Smailagić, Anita

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  • Smailagić, Anita (5)

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Volatile profiles of seasoned staves used in Balkan cooperage

Smailagić, Anita; Veljović, Sonja; Šolević-Knudsen, Tatjana; Natić, Maja

(2021)

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Šolević-Knudsen, Tatjana
AU  - Natić, Maja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5299
AB  - The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.
The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.
The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.
C3  - FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia
T1  - Volatile profiles of seasoned staves used in Balkan cooperage
SP  - 39
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5299
ER  - 
@conference{
author = "Smailagić, Anita and Veljović, Sonja and Šolević-Knudsen, Tatjana and Natić, Maja",
year = "2021",
abstract = "The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.
The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.
The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.",
journal = "FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia",
title = "Volatile profiles of seasoned staves used in Balkan cooperage",
pages = "39-39",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5299"
}
Smailagić, A., Veljović, S., Šolević-Knudsen, T.,& Natić, M.. (2021). Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia, 39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5299
Smailagić A, Veljović S, Šolević-Knudsen T, Natić M. Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia. 2021;:39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5299 .
Smailagić, Anita, Veljović, Sonja, Šolević-Knudsen, Tatjana, Natić, Maja, "Volatile profiles of seasoned staves used in Balkan cooperage" in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia (2021):39-39,
https://hdl.handle.net/21.15107/rcub_cherry_5299 .

Elemental composition of non-oak wood extracts commonly used in Balkan cooperage

Smailagić, Anita; Veljović, Sonja; Dojčinović, Biljana P.; Natić, Maja

(2019)

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana P.
AU  - Natić, Maja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5297
AB  - In the production of some alcoholic beverages one of the most important practices is the
ageing process in a presence of wood. This process contributes to improved sensory
characteristics such as aroma, color, taste and astringency. Although oak heartwood is
the most used material in cooperage, other species such as chestnut, cherry, and mulberry
can be also considered. Currently, limited published data are available on the mineral
content of the wood extract from cooperage industry, although some research was done
to investigate the content of heavy metals in alcoholic beverages1, especially in wine2.
Daily consumption of the wine and brandy with an elevated content of heavy metals
might cause chronical poisoning. To avoid this issue, the maximum allowable
concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,
and copper.1
The aim of this research was to investigate elemental composition of ethanolic extracts,
obtained from alternative wood species used in Balkan cooperage, such as mulberry
(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia
pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by
inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated
that the elemental composition of wild cherry extract was much lower than in other nonoak
wood extracts, and all investigated wood extracts have lower content of trace
elements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5297
ER  - 
@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana P. and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is the
ageing process in a presence of wood. This process contributes to improved sensory
characteristics such as aroma, color, taste and astringency. Although oak heartwood is
the most used material in cooperage, other species such as chestnut, cherry, and mulberry
can be also considered. Currently, limited published data are available on the mineral
content of the wood extract from cooperage industry, although some research was done
to investigate the content of heavy metals in alcoholic beverages1, especially in wine2.
Daily consumption of the wine and brandy with an elevated content of heavy metals
might cause chronical poisoning. To avoid this issue, the maximum allowable
concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,
and copper.1
The aim of this research was to investigate elemental composition of ethanolic extracts,
obtained from alternative wood species used in Balkan cooperage, such as mulberry
(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia
pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by
inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated
that the elemental composition of wild cherry extract was much lower than in other nonoak
wood extracts, and all investigated wood extracts have lower content of trace
elements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5297"
}
Smailagić, A., Veljović, S., Dojčinović, B. P.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297
Smailagić A, Veljović S, Dojčinović BP, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297 .
Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana P., Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

Elemental composition of non-oak wood extracts commonly used in Balkan cooperage

Smailagić, Anita; Veljović, Sonja; Dojčinović, Biljana P.; Natić, Maja

(2019)

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana P.
AU  - Natić, Maja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5303
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5303
ER  - 
@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana P. and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5303"
}
Smailagić, A., Veljović, S., Dojčinović, B. P.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5303
Smailagić A, Veljović S, Dojčinović BP, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5303 .
Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana P., Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5303 .

Turkey oak wood characterization

Smailagić, Anita; Pavlović, Vladimir D.; Roglić, Goran; Natić, Maja

(Belgrade : Serbian Chemical Society, 2018)

TY  - CONF
AU  - Smailagić, Anita
AU  - Pavlović, Vladimir D.
AU  - Roglić, Goran
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5294
AB  - Turkey oak (Quercus cerris) is a tree naturally grown in southern Europe and Asia Minor, often planted as an ornamental tree. The leaves, bark and wood are used commercially as a source of tannins. It has not investigated too thoroughly as other oak species.
In our research, Turkey oak wood from Kuršumlija (Serbia) was characterized. The cellular structure of wood was investigated by scanning electron microscopy (SEM), while elemental analysis was done using inductively coupled plasma-optical emission spectrometry (ICP-OES). The results were compared with those of sessile oak (Quercus sessiliflora) wood from the same locality. The most abundant metal in Turkey oak wood was zinc, which was present in sessile oak wood only in traces. The content of calcium, potassium and selenium was high in both wood species. On the other hand, Turkey oak wood contains significantly lower levels of lead and nickel than sessile oak wood.
PB  - Belgrade : Serbian Chemical Society
C3  - Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018
T1  - Turkey oak wood characterization
SP  - 40
EP  - 40
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5294
ER  - 
@conference{
author = "Smailagić, Anita and Pavlović, Vladimir D. and Roglić, Goran and Natić, Maja",
year = "2018",
abstract = "Turkey oak (Quercus cerris) is a tree naturally grown in southern Europe and Asia Minor, often planted as an ornamental tree. The leaves, bark and wood are used commercially as a source of tannins. It has not investigated too thoroughly as other oak species.
In our research, Turkey oak wood from Kuršumlija (Serbia) was characterized. The cellular structure of wood was investigated by scanning electron microscopy (SEM), while elemental analysis was done using inductively coupled plasma-optical emission spectrometry (ICP-OES). The results were compared with those of sessile oak (Quercus sessiliflora) wood from the same locality. The most abundant metal in Turkey oak wood was zinc, which was present in sessile oak wood only in traces. The content of calcium, potassium and selenium was high in both wood species. On the other hand, Turkey oak wood contains significantly lower levels of lead and nickel than sessile oak wood.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018",
title = "Turkey oak wood characterization",
pages = "40-40",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5294"
}
Smailagić, A., Pavlović, V. D., Roglić, G.,& Natić, M.. (2018). Turkey oak wood characterization. in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018
Belgrade : Serbian Chemical Society., 40-40.
https://hdl.handle.net/21.15107/rcub_cherry_5294
Smailagić A, Pavlović VD, Roglić G, Natić M. Turkey oak wood characterization. in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018. 2018;:40-40.
https://hdl.handle.net/21.15107/rcub_cherry_5294 .
Smailagić, Anita, Pavlović, Vladimir D., Roglić, Goran, Natić, Maja, "Turkey oak wood characterization" in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018 (2018):40-40,
https://hdl.handle.net/21.15107/rcub_cherry_5294 .

Fenolni profil duga trešnjinog drveta

Smailagić, Anita; Dabić-Zagorac, Dragana; Veljović, Sonja; Stanković, Mira; Radotić, Ksenija; Natić, Maja

(2018)

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić-Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5302
AB  - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
C3  - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts
T1  - Fenolni profil duga trešnjinog drveta
T1  - Phenolic profile of seasoned cherry heartwood staves
SP  - OHP4/FCHP4
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5302
ER  - 
@conference{
author = "Smailagić, Anita and Dabić-Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts",
title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves",
pages = "OHP4/FCHP4",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5302"
}
Smailagić, A., Dabić-Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302
Smailagić A, Dabić-Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302 .
Smailagić, Anita, Dabić-Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4,
https://hdl.handle.net/21.15107/rcub_cherry_5302 .