Šikoparija, Branko

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Authority KeyName Variants
orcid::0000-0002-6766-4149
  • Šikoparija, Branko (9)
Projects
Structure-properties relationships of natural and synthetic molecules and their metal complexes Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research
Conservation strategy for protected and strictly protected hoverflies (Insecta: Diptera: Syrphidae) species in Serbia - Case study Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković')
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200051 (Institute of General and Physical Chemistry, Belgrade) Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200116 (University of Belgrade, Faculty of Agriculture)
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200168 (University of Belgrade, Faculty of Chemistry) Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200288 (Innovation Center of the Faculty of Chemistry)
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200358 (BioSense Institute) Utilization of plant sources of protein, dietary fiber and antioxidants in food production
Slovenian Research Agency (research core funding No. P1-0005) Molecular mechanisms of redox signalling in homeostasis: adaptation and pathology
Study of structure-function relationships in the plant cell wall and modifications of the wall structure by enzyme engineering Biosensing Technologies and Global System for Long-Term Research and Integrated Management of Ecosystems
Molecular genetic and ecophysiological researches on the protection of autochthonous animal genetic resources, sustaining domestic animals’ welfare, health and reproduction, and safe food production Provincial Secretariat for Science and Technological Development APV, Republic of Serbia [APV- 114-451-3846/2013]

Author's Bibliography

Polyphenol profile of buckwheat honey, nectar and pollen

Nešović, Milica; Gašić, Uroš; Tosti, Tomislav; Horvacki, Nikola; Šikoparija, Branko; Nedić, Nebojša; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav
UR  - https://royalsocietypublishing.org/doi/10.1098/rsos.201576
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4451
AB  - A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
T2  - Royal Society Open Science
T1  - Polyphenol profile of buckwheat honey, nectar and pollen
VL  - 7
IS  - 12
SP  - 201576
DO  - 10.1098/rsos.201576
ER  - 
@article{
author = "Nešović, Milica and Gašić, Uroš and Tosti, Tomislav and Horvacki, Nikola and Šikoparija, Branko and Nedić, Nebojša and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav",
url = "https://royalsocietypublishing.org/doi/10.1098/rsos.201576, http://cherry.chem.bg.ac.rs/handle/123456789/4451",
abstract = "A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.",
journal = "Royal Society Open Science",
title = "Polyphenol profile of buckwheat honey, nectar and pollen",
volume = "7",
number = "12",
pages = "201576",
doi = "10.1098/rsos.201576"
}
Nešović, M., Gašić, U., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž.Polyphenol profile of buckwheat honey, nectar and pollen.
Royal Society Open Science, 7(12), 201576.
https://doi.org/10.1098/rsos.201576
Nešović M, Gašić U, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić Ž. Polyphenol profile of buckwheat honey, nectar and pollen. Royal Society Open Science.7(12):201576
Nešović Milica, Gašić Uroš, Tosti Tomislav, Horvacki Nikola, Šikoparija Branko, Nedić Nebojša, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav, "Polyphenol profile of buckwheat honey, nectar and pollen" Royal Society Open Science, 7, no. 12:201576,
https://doi.org/10.1098/rsos.201576 .

Polyphenolic profile of buckwheat honey, nectar and pollen

Nešović, Milica; Gašić, Uroš M.; Tosti, Tomislav; Horvacki, Nikola; Šikoparija, Branko; Nedić, Nebojša; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav Lj.

(Royal Society of Chemistry, 2020)

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4327
AB  - A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
PB  - Royal Society of Chemistry
T2  - Royal Society Open Science
T1  - Polyphenolic profile of buckwheat honey, nectar and pollen
VL  - 7
IS  - 12
SP  - 201576
DO  - 10.1098/rsos.201576
ER  - 
@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Šikoparija, Branko and Nedić, Nebojša and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/4327",
abstract = "A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.",
publisher = "Royal Society of Chemistry",
journal = "Royal Society Open Science",
title = "Polyphenolic profile of buckwheat honey, nectar and pollen",
volume = "7",
number = "12",
pages = "201576",
doi = "10.1098/rsos.201576"
}
Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj. (2020). Polyphenolic profile of buckwheat honey, nectar and pollen.
Royal Society Open Science
Royal Society of Chemistry., 7(12), 201576.
https://doi.org/10.1098/rsos.201576
Nešović M, Gašić UM, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić ŽL. Polyphenolic profile of buckwheat honey, nectar and pollen. Royal Society Open Science. 2020;7(12):201576
Nešović Milica, Gašić Uroš M., Tosti Tomislav, Horvacki Nikola, Šikoparija Branko, Nedić Nebojša, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav Lj., "Polyphenolic profile of buckwheat honey, nectar and pollen" Royal Society Open Science, 7, no. 12 (2020):201576,
https://doi.org/10.1098/rsos.201576 .

Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen

Mosić, Mirjana; Trifković, Jelena; Vovk, Irena; Gašić, Uroš M.; Tešić, Živoslav Lj.; Šikoparija, Branko; Milojković-Opsenica, Dušanka

(MDPI AG, 2019)

TY  - JOUR
AU  - Mosić, Mirjana
AU  - Trifković, Jelena
AU  - Vovk, Irena
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Šikoparija, Branko
AU  - Milojković-Opsenica, Dušanka
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3774
PB  - MDPI AG
T2  - Biomolecules
T1  - Phenolic Composition Influences the
Health-Promoting Potential of Bee-Pollen
VL  - 9
IS  - 12
DO  - 10.3390/biom9120783
ER  - 
@article{
author = "Mosić, Mirjana and Trifković, Jelena and Vovk, Irena and Gašić, Uroš M. and Tešić, Živoslav Lj. and Šikoparija, Branko and Milojković-Opsenica, Dušanka",
year = "2019",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3774",
publisher = "MDPI AG",
journal = "Biomolecules",
title = "Phenolic Composition Influences the
Health-Promoting Potential of Bee-Pollen",
volume = "9",
number = "12",
doi = "10.3390/biom9120783"
}
Mosić, M., Trifković, J., Vovk, I., Gašić, U. M., Tešić, Ž. Lj., Šikoparija, B.,& Milojković-Opsenica, D. (2019). Phenolic Composition Influences the
Health-Promoting Potential of Bee-Pollen.
Biomolecules
MDPI AG., 9(12).
https://doi.org/10.3390/biom9120783
Mosić M, Trifković J, Vovk I, Gašić UM, Tešić ŽL, Šikoparija B, Milojković-Opsenica D. Phenolic Composition Influences the
Health-Promoting Potential of Bee-Pollen. Biomolecules. 2019;9(12)
Mosić Mirjana, Trifković Jelena, Vovk Irena, Gašić Uroš M., Tešić Živoslav Lj., Šikoparija Branko, Milojković-Opsenica Dušanka, "Phenolic Composition Influences the
Health-Promoting Potential of Bee-Pollen" Biomolecules, 9, no. 12 (2019),
https://doi.org/10.3390/biom9120783 .
1
8
3
8

Supplementary data for article: Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783

Mosić, Mirjana; Trifković, Jelena; Vovk, Irena; Gašić, Uroš M.; Tešić, Živoslav Lj.; Šikoparija, Branko; Milojković-Opsenica, Dušanka

(MDPI AG, 2019)

TY  - BOOK
AU  - Mosić, Mirjana
AU  - Trifković, Jelena
AU  - Vovk, Irena
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Šikoparija, Branko
AU  - Milojković-Opsenica, Dušanka
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3775
PB  - MDPI AG
T2  - Biomolecules
T1  - Supplementary data for article:           Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783
ER  - 
@book{
author = "Mosić, Mirjana and Trifković, Jelena and Vovk, Irena and Gašić, Uroš M. and Tešić, Živoslav Lj. and Šikoparija, Branko and Milojković-Opsenica, Dušanka",
year = "2019",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3775",
publisher = "MDPI AG",
journal = "Biomolecules",
title = "Supplementary data for article:           Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783"
}
Mosić, M., Trifković, J., Vovk, I., Gašić, U. M., Tešić, Ž. Lj., Šikoparija, B.,& Milojković-Opsenica, D. (2019). Supplementary data for article:           Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783.
Biomolecules
MDPI AG..
Mosić M, Trifković J, Vovk I, Gašić UM, Tešić ŽL, Šikoparija B, Milojković-Opsenica D. Supplementary data for article:           Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783. Biomolecules. 2019;
Mosić Mirjana, Trifković Jelena, Vovk Irena, Gašić Uroš M., Tešić Živoslav Lj., Šikoparija Branko, Milojković-Opsenica Dušanka, "Supplementary data for article:           Mosić, M.; Trifković, J.; Vovk, I.; Gašić, U.; Tešić, Ž.; Šikoparija, B.; Milojković-Opsenica, D. Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen. Biomolecules 2019, 9 (12). https://doi.org/10.3390/biom9120783" Biomolecules (2019)

Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis

Stanković, M.; Bartolić, D.; Šikoparija, Branko; Spasojević, Dragica; Mutavdžić, Dragosav; Natić, Maja; Radotić, Ksenija

(2019)

TY  - JOUR
AU  - Stanković, M.
AU  - Bartolić, D.
AU  - Šikoparija, Branko
AU  - Spasojević, Dragica
AU  - Mutavdžić, Dragosav
AU  - Natić, Maja
AU  - Radotić, Ksenija
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3115
AB  - It has been explored to what extent the ratio of the two main fluorophores in honey, originating from proteins and phenolic compounds, change between the honey extraction stage and packaging in the jars. Fluorescence spectroscopy combined with multivariate curve resolution–alternating least squares (MCR–ALS) was used to determine the ratio of the spectral components originating from phenol and proteins (Ph/Pr) fl , as a ratiometric indicator of variability in selected Lime tree (Tilia L.) honey samples. Spectrophotometric quantification of phenols and proteins in the honey samples was also performed and their ratio (Ph/Pr) sp was calculated. The values of the (Ph/Pr) fl ratio and honey protein content after packaging depended on the quality of homogenization before packaging in jars. Colorimetric and fluorometric results for phenols and proteins were in compliance. The examples are the values 3.34, 3.30, and 9, 3.14 for (Ph/Pr) fl and corresponding values 2.64, 2.18, and 12.75, 2.31 for (Ph/Pr) sp , in all pairs, the first value presenting the sample after extraction and the second value the sample after packaging in jars. Both methods show that in the former case there is no change in the phenol/protein ratio, and in the latter case the ratio decreased.
T2  - Journal of Applied Spectroscopy
T1  - Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis
VL  - 86
IS  - 2
SP  - 256
EP  - 263
DO  - 10.1007/s10812-019-00809-1
ER  - 
@article{
author = "Stanković, M. and Bartolić, D. and Šikoparija, Branko and Spasojević, Dragica and Mutavdžić, Dragosav and Natić, Maja and Radotić, Ksenija",
year = "2019",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3115",
abstract = "It has been explored to what extent the ratio of the two main fluorophores in honey, originating from proteins and phenolic compounds, change between the honey extraction stage and packaging in the jars. Fluorescence spectroscopy combined with multivariate curve resolution–alternating least squares (MCR–ALS) was used to determine the ratio of the spectral components originating from phenol and proteins (Ph/Pr) fl , as a ratiometric indicator of variability in selected Lime tree (Tilia L.) honey samples. Spectrophotometric quantification of phenols and proteins in the honey samples was also performed and their ratio (Ph/Pr) sp was calculated. The values of the (Ph/Pr) fl ratio and honey protein content after packaging depended on the quality of homogenization before packaging in jars. Colorimetric and fluorometric results for phenols and proteins were in compliance. The examples are the values 3.34, 3.30, and 9, 3.14 for (Ph/Pr) fl and corresponding values 2.64, 2.18, and 12.75, 2.31 for (Ph/Pr) sp , in all pairs, the first value presenting the sample after extraction and the second value the sample after packaging in jars. Both methods show that in the former case there is no change in the phenol/protein ratio, and in the latter case the ratio decreased.",
journal = "Journal of Applied Spectroscopy",
title = "Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis",
volume = "86",
number = "2",
pages = "256-263",
doi = "10.1007/s10812-019-00809-1"
}
Stanković, M., Bartolić, D., Šikoparija, B., Spasojević, D., Mutavdžić, D., Natić, M.,& Radotić, K. (2019). Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis.
Journal of Applied Spectroscopy, 86(2), 256-263.
https://doi.org/10.1007/s10812-019-00809-1
Stanković M, Bartolić D, Šikoparija B, Spasojević D, Mutavdžić D, Natić M, Radotić K. Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis. Journal of Applied Spectroscopy. 2019;86(2):256-263
Stanković M., Bartolić D., Šikoparija Branko, Spasojević Dragica, Mutavdžić Dragosav, Natić Maja, Radotić Ksenija, "Variability Estimation of the Protein and Phenol Total Content in Honey Using Front Face Fluorescence Spectroscopy Coupled with MCR–ALS Analysis" Journal of Applied Spectroscopy, 86, no. 2 (2019):256-263,
https://doi.org/10.1007/s10812-019-00809-1 .
3
3
2

Physicochemical composition and techno-functional properties of bee pollen collected in Serbia

Kostić, Aleksandar Ž.; Barać, Miroljub B.; Stanojević, Slađana P.; Milojković-Opsenica, Dušanka; Tešić, Živoslav Lj.; Šikoparija, Branko; Radišić, Predrag; Prentovic, Marija; Pešić, Mirjana B.

(Elsevier Science Bv, Amsterdam, 2015)

TY  - JOUR
AU  - Kostić, Aleksandar Ž.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav Lj.
AU  - Šikoparija, Branko
AU  - Radišić, Predrag
AU  - Prentovic, Marija
AU  - Pešić, Mirjana B.
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1680
AB  - Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p  lt  0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p  lt  0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p  lt  0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p  lt  0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p  lt  0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
VL  - 62
IS  - 1
SP  - 301
EP  - 309
DO  - 10.1016/j.lwt.2015.01.031
ER  - 
@article{
author = "Kostić, Aleksandar Ž. and Barać, Miroljub B. and Stanojević, Slađana P. and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Šikoparija, Branko and Radišić, Predrag and Prentovic, Marija and Pešić, Mirjana B.",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1680",
abstract = "Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p  lt  0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p  lt  0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p  lt  0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p  lt  0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p  lt  0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia",
volume = "62",
number = "1",
pages = "301-309",
doi = "10.1016/j.lwt.2015.01.031"
}
Kostić, A. Ž., Barać, M. B., Stanojević, S. P., Milojković-Opsenica, D., Tešić, Ž. Lj., Šikoparija, B., Radišić, P., Prentovic, M.,& Pešić, M. B. (2015). Physicochemical composition and techno-functional properties of bee pollen collected in Serbia.
LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 62(1), 301-309.
https://doi.org/10.1016/j.lwt.2015.01.031
Kostić AŽ, Barać MB, Stanojević SP, Milojković-Opsenica D, Tešić ŽL, Šikoparija B, Radišić P, Prentovic M, Pešić MB. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2015;62(1):301-309
Kostić Aleksandar Ž., Barać Miroljub B., Stanojević Slađana P., Milojković-Opsenica Dušanka, Tešić Živoslav Lj., Šikoparija Branko, Radišić Predrag, Prentovic Marija, Pešić Mirjana B., "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia" LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 62, no. 1 (2015):301-309,
https://doi.org/10.1016/j.lwt.2015.01.031 .
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Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031

Kostić, Aleksandar Ž.; Barać, Miroljub B.; Stanojević, Slađana P.; Milojković-Opsenica, Dušanka; Tešić, Živoslav Lj.; Šikoparija, Branko; Radišić, Predrag; Prentovic, Marija; Pešić, Mirjana B.

(Elsevier Science Bv, Amsterdam, 2015)

TY  - BOOK
AU  - Kostić, Aleksandar Ž.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav Lj.
AU  - Šikoparija, Branko
AU  - Radišić, Predrag
AU  - Prentovic, Marija
AU  - Pešić, Mirjana B.
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3404
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031
ER  - 
@book{
author = "Kostić, Aleksandar Ž. and Barać, Miroljub B. and Stanojević, Slađana P. and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Šikoparija, Branko and Radišić, Predrag and Prentovic, Marija and Pešić, Mirjana B.",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3404",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031"
}
Kostić, A. Ž., Barać, M. B., Stanojević, S. P., Milojković-Opsenica, D., Tešić, Ž. Lj., Šikoparija, B., Radišić, P., Prentovic, M.,& Pešić, M. B. (2015). Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031.
LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam..
Kostić AŽ, Barać MB, Stanojević SP, Milojković-Opsenica D, Tešić ŽL, Šikoparija B, Radišić P, Prentovic M, Pešić MB. Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031. LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2015;
Kostić Aleksandar Ž., Barać Miroljub B., Stanojević Slađana P., Milojković-Opsenica Dušanka, Tešić Živoslav Lj., Šikoparija Branko, Radišić Predrag, Prentovic Marija, Pešić Mirjana B., "Supplementary data for article: Kostić, A. T.; Barać, M. B.; Stanojević, S. P.; Milojković-Opsenica, D. M.; Tešić, T. L.; Šikoparija, B.; Radišić, P.; Prentović, M.; Pešić, M. B. Physicochemical Composition and Techno-Functional Properties of Bee Pollen Collected in Serbia. LWT - Food Science and Technology 2015, 62 (1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031" LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) (2015)

Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee

Nikolić, Tatjana V.; Purać, Jelena S.; Orčić, Snežana M.; Kojić, Danijela K.; Vujanović, Dragana; Stanimirovic, Zoran; Gržetić, Ivan; Ilijević, Konstantin; Šikoparija, Branko; Blagojević, Duško P.

(Wiley-Blackwell, Hoboken, 2015)

TY  - JOUR
AU  - Nikolić, Tatjana V.
AU  - Purać, Jelena S.
AU  - Orčić, Snežana M.
AU  - Kojić, Danijela K.
AU  - Vujanović, Dragana
AU  - Stanimirovic, Zoran
AU  - Gržetić, Ivan
AU  - Ilijević, Konstantin
AU  - Šikoparija, Branko
AU  - Blagojević, Duško P.
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/2005
AB  - Understanding the cellular stress response in honey bees will significantly contribute to their conservation. The aim of this study was to analyze the response of the antioxidative enzymes superoxide dismutase and catalase in honey bees related to the presence of toxic metals in different habitats. Three locations were selected: (i) Tunovo on the mountain Golija, as control area, without industry and large human impact, (ii) Belgrade as urban area, and (iii) Zajaca, as mining and industrial zone. Our results showed that the concentrations of lead (Pb) in whole body of bees vary according to habitat, but there was very significant increase of Pb in bees from investigated industrial area. Bees from urban and industrial area had increased expression of both Sod1 and Cat genes, suggesting adaptation to increased oxidative stress. However, in spite increased gene expression, the enzyme activity of catalase was lower in bees from industrial area suggesting inhibitory effect of Pb on catalase. (C) 2015 Wiley Periodicals, Inc.
PB  - Wiley-Blackwell, Hoboken
T2  - Archives of Insect Biochemistry and Physiology
T1  - Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee
VL  - 90
IS  - 4
SP  - 181
EP  - 194
DO  - 10.1002/arch.21253
ER  - 
@article{
author = "Nikolić, Tatjana V. and Purać, Jelena S. and Orčić, Snežana M. and Kojić, Danijela K. and Vujanović, Dragana and Stanimirovic, Zoran and Gržetić, Ivan and Ilijević, Konstantin and Šikoparija, Branko and Blagojević, Duško P.",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2005",
abstract = "Understanding the cellular stress response in honey bees will significantly contribute to their conservation. The aim of this study was to analyze the response of the antioxidative enzymes superoxide dismutase and catalase in honey bees related to the presence of toxic metals in different habitats. Three locations were selected: (i) Tunovo on the mountain Golija, as control area, without industry and large human impact, (ii) Belgrade as urban area, and (iii) Zajaca, as mining and industrial zone. Our results showed that the concentrations of lead (Pb) in whole body of bees vary according to habitat, but there was very significant increase of Pb in bees from investigated industrial area. Bees from urban and industrial area had increased expression of both Sod1 and Cat genes, suggesting adaptation to increased oxidative stress. However, in spite increased gene expression, the enzyme activity of catalase was lower in bees from industrial area suggesting inhibitory effect of Pb on catalase. (C) 2015 Wiley Periodicals, Inc.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Archives of Insect Biochemistry and Physiology",
title = "Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee",
volume = "90",
number = "4",
pages = "181-194",
doi = "10.1002/arch.21253"
}
Nikolić, T. V., Purać, J. S., Orčić, S. M., Kojić, D. K., Vujanović, D., Stanimirovic, Z., Gržetić, I., Ilijević, K., Šikoparija, B.,& Blagojević, D. P. (2015). Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee.
Archives of Insect Biochemistry and Physiology
Wiley-Blackwell, Hoboken., 90(4), 181-194.
https://doi.org/10.1002/arch.21253
Nikolić TV, Purać JS, Orčić SM, Kojić DK, Vujanović D, Stanimirovic Z, Gržetić I, Ilijević K, Šikoparija B, Blagojević DP. Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee. Archives of Insect Biochemistry and Physiology. 2015;90(4):181-194
Nikolić Tatjana V., Purać Jelena S., Orčić Snežana M., Kojić Danijela K., Vujanović Dragana, Stanimirovic Zoran, Gržetić Ivan, Ilijević Konstantin, Šikoparija Branko, Blagojević Duško P., "Environmental Effects on Superoxide Dismutase and Catalase Activity and Expression in Honey Bee" Archives of Insect Biochemistry and Physiology, 90, no. 4 (2015):181-194,
https://doi.org/10.1002/arch.21253 .
1
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22

Phytochemical Fingerprints of Lime Honey Collected in Serbia

Gašić, Uroš M.; Šikoparija, Branko; Tosti, Tomislav; Trifković, Jelena; Milojković-Opsenica, Dušanka; Natić, Maja; Tešić, Živoslav Lj.

(Aoac Int, Gaithersburg, 2014)

TY  - JOUR
AU  - Gašić, Uroš M.
AU  - Šikoparija, Branko
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Milojković-Opsenica, Dušanka
AU  - Natić, Maja
AU  - Tešić, Živoslav Lj.
PY  - 2014
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1854
AB  - Composition of phenolic compounds and the sugar content were determined as the basis for characterization of lime honey from Serbia. Particular attention was given to differences in phytochemical profiles of ripe and unripe lime honey and lime tree nectar. Melissopalynological analysis confirmed domination of Tilia nectar in all analyzed samples. Phenolic acids, abscisic acid, flavonoids, and flavonoid glycosides were determined by means of ultra-HPLC coupled with a hybrid mass spectrometer (UHPLC-OrbiTrap). Sugar content was determined using high-performance anion-exchange chromatography with amperometric detection. Similar phenolic compounds characterized unripe and ripe honeys, while the lime tree nectar profile showed notable differences. Compared to lime tree nectar, a high amount of chrysin, pinocembrin, and galangin were detected in both ripe and unripe lime honey. Fructose and glucose were the major constituents of all investigated samples, and amounts were within the limits established by European Union legislation. Sucrose content in the nectar sample was up to two-fold higher when compared to all honey samples. Isomaltose and gentiobiose with turanose content were different in analyzed production stages of lime honey.
PB  - Aoac Int, Gaithersburg
T2  - Journal of AOAC International / Association of Analytical Communities
T1  - Phytochemical Fingerprints of Lime Honey Collected in Serbia
VL  - 97
IS  - 5
SP  - 1259
EP  - 1267
DO  - 10.5740/jaoacint.SGEGasic
ER  - 
@article{
author = "Gašić, Uroš M. and Šikoparija, Branko and Tosti, Tomislav and Trifković, Jelena and Milojković-Opsenica, Dušanka and Natić, Maja and Tešić, Živoslav Lj.",
year = "2014",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1854",
abstract = "Composition of phenolic compounds and the sugar content were determined as the basis for characterization of lime honey from Serbia. Particular attention was given to differences in phytochemical profiles of ripe and unripe lime honey and lime tree nectar. Melissopalynological analysis confirmed domination of Tilia nectar in all analyzed samples. Phenolic acids, abscisic acid, flavonoids, and flavonoid glycosides were determined by means of ultra-HPLC coupled with a hybrid mass spectrometer (UHPLC-OrbiTrap). Sugar content was determined using high-performance anion-exchange chromatography with amperometric detection. Similar phenolic compounds characterized unripe and ripe honeys, while the lime tree nectar profile showed notable differences. Compared to lime tree nectar, a high amount of chrysin, pinocembrin, and galangin were detected in both ripe and unripe lime honey. Fructose and glucose were the major constituents of all investigated samples, and amounts were within the limits established by European Union legislation. Sucrose content in the nectar sample was up to two-fold higher when compared to all honey samples. Isomaltose and gentiobiose with turanose content were different in analyzed production stages of lime honey.",
publisher = "Aoac Int, Gaithersburg",
journal = "Journal of AOAC International / Association of Analytical Communities",
title = "Phytochemical Fingerprints of Lime Honey Collected in Serbia",
volume = "97",
number = "5",
pages = "1259-1267",
doi = "10.5740/jaoacint.SGEGasic"
}
Gašić, U. M., Šikoparija, B., Tosti, T., Trifković, J., Milojković-Opsenica, D., Natić, M.,& Tešić, Ž. Lj. (2014). Phytochemical Fingerprints of Lime Honey Collected in Serbia.
Journal of AOAC International / Association of Analytical Communities
Aoac Int, Gaithersburg., 97(5), 1259-1267.
https://doi.org/10.5740/jaoacint.SGEGasic
Gašić UM, Šikoparija B, Tosti T, Trifković J, Milojković-Opsenica D, Natić M, Tešić ŽL. Phytochemical Fingerprints of Lime Honey Collected in Serbia. Journal of AOAC International / Association of Analytical Communities. 2014;97(5):1259-1267
Gašić Uroš M., Šikoparija Branko, Tosti Tomislav, Trifković Jelena, Milojković-Opsenica Dušanka, Natić Maja, Tešić Živoslav Lj., "Phytochemical Fingerprints of Lime Honey Collected in Serbia" Journal of AOAC International / Association of Analytical Communities, 97, no. 5 (2014):1259-1267,
https://doi.org/10.5740/jaoacint.SGEGasic .
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