TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2802
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2220
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - DATA
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2972
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2972
ER  - 

@misc{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2972"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry
Elsevier Sci Ltd, Oxford..
https://hdl.handle.net/21.15107/rcub_cherry_2972

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154" in Food Chemistry (2019),
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Mašković, Pavle
AU  - Mahomoodally, Mohamad Fawzi
AU  - Đurović, Saša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2173
AB  - The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts
VL  - 266
SP  - 389
EP  - 396
DO  - 10.1016/j.foodchem.2018.06.037
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Mašković, Pavle and Mahomoodally, Mohamad Fawzi and Đurović, Saša",
year = "2018",
abstract = "The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts",
volume = "266",
pages = "389-396",
doi = "10.1016/j.foodchem.2018.06.037"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Mašković, P., Mahomoodally, M. F.,& Đurović, S.. (2018). Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 266, 389-396.
https://doi.org/10.1016/j.foodchem.2018.06.037

Cvetanović A, Švarc-Gajić J, Zeković ZP, Gašić UM, Tešić ŽL, Zengin G, Mašković P, Mahomoodally MF, Đurović S. Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry. 2018;266:389-396.
doi:10.1016/j.foodchem.2018.06.037 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Mašković, Pavle, Mahomoodally, Mohamad Fawzi, Đurović, Saša, "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts" in Food Chemistry, 266 (2018):389-396,
https://doi.org/10.1016/j.foodchem.2018.06.037 . .

TY  - JOUR
AU  - Spasojević, Miroslav
AU  - Spasojević, Milica
AU  - Mašković, Pavle
AU  - Marković, Dušan
AU  - Ribić-Zelenović, Lenka
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2200
AB  - Powders of Ni-Co alloys containing small amounts of Cu were produced by electrodeposition from an ammonium bath. Cathodic polarization curves were recorded and partial current densities for alloy deposition and hydrogen evolution were determined. At a current density of 100 mA cm(-2), the electrodeposition process resulted in Ni79.1Co18.6Cu2.3 powder with an average grain size of 6.8 nm, composed of an amorphous matrix and FCC nanocrystals. The deposition of Cu with Ni and Co led to a higher proportion of the amorphous phase, smaller nanocrystals and smaller powder particles in the electrodeposit than in the alloy without copper. During annealing at temperatures ranging from 25 degrees C to 160 degrees C, no structural changes occurred in the powder. Upon structural relaxation in the temperature range of 160-350 degrees C, the powders cooled at 25 degrees C showed greater magnetic permeability. At temperatures between 350 degrees C and 430 degrees C, the amorphous phase exhibiting relatively lower magnetization underwent crystallization, accompanied by the formation of small-sized FCC nanocrystals, which had relatively higher magnetization values, leading to an increase in the magnetic permeability of the cooled powder. At temperatures above 430 degrees C, the formation of large crystalline grains at the expense of small ones caused a decrease in magnetization. (C) 2018 The Electrochemical Society.
PB  - Electrochemical Soc Inc, Pennington
T2  - Journal of the Electrochemical Society
T1  - Electrodeposition, Microstructure and Magnetic Properties of Nickel-Cobalt-Copper Alloy Powders
VL  - 165
IS  - 11
DO  - 10.1149/2.0441811jes
ER  - 

@article{
author = "Spasojević, Miroslav and Spasojević, Milica and Mašković, Pavle and Marković, Dušan and Ribić-Zelenović, Lenka",
year = "2018",
abstract = "Powders of Ni-Co alloys containing small amounts of Cu were produced by electrodeposition from an ammonium bath. Cathodic polarization curves were recorded and partial current densities for alloy deposition and hydrogen evolution were determined. At a current density of 100 mA cm(-2), the electrodeposition process resulted in Ni79.1Co18.6Cu2.3 powder with an average grain size of 6.8 nm, composed of an amorphous matrix and FCC nanocrystals. The deposition of Cu with Ni and Co led to a higher proportion of the amorphous phase, smaller nanocrystals and smaller powder particles in the electrodeposit than in the alloy without copper. During annealing at temperatures ranging from 25 degrees C to 160 degrees C, no structural changes occurred in the powder. Upon structural relaxation in the temperature range of 160-350 degrees C, the powders cooled at 25 degrees C showed greater magnetic permeability. At temperatures between 350 degrees C and 430 degrees C, the amorphous phase exhibiting relatively lower magnetization underwent crystallization, accompanied by the formation of small-sized FCC nanocrystals, which had relatively higher magnetization values, leading to an increase in the magnetic permeability of the cooled powder. At temperatures above 430 degrees C, the formation of large crystalline grains at the expense of small ones caused a decrease in magnetization. (C) 2018 The Electrochemical Society.",
publisher = "Electrochemical Soc Inc, Pennington",
journal = "Journal of the Electrochemical Society",
title = "Electrodeposition, Microstructure and Magnetic Properties of Nickel-Cobalt-Copper Alloy Powders",
volume = "165",
number = "11",
doi = "10.1149/2.0441811jes"
}

Spasojević, M., Spasojević, M., Mašković, P., Marković, D.,& Ribić-Zelenović, L.. (2018). Electrodeposition, Microstructure and Magnetic Properties of Nickel-Cobalt-Copper Alloy Powders. in Journal of the Electrochemical Society
Electrochemical Soc Inc, Pennington., 165(11).
https://doi.org/10.1149/2.0441811jes

Spasojević M, Spasojević M, Mašković P, Marković D, Ribić-Zelenović L. Electrodeposition, Microstructure and Magnetic Properties of Nickel-Cobalt-Copper Alloy Powders. in Journal of the Electrochemical Society. 2018;165(11).
doi:10.1149/2.0441811jes .

Spasojević, Miroslav, Spasojević, Milica, Mašković, Pavle, Marković, Dušan, Ribić-Zelenović, Lenka, "Electrodeposition, Microstructure and Magnetic Properties of Nickel-Cobalt-Copper Alloy Powders" in Journal of the Electrochemical Society, 165, no. 11 (2018),
https://doi.org/10.1149/2.0441811jes . .