Knežević, Magdalena

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orcid::0000-0003-0186-3652
  • Knežević, Magdalena (3)
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Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063

Ristivojević, Petar; Dimkić, Ivica; Guzelmeric, Etil; Trifković, Jelena; Knežević, Magdalena; Berić, Tanja; Yesilada, Erdem; Milojković-Opsenica, Dušanka; Stanković, Slaviša

(Elsevier Science Bv, Amsterdam, 2018)

TY  - DATA
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2930
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063
DO  - 10.1016/j.lwt.2018.04.063
UR  - Kon_3496
ER  - 
@misc{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063",
doi = "10.1016/j.lwt.2018.04.063",
url = "Kon_3496"
}
Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam..
https://doi.org/10.1016/j.lwt.2018.04.063
Kon_3496
Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;.
doi:10.1016/j.lwt.2018.04.063
Kon_3496 .
Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) (2018),
https://doi.org/10.1016/j.lwt.2018.04.063 .,
Kon_3496 .
1
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Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities

Ristivojević, Petar; Dimkić, Ivica; Guzelmeric, Etil; Trifković, Jelena; Knežević, Magdalena; Berić, Tanja; Yesilada, Erdem; Milojković-Opsenica, Dušanka; Stanković, Slaviša

(Elsevier Science Bv, Amsterdam, 2018)

TY  - JOUR
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2165
AB  - Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
VL  - 95
SP  - 367
EP  - 379
DO  - 10.1016/j.lwt.2018.04.063
UR  - Kon_3496
ER  - 
@article{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
abstract = "Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities",
volume = "95",
pages = "367-379",
doi = "10.1016/j.lwt.2018.04.063",
url = "Kon_3496"
}
Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 95, 367-379.
https://doi.org/10.1016/j.lwt.2018.04.063
Kon_3496
Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;95:367-379.
doi:10.1016/j.lwt.2018.04.063
Kon_3496 .
Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 95 (2018):367-379,
https://doi.org/10.1016/j.lwt.2018.04.063 .,
Kon_3496 .
1
21
22
22

Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities

Ristivojević, Petar; Dimkić, Ivica; Guzelmeric, Etil; Trifković, Jelena; Knežević, Magdalena; Berić, Tanja; Yesilada, Erdem; Milojković-Opsenica, Dušanka; Stanković, Slaviša

(Elsevier Science Bv, Amsterdam, 2018)

TY  - JOUR
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2929
AB  - Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
VL  - 95
SP  - 367
EP  - 379
DO  - 10.1016/j.lwt.2018.04.063
UR  - Kon_3496
ER  - 
@article{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
abstract = "Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities",
volume = "95",
pages = "367-379",
doi = "10.1016/j.lwt.2018.04.063",
url = "Kon_3496"
}
Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 95, 367-379.
https://doi.org/10.1016/j.lwt.2018.04.063
Kon_3496
Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;95:367-379.
doi:10.1016/j.lwt.2018.04.063
Kon_3496 .
Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 95 (2018):367-379,
https://doi.org/10.1016/j.lwt.2018.04.063 .,
Kon_3496 .
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