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Items: 11

1.

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

Pešić MB, Milinčić DD, Kostić AŽ, Stanisavljević NS, Vukotić GN, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Popović DA, Banjac NR, Tešić ŽL.

Food Chem. 2019 Jun 30;284:28-44. doi: 10.1016/j.foodchem.2019.01.107. Epub 2019 Jan 23.

PMID:
30744859
2.

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review.

Kostić AŽ, Milinčić DD, Petrović TS, Krnjaja VS, Stanojević SP, Barać MB, Tešić ŽL, Pešić MB.

Toxins (Basel). 2019 Jan 24;11(2). pii: E64. doi: 10.3390/toxins11020064. Review.

3.

Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species.

Kostić AŽ, Gašić UM, Pešić MB, Stanojević SP, Barać MB, Mačukanović-Jocić MP, Avramov SN, Tešić ŽL.

Chem Biodivers. 2019 Mar;16(3):e1800565. doi: 10.1002/cbdv.201800565. Epub 2019 Feb 28.

PMID:
30609204
4.

Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?

Kostić AŽ, Kaluđerović LM, Dojčinović BP, Barać MB, Babić VB, Mačukanović-Jocić MP.

J Sci Food Agric. 2017 Jul;97(9):2803-2809. doi: 10.1002/jsfa.8108. Epub 2016 Nov 25.

PMID:
27778338
5.

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.

Barac MB, Pesic MB, Stanojevic SP, Kostic AZ, Bivolarevic V.

J Food Sci Technol. 2015 May;52(5):2779-87. doi: 10.1007/s13197-014-1298-6. Epub 2014 Mar 5.

6.

Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Zilic SM, Kresovic MM, Vucelic-Radovic BV.

J Agric Food Chem. 2014 Sep 10;62(36):9017-23. doi: 10.1021/jf501800s. Epub 2014 Aug 28.

PMID:
25167333
7.

Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Jankovic VS, Vucelic-Radovic BV.

J Agric Food Chem. 2013 Sep 25;61(38):9210-9. doi: 10.1021/jf4012196. Epub 2013 Sep 10.

PMID:
23978042
8.

Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2012 Sep 12;60(36):9221-8. doi: 10.1021/jf3004459. Epub 2012 Aug 28.

PMID:
22906059
9.

Assessment of soy genotype and processing method on quality of soybean tofu.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2011 Jul 13;59(13):7368-76. doi: 10.1021/jf2006672. Epub 2011 Jun 7.

PMID:
21627319
10.

Characterization of proteins from kernel of different soybean varieties.

Zilić SM, Barać MB, Pesić MB, Mladenović Drinić SD, Ignjatović-Micić DD, Srebrić MB.

J Sci Food Agric. 2011 Jan 15;91(1):60-7. doi: 10.1002/jsfa.4148. Epub 2010 Sep 2.

PMID:
20812371
11.

Color Changes of UHT Milk During Storage.

Popov-Raljić JV, Lakić NS, Laličić-Petronijević JG, Barać MB, Sikimić VM.

Sensors (Basel). 2008 Sep 25;8(9):5961-5974.

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