Publikacije grupe dr Jelene Radosavljević

Development of the assays for detection of SARS Cov-2 virus capsid proteins in biological fluids of COVID19 patients

Computational Design of High Energetic Materials: Case of Chelate Complexes

Repurposing of drugs for prevention and treatment of Covid-19

Environmental Identity of Primary School Students in Serbia / Еколошки идентитет ученика основних школа у Србији

Innovation in research on micro- and nanoplastics and their effects on human health

Late ambyogenesis Abundant Proteins: Structural Characterisation and Interaction with α-Synuclein

Rukovodilac projekta: Dr Jelena Radosavljević; Finansijer: Fond za nauku; Poziv: Dijaspora; Institucija koordinator projekta: Univerzitet u Beogradu - Hemijski fakultet.

Главни циљ овог пројекта је да употребом високих притисака очува и стабилизује боју фикобилипротеина у храни. Такође, стабилност фикобилипротеина под високим притисима ће бити додатно побољшана дадатком молекула из хране, који се везују за фикобилипротеине. The general purpose of the proposed project is to employ HPP to PBP-fortified food to preserve and stabilise their colours. PBPs are purified from cyanobacteria and red algae. Our preliminary results show that PBPs' colour is mostly retained after high-pressure treatment up to 5,000 bars. We aim to additionally improve HP stability of PBP colours by adding natural food ingredients (vitamins, sugars, polyphenols, or whey proteins). The second use of HPP is to encapsulate PBPs into solid food matrices, such as starch or whey protein gels, to enforce bioactive activities of obtained products and their overall functional properties.

Small Molecule Anti-RNA-virus Therapy. Repurposing Iminosugars and Chloroquine Analogues Against COVID-19

Controllable design of efficient enzyme@MOF composites for biocatalysis