Trifunović, Sara

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68763d5e-d744-4d1c-bdb8-717e9e489456
  • Trifunović, Sara (3)
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Author's Bibliography

Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074

Peruško, Marija; Al-Hanish, Ayah; Mihailović-Vesić, Jelena; Minić, Simeon L.; Trifunović, Sara; Prodić, Ivana; Ćirković-Veličković, Tanja

(Elsevier Sci Ltd, Oxford, 2017)

TY  - BOOK
AU  - Peruško, Marija
AU  - Al-Hanish, Ayah
AU  - Mihailović-Vesić, Jelena
AU  - Minić, Simeon L.
AU  - Trifunović, Sara
AU  - Prodić, Ivana
AU  - Ćirković-Veličković, Tanja
PY  - 2017
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3027
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074
ER  - 
@book{
author = "Peruško, Marija and Al-Hanish, Ayah and Mihailović-Vesić, Jelena and Minić, Simeon L. and Trifunović, Sara and Prodić, Ivana and Ćirković-Veličković, Tanja",
year = "2017",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3027",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074"
}
Peruško, M., Al-Hanish, A., Mihailović-Vesić, J., Minić, S. L., Trifunović, S., Prodić, I.,& Ćirković-Veličković, T. (2017). Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074.
Food Chemistry
Elsevier Sci Ltd, Oxford..
Peruško M, Al-Hanish A, Mihailović-Vesić J, Minić SL, Trifunović S, Prodić I, Ćirković-Veličković T. Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074. Food Chemistry. 2017;
Peruško Marija, Al-Hanish Ayah, Mihailović-Vesić Jelena, Minić Simeon L., Trifunović Sara, Prodić Ivana, Ćirković-Veličković Tanja, "Supplementary data for article: Peruško, M.; Al-Hanish, A.; Mihailović-Vesić, J.; Minić, S. L.; Trifunović, S.; Prodić, I.; Ćirković-Veličković, T. Antioxidative Capacity and Binding Affinity of the Complex of Green Tea Catechin and Beta-Lactoglobulin Glycated by the Maillard Reaction. Food Chemistry 2017, 232, 744–752. https://doi.org/10.1016/j.foodchem.2017.04.074" Food Chemistry (2017)

Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis

Stein, Elisabeth; Mihailović-Vesić, Jelena; Inić-Kanada, Aleksandra; Smiljanić, Katarina; Peruško, Marija; Trifunović, Sara; Schuerer, Nadine; Stanić-Vučinić, Dragana; Ghasemian, Ehsan; Barisani-Asenbauer, Talin; Ćirković-Veličković, Tanja

(Assoc Research Vision Ophthalmology Inc, Rockville, 2017)

TY  - CONF
AU  - Stein, Elisabeth
AU  - Mihailović-Vesić, Jelena
AU  - Inić-Kanada, Aleksandra
AU  - Smiljanić, Katarina
AU  - Peruško, Marija
AU  - Trifunović, Sara
AU  - Schuerer, Nadine
AU  - Stanić-Vučinić, Dragana
AU  - Ghasemian, Ehsan
AU  - Barisani-Asenbauer, Talin
AU  - Ćirković-Veličković, Tanja
PY  - 2017
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/2139
PB  - Assoc Research Vision Ophthalmology Inc, Rockville
C3  - Investigative Ophthalmology and Visual Science
T1  - Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis
VL  - 58
IS  - 8
ER  - 
@conference{
author = "Stein, Elisabeth and Mihailović-Vesić, Jelena and Inić-Kanada, Aleksandra and Smiljanić, Katarina and Peruško, Marija and Trifunović, Sara and Schuerer, Nadine and Stanić-Vučinić, Dragana and Ghasemian, Ehsan and Barisani-Asenbauer, Talin and Ćirković-Veličković, Tanja",
year = "2017",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2139",
publisher = "Assoc Research Vision Ophthalmology Inc, Rockville",
journal = "Investigative Ophthalmology and Visual Science",
title = "Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis",
volume = "58",
number = "8"
}
Stein, E., Mihailović-Vesić, J., Inić-Kanada, A., Smiljanić, K., Peruško, M., Trifunović, S., Schuerer, N., Stanić-Vučinić, D., Ghasemian, E., Barisani-Asenbauer, T.,& Ćirković-Veličković, T. (2017). Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis.
Investigative Ophthalmology and Visual Science
Assoc Research Vision Ophthalmology Inc, Rockville., 58(8).
Stein E, Mihailović-Vesić J, Inić-Kanada A, Smiljanić K, Peruško M, Trifunović S, Schuerer N, Stanić-Vučinić D, Ghasemian E, Barisani-Asenbauer T, Ćirković-Veličković T. Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis. Investigative Ophthalmology and Visual Science. 2017;58(8)
Stein Elisabeth, Mihailović-Vesić Jelena, Inić-Kanada Aleksandra, Smiljanić Katarina, Peruško Marija, Trifunović Sara, Schuerer Nadine, Stanić-Vučinić Dragana, Ghasemian Ehsan, Barisani-Asenbauer Talin, Ćirković-Veličković Tanja, "Quantitative proteome study of Chlamydia trachomatis ocular serovar B proteins associated with trachomatous trichiasis" Investigative Ophthalmology and Visual Science, 58, no. 8 (2017)

Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction

Peruško, Marija; Al-Hanish, Ayah; Mihailović-Vesić, Jelena; Minić, Simeon L.; Trifunović, Sara; Prodić, Ivana; Ćirković-Veličković, Tanja

(Elsevier Sci Ltd, Oxford, 2017)

TY  - JOUR
AU  - Peruško, Marija
AU  - Al-Hanish, Ayah
AU  - Mihailović-Vesić, Jelena
AU  - Minić, Simeon L.
AU  - Trifunović, Sara
AU  - Prodić, Ivana
AU  - Ćirković-Veličković, Tanja
PY  - 2017
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/2456
AB  - Major green tea catechin, epigallocatechin-3-gallate (EGCG), binds non-covalently to numerous dietary proteins, including beta-lactoglobulin of cow's milk. The effects of glycation of proteins via Maillard reaction on the binding capacity for polyphenols and the antiradical properties of the formed complexes have not been studied previously. Binding constant of BLG glycated by milk sugar lactose to EGCG was measured by the method of fluorophore quenching. Binding of EGCG was confirmed by CD and FTIR. The antioxidative properties of the complexes were examined by measuring ABTS radical scavenging capacity, superoxide anion scavenging capacity and total reducing power assay. Glycation of BLG does not significantly influence the binding constant of EGCG for the protein. Conformational changes were observed for both native and glycated BLG upon complexation with EGCG. Masking effect of polyphenol complexation on the antioxidative potential of the protein was of the similar degree for both glycated BLG and native BLG. (C) 2017 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction
VL  - 232
SP  - 744
EP  - 752
DO  - 10.1016/j.foodchem.2017.04.074
ER  - 
@article{
author = "Peruško, Marija and Al-Hanish, Ayah and Mihailović-Vesić, Jelena and Minić, Simeon L. and Trifunović, Sara and Prodić, Ivana and Ćirković-Veličković, Tanja",
year = "2017",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2456",
abstract = "Major green tea catechin, epigallocatechin-3-gallate (EGCG), binds non-covalently to numerous dietary proteins, including beta-lactoglobulin of cow's milk. The effects of glycation of proteins via Maillard reaction on the binding capacity for polyphenols and the antiradical properties of the formed complexes have not been studied previously. Binding constant of BLG glycated by milk sugar lactose to EGCG was measured by the method of fluorophore quenching. Binding of EGCG was confirmed by CD and FTIR. The antioxidative properties of the complexes were examined by measuring ABTS radical scavenging capacity, superoxide anion scavenging capacity and total reducing power assay. Glycation of BLG does not significantly influence the binding constant of EGCG for the protein. Conformational changes were observed for both native and glycated BLG upon complexation with EGCG. Masking effect of polyphenol complexation on the antioxidative potential of the protein was of the similar degree for both glycated BLG and native BLG. (C) 2017 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction",
volume = "232",
pages = "744-752",
doi = "10.1016/j.foodchem.2017.04.074"
}
Peruško, M., Al-Hanish, A., Mihailović-Vesić, J., Minić, S. L., Trifunović, S., Prodić, I.,& Ćirković-Veličković, T. (2017). Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction.
Food Chemistry
Elsevier Sci Ltd, Oxford., 232, 744-752.
https://doi.org/10.1016/j.foodchem.2017.04.074
Peruško M, Al-Hanish A, Mihailović-Vesić J, Minić SL, Trifunović S, Prodić I, Ćirković-Veličković T. Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction. Food Chemistry. 2017;232:744-752
Peruško Marija, Al-Hanish Ayah, Mihailović-Vesić Jelena, Minić Simeon L., Trifunović Sara, Prodić Ivana, Ćirković-Veličković Tanja, "Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction" Food Chemistry, 232 (2017):744-752,
https://doi.org/10.1016/j.foodchem.2017.04.074 .
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