. Analizirane su sledeće osobine semena: fizičke: dužina
(L), debljina (T) i širina (V); morfološke: masa semena (SV), dužina semena (SLV), dužina
korena (RL), dužina izdanka (SL) i klijavost semena (G) kao fiziološka osobina.Postoje
statistički značajne razlike ne samo među fizičkim osobinama semena pet hibrida p≤0,05) već i
među morfološkim osobinama (p≤0,05). Statistički značajne razlike (p≤0,05). širina (V), dužina
(L) i debljina (T) semena svih hibrida su određene u sitno pljosnatoj frakciji (SP). Frakcija
krupnog okruglog semena (KO) se uglavnom razlikovala po širini i debljini između hibrida
ZP434 i ZP 555, dok se frakcija krupnog plosnatog semena najviše razlikovala po dužini između
ova dva hibrida. Krupno-plosnata (KP) frakcija semena takođe se odlikuju najvećom klijavošću
(99%). Sa povećanjem mase semena, težina semena se smanjuje (R2=0,527). Selekcija unutar
hibrida prema raznovrsnosti morfoloških i fizioloških osobina semena vršena je prema veličini
semena, frakciji i masi semena, dok su ostali parametri bili manje važni. Karakteristika svih
hibrida je da krupno seme KP frakcije ima visoku klijavost i dobro razvijene klijance.",
publisher = "Beograd : Društvo genetičara Srbije",
journal = "Genetika",
title = "Variability seed quality and initial seedling growth of maize hybrids of different fractions after natural seed processing., Varijabilnost i korelacija između osobina hibridnog semena kuruza različitih frakcija dobijenih posle dorade semena i početnog rasta klijanaca",
doi = "10.2298/GENSR23010289D"
}

Đokić, D., Tabaković, M., Knežević, J., Milenković, B., Poštić, D., Štrbanović, R.,& Stanisavljević, R.. (2023). Variability seed quality and initial seedling growth of maize hybrids of different fractions after natural seed processing.. in Genetika
Beograd : Društvo genetičara Srbije..
https://doi.org/10.2298/GENSR23010289D

Đokić D, Tabaković M, Knežević J, Milenković B, Poštić D, Štrbanović R, Stanisavljević R. Variability seed quality and initial seedling growth of maize hybrids of different fractions after natural seed processing.. in Genetika. 2023;.
doi:10.2298/GENSR23010289D .

Đokić, Dragoslav, Tabaković, Marijenka, Knežević, Jasmina, Milenković, Bojana, Poštić, Dobrivoj, Štrbanović, Ratibor, Stanisavljević, Rade, "Variability seed quality and initial seedling growth of maize hybrids of different fractions after natural seed processing." in Genetika (2023),
https://doi.org/10.2298/GENSR23010289D . .

TY  - CONF
AU  - Šenk, Milena
AU  - Milojković-Opsenica, Dušanka
AU  - Simic, Milena
AU  - Brankov, Milan
AU  - Kodranov, Igor
AU  - Dragicevic, Vesna
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1150
AB  - The potential bio-availability of minerals from food, i.e. agricultural products, is mainly subjected to the concentration of
anti-nutrients, due to its high affinity to bind elements and make them unavailable for humans from digestive tract. Thus,
increasing the mineral concentration in grain is just one point in the string that can improve food quality, but reduction in
concentration of anti-nutrients, such as phytates, is of great importance, too. [1,2] As intercropping and use of bio-fertilizer
represent integrative part of sustainable agriculture which influence nutrient use efficiency [3,4], their combination seems
to be a good way to manage nutrients uptake and accumulation, and anti-nutrients concentration in grain. Therefore, this
research aimed to examine the impact of soybean - common millet arrangement in intercropping, together with bio-fertilizer,
on potential bioavailability of essential elements in grain. A two-year field experiment was conducted with soybean and
common millet. Mono-crops (T1 - soybean, T2 - millet), as well as three planting patterns of intercrop (T3 - alternating rows
of soybean and common millet; T4 - alternating strips of two rows of soybean and two rows of millet and T5 - alternating
strips of two rows of soybean and four rows of millet) were set up in 2018 and 2020. The bio-fertilizer Coveron (BF) (containing
mycorrhizal fungi, Trichoderma and plant growth-promoting rhizobacteria) was also included in same combinations,
as a subplots, as well as variant without BF (BFƟ). After determination of concentrations in grains, the molar ratios between
phytic acid (Phy) and magnesium (Mg), calcium (Ca), iron (Fe) and zinc (Zn) were evaluated. Results showed that intercropping
and bio-fertilizer significantly affected molar ratios between phytic acid and essential elements. Regarding to the
soybean, all 4 ratios showed smaller values in intercropping comparing with mono-crops (both in plots with and without
fertilizer). Intercrops + BFƟ decreased Phy/Ca, Phy/Mg and Phy/Fe ratios down to the 0.31 (T4 and T5), 0.16 (T4) and
14.03 (T4), respectively, while intercrops + BF decreased Phy/Zn ratio down to the 25.25 in T3 + BF. These lowest values
could be related to lower accumulation of Phy and greater accumulation of minerals in intercropped soybean, due to the
presence of cereal (millet) and its ability to excrete phytosiderophores, which promotes mineral uptake [5]. Nevertheless,
situation for common millet was different. Ratios of Phy/Ca, Phy/Mg and Phy/Zn had the lowest values in mono-crops (both
in BF and BFƟ variants), while the value of Phy/Fe was the lowest in T3 + BF (23.88). Such results suggest soybean -
common millet intercropping as a good sustainable agricultural practice to enhance bio-availability of essential elements
in grain of soybean. On the other side, positive impact of BF was pronounced in millet, enhancing potential bio-availability
of examined minerals in grain by lowering values of all 4 ratios. These findings can be connected to beneficial effect of
microbes on nutrients uptake by cereals [6], highlighting the tested combination of fungi and plant growth-promoting rhizobacteria
as a sustainable strategy to increase grain quality. However, although this research proved positive effects of
soybean - common millet intercropping and bio-fertilizer on potential bio-availability of essential elements, further research
is needed to determine the most suitable combination for increased quality of both crops.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congres EuroFoodChem, 14-16. June 2023., Belgrade, Serbia - Book of abstracts
T1  - Role of soybean - millet intercropping and bio-fertilizer in managing potential bio-availability of essential elements
SP  - 168
UR  - https://hdl.handle.net/21.15107/rcub_rik_1150
ER  - 

@conference{
author = "Šenk, Milena and Milojković-Opsenica, Dušanka and Simic, Milena and Brankov, Milan and Kodranov, Igor and Dragicevic, Vesna",
year = "2023",
abstract = "The potential bio-availability of minerals from food, i.e. agricultural products, is mainly subjected to the concentration of
anti-nutrients, due to its high affinity to bind elements and make them unavailable for humans from digestive tract. Thus,
increasing the mineral concentration in grain is just one point in the string that can improve food quality, but reduction in
concentration of anti-nutrients, such as phytates, is of great importance, too. [1,2] As intercropping and use of bio-fertilizer
represent integrative part of sustainable agriculture which influence nutrient use efficiency [3,4], their combination seems
to be a good way to manage nutrients uptake and accumulation, and anti-nutrients concentration in grain. Therefore, this
research aimed to examine the impact of soybean - common millet arrangement in intercropping, together with bio-fertilizer,
on potential bioavailability of essential elements in grain. A two-year field experiment was conducted with soybean and
common millet. Mono-crops (T1 - soybean, T2 - millet), as well as three planting patterns of intercrop (T3 - alternating rows
of soybean and common millet; T4 - alternating strips of two rows of soybean and two rows of millet and T5 - alternating
strips of two rows of soybean and four rows of millet) were set up in 2018 and 2020. The bio-fertilizer Coveron (BF) (containing
mycorrhizal fungi, Trichoderma and plant growth-promoting rhizobacteria) was also included in same combinations,
as a subplots, as well as variant without BF (BFƟ). After determination of concentrations in grains, the molar ratios between
phytic acid (Phy) and magnesium (Mg), calcium (Ca), iron (Fe) and zinc (Zn) were evaluated. Results showed that intercropping
and bio-fertilizer significantly affected molar ratios between phytic acid and essential elements. Regarding to the
soybean, all 4 ratios showed smaller values in intercropping comparing with mono-crops (both in plots with and without
fertilizer). Intercrops + BFƟ decreased Phy/Ca, Phy/Mg and Phy/Fe ratios down to the 0.31 (T4 and T5), 0.16 (T4) and
14.03 (T4), respectively, while intercrops + BF decreased Phy/Zn ratio down to the 25.25 in T3 + BF. These lowest values
could be related to lower accumulation of Phy and greater accumulation of minerals in intercropped soybean, due to the
presence of cereal (millet) and its ability to excrete phytosiderophores, which promotes mineral uptake [5]. Nevertheless,
situation for common millet was different. Ratios of Phy/Ca, Phy/Mg and Phy/Zn had the lowest values in mono-crops (both
in BF and BFƟ variants), while the value of Phy/Fe was the lowest in T3 + BF (23.88). Such results suggest soybean -
common millet intercropping as a good sustainable agricultural practice to enhance bio-availability of essential elements
in grain of soybean. On the other side, positive impact of BF was pronounced in millet, enhancing potential bio-availability
of examined minerals in grain by lowering values of all 4 ratios. These findings can be connected to beneficial effect of
microbes on nutrients uptake by cereals [6], highlighting the tested combination of fungi and plant growth-promoting rhizobacteria
as a sustainable strategy to increase grain quality. However, although this research proved positive effects of
soybean - common millet intercropping and bio-fertilizer on potential bio-availability of essential elements, further research
is needed to determine the most suitable combination for increased quality of both crops.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congres EuroFoodChem, 14-16. June 2023., Belgrade, Serbia - Book of abstracts",
title = "Role of soybean - millet intercropping and bio-fertilizer in managing potential bio-availability of essential elements",
pages = "168",
url = "https://hdl.handle.net/21.15107/rcub_rik_1150"
}

Šenk, M., Milojković-Opsenica, D., Simic, M., Brankov, M., Kodranov, I.,& Dragicevic, V.. (2023). Role of soybean - millet intercropping and bio-fertilizer in managing potential bio-availability of essential elements. in XXII Congres EuroFoodChem, 14-16. June 2023., Belgrade, Serbia - Book of abstracts
Beograd : Srpsko hemijsko društvo., 168.
https://hdl.handle.net/21.15107/rcub_rik_1150

Šenk M, Milojković-Opsenica D, Simic M, Brankov M, Kodranov I, Dragicevic V. Role of soybean - millet intercropping and bio-fertilizer in managing potential bio-availability of essential elements. in XXII Congres EuroFoodChem, 14-16. June 2023., Belgrade, Serbia - Book of abstracts. 2023;:168.
https://hdl.handle.net/21.15107/rcub_rik_1150 .

Šenk, Milena, Milojković-Opsenica, Dušanka, Simic, Milena, Brankov, Milan, Kodranov, Igor, Dragicevic, Vesna, "Role of soybean - millet intercropping and bio-fertilizer in managing potential bio-availability of essential elements" in XXII Congres EuroFoodChem, 14-16. June 2023., Belgrade, Serbia - Book of abstracts (2023):168,
https://hdl.handle.net/21.15107/rcub_rik_1150 .

TY  - CONF
AU  - Milovanović, Danka
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Sarić, Beka
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1136
AB  - The main aim of this study was to assess the effect of the
micronization process applied on cereals and legumes, as feed components, on
the efficiency of feed conversion, digestibility, and daily gain of weaned piglets.
The results showed that the digestibility of the investigated micronized maize
and wheat flakes was higher than that of the respective raw grains. The
digestibility of the feed mixture prepared with micronized cereals and legumes
was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed
mixture prepared with micronized cereals and legumes manifested beneficial
effects on weaned piglets' daily gain, feed conversion, and digestibility in the
feeding trial.
PB  - Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu
C3  - 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
T1  - The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets
SP  - 399
EP  - 404
DO  - 10.46793/SBT28.399M
ER  - 

@conference{
author = "Milovanović, Danka and Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Sarić, Beka and Jovanović, Snežana",
year = "2023",
abstract = "The main aim of this study was to assess the effect of the
micronization process applied on cereals and legumes, as feed components, on
the efficiency of feed conversion, digestibility, and daily gain of weaned piglets.
The results showed that the digestibility of the investigated micronized maize
and wheat flakes was higher than that of the respective raw grains. The
digestibility of the feed mixture prepared with micronized cereals and legumes
was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed
mixture prepared with micronized cereals and legumes manifested beneficial
effects on weaned piglets' daily gain, feed conversion, and digestibility in the
feeding trial.",
publisher = "Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu",
journal = "1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings",
title = "The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets",
pages = "399-404",
doi = "10.46793/SBT28.399M"
}

Milovanović, D., Nikolić, V., Žilić, S., Simić, M., Sarić, B.,& Jovanović, S.. (2023). The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu., 399-404.
https://doi.org/10.46793/SBT28.399M

Milovanović D, Nikolić V, Žilić S, Simić M, Sarić B, Jovanović S. The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings. 2023;:399-404.
doi:10.46793/SBT28.399M .

Milovanović, Danka, Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Sarić, Beka, Jovanović, Snežana, "The influence of micronization of cereals and legumes on feed conversion, digestibility, and daily gain of weaned piglets" in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings (2023):399-404,
https://doi.org/10.46793/SBT28.399M . .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Milovanović, Danka
AU  - Sarić, Beka
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1135
AB  - Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.
PB  - Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu
C3  - 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
T1  - Novel trends in application and pretreatment of lignocellulosic agricultural waste
SP  - 271
EP  - 276
DO  - 10.46793/SBT28.271N
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Milovanović, Danka and Sarić, Beka and Vasić, Marko G.",
year = "2023",
abstract = "Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.",
publisher = "Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu",
journal = "1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings",
title = "Novel trends in application and pretreatment of lignocellulosic agricultural waste",
pages = "271-276",
doi = "10.46793/SBT28.271N"
}

Nikolić, V., Simić, M., Žilić, S., Milovanović, D., Sarić, B.,& Vasić, M. G.. (2023). Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu., 271-276.
https://doi.org/10.46793/SBT28.271N

Nikolić V, Simić M, Žilić S, Milovanović D, Sarić B, Vasić MG. Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings. 2023;:271-276.
doi:10.46793/SBT28.271N .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Milovanović, Danka, Sarić, Beka, Vasić, Marko G., "Novel trends in application and pretreatment of lignocellulosic agricultural waste" in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings (2023):271-276,
https://doi.org/10.46793/SBT28.271N . .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Kravić, Natalija
AU  - Vančetović, Jelena
AU  - Sečanski, Mile
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1133
AB  - The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.
AB  - Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.
PB  - Novi Sad : University of Novi Sad, Scientific Institute of Food Technology
T2  - Food and Feed Research
T1  - Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines
VL  - 50
IS  - 1
SP  - 1
EP  - 11
DO  - 10.5937/ffr0-41894
ER  - 

@article{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Kravić, Natalija and Vančetović, Jelena and Sečanski, Mile and Vasić, Marko G.",
year = "2023",
abstract = "The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry., Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.",
publisher = "Novi Sad : University of Novi Sad, Scientific Institute of Food Technology",
journal = "Food and Feed Research",
title = "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines",
volume = "50",
number = "1",
pages = "1-11",
doi = "10.5937/ffr0-41894"
}

Nikolić, V., Simić, M., Žilić, S., Kravić, N., Vančetović, J., Sečanski, M.,& Vasić, M. G.. (2023). Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research
Novi Sad : University of Novi Sad, Scientific Institute of Food Technology., 50(1), 1-11.
https://doi.org/10.5937/ffr0-41894

Nikolić V, Simić M, Žilić S, Kravić N, Vančetović J, Sečanski M, Vasić MG. Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research. 2023;50(1):1-11.
doi:10.5937/ffr0-41894 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Kravić, Natalija, Vančetović, Jelena, Sečanski, Mile, Vasić, Marko G., "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines" in Food and Feed Research, 50, no. 1 (2023):1-11,
https://doi.org/10.5937/ffr0-41894 . .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Sarić, Beka
AU  - Milovanović, Danka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1134
AB  - The contemporary age has imposed numerous issues and obstacles worldwide that range from poverty, overpopulation, hunger, and political crisis to global warming, and other environment-bound problems. Furthermore, the interest in food safety and food waste management is gaining momentum. A potential health hazard stems from the presence of acrylamide (AA), a mutagen and Group 2A carcinogen, in food. When food is heated to a temperature above 120 °C during commercial or home cooking, free asparagine (Asn) and reducing sugars undergo the Maillard reaction, which is where AA primarily develops. According to research, foods produced from cereal grains may account for 20–60% of all AA intake. Implementation of a "field-to-fork" strategy that interconnects the food researchers and policymakers with the whole supply chain from cereal growers and the food industry with the consumers, safer and healthier cereal-based food production can be achieved.
PB  - Dnipro : International Electronic Scientific and Practical Journal «WayScience»
C3  - 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings
T1  - The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production
SP  - 58
EP  - 60
UR  - https://hdl.handle.net/21.15107/rcub_rik_1134
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Sarić, Beka and Milovanović, Danka",
year = "2023",
abstract = "The contemporary age has imposed numerous issues and obstacles worldwide that range from poverty, overpopulation, hunger, and political crisis to global warming, and other environment-bound problems. Furthermore, the interest in food safety and food waste management is gaining momentum. A potential health hazard stems from the presence of acrylamide (AA), a mutagen and Group 2A carcinogen, in food. When food is heated to a temperature above 120 °C during commercial or home cooking, free asparagine (Asn) and reducing sugars undergo the Maillard reaction, which is where AA primarily develops. According to research, foods produced from cereal grains may account for 20–60% of all AA intake. Implementation of a "field-to-fork" strategy that interconnects the food researchers and policymakers with the whole supply chain from cereal growers and the food industry with the consumers, safer and healthier cereal-based food production can be achieved.",
publisher = "Dnipro : International Electronic Scientific and Practical Journal «WayScience»",
journal = "4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings",
title = "The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production",
pages = "58-60",
url = "https://hdl.handle.net/21.15107/rcub_rik_1134"
}

Nikolić, V., Simić, M., Žilić, S., Sarić, B.,& Milovanović, D.. (2023). The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production. in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings
Dnipro : International Electronic Scientific and Practical Journal «WayScience»., 58-60.
https://hdl.handle.net/21.15107/rcub_rik_1134

Nikolić V, Simić M, Žilić S, Sarić B, Milovanović D. The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production. in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings. 2023;:58-60.
https://hdl.handle.net/21.15107/rcub_rik_1134 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Sarić, Beka, Milovanović, Danka, "The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production" in 4th International Scientific and Practical Internet Conference "Integration of Education, Science and Business in Modern Environment: Winter Debates", February 23-24, 2023. Dnipro, Ukraine, Proceedings (2023):58-60,
https://hdl.handle.net/21.15107/rcub_rik_1134 .

TY  - CONF
AU  - Oro, Violeta
AU  - Stanisavljević, Rade
AU  - Tabaković, Marijenka
AU  - Djokić, Dragoslav
PY  - 2022-04
UR  - http://rik.mrizp.rs/handle/123456789/1162
AB  - Garlic is a food that has long been used in the prevention and treatment of various diseases of bacterial,
fungal and viral origin and without harmful effects. In ancient Egypt, garlic was given to workers who
built pyramids, thus increasing their endurance, and in ancient Greece, it was the food of athletes at the
Olympic Games. In Chinese medicine, it was prescribed as an agent that helps with breathing and
digestion, especially for diarrhea and against intestinal parasites. It was used 2,000 years ago in India to
treat heart diseases and arthritis, and in the Middle Ages in England the garlic was applied to treat
various ailments such as constipation, toothache, oedema, animal bites and plague. Its popularity, in
that sense, has not declined to this day, moreover, numerous researches prove many useful properties of
garlic, which serves as food but also as a medicine.
Garlic production in our country is done by sowing i.e., by planting cloves (by hand or by machine) in
autumn or spring on an area of about 9,000 ha. Producers should use certified planting material,
otherwise the cloves may be infected with the endoparasitic nematode Ditylenchus dipsaci (Kühn)
Filipjev, which is one of the most harmful nematodes because it leads to total bulb decay and yield
loss. This nematode is a typical polyphagous organism, it may occure on alfalfa seeds, beans, clover,
etc., but also on 450 other hosts of cultivated plants and weeds. In the spring, the infection on young
plants may be asymptomatic, but as the life cycle lasts only 20 days and each female can lay up to 500
eggs, the number of nematodes increases rapidly. Symptoms are observed on the bulbs or cloves in the
form of brown spots that merge and capture the entire tissue followed by the degradation of the middle
lamella of the cell wall and lead to the total decay of the bulbs, whereby an intense and unpleasant odor
appears. The nematode can survive for years in dry material and on a large number of weeds, and it can
hardly be eradicated. The nematode is a special problem in organic production because of a lack of
effective bio-pesticides, so prophylactic measures are essential. The occurrence of D. dipsaci has been
observed so far in two farms from the Belgrade area.
In order to determine the genetic relationship i.e., possible origin of these extremely harmful
nematodes, molecular methods were used which, with the help of PCR (Polymerase Chain Reaction),
sequences, and appropriate computer programs, compare the genetic similarity of our and foreign
populations. Molecular methods have shown that the closest relative of our populations of this
nematode is the population from China, which indicates that the garlic planting material may be
imported from China. Recent research in Europe has confirmed the presence of the even more
dangerous nematode D. gigas, which has only been detected in Poland in the faba bean seeds.
AB  - Beli luk je prehrambena namirnica koja je od davnina korišćena u prevenciji i lečenju različitih bolesti
bakterijskog, gljivičnog i virusnog porekla i bez štetnih efekata. U starom Egiptu su beli luk davali
radnicima koji su gradili piramide povećavajući na taj način njihovu izdržljivost a u staroj Grčkoj je
bio hrana atletičara na Olimpijskim igrama. U Kineskoj medicini je prepisivan kao sredstvo koje
pomaže u disanju i varenju, posebno za dijareju i protiv crevnih parazita. U Indiji se pre 2.000 godina
koristio za lečenje srčanih bolesti i artritisa a u Engleskoj u srednjem veku je korišćen za lečenje
različitih bolesti poput opstipacije, zubobolje, edema, ujeda životinja i kuge. Njegova popularnost, u
tom smislu, nije ni do danas opala, štaviše brojna istraživanja dokazuju mnoge korisne osobine ove
namirnice koja služi kao hrana ali i kao lek.
Proizvodnja belog luka u našoj zemlji se obavlja setvom odn. sađenjem češnjeva (ručno ili mašinski) u
jesen ili u proleće na površini oko 9 000 ha. Proizvođači treba da koriste sertifikovan sadni materijal jer
u protivnom može da se desi da češnjevi budu zaraženi endoparazitnom nematodom Ditylenchus
dipsaci (Kühn) Filipjev, koja je jedna od najštetnijih nematoda jer dovodi do totalnog propadanja
glavica i kompletnog gubitka prinosa. Ova nematoda je izraziti polifag, javlja se i na semenu lucerke,
pasulja, deteline itd. ali i na 450 drugih domaćina gajenih biljaka i korova. U proleće, na mladom luku
infekcija može da bude asimptomatska, ali kako životni ciklus traje samo 20 dana a svaka ženka može
da položi i do 500 jaja, intenzivnim razmnožavanjem ubrzano raste brojnost nematoda. Simptomi se
uočavaju na lukovicama odn. češnjevima u vidu braon pega koje se spajaju i zahvataju celo tkivo uz
degradaciju srednje lamele ćelijskog zida i dovode do totalnog propadanja lukovica pri čemu se
pojavljuje intenzivan i neprijatan miris. Nematoda može da opstane godinama u suvom materijalu a
opstaje i na velikom broju korova, pa se teško može iskoreniti. Poseban problem je u organskoj
proizvodnji jer nema efikasnih bio-pesticida tako da su profilaktičke mere od esencijalnog značaja.
Pojava D. dipsaci je do sada utvrđena kod dva proizvođača iz okoline Beograda.
Da bi se utvrdilo genetičko srodstvo odn. moguće poreklo ovih izuzetno štetnih nematoda koriste se
molekularne metode koje uz pomoć PCR (Lančane Reakcije Polimeraze), sekvenci i odgovarajućih
kompjuterskih programa porede genetičku sličnost naših i stranih populacija. Molekularnim metodama
je utvrđeno da je najbliži srodnik naših populacija ove nematode populacija iz Kine, što ukazuje da je
mogao biti korišćen sadni materijal belog luka uvezen iz Kine. Novija istraživanja u Evropi su
potvrdila prisustvo još opasnije nematode D. gigas koja je za sada otkrivena samo u Poljskoj na
semenu boba.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku u poljoprivredi
C3  - 34. National conference processing and energy in agriculrure – PTEP
T1  - Garlic in organic production and endoparasitic nematode ditylenchus dipsaci
T1  - Beli luk u organskoj proizvodnji i endoparazitna nematoda ditylenchus dipsaci
UR  - https://hdl.handle.net/21.15107/rcub_rik_1162
ER  - 

@conference{
author = "Oro, Violeta and Stanisavljević, Rade and Tabaković, Marijenka and Djokić, Dragoslav",
year = "2022-04",
abstract = "Garlic is a food that has long been used in the prevention and treatment of various diseases of bacterial,
fungal and viral origin and without harmful effects. In ancient Egypt, garlic was given to workers who
built pyramids, thus increasing their endurance, and in ancient Greece, it was the food of athletes at the
Olympic Games. In Chinese medicine, it was prescribed as an agent that helps with breathing and
digestion, especially for diarrhea and against intestinal parasites. It was used 2,000 years ago in India to
treat heart diseases and arthritis, and in the Middle Ages in England the garlic was applied to treat
various ailments such as constipation, toothache, oedema, animal bites and plague. Its popularity, in
that sense, has not declined to this day, moreover, numerous researches prove many useful properties of
garlic, which serves as food but also as a medicine.
Garlic production in our country is done by sowing i.e., by planting cloves (by hand or by machine) in
autumn or spring on an area of about 9,000 ha. Producers should use certified planting material,
otherwise the cloves may be infected with the endoparasitic nematode Ditylenchus dipsaci (Kühn)
Filipjev, which is one of the most harmful nematodes because it leads to total bulb decay and yield
loss. This nematode is a typical polyphagous organism, it may occure on alfalfa seeds, beans, clover,
etc., but also on 450 other hosts of cultivated plants and weeds. In the spring, the infection on young
plants may be asymptomatic, but as the life cycle lasts only 20 days and each female can lay up to 500
eggs, the number of nematodes increases rapidly. Symptoms are observed on the bulbs or cloves in the
form of brown spots that merge and capture the entire tissue followed by the degradation of the middle
lamella of the cell wall and lead to the total decay of the bulbs, whereby an intense and unpleasant odor
appears. The nematode can survive for years in dry material and on a large number of weeds, and it can
hardly be eradicated. The nematode is a special problem in organic production because of a lack of
effective bio-pesticides, so prophylactic measures are essential. The occurrence of D. dipsaci has been
observed so far in two farms from the Belgrade area.
In order to determine the genetic relationship i.e., possible origin of these extremely harmful
nematodes, molecular methods were used which, with the help of PCR (Polymerase Chain Reaction),
sequences, and appropriate computer programs, compare the genetic similarity of our and foreign
populations. Molecular methods have shown that the closest relative of our populations of this
nematode is the population from China, which indicates that the garlic planting material may be
imported from China. Recent research in Europe has confirmed the presence of the even more
dangerous nematode D. gigas, which has only been detected in Poland in the faba bean seeds., Beli luk je prehrambena namirnica koja je od davnina korišćena u prevenciji i lečenju različitih bolesti
bakterijskog, gljivičnog i virusnog porekla i bez štetnih efekata. U starom Egiptu su beli luk davali
radnicima koji su gradili piramide povećavajući na taj način njihovu izdržljivost a u staroj Grčkoj je
bio hrana atletičara na Olimpijskim igrama. U Kineskoj medicini je prepisivan kao sredstvo koje
pomaže u disanju i varenju, posebno za dijareju i protiv crevnih parazita. U Indiji se pre 2.000 godina
koristio za lečenje srčanih bolesti i artritisa a u Engleskoj u srednjem veku je korišćen za lečenje
različitih bolesti poput opstipacije, zubobolje, edema, ujeda životinja i kuge. Njegova popularnost, u
tom smislu, nije ni do danas opala, štaviše brojna istraživanja dokazuju mnoge korisne osobine ove
namirnice koja služi kao hrana ali i kao lek.
Proizvodnja belog luka u našoj zemlji se obavlja setvom odn. sađenjem češnjeva (ručno ili mašinski) u
jesen ili u proleće na površini oko 9 000 ha. Proizvođači treba da koriste sertifikovan sadni materijal jer
u protivnom može da se desi da češnjevi budu zaraženi endoparazitnom nematodom Ditylenchus
dipsaci (Kühn) Filipjev, koja je jedna od najštetnijih nematoda jer dovodi do totalnog propadanja
glavica i kompletnog gubitka prinosa. Ova nematoda je izraziti polifag, javlja se i na semenu lucerke,
pasulja, deteline itd. ali i na 450 drugih domaćina gajenih biljaka i korova. U proleće, na mladom luku
infekcija može da bude asimptomatska, ali kako životni ciklus traje samo 20 dana a svaka ženka može
da položi i do 500 jaja, intenzivnim razmnožavanjem ubrzano raste brojnost nematoda. Simptomi se
uočavaju na lukovicama odn. češnjevima u vidu braon pega koje se spajaju i zahvataju celo tkivo uz
degradaciju srednje lamele ćelijskog zida i dovode do totalnog propadanja lukovica pri čemu se
pojavljuje intenzivan i neprijatan miris. Nematoda može da opstane godinama u suvom materijalu a
opstaje i na velikom broju korova, pa se teško može iskoreniti. Poseban problem je u organskoj
proizvodnji jer nema efikasnih bio-pesticida tako da su profilaktičke mere od esencijalnog značaja.
Pojava D. dipsaci je do sada utvrđena kod dva proizvođača iz okoline Beograda.
Da bi se utvrdilo genetičko srodstvo odn. moguće poreklo ovih izuzetno štetnih nematoda koriste se
molekularne metode koje uz pomoć PCR (Lančane Reakcije Polimeraze), sekvenci i odgovarajućih
kompjuterskih programa porede genetičku sličnost naših i stranih populacija. Molekularnim metodama
je utvrđeno da je najbliži srodnik naših populacija ove nematode populacija iz Kine, što ukazuje da je
mogao biti korišćen sadni materijal belog luka uvezen iz Kine. Novija istraživanja u Evropi su
potvrdila prisustvo još opasnije nematode D. gigas koja je za sada otkrivena samo u Poljskoj na
semenu boba.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku u poljoprivredi",
journal = "34. National conference processing and energy in agriculrure – PTEP",
title = "Garlic in organic production and endoparasitic nematode ditylenchus dipsaci, Beli luk u organskoj proizvodnji i endoparazitna nematoda ditylenchus dipsaci",
url = "https://hdl.handle.net/21.15107/rcub_rik_1162"
}

Oro, V., Stanisavljević, R., Tabaković, M.,& Djokić, D.. (2022-04). Garlic in organic production and endoparasitic nematode ditylenchus dipsaci. in 34. National conference processing and energy in agriculrure – PTEP
Novi Sad : Nacionalno društvo za procesnu tehniku u poljoprivredi..
https://hdl.handle.net/21.15107/rcub_rik_1162

Oro V, Stanisavljević R, Tabaković M, Djokić D. Garlic in organic production and endoparasitic nematode ditylenchus dipsaci. in 34. National conference processing and energy in agriculrure – PTEP. 2022;.
https://hdl.handle.net/21.15107/rcub_rik_1162 .

Oro, Violeta, Stanisavljević, Rade, Tabaković, Marijenka, Djokić, Dragoslav, "Garlic in organic production and endoparasitic nematode ditylenchus dipsaci" in 34. National conference processing and energy in agriculrure – PTEP (2022-04),
https://hdl.handle.net/21.15107/rcub_rik_1162 .

TY  - CONF
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/123456789/1299
AB  - Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.
AB  - Maize (Zea Mays L.) is the most important field crop in the Republic of Serbia, which is grown on
about one million hectares per year. Black soybean (Glycine max) has been used for centuries in
traditional Eastern medicine for the preparation of teas and fermented products with high antioxidant
capacity. Black soybean seed coat has a high content of anthocyanins: cyanidin, delphinidin and
pelargonidine in the form of 3-O-glucoside. The antioxidant properties of these compounds have a
positive effect on weight regulation and prevention of diabetes, reduce the risk of various diseases such
as atherosclerosis, cancer, diabetes, ischemia, and neurodegenerative disorders. Products enriched with
anthocyanins from black soybean seed coat can have a positive effect on the health of consumers, while
the use of soybean seed coat, a by-product from soybean processing, additionally valorizes this raw
material.
The aim of this study was to optimize the process of anthocyanin extraction from black soybean seed in
order to further enrich canned corn products with bioactive compounds. Several extraction procedures
were applied in the experiments: warm extraction with heating on a magnetic stirrer, extraction with
ultrasonic treatment, as well as cold extraction. In the experiments, 1.6% and 0.8% acetic acid were
used for extraction with the addition of lactic (1 or 1.5%) and/or citric acid (0.5 or 1%) as stabilizers.
Heated extraction - "warm" extraction was performed on a magnetic stirrer at a temperature of 50˚C for
60 minutes. Extraction without heating - "cold" extraction, was performed in a shaker to avoid thermal
decomposition of bioactive compounds, but this method of extraction proved to be the least effective.
Extraction in an ultrasonic bath was applied in order to decompose soybean seeds as quickly as
possible and increase the availability of anthocyanins. Heated extraction has been shown to be most
suitable for higher anthocyanin yields. The highest yield of anthocyanins with the optimal pH value of
the brine was achieved by applying 1% lactic acid in 0.8% acetic acid during the "warm" extraction
(50˚C, 1 h).
The possibility of coloring sweet maize grains with anthocyanin extract was investigated. Since the
brines with 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 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 anthocyanin content in the grain did not increase significantly, so this aging
period was selected as optimal for marinating maize products
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
SP  - 56
EP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_rik_1299
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza., Maize (Zea Mays L.) is the most important field crop in the Republic of Serbia, which is grown on
about one million hectares per year. Black soybean (Glycine max) has been used for centuries in
traditional Eastern medicine for the preparation of teas and fermented products with high antioxidant
capacity. Black soybean seed coat has a high content of anthocyanins: cyanidin, delphinidin and
pelargonidine in the form of 3-O-glucoside. The antioxidant properties of these compounds have a
positive effect on weight regulation and prevention of diabetes, reduce the risk of various diseases such
as atherosclerosis, cancer, diabetes, ischemia, and neurodegenerative disorders. Products enriched with
anthocyanins from black soybean seed coat can have a positive effect on the health of consumers, while
the use of soybean seed coat, a by-product from soybean processing, additionally valorizes this raw
material.
The aim of this study was to optimize the process of anthocyanin extraction from black soybean seed in
order to further enrich canned corn products with bioactive compounds. Several extraction procedures
were applied in the experiments: warm extraction with heating on a magnetic stirrer, extraction with
ultrasonic treatment, as well as cold extraction. In the experiments, 1.6% and 0.8% acetic acid were
used for extraction with the addition of lactic (1 or 1.5%) and/or citric acid (0.5 or 1%) as stabilizers.
Heated extraction - "warm" extraction was performed on a magnetic stirrer at a temperature of 50˚C for
60 minutes. Extraction without heating - "cold" extraction, was performed in a shaker to avoid thermal
decomposition of bioactive compounds, but this method of extraction proved to be the least effective.
Extraction in an ultrasonic bath was applied in order to decompose soybean seeds as quickly as
possible and increase the availability of anthocyanins. Heated extraction has been shown to be most
suitable for higher anthocyanin yields. The highest yield of anthocyanins with the optimal pH value of
the brine was achieved by applying 1% lactic acid in 0.8% acetic acid during the "warm" extraction
(50˚C, 1 h).
The possibility of coloring sweet maize grains with anthocyanin extract was investigated. Since the
brines with 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 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 anthocyanin content in the grain did not increase significantly, so this aging
period was selected as optimal for marinating maize products",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
pages = "56-57",
url = "https://hdl.handle.net/21.15107/rcub_rik_1299"
}

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 maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 56-57.
https://hdl.handle.net/21.15107/rcub_rik_1299

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 maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda. 2022;:56-57.
https://hdl.handle.net/21.15107/rcub_rik_1299 .

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 maizebased functional food" in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda (2022):56-57,
https://hdl.handle.net/21.15107/rcub_rik_1299 .

TY  - CONF
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/123456789/1300
AB  - 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 soya
bean 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  - Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
SP  - 33
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_rik_1300
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "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 soya
bean 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., Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
pages = "33-38",
url = "https://hdl.handle.net/21.15107/rcub_rik_1300"
}

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 maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 33-38.
https://hdl.handle.net/21.15107/rcub_rik_1300

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 maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda. 2022;:33-38.
https://hdl.handle.net/21.15107/rcub_rik_1300 .

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 maizebased functional food" in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda (2022):33-38,
https://hdl.handle.net/21.15107/rcub_rik_1300 .

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Milašinović Šeremešić, Marija
AU  - Terzić, Dušanka
AU  - Jovanović, Života
AU  - Nikolić, Valentina
AU  - Sečanski, Mile
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1298
AB  - Pod kukuruzom belog zrna se smatra onaj tip kukuruza čiji endosperm ima jasnu belu boju, bez
primesa pigmenta žute boje. Značaj kukuruza belog zrna se vremenom menjao u raznim zemljama i
kulturama. Ako se ima u vidu globalna rasprostranjenost kukuruza belog i žutog zrna, zapaža se da
kukuruz žutog zrna ima u svetu apsolutno dominantnu ulogu. Korišćenje kukuruza belog endosperma
značajno se promenilo u poslednjih nekoliko decenija. Praktično prestala je njegova upotreba u ishrani
domaćih životinja, dok je istovremeno povećano njegovo korišćenje za dobijanje specijalnih proizvoda
za ljudsku ishranu i u mlinskoj preradi. Zbog toga su svojstva kvaliteta zrna postala jako važna i u
selekcionom procesu poklanja im se ista pažnja kao i samom prinosu zrna.
Cilj ovog rada bio je da se izvrši karakterizacija hibrida kukuruza belog zrna u pogledu morfološke
građe, različitih fizičkih svojstva i osnovnog hemijskog sastava zrna kao pokazatelja njihove upotrebne
vrednosti i kvaliteta. Pored toga, u radu su ispitivane i fizičke karakteristike klipa. Za ispitivanja je
odabrano je pet zemunpoljskih hibrida kukuruza (tri hibrida belog i dva hibrida žutog zrna FAO grupa
zrenja 500 i 600).
Dobijeni rezultati su pokazali da se zrno ispitivanih hibrida kukuruza belog endosperma u proseku
sastoji od 6,11% perikarpa, 79,24% endosperma i 14,65% klice. Prosečne vednosti hektolitarske mase,
mase 1000 zrna, gustine, indeks flotacije, otpornoti na mlevenje i udela tvrde frakcije endosperma bile
su 273,16 g, 778,60 kg/m3
, 1,28 g/cm3
, 27,70%, 12,85 s i 56,26%, redom. U proseku zrno hibrida belog
endosperma sadrži 70,55% skroba, 9,38% proteina, 6,31% ulja, 2,31% sirove celuloze i 1,35% pepela.
U odnosu na hibride žutog zrna ispitivani hibridi belog zrna su u proseku imali veći udeo klica i tvrde
frakcije endosperma, viši sadržaj ulja i višu otpornost na melvenje, a manju masu 1000 zrna, indeks
flotacija, masu klipa i masu zrna na klipu.
AB  - White maize is maize with the endosperm of clear white colour, without the addition of the yellow
pigment. The importance of white maize has changed over time in various countries and cultures. The
comparison of the global distribution of white and yellow maize shows that the latter one has an
absolutely dominant role in the world. The use of maize with the white endosperm has changed
significantly in the last few decades. Its use in livestock feeding has practically ceased, while at the
same time its use for obtaining special products for human consumption and in mill processing has
increased. Therefore, the grain quality traits have become very important and they are given the same
attention as the grain yield itself in the breeding and selection process.
The aim of this study was to characterize white maize with respect to the morphological structure,
different physical traits and basic chemical composition as a parameter of the use value and quality of
grain. In addition, physical traits of ears were observed. Five ZP maize hybrids (three with white and
two with yellow kernels of the FAO maturity groups 500 and 600) were selected for testing.
The obtained results showed that the grain of observed white maize hybrids consisted, on average, of
6.11% pericarp, 79.24% endosperm and 14.65% germ. The average values of test weight, 1000-kernel
weight, density, flotation index, milling response and the proportion of hard endosperm fractions
amounted to 273.16 g, 778.60 kg/m3
, 1.28 g/cm3
, 27.70%, 12.85 s and 56.26%, respectively. On
average, the grain of white hybrids contains 70.55% starch, 9.38% proteins, 6.31% oil, 2.31% crude
fibres and 1.35% ash. Compared to yellow hybrids, the observed white hybrids had on average a higher
proportion of germs and hard endosperm fraction, higher oil content and higher milling resistance,
while 1000-kernel weight, flotation index, ear weight and kernel weight on the ear were lower.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
T1  - Hibridi kukuruza belog zrna FAO grupa zrenja 500 i 600 - svojstva i sastav
T1  - White maize hybrids of the FAO maturity groups 500 and 600 – traits and composition
SP  - 82
EP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_rik_1298
ER  - 

@article{
author = "Radosavljević, Milica and Milašinović Šeremešić, Marija and Terzić, Dušanka and Jovanović, Života and Nikolić, Valentina and Sečanski, Mile",
year = "2022",
abstract = "Pod kukuruzom belog zrna se smatra onaj tip kukuruza čiji endosperm ima jasnu belu boju, bez
primesa pigmenta žute boje. Značaj kukuruza belog zrna se vremenom menjao u raznim zemljama i
kulturama. Ako se ima u vidu globalna rasprostranjenost kukuruza belog i žutog zrna, zapaža se da
kukuruz žutog zrna ima u svetu apsolutno dominantnu ulogu. Korišćenje kukuruza belog endosperma
značajno se promenilo u poslednjih nekoliko decenija. Praktično prestala je njegova upotreba u ishrani
domaćih životinja, dok je istovremeno povećano njegovo korišćenje za dobijanje specijalnih proizvoda
za ljudsku ishranu i u mlinskoj preradi. Zbog toga su svojstva kvaliteta zrna postala jako važna i u
selekcionom procesu poklanja im se ista pažnja kao i samom prinosu zrna.
Cilj ovog rada bio je da se izvrši karakterizacija hibrida kukuruza belog zrna u pogledu morfološke
građe, različitih fizičkih svojstva i osnovnog hemijskog sastava zrna kao pokazatelja njihove upotrebne
vrednosti i kvaliteta. Pored toga, u radu su ispitivane i fizičke karakteristike klipa. Za ispitivanja je
odabrano je pet zemunpoljskih hibrida kukuruza (tri hibrida belog i dva hibrida žutog zrna FAO grupa
zrenja 500 i 600).
Dobijeni rezultati su pokazali da se zrno ispitivanih hibrida kukuruza belog endosperma u proseku
sastoji od 6,11% perikarpa, 79,24% endosperma i 14,65% klice. Prosečne vednosti hektolitarske mase,
mase 1000 zrna, gustine, indeks flotacije, otpornoti na mlevenje i udela tvrde frakcije endosperma bile
su 273,16 g, 778,60 kg/m3
, 1,28 g/cm3
, 27,70%, 12,85 s i 56,26%, redom. U proseku zrno hibrida belog
endosperma sadrži 70,55% skroba, 9,38% proteina, 6,31% ulja, 2,31% sirove celuloze i 1,35% pepela.
U odnosu na hibride žutog zrna ispitivani hibridi belog zrna su u proseku imali veći udeo klica i tvrde
frakcije endosperma, viši sadržaj ulja i višu otpornost na melvenje, a manju masu 1000 zrna, indeks
flotacija, masu klipa i masu zrna na klipu., White maize is maize with the endosperm of clear white colour, without the addition of the yellow
pigment. The importance of white maize has changed over time in various countries and cultures. The
comparison of the global distribution of white and yellow maize shows that the latter one has an
absolutely dominant role in the world. The use of maize with the white endosperm has changed
significantly in the last few decades. Its use in livestock feeding has practically ceased, while at the
same time its use for obtaining special products for human consumption and in mill processing has
increased. Therefore, the grain quality traits have become very important and they are given the same
attention as the grain yield itself in the breeding and selection process.
The aim of this study was to characterize white maize with respect to the morphological structure,
different physical traits and basic chemical composition as a parameter of the use value and quality of
grain. In addition, physical traits of ears were observed. Five ZP maize hybrids (three with white and
two with yellow kernels of the FAO maturity groups 500 and 600) were selected for testing.
The obtained results showed that the grain of observed white maize hybrids consisted, on average, of
6.11% pericarp, 79.24% endosperm and 14.65% germ. The average values of test weight, 1000-kernel
weight, density, flotation index, milling response and the proportion of hard endosperm fractions
amounted to 273.16 g, 778.60 kg/m3
, 1.28 g/cm3
, 27.70%, 12.85 s and 56.26%, respectively. On
average, the grain of white hybrids contains 70.55% starch, 9.38% proteins, 6.31% oil, 2.31% crude
fibres and 1.35% ash. Compared to yellow hybrids, the observed white hybrids had on average a higher
proportion of germs and hard endosperm fraction, higher oil content and higher milling resistance,
while 1000-kernel weight, flotation index, ear weight and kernel weight on the ear were lower.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda",
title = "Hibridi kukuruza belog zrna FAO grupa zrenja 500 i 600 - svojstva i sastav, White maize hybrids of the FAO maturity groups 500 and 600 – traits and composition",
pages = "82-83",
url = "https://hdl.handle.net/21.15107/rcub_rik_1298"
}

Radosavljević, M., Milašinović Šeremešić, M., Terzić, D., Jovanović, Ž., Nikolić, V.,& Sečanski, M.. (2022). Hibridi kukuruza belog zrna FAO grupa zrenja 500 i 600 - svojstva i sastav. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 82-83.
https://hdl.handle.net/21.15107/rcub_rik_1298

Radosavljević M, Milašinović Šeremešić M, Terzić D, Jovanović Ž, Nikolić V, Sečanski M. Hibridi kukuruza belog zrna FAO grupa zrenja 500 i 600 - svojstva i sastav. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda. 2022;:82-83.
https://hdl.handle.net/21.15107/rcub_rik_1298 .

Radosavljević, Milica, Milašinović Šeremešić, Marija, Terzić, Dušanka, Jovanović, Života, Nikolić, Valentina, Sečanski, Mile, "Hibridi kukuruza belog zrna FAO grupa zrenja 500 i 600 - svojstva i sastav" in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda (2022):82-83,
https://hdl.handle.net/21.15107/rcub_rik_1298 .