TY  - JOUR
AU  - Đurović, Saša
AU  - Micić, Darko
AU  - Šorgić, Saša
AU  - Popov, Saša
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Kostić, Marija
AU  - Smyatskaya, Yulia A.
AU  - Blagojević, Stevan
AU  - Zeković, Zoran
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6183
AB  - Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 °C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.
PB  - MDPI
T2  - Molecules
T1  - Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts
VL  - 28
IS  - 5
SP  - 2278
DO  - 10.3390/molecules28052278
ER  - 

@article{
author = "Đurović, Saša and Micić, Darko and Šorgić, Saša and Popov, Saša and Gašić, Uroš M. and Tosti, Tomislav and Kostić, Marija and Smyatskaya, Yulia A. and Blagojević, Stevan and Zeković, Zoran",
year = "2023",
abstract = "Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 °C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.",
publisher = "MDPI",
journal = "Molecules",
title = "Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts",
volume = "28",
number = "5",
pages = "2278",
doi = "10.3390/molecules28052278"
}

Đurović, S., Micić, D., Šorgić, S., Popov, S., Gašić, U. M., Tosti, T., Kostić, M., Smyatskaya, Y. A., Blagojević, S.,& Zeković, Z.. (2023). Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts. in Molecules
MDPI., 28(5), 2278.
https://doi.org/10.3390/molecules28052278

Đurović S, Micić D, Šorgić S, Popov S, Gašić UM, Tosti T, Kostić M, Smyatskaya YA, Blagojević S, Zeković Z. Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts. in Molecules. 2023;28(5):2278.
doi:10.3390/molecules28052278 .

Đurović, Saša, Micić, Darko, Šorgić, Saša, Popov, Saša, Gašić, Uroš M., Tosti, Tomislav, Kostić, Marija, Smyatskaya, Yulia A., Blagojević, Stevan, Zeković, Zoran, "Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts" in Molecules, 28, no. 5 (2023):2278,
https://doi.org/10.3390/molecules28052278 . .

TY  - JOUR
AU  - Stolić Jovanović, Aleksandra
AU  - Martinović, Milica
AU  - Žugić, Ana
AU  - Nešić, Ivana
AU  - Tosti, Tomislav
AU  - Blagojević, Stevan
AU  - Tadić, Vanja M.
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6195
AB  - The dual controlled release of emulgels makes them efficient drug delivery systems of increasing interest. The framework of this study was to incorporate selected L-ascorbic acid derivatives into emulgels. From the formulated emulgels, the release profiles of actives were evaluated considering their different polarities and concentrations, and consequently their effectiveness on the skin via a long-term in vivo study that lasted for 30 days was determined. Skin effects were assessed by measuring the electrical capacitance of the stratum corneum (EC), trans-epidermal water loss (TEWL), melanin index (MI) and skin pH. In addition, the sensory and textural properties of emulgel formulations were compared with each other. The changes in the rate of the release of the L-ascorbic acid derivatives were monitored using the Franz diffusion cells. The obtained data were statistically significant, and indicated an increase in the degree of hydration of the skin and skin whitening potential, while no significant changes in TEWL and pH values were detected. The consistency, firmness and stickiness of the emulgels were estimated by volunteers applying the established sensory evaluation protocol. In addition, it was revealed that the difference in hydrophilic/lipophilic properties of L-ascorbic acid derivatives influenced their release profiles without changing their textural characteristics. Therefore, this study highlighted emulgels as L-ascorbic acid suitable carrier systems and one of the promising candidates as novel drug delivery systems.
PB  - MDPI
T2  - Pharmaceutics
T1  - Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System
VL  - 15
IS  - 3
SP  - 813
DO  - 10.3390/pharmaceutics15030813
ER  - 

@article{
author = "Stolić Jovanović, Aleksandra and Martinović, Milica and Žugić, Ana and Nešić, Ivana and Tosti, Tomislav and Blagojević, Stevan and Tadić, Vanja M.",
year = "2023",
abstract = "The dual controlled release of emulgels makes them efficient drug delivery systems of increasing interest. The framework of this study was to incorporate selected L-ascorbic acid derivatives into emulgels. From the formulated emulgels, the release profiles of actives were evaluated considering their different polarities and concentrations, and consequently their effectiveness on the skin via a long-term in vivo study that lasted for 30 days was determined. Skin effects were assessed by measuring the electrical capacitance of the stratum corneum (EC), trans-epidermal water loss (TEWL), melanin index (MI) and skin pH. In addition, the sensory and textural properties of emulgel formulations were compared with each other. The changes in the rate of the release of the L-ascorbic acid derivatives were monitored using the Franz diffusion cells. The obtained data were statistically significant, and indicated an increase in the degree of hydration of the skin and skin whitening potential, while no significant changes in TEWL and pH values were detected. The consistency, firmness and stickiness of the emulgels were estimated by volunteers applying the established sensory evaluation protocol. In addition, it was revealed that the difference in hydrophilic/lipophilic properties of L-ascorbic acid derivatives influenced their release profiles without changing their textural characteristics. Therefore, this study highlighted emulgels as L-ascorbic acid suitable carrier systems and one of the promising candidates as novel drug delivery systems.",
publisher = "MDPI",
journal = "Pharmaceutics",
title = "Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System",
volume = "15",
number = "3",
pages = "813",
doi = "10.3390/pharmaceutics15030813"
}

Stolić Jovanović, A., Martinović, M., Žugić, A., Nešić, I., Tosti, T., Blagojević, S.,& Tadić, V. M.. (2023). Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System. in Pharmaceutics
MDPI., 15(3), 813.
https://doi.org/10.3390/pharmaceutics15030813

Stolić Jovanović A, Martinović M, Žugić A, Nešić I, Tosti T, Blagojević S, Tadić VM. Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System. in Pharmaceutics. 2023;15(3):813.
doi:10.3390/pharmaceutics15030813 .

Stolić Jovanović, Aleksandra, Martinović, Milica, Žugić, Ana, Nešić, Ivana, Tosti, Tomislav, Blagojević, Stevan, Tadić, Vanja M., "Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System" in Pharmaceutics, 15, no. 3 (2023):813,
https://doi.org/10.3390/pharmaceutics15030813 . .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Nedić, Nebojša
AU  - Sredojević, Milica
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4739
AB  - The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Distribution of polyphenolic and sugar compounds in different buckwheat plant parts
VL  - 11
IS  - 42
SP  - 25816
EP  - 25829
DO  - 10.1039/D1RA04250E
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Nedić, Nebojša and Sredojević, Milica and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2021",
abstract = "The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts",
volume = "11",
number = "42",
pages = "25816-25829",
doi = "10.1039/D1RA04250E"
}

Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Nedić, N., Sredojević, M., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2021). Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances
Royal Society of Chemistry., 11(42), 25816-25829.
https://doi.org/10.1039/D1RA04250E

Nešović M, Gašić UM, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić ŽL. Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances. 2021;11(42):25816-25829.
doi:10.1039/D1RA04250E .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Nedić, Nebojša, Sredojević, Milica, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts" in RSC Advances, 11, no. 42 (2021):25816-25829,
https://doi.org/10.1039/D1RA04250E . .

TY  - DATA
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Nedić, Nebojša
AU  - Sredojević, Milica
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4740
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4740
ER  - 

@misc{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Nedić, Nebojša and Sredojević, Milica and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2021",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4740"
}

Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Nedić, N., Sredojević, M., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2021). Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.. in RSC Advances
Royal Society of Chemistry..
https://hdl.handle.net/21.15107/rcub_cherry_4740

Nešović M, Gašić UM, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić ŽL. Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.. in RSC Advances. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4740 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Nedić, Nebojša, Sredojević, Milica, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E." in RSC Advances (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4740 .

TY  - JOUR
AU  - Filip, Snežana
AU  - Đurović, Saša
AU  - Blagojević, Stevan
AU  - Tomić, Ana
AU  - Ranitović, Aleksandra
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zeković, Zoran P.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4338
AB  - The main goal of this study was to establish the chemical profile of Osage orange (Maclura pomifera) leaf extracts, obtained by conventional maceration technique, and to examine its antimicrobial activity. The identification and quantification of the extract compounds were done using ultra‐high‐performance liquid chromatography, with a diode array detector coupled with triple‐quadrupole mass spectrometer and gas chromatography–mass spectrometry techniques. Thirty‐one polyphenolic compounds were detected and identified in the ethanolic extracts, whereby 5‐O‐caffeoylquinic acid was found to be the dominant compound. Among other compounds, pentacosane and palmitic acid were the most abundant compounds in the dichloromethane extract. The preliminary antimicrobial activity screening shows that Gram‐positive bacteria tend to be more sensitive to the investigated extracts. The highest antimicrobial activity was determined against Enterococcus faecalis ATCC 19433 and Listeria monocytogenes ATCC 35152. From these results, Osage orange leaves can be considered as plant material with significant antimicrobial properties.
PB  - Wiley
T2  - Archiv der Pharmazie
T1  - Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts
VL  - 354
SP  - e2000195
DO  - 10.1002/ardp.202000195
ER  - 

@article{
author = "Filip, Snežana and Đurović, Saša and Blagojević, Stevan and Tomić, Ana and Ranitović, Aleksandra and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zeković, Zoran P.",
year = "2021",
abstract = "The main goal of this study was to establish the chemical profile of Osage orange (Maclura pomifera) leaf extracts, obtained by conventional maceration technique, and to examine its antimicrobial activity. The identification and quantification of the extract compounds were done using ultra‐high‐performance liquid chromatography, with a diode array detector coupled with triple‐quadrupole mass spectrometer and gas chromatography–mass spectrometry techniques. Thirty‐one polyphenolic compounds were detected and identified in the ethanolic extracts, whereby 5‐O‐caffeoylquinic acid was found to be the dominant compound. Among other compounds, pentacosane and palmitic acid were the most abundant compounds in the dichloromethane extract. The preliminary antimicrobial activity screening shows that Gram‐positive bacteria tend to be more sensitive to the investigated extracts. The highest antimicrobial activity was determined against Enterococcus faecalis ATCC 19433 and Listeria monocytogenes ATCC 35152. From these results, Osage orange leaves can be considered as plant material with significant antimicrobial properties.",
publisher = "Wiley",
journal = "Archiv der Pharmazie",
title = "Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts",
volume = "354",
pages = "e2000195",
doi = "10.1002/ardp.202000195"
}

Filip, S., Đurović, S., Blagojević, S., Tomić, A., Ranitović, A., Gašić, U. M., Tešić, Ž. Lj.,& Zeković, Z. P.. (2021). Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts. in Archiv der Pharmazie
Wiley., 354, e2000195.
https://doi.org/10.1002/ardp.202000195

Filip S, Đurović S, Blagojević S, Tomić A, Ranitović A, Gašić UM, Tešić ŽL, Zeković ZP. Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts. in Archiv der Pharmazie. 2021;354:e2000195.
doi:10.1002/ardp.202000195 .

Filip, Snežana, Đurović, Saša, Blagojević, Stevan, Tomić, Ana, Ranitović, Aleksandra, Gašić, Uroš M., Tešić, Živoslav Lj., Zeković, Zoran P., "Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts" in Archiv der Pharmazie, 354 (2021):e2000195,
https://doi.org/10.1002/ardp.202000195 . .

TY  - JOUR
AU  - Micić, Darko M.
AU  - Ðurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana P.
AU  - Božović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4792
AB  - Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
PB  - MDPI
T2  - Foods
T1  - Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives
VL  - 10
IS  - 11
SP  - 2734
DO  - 10.3390/foods10112734
ER  - 

@article{
author = "Micić, Darko M. and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana P. and Božović, Rade and Jovanović, Dušan and Blagojević, Stevan",
year = "2021",
abstract = "Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.",
publisher = "MDPI",
journal = "Foods",
title = "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives",
volume = "10",
number = "11",
pages = "2734",
doi = "10.3390/foods10112734"
}

Micić, D. M., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B. P., Božović, R., Jovanović, D.,& Blagojević, S.. (2021). Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods
MDPI., 10(11), 2734.
https://doi.org/10.3390/foods10112734

Micić DM, Ðurović S, Riabov P, Tomić A, Šovljanski O, Filip S, Tosti T, Dojčinović BP, Božović R, Jovanović D, Blagojević S. Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods. 2021;10(11):2734.
doi:10.3390/foods10112734 .

Micić, Darko M., Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana P., Božović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives" in Foods, 10, no. 11 (2021):2734,
https://doi.org/10.3390/foods10112734 . .

TY  - DATA
AU  - Micić, Darko M.
AU  - Ðurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana P.
AU  - Božović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4793
PB  - MDPI
T2  - Foods
T1  - Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4793
ER  - 

@misc{
author = "Micić, Darko M. and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana P. and Božović, Rade and Jovanović, Dušan and Blagojević, Stevan",
year = "2021",
publisher = "MDPI",
journal = "Foods",
title = "Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4793"
}

Micić, D. M., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B. P., Božović, R., Jovanović, D.,& Blagojević, S.. (2021). Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.. in Foods
MDPI..
https://hdl.handle.net/21.15107/rcub_cherry_4793

Micić DM, Ðurović S, Riabov P, Tomić A, Šovljanski O, Filip S, Tosti T, Dojčinović BP, Božović R, Jovanović D, Blagojević S. Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.. in Foods. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4793 .

Micić, Darko M., Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana P., Božović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734." in Foods (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4793 .

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  - https://royalsocietypublishing.org/doi/10.1098/rsos.201576
UR  - https://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.
PB  - The Royal Society
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 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",
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 = "The Royal Society",
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. M., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Polyphenol profile of buckwheat honey, nectar and pollen. in Royal Society Open Science
The Royal Society., 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. Polyphenol profile of buckwheat honey, nectar and pollen. in Royal Society Open Science. 2020;7(12):201576.
doi:10.1098/rsos.201576 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Šikoparija, Branko, Nedić, Nebojša, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Polyphenol profile of buckwheat honey, nectar and pollen" in Royal Society Open Science, 7, no. 12 (2020):201576,
https://doi.org/10.1098/rsos.201576 . .

TY  - DATA
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3828
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3828
ER  - 

@misc{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3828"
}

Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d. in RSC Advances
Royal Society of Chemistry..
https://hdl.handle.net/21.15107/rcub_cherry_3828

Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d. in RSC Advances. 2020;.
https://hdl.handle.net/21.15107/rcub_cherry_3828 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Trifković, Jelena, Baošić, Rada, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d" in RSC Advances (2020),
https://hdl.handle.net/21.15107/rcub_cherry_3828 .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3827
AB  - The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro
VL  - 10
IS  - 5
SP  - 2462
EP  - 2471
DO  - 10.1039/c9ra08783d
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
abstract = "The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro",
volume = "10",
number = "5",
pages = "2462-2471",
doi = "10.1039/c9ra08783d"
}

Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances
Royal Society of Chemistry., 10(5), 2462-2471.
https://doi.org/10.1039/c9ra08783d

Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances. 2020;10(5):2462-2471.
doi:10.1039/c9ra08783d .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Trifković, Jelena, Baošić, Rada, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro" in RSC Advances, 10, no. 5 (2020):2462-2471,
https://doi.org/10.1039/c9ra08783d . .

TY  - JOUR
AU  - Riabov, Pavel A.
AU  - Micić, Darko M.
AU  - Božović, Rade B.
AU  - Jovanović, Dušan V.
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Ostojić, Sanja B.
AU  - Blagojević, Stevan
AU  - Đurović, Saša
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4024
AB  - Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
VL  - 151
SP  - 112498
DO  - 10.1016/j.indcrop.2020.112498
ER  - 

@article{
author = "Riabov, Pavel A. and Micić, Darko M. and Božović, Rade B. and Jovanović, Dušan V. and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Ostojić, Sanja B. and Blagojević, Stevan and Đurović, Saša",
year = "2020",
abstract = "Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin",
volume = "151",
pages = "112498",
doi = "10.1016/j.indcrop.2020.112498"
}

Riabov, P. A., Micić, D. M., Božović, R. B., Jovanović, D. V., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Ostojić, S. B., Blagojević, S.,& Đurović, S.. (2020). The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products
Elsevier., 151, 112498.
https://doi.org/10.1016/j.indcrop.2020.112498

Riabov PA, Micić DM, Božović RB, Jovanović DV, Tomić A, Šovljanski O, Filip S, Tosti T, Ostojić SB, Blagojević S, Đurović S. The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products. 2020;151:112498.
doi:10.1016/j.indcrop.2020.112498 .

Riabov, Pavel A., Micić, Darko M., Božović, Rade B., Jovanović, Dušan V., Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Ostojić, Sanja B., Blagojević, Stevan, Đurović, Saša, "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin" in Industrial Crops and Products, 151 (2020):112498,
https://doi.org/10.1016/j.indcrop.2020.112498 . .