TY  - DATA
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Đorđevic, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3592
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Supplementary data for the article: Vujovic, D.; Pejin, B.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. Phenolic Natural Products of the Wines Obtained from Three New Merlot Clone Candidates. Natural Product Research 2016, 30 (8), 987–990. https://doi.org/10.1080/14786419.2015.1079191
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3592
ER  - 

@misc{
author = "Vujović, Dragan and Pejin, Boris and Popović-Đorđevic, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Supplementary data for the article: Vujovic, D.; Pejin, B.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. Phenolic Natural Products of the Wines Obtained from Three New Merlot Clone Candidates. Natural Product Research 2016, 30 (8), 987–990. https://doi.org/10.1080/14786419.2015.1079191",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3592"
}

Vujović, D., Pejin, B., Popović-Đorđevic, J., Veličković, M.,& Tešević, V.. (2016). Supplementary data for the article: Vujovic, D.; Pejin, B.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. Phenolic Natural Products of the Wines Obtained from Three New Merlot Clone Candidates. Natural Product Research 2016, 30 (8), 987–990. https://doi.org/10.1080/14786419.2015.1079191. in Natural Product Research
Taylor & Francis Ltd, Abingdon..
https://hdl.handle.net/21.15107/rcub_cherry_3592

Vujović D, Pejin B, Popović-Đorđevic J, Veličković M, Tešević V. Supplementary data for the article: Vujovic, D.; Pejin, B.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. Phenolic Natural Products of the Wines Obtained from Three New Merlot Clone Candidates. Natural Product Research 2016, 30 (8), 987–990. https://doi.org/10.1080/14786419.2015.1079191. in Natural Product Research. 2016;.
https://hdl.handle.net/21.15107/rcub_cherry_3592 .

Vujović, Dragan, Pejin, Boris, Popović-Đorđevic, Jelena, Veličković, Milovan, Tešević, Vele, "Supplementary data for the article: Vujovic, D.; Pejin, B.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. Phenolic Natural Products of the Wines Obtained from Three New Merlot Clone Candidates. Natural Product Research 2016, 30 (8), 987–990. https://doi.org/10.1080/14786419.2015.1079191" in Natural Product Research (2016),
https://hdl.handle.net/21.15107/rcub_cherry_3592 .

TY  - DATA
AU  - Pejin, Boris
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Popović-Đorđevic, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3652
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Supplementary data for the article: Pejin, B.; Stanimirovic, B.; Vujovic, D.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. The Natural Product Content of the Selected Cabernet Franc Wine Samples Originating from Serbia: A Case Study of Phenolics. Natural Product Research 2016, 30 (15), 1762–1765. https://doi.org/10.1080/14786419.2015.1135148
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3652
ER  - 

@misc{
author = "Pejin, Boris and Stanimirović, Bojana and Vujović, Dragan and Popović-Đorđevic, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Supplementary data for the article: Pejin, B.; Stanimirovic, B.; Vujovic, D.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. The Natural Product Content of the Selected Cabernet Franc Wine Samples Originating from Serbia: A Case Study of Phenolics. Natural Product Research 2016, 30 (15), 1762–1765. https://doi.org/10.1080/14786419.2015.1135148",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3652"
}

Pejin, B., Stanimirović, B., Vujović, D., Popović-Đorđevic, J., Veličković, M.,& Tešević, V.. (2016). Supplementary data for the article: Pejin, B.; Stanimirovic, B.; Vujovic, D.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. The Natural Product Content of the Selected Cabernet Franc Wine Samples Originating from Serbia: A Case Study of Phenolics. Natural Product Research 2016, 30 (15), 1762–1765. https://doi.org/10.1080/14786419.2015.1135148. in Natural Product Research
Taylor & Francis Ltd, Abingdon..
https://hdl.handle.net/21.15107/rcub_cherry_3652

Pejin B, Stanimirović B, Vujović D, Popović-Đorđevic J, Veličković M, Tešević V. Supplementary data for the article: Pejin, B.; Stanimirovic, B.; Vujovic, D.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. The Natural Product Content of the Selected Cabernet Franc Wine Samples Originating from Serbia: A Case Study of Phenolics. Natural Product Research 2016, 30 (15), 1762–1765. https://doi.org/10.1080/14786419.2015.1135148. in Natural Product Research. 2016;.
https://hdl.handle.net/21.15107/rcub_cherry_3652 .

Pejin, Boris, Stanimirović, Bojana, Vujović, Dragan, Popović-Đorđevic, Jelena, Veličković, Milovan, Tešević, Vele, "Supplementary data for the article: Pejin, B.; Stanimirovic, B.; Vujovic, D.; Popovic Djordjevic, J.; Velickovic, M.; Tesevic, V. The Natural Product Content of the Selected Cabernet Franc Wine Samples Originating from Serbia: A Case Study of Phenolics. Natural Product Research 2016, 30 (15), 1762–1765. https://doi.org/10.1080/14786419.2015.1135148" in Natural Product Research (2016),
https://hdl.handle.net/21.15107/rcub_cherry_3652 .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Đorđevic, Jelena
AU  - Dramićanin, Aleksandra M.
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2267
AB  - Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.
PB  - Chiminform Data S A, Bucharest
T2  - Revista de Chimie
T1  - An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates
VL  - 67
IS  - 5
SP  - 998
EP  - 1000
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2267
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Đorđevic, Jelena and Dramićanin, Aleksandra M. and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.",
publisher = "Chiminform Data S A, Bucharest",
journal = "Revista de Chimie",
title = "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates",
volume = "67",
number = "5",
pages = "998-1000",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2267"
}

Vujović, D., Pejin, B., Popović-Đorđevic, J., Dramićanin, A. M., Veličković, M.,& Tešević, V.. (2016). An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie
Chiminform Data S A, Bucharest., 67(5), 998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267

Vujović D, Pejin B, Popović-Đorđevic J, Dramićanin AM, Veličković M, Tešević V. An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie. 2016;67(5):998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

Vujović, Dragan, Pejin, Boris, Popović-Đorđevic, Jelena, Dramićanin, Aleksandra M., Veličković, Milovan, Tešević, Vele, "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates" in Revista de Chimie, 67, no. 5 (2016):998-1000,
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

TY  - JOUR
AU  - Pejin, Boris
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Popović-Đorđevic, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2301
AB  - This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics
VL  - 30
IS  - 15
SP  - 1762
EP  - 1765
DO  - 10.1080/14786419.2015.1135148
ER  - 

@article{
author = "Pejin, Boris and Stanimirović, Bojana and Vujović, Dragan and Popović-Đorđevic, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics",
volume = "30",
number = "15",
pages = "1762-1765",
doi = "10.1080/14786419.2015.1135148"
}

Pejin, B., Stanimirović, B., Vujović, D., Popović-Đorđevic, J., Veličković, M.,& Tešević, V.. (2016). The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(15), 1762-1765.
https://doi.org/10.1080/14786419.2015.1135148

Pejin B, Stanimirović B, Vujović D, Popović-Đorđevic J, Veličković M, Tešević V. The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research. 2016;30(15):1762-1765.
doi:10.1080/14786419.2015.1135148 .

Pejin, Boris, Stanimirović, Bojana, Vujović, Dragan, Popović-Đorđevic, Jelena, Veličković, Milovan, Tešević, Vele, "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics" in Natural Product Research, 30, no. 15 (2016):1762-1765,
https://doi.org/10.1080/14786419.2015.1135148 . .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Đorđevic, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2063
AB  - This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Phenolic natural products of the wines obtained from three new Merlot clone candidates
VL  - 30
IS  - 8
SP  - 987
EP  - 990
DO  - 10.1080/14786419.2015.1079191
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Đorđevic, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Phenolic natural products of the wines obtained from three new Merlot clone candidates",
volume = "30",
number = "8",
pages = "987-990",
doi = "10.1080/14786419.2015.1079191"
}

Vujović, D., Pejin, B., Popović-Đorđevic, J., Veličković, M.,& Tešević, V.. (2016). Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(8), 987-990.
https://doi.org/10.1080/14786419.2015.1079191

Vujović D, Pejin B, Popović-Đorđevic J, Veličković M, Tešević V. Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research. 2016;30(8):987-990.
doi:10.1080/14786419.2015.1079191 .

Vujović, Dragan, Pejin, Boris, Popović-Đorđevic, Jelena, Veličković, Milovan, Tešević, Vele, "Phenolic natural products of the wines obtained from three new Merlot clone candidates" in Natural Product Research, 30, no. 8 (2016):987-990,
https://doi.org/10.1080/14786419.2015.1079191 . .

TY  - JOUR
AU  - Bonic, Mirjana
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Cvejic, Jelena
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Mandić, Boris
AU  - Urosevic, Ivan
AU  - Veličković, Milovan
AU  - Jovanic, Sasa
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1383
AB  - Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied.
AB  - Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The contents of heavy metals in Serbian old plum brandies
T1  - Sadržaj teških metala u starim srpskim rakijama šljivovicama
VL  - 78
IS  - 7
SP  - 933
EP  - 945
DO  - 10.2298/JSC121106016B
ER  - 

@article{
author = "Bonic, Mirjana and Tešević, Vele and Nikićević, Ninoslav and Cvejic, Jelena and Milosavljević, Slobodan M. and Vajs, Vlatka and Mandić, Boris and Urosevic, Ivan and Veličković, Milovan and Jovanic, Sasa",
year = "2013",
abstract = "Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied., Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The contents of heavy metals in Serbian old plum brandies, Sadržaj teških metala u starim srpskim rakijama šljivovicama",
volume = "78",
number = "7",
pages = "933-945",
doi = "10.2298/JSC121106016B"
}

Bonic, M., Tešević, V., Nikićević, N., Cvejic, J., Milosavljević, S. M., Vajs, V., Mandić, B., Urosevic, I., Veličković, M.,& Jovanic, S.. (2013). The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 78(7), 933-945.
https://doi.org/10.2298/JSC121106016B

Bonic M, Tešević V, Nikićević N, Cvejic J, Milosavljević SM, Vajs V, Mandić B, Urosevic I, Veličković M, Jovanic S. The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society. 2013;78(7):933-945.
doi:10.2298/JSC121106016B .

Bonic, Mirjana, Tešević, Vele, Nikićević, Ninoslav, Cvejic, Jelena, Milosavljević, Slobodan M., Vajs, Vlatka, Mandić, Boris, Urosevic, Ivan, Veličković, Milovan, Jovanic, Sasa, "The contents of heavy metals in Serbian old plum brandies" in Journal of the Serbian Chemical Society, 78, no. 7 (2013):933-945,
https://doi.org/10.2298/JSC121106016B . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Radivojevic, Dragan D.
AU  - Oparnica, Cedo D.
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana B.
AU  - Đorđević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1401
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
T2  - Hemijska industrija
T1  - Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
VL  - 67
IS  - 3
SP  - 437
EP  - 441
DO  - 10.2298/HEMIND120611085V
ER  - 

@article{
author = "Veličković, Milovan and Radivojevic, Dragan D. and Oparnica, Cedo D. and Nikićević, Ninoslav and Živković, Marijana B. and Đorđević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Assoc Chemists & Chemical Engineers Of Serbia, Belgrade",
journal = "Hemijska industrija",
title = "Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
volume = "67",
number = "3",
pages = "437-441",
doi = "10.2298/HEMIND120611085V"
}

Veličković, M., Radivojevic, D. D., Oparnica, C. D., Nikićević, N., Živković, M. B., Đorđević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

Veličković M, Radivojevic DD, Oparnica CD, Nikićević N, Živković MB, Đorđević NO, Vajs V, Tešević V. Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441.
doi:10.2298/HEMIND120611085V .

Veličković, Milovan, Radivojevic, Dragan D., Oparnica, Cedo D., Nikićević, Ninoslav, Živković, Marijana B., Đorđević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V . .

TY  - JOUR
AU  - Vulic, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubisa
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popovic, Branko
AU  - Urosevic, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1580
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB  - Soc Chemists Technologists Madeconia, Skopje
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars
VL  - 31
IS  - 2
SP  - 217
EP  - 227
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1580
ER  - 

@article{
author = "Vulic, Todor and Nikićević, Ninoslav and Stanković, Ljubisa and Veličković, Milovan and Todosijević, Marina and Popovic, Branko and Urosevic, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Soc Chemists Technologists Madeconia, Skopje",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars",
volume = "31",
number = "2",
pages = "217-227",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1580"
}

Vulic, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popovic, B., Urosevic, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Soc Chemists Technologists Madeconia, Skopje., 31(2), 217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580

Vulic T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popovic B, Urosevic I, Stanković M, Beraha I, Tešević V. Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

Vulic, Todor, Nikićević, Ninoslav, Stanković, Ljubisa, Veličković, Milovan, Todosijević, Marina, Popovic, Branko, Urosevic, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Veličković, Milovan
AU  - Jadranin, Milka
AU  - Vučković, Ivan M.
AU  - Novaković, Miroslav M.
AU  - Vujisić, Ljubodrag V.
AU  - Stanković, Miroslava
AU  - Urosevic, Ivan
AU  - Tešević, Vele
PY  - 2011
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1206
AB  - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
AB  - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
T1  - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače
VL  - 76
IS  - 9
SP  - 1219
EP  - 1228
DO  - 10.2298/JSC101201109N
ER  - 

@article{
author = "Nikićević, Ninoslav and Veličković, Milovan and Jadranin, Milka and Vučković, Ivan M. and Novaković, Miroslav M. and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele",
year = "2011",
abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače",
volume = "76",
number = "9",
pages = "1219-1228",
doi = "10.2298/JSC101201109N"
}

Nikićević, N., Veličković, M., Jadranin, M., Vučković, I. M., Novaković, M. M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 76(9), 1219-1228.
https://doi.org/10.2298/JSC101201109N

Nikićević N, Veličković M, Jadranin M, Vučković IM, Novaković MM, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228.
doi:10.2298/JSC101201109N .

Nikićević, Ninoslav, Veličković, Milovan, Jadranin, Milka, Vučković, Ivan M., Novaković, Miroslav M., Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228,
https://doi.org/10.2298/JSC101201109N . .

TY  - JOUR
AU  - Gođevac, Dejan
AU  - Tešević, Vele
AU  - Veličković, Milovan
AU  - Vujisić, Ljubodrag V.
AU  - Vajs, Vlatka
AU  - Milosavljević, Slobodan M.
PY  - 2010
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1144
AB  - Seed extracts from eight grape cultivars (Vitis vinifera) growing in Serbia were screened for their polyphenolic composition by means of HPLC//PDA/ESI/MS analysis. The study revealed 34 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid derivatives. The quantities of the main constituents were determined using PDA/HPLC. Qualitative and quantitative differences among the cultivars were observed.
AB  - Pomoću HPLC/PDA/ESI/MS analize je ispitan polifenolni sastav ekstrakata semenki osam sorti grožđa (Vitis vinifera) gajenih u Srbiji. Utvrđeno je prisustvo 34 fenolna jedinjenja koja pripadaju sledećim grupama: flavanolski monomeri, proantocijanidini, flavonoli, derivati hidroksicimetne i derivati hidroksibenzoeve kiseline. Kvantitativni sadržaj glavnih sastojaka je određen uz pomoć PDA/HPLC. Primećene su kvalitativne i kvantitativne razlike između pojedinih sorti.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Polyphenolic compounds in seeds from some grape cultivars grown in Serbia
T1  - Polifenolna jedinjenja iz semenki osam sorti grožđa gajenih u Srbiji
VL  - 75
IS  - 12
SP  - 1641
EP  - 1652
DO  - 10.2298/JSC100519131G
ER  - 

@article{
author = "Gođevac, Dejan and Tešević, Vele and Veličković, Milovan and Vujisić, Ljubodrag V. and Vajs, Vlatka and Milosavljević, Slobodan M.",
year = "2010",
abstract = "Seed extracts from eight grape cultivars (Vitis vinifera) growing in Serbia were screened for their polyphenolic composition by means of HPLC//PDA/ESI/MS analysis. The study revealed 34 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid derivatives. The quantities of the main constituents were determined using PDA/HPLC. Qualitative and quantitative differences among the cultivars were observed., Pomoću HPLC/PDA/ESI/MS analize je ispitan polifenolni sastav ekstrakata semenki osam sorti grožđa (Vitis vinifera) gajenih u Srbiji. Utvrđeno je prisustvo 34 fenolna jedinjenja koja pripadaju sledećim grupama: flavanolski monomeri, proantocijanidini, flavonoli, derivati hidroksicimetne i derivati hidroksibenzoeve kiseline. Kvantitativni sadržaj glavnih sastojaka je određen uz pomoć PDA/HPLC. Primećene su kvalitativne i kvantitativne razlike između pojedinih sorti.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Polyphenolic compounds in seeds from some grape cultivars grown in Serbia, Polifenolna jedinjenja iz semenki osam sorti grožđa gajenih u Srbiji",
volume = "75",
number = "12",
pages = "1641-1652",
doi = "10.2298/JSC100519131G"
}

Gođevac, D., Tešević, V., Veličković, M., Vujisić, L. V., Vajs, V.,& Milosavljević, S. M.. (2010). Polyphenolic compounds in seeds from some grape cultivars grown in Serbia. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 75(12), 1641-1652.
https://doi.org/10.2298/JSC100519131G

Gođevac D, Tešević V, Veličković M, Vujisić LV, Vajs V, Milosavljević SM. Polyphenolic compounds in seeds from some grape cultivars grown in Serbia. in Journal of the Serbian Chemical Society. 2010;75(12):1641-1652.
doi:10.2298/JSC100519131G .

Gođevac, Dejan, Tešević, Vele, Veličković, Milovan, Vujisić, Ljubodrag V., Vajs, Vlatka, Milosavljević, Slobodan M., "Polyphenolic compounds in seeds from some grape cultivars grown in Serbia" in Journal of the Serbian Chemical Society, 75, no. 12 (2010):1641-1652,
https://doi.org/10.2298/JSC100519131G . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Milosavljević, Slobodan M.
AU  - Bajić, Danica
AU  - Vajs, Vlatka
AU  - Vučković, Ivan M.
AU  - Vujisić, Ljubodrag V.
AU  - Đorđević, Iris
AU  - Stanković, Miroslava
AU  - Veličković, Milovan
PY  - 2009
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/613
AB  - In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages.
AB  - U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry
T1  - Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)
VL  - 74
IS  - 2
SP  - 117
EP  - 128
DO  - 10.2298/JSC0902117T
ER  - 

@article{
author = "Tešević, Vele and Nikićević, Ninoslav and Milosavljević, Slobodan M. and Bajić, Danica and Vajs, Vlatka and Vučković, Ivan M. and Vujisić, Ljubodrag V. and Đorđević, Iris and Stanković, Miroslava and Veličković, Milovan",
year = "2009",
abstract = "In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages., U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry, Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)",
volume = "74",
number = "2",
pages = "117-128",
doi = "10.2298/JSC0902117T"
}

Tešević, V., Nikićević, N., Milosavljević, S. M., Bajić, D., Vajs, V., Vučković, I. M., Vujisić, L. V., Đorđević, I., Stanković, M.,& Veličković, M.. (2009). Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 74(2), 117-128.
https://doi.org/10.2298/JSC0902117T

Tešević V, Nikićević N, Milosavljević SM, Bajić D, Vajs V, Vučković IM, Vujisić LV, Đorđević I, Stanković M, Veličković M. Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society. 2009;74(2):117-128.
doi:10.2298/JSC0902117T .

Tešević, Vele, Nikićević, Ninoslav, Milosavljević, Slobodan M., Bajić, Danica, Vajs, Vlatka, Vučković, Ivan M., Vujisić, Ljubodrag V., Đorđević, Iris, Stanković, Miroslava, Veličković, Milovan, "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry" in Journal of the Serbian Chemical Society, 74, no. 2 (2009):117-128,
https://doi.org/10.2298/JSC0902117T . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Nikićević, Ninoslav
AU  - Vulić, Todor
AU  - Tešević, Vele
AU  - Oparnica, Čedo
AU  - Radivojević, Dragan
AU  - Đorđević, Boban
AU  - Vučković, Ivan M.
PY  - 2007
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/238
AB  - Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. .
AB  - U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .
T2  - Journal of Scientific Agricultural Research
T1  - The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity
T1  - Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost
VL  - 68
IS  - 1
SP  - 31
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_cherry_238
ER  - 

@article{
author = "Veličković, Milovan and Nikićević, Ninoslav and Vulić, Todor and Tešević, Vele and Oparnica, Čedo and Radivojević, Dragan and Đorđević, Boban and Vučković, Ivan M.",
year = "2007",
abstract = "Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. ., U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .",
journal = "Journal of Scientific Agricultural Research",
title = "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity, Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost",
volume = "68",
number = "1",
pages = "31-38",
url = "https://hdl.handle.net/21.15107/rcub_cherry_238"
}

Veličković, M., Nikićević, N., Vulić, T., Tešević, V., Oparnica, Č., Radivojević, D., Đorđević, B.,& Vučković, I. M.. (2007). The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research, 68(1), 31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238

Veličković M, Nikićević N, Vulić T, Tešević V, Oparnica Č, Radivojević D, Đorđević B, Vučković IM. The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research. 2007;68(1):31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238 .

Veličković, Milovan, Nikićević, Ninoslav, Vulić, Todor, Tešević, Vele, Oparnica, Čedo, Radivojević, Dragan, Đorđević, Boban, Vučković, Ivan M., "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity" in Journal of Scientific Agricultural Research, 68, no. 1 (2007):31-38,
https://hdl.handle.net/21.15107/rcub_cherry_238 .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Vulić, Todor
AU  - Oparnica, Čedo
AU  - Radivojević, Dragan
AU  - Đorđević, Boban
AU  - Tešević, Vele
AU  - Jadranin, Milka
PY  - 2007
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/239
AB  - Fruits from three walnut cultivars were picked in three terms with the aim to determine the optimal harvesting time of green walnut fruits for the improvement fruit brandies. Quantity of juglone and its antioxidant activity was determined in the picked fruits. Juglone quantity was the highest in fruits weighing between 4.5 g and 6.5 g (harvesting time around June 1), and varied from 209.60 mg up to 735.00 mg in the cultivar Sheinovo, from 388.50 mg up to 418.60 mg in the cultivar Geisenheim 139 and from 325.50 mg up to 499.40 mg in the cultivar Geisenheim 251, in a sample of 100 fruits. In this phase, walnut fruits had the highest antioxidant activity, too. .
AB  - Tehnikom visokoefikasne tečne hromatografije određivan je sadržaj juglona (5-hidroxi-1,4-naftohinona) u uzorcima mladog oraha različitih sorti i različite zrelosti berbi 2005. i 2006. godine. Pored toga određena je anatioksidativna aktivnost metanolnih ekstrakata uzoraka plodova. Koncentracije juglona se nalaze u opsegu 0,03-0,24 % za berbu 2005. i 0,03-0,08 % za berbu 2006. Svi uzorci su pokazali značajnu antioksidativnu aktivnost. .
T2  - Journal of Scientific Agricultural Research
T1  - The determination of quantitative jugolone content dynamics and the antioxidant activity in the extract of green walnut (Juglans regia L.) fruits
T1  - Određivanje dinamike kvantitativnog sadržaja juglona i antioksidativne aktivnosti u ekstraktu ploda mladog oraha (Juglans regia)
VL  - 68
IS  - 1
SP  - 59
EP  - 68
UR  - https://hdl.handle.net/21.15107/rcub_cherry_239
ER  - 

@article{
author = "Veličković, Milovan and Vulić, Todor and Oparnica, Čedo and Radivojević, Dragan and Đorđević, Boban and Tešević, Vele and Jadranin, Milka",
year = "2007",
abstract = "Fruits from three walnut cultivars were picked in three terms with the aim to determine the optimal harvesting time of green walnut fruits for the improvement fruit brandies. Quantity of juglone and its antioxidant activity was determined in the picked fruits. Juglone quantity was the highest in fruits weighing between 4.5 g and 6.5 g (harvesting time around June 1), and varied from 209.60 mg up to 735.00 mg in the cultivar Sheinovo, from 388.50 mg up to 418.60 mg in the cultivar Geisenheim 139 and from 325.50 mg up to 499.40 mg in the cultivar Geisenheim 251, in a sample of 100 fruits. In this phase, walnut fruits had the highest antioxidant activity, too. ., Tehnikom visokoefikasne tečne hromatografije određivan je sadržaj juglona (5-hidroxi-1,4-naftohinona) u uzorcima mladog oraha različitih sorti i različite zrelosti berbi 2005. i 2006. godine. Pored toga određena je anatioksidativna aktivnost metanolnih ekstrakata uzoraka plodova. Koncentracije juglona se nalaze u opsegu 0,03-0,24 % za berbu 2005. i 0,03-0,08 % za berbu 2006. Svi uzorci su pokazali značajnu antioksidativnu aktivnost. .",
journal = "Journal of Scientific Agricultural Research",
title = "The determination of quantitative jugolone content dynamics and the antioxidant activity in the extract of green walnut (Juglans regia L.) fruits, Određivanje dinamike kvantitativnog sadržaja juglona i antioksidativne aktivnosti u ekstraktu ploda mladog oraha (Juglans regia)",
volume = "68",
number = "1",
pages = "59-68",
url = "https://hdl.handle.net/21.15107/rcub_cherry_239"
}

Veličković, M., Vulić, T., Oparnica, Č., Radivojević, D., Đorđević, B., Tešević, V.,& Jadranin, M.. (2007). The determination of quantitative jugolone content dynamics and the antioxidant activity in the extract of green walnut (Juglans regia L.) fruits. in Journal of Scientific Agricultural Research, 68(1), 59-68.
https://hdl.handle.net/21.15107/rcub_cherry_239

Veličković M, Vulić T, Oparnica Č, Radivojević D, Đorđević B, Tešević V, Jadranin M. The determination of quantitative jugolone content dynamics and the antioxidant activity in the extract of green walnut (Juglans regia L.) fruits. in Journal of Scientific Agricultural Research. 2007;68(1):59-68.
https://hdl.handle.net/21.15107/rcub_cherry_239 .

Veličković, Milovan, Vulić, Todor, Oparnica, Čedo, Radivojević, Dragan, Đorđević, Boban, Tešević, Vele, Jadranin, Milka, "The determination of quantitative jugolone content dynamics and the antioxidant activity in the extract of green walnut (Juglans regia L.) fruits" in Journal of Scientific Agricultural Research, 68, no. 1 (2007):59-68,
https://hdl.handle.net/21.15107/rcub_cherry_239 .