TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Begić, Marija
AU  - Josić, Djuro
PY  - 2020
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6923
AB  - Proteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteoglycans from these two groups that are important for bacterial growth are down-regulated. Additionally, we demonstrated that the main bacterial toxin Listeriolysin O (LLO) is significantly down-regulated after treatment with each of three investigated inhibitors. These investigations confirm already postulated mechanism of action of POD-based inhibitors that results in disturbance of key cell surface proteins and proteoglycans in Gram-positive bacteria. Additionally, the use of some proteins such as LLO, as potential biomarker candidates of food poisoning with this bacterium is discussed.
PB  - Elsevier
T2  - Food Research International
T1  - Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O
VL  - 131
SP  - 108951
DO  - 10.1016/j.foodres.2019.108951
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Begić, Marija and Josić, Djuro",
year = "2020",
abstract = "Proteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteoglycans from these two groups that are important for bacterial growth are down-regulated. Additionally, we demonstrated that the main bacterial toxin Listeriolysin O (LLO) is significantly down-regulated after treatment with each of three investigated inhibitors. These investigations confirm already postulated mechanism of action of POD-based inhibitors that results in disturbance of key cell surface proteins and proteoglycans in Gram-positive bacteria. Additionally, the use of some proteins such as LLO, as potential biomarker candidates of food poisoning with this bacterium is discussed.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O",
volume = "131",
pages = "108951",
doi = "10.1016/j.foodres.2019.108951"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J., Begić, M.,& Josić, D.. (2020). Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O. in Food Research International
Elsevier., 131, 108951.
https://doi.org/10.1016/j.foodres.2019.108951

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Begić M, Josić D. Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O. in Food Research International. 2020;131:108951.
doi:10.1016/j.foodres.2019.108951 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Begić, Marija, Josić, Djuro, "Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O" in Food Research International, 131 (2020):108951,
https://doi.org/10.1016/j.foodres.2019.108951 . .

TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Josić, Djuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6918
AB  - A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.
PB  - Elsevier
T2  - Food Research International
T1  - Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
VL  - 99
SP  - 560
EP  - 570
DO  - 10.1016/j.foodres.2017.06.016
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Josić, Djuro",
year = "2017",
abstract = "A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives",
volume = "99",
pages = "560-570",
doi = "10.1016/j.foodres.2017.06.016"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J.,& Josić, D.. (2017). Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. in Food Research International
Elsevier., 99, 560-570.
https://doi.org/10.1016/j.foodres.2017.06.016

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Josić D. Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. in Food Research International. 2017;99:560-570.
doi:10.1016/j.foodres.2017.06.016 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Josić, Djuro, "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives" in Food Research International, 99 (2017):560-570,
https://doi.org/10.1016/j.foodres.2017.06.016 . .

TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Josić, Djuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6919
AB  - Food borne pathogens, namely the Gram-positive bacterium Bacillus subtilis and the Gram-negative bacterium Escherichia coli, were grown under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime. Bacterial samples were subjected to the sequential extraction of proteins and the in-solution tryptic digestion of obtained extracts was performed prior to the identification of proteins with LC-ESI-MS/MS. Proteomic analysis identified up- and down-regulated proteins in these bacteria after treatment with each compound. The tables with differently expressed proteins are presented with this article.
PB  - Elsevier
T2  - Data in brief
T1  - Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives
VL  - 15
SP  - 738
EP  - 741
DO  - 10.1016/j.dib.2017.09.060
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Josić, Djuro",
year = "2017",
abstract = "Food borne pathogens, namely the Gram-positive bacterium Bacillus subtilis and the Gram-negative bacterium Escherichia coli, were grown under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime. Bacterial samples were subjected to the sequential extraction of proteins and the in-solution tryptic digestion of obtained extracts was performed prior to the identification of proteins with LC-ESI-MS/MS. Proteomic analysis identified up- and down-regulated proteins in these bacteria after treatment with each compound. The tables with differently expressed proteins are presented with this article.",
publisher = "Elsevier",
journal = "Data in brief",
title = "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives",
volume = "15",
pages = "738-741",
doi = "10.1016/j.dib.2017.09.060"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J.,& Josić, D.. (2017). Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. in Data in brief
Elsevier., 15, 738-741.
https://doi.org/10.1016/j.dib.2017.09.060

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Josić D. Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. in Data in brief. 2017;15:738-741.
doi:10.1016/j.dib.2017.09.060 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Josić, Djuro, "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives" in Data in brief, 15 (2017):738-741,
https://doi.org/10.1016/j.dib.2017.09.060 . .

TY  - JOUR
AU  - Martinović, Tamara
AU  - Anđelković, Uroš
AU  - Klobučar, Marko
AU  - Černigoj, Urh
AU  - Vidič, Jana
AU  - Lučić, Marina
AU  - Pavelić, Krešimir
AU  - Josić, Djuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6922
AB  - Posttranslational modifications of immunoglobulins have been a topic of great interest and have been repeatedly reported as a major factor in disease pathology. Cost-effective, reproducible, and high-throughput (HTP) isolation of immunoglobulins from human serum is vital for studying the changes in protein structure and the following understanding of disease development. Although there are many methods for the isolation of specific immunoglobulin classes, only a few of them are applicable for isolation of all subtypes and variants. Here, we present the development of a scheme for fast and simultaneous affinity purification of α (A), γ (G), and μ (M) immunoglobulins from human serum through affinity monolith chromatography. Affinity-based monolithic columns with immobilized protein A, G, or L were used for antibody isolation. Monolithic stationary phases have a high surface accessibility of binding sites, large flow-through channels, and can be operated at high flow rates, making them the ideal supports for HTP isolation of biopolymers. The presented method can be used for HTP screening of human serum in order to simultaneously isolate all three above-mentioned immunoglobulins and determine their concentration and changes in their glycosylation pattern as potential prognostic and diagnostic disease biomarkers.
PB  - Willey
T2  - Electrophoresis
T1  - Affinity chromatography on monolithic supports for simultaneous and high-throughput isolation of immunoglobulins from human serum
VL  - 38
IS  - 22-23
SP  - 2909
EP  - 2913
DO  - 10.1002/elps.201700216
ER  - 

@article{
author = "Martinović, Tamara and Anđelković, Uroš and Klobučar, Marko and Černigoj, Urh and Vidič, Jana and Lučić, Marina and Pavelić, Krešimir and Josić, Djuro",
year = "2017",
abstract = "Posttranslational modifications of immunoglobulins have been a topic of great interest and have been repeatedly reported as a major factor in disease pathology. Cost-effective, reproducible, and high-throughput (HTP) isolation of immunoglobulins from human serum is vital for studying the changes in protein structure and the following understanding of disease development. Although there are many methods for the isolation of specific immunoglobulin classes, only a few of them are applicable for isolation of all subtypes and variants. Here, we present the development of a scheme for fast and simultaneous affinity purification of α (A), γ (G), and μ (M) immunoglobulins from human serum through affinity monolith chromatography. Affinity-based monolithic columns with immobilized protein A, G, or L were used for antibody isolation. Monolithic stationary phases have a high surface accessibility of binding sites, large flow-through channels, and can be operated at high flow rates, making them the ideal supports for HTP isolation of biopolymers. The presented method can be used for HTP screening of human serum in order to simultaneously isolate all three above-mentioned immunoglobulins and determine their concentration and changes in their glycosylation pattern as potential prognostic and diagnostic disease biomarkers.",
publisher = "Willey",
journal = "Electrophoresis",
title = "Affinity chromatography on monolithic supports for simultaneous and high-throughput isolation of immunoglobulins from human serum",
volume = "38",
number = "22-23",
pages = "2909-2913",
doi = "10.1002/elps.201700216"
}

Martinović, T., Anđelković, U., Klobučar, M., Černigoj, U., Vidič, J., Lučić, M., Pavelić, K.,& Josić, D.. (2017). Affinity chromatography on monolithic supports for simultaneous and high-throughput isolation of immunoglobulins from human serum. in Electrophoresis
Willey., 38(22-23), 2909-2913.
https://doi.org/10.1002/elps.201700216

Martinović T, Anđelković U, Klobučar M, Černigoj U, Vidič J, Lučić M, Pavelić K, Josić D. Affinity chromatography on monolithic supports for simultaneous and high-throughput isolation of immunoglobulins from human serum. in Electrophoresis. 2017;38(22-23):2909-2913.
doi:10.1002/elps.201700216 .

Martinović, Tamara, Anđelković, Uroš, Klobučar, Marko, Černigoj, Urh, Vidič, Jana, Lučić, Marina, Pavelić, Krešimir, Josić, Djuro, "Affinity chromatography on monolithic supports for simultaneous and high-throughput isolation of immunoglobulins from human serum" in Electrophoresis, 38, no. 22-23 (2017):2909-2913,
https://doi.org/10.1002/elps.201700216 . .

TY  - CHAP
AU  - Rešetar, Dina
AU  - Martinović, Tamara
AU  - Kraljević Pavelić, Sandra
AU  - Anđelković, Uroš
AU  - Josić, Đuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4230
AB  - Proteomics and peptidomics are key foodomic techniques that are indispensable for monitoring of pathogen contamination in foods during their production, storage and transportation, up to their consumption. The thick peptidoglycan layer that stains during the standard Gram‐stain test, and that ensures the exposure of purple Gram‐positive bacterial cells under the microscope, actually protects Gram‐positive bacteria from environmental factors and provides certain survival advantages. The World Health Organization (WHO) estimates that Gram‐negative Campylobacter bacteria, together with norovirus, are the most frequent causes of diarrhoeal disease associated with consumption of unsafe food. Different food‐borne bacterial toxins cause irreversible modifications of the host cellular targets, resulting in extensive losses in their function. Different PCR/qPCR‐based techniques, second and third generation sequencing techniques and other nucleic acid‐based methods are powerful techniques for bacterial detection. This chapter provides an overview on what contemporary proteomic/peptidomic tools are providing in detection and quantification of bacteria in food samples.
PB  - John Wiley & Sons, Ltd
T2  - Advances in Food Diagnostics
T1  - Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria
SP  - 97
EP  - 137
DO  - 10.1002/9781119105916.ch4
ER  - 

@inbook{
author = "Rešetar, Dina and Martinović, Tamara and Kraljević Pavelić, Sandra and Anđelković, Uroš and Josić, Đuro",
year = "2017",
abstract = "Proteomics and peptidomics are key foodomic techniques that are indispensable for monitoring of pathogen contamination in foods during their production, storage and transportation, up to their consumption. The thick peptidoglycan layer that stains during the standard Gram‐stain test, and that ensures the exposure of purple Gram‐positive bacterial cells under the microscope, actually protects Gram‐positive bacteria from environmental factors and provides certain survival advantages. The World Health Organization (WHO) estimates that Gram‐negative Campylobacter bacteria, together with norovirus, are the most frequent causes of diarrhoeal disease associated with consumption of unsafe food. Different food‐borne bacterial toxins cause irreversible modifications of the host cellular targets, resulting in extensive losses in their function. Different PCR/qPCR‐based techniques, second and third generation sequencing techniques and other nucleic acid‐based methods are powerful techniques for bacterial detection. This chapter provides an overview on what contemporary proteomic/peptidomic tools are providing in detection and quantification of bacteria in food samples.",
publisher = "John Wiley & Sons, Ltd",
journal = "Advances in Food Diagnostics",
booktitle = "Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria",
pages = "97-137",
doi = "10.1002/9781119105916.ch4"
}

Rešetar, D., Martinović, T., Kraljević Pavelić, S., Anđelković, U.,& Josić, Đ.. (2017). Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria. in Advances in Food Diagnostics
John Wiley & Sons, Ltd., 97-137.
https://doi.org/10.1002/9781119105916.ch4

Rešetar D, Martinović T, Kraljević Pavelić S, Anđelković U, Josić Đ. Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria. in Advances in Food Diagnostics. 2017;:97-137.
doi:10.1002/9781119105916.ch4 .

Rešetar, Dina, Martinović, Tamara, Kraljević Pavelić, Sandra, Anđelković, Uroš, Josić, Đuro, "Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria" in Advances in Food Diagnostics (2017):97-137,
https://doi.org/10.1002/9781119105916.ch4 . .

TY  - JOUR
AU  - Martinović, Tamara
AU  - Anđelković, Uroš
AU  - Srajer-Gajdošik, Martina
AU  - Rešetar, Dina
AU  - Josić, Djuro
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6915
AB  - Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens. Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing. Many of these molecules are involved in cellular processes and can indicate different mechanisms of pathogenesis of foodborne organisms. More knowledge about food contaminants can also help understand their inactivation. In the present review the use of proteomics, peptidomics and metabolomics, in addition to other foodomic methods for the detection of foodborne pathogenic fungi and bacteria, is overviewed. Furthermore, it is discussed how these techniques can be used for discovering biomarkers for pathogenicity of foodborne pathogens, determining the mechanisms by which they act, and studying their resistance upon inactivation in food of animal and plant origin.

Biological significance
Comprehensive and comparative view into the genome and proteome of foodborne pathogens of bacterial or fungal origin and foodomic, mostly proteomic, peptidomic and metabolomic investigation of their toxin production and their mechanism of action is necessary in order to get further information about their virulence, pathogenicity and survival under stress conditions. Furthermore, these data pave the way for identification of biomarkers to trace sources of contamination with food-borne microorganisms and their endo- and exotoxins in order to ensure food safety and prevent the outbreak of food-borne diseases. Therefore, detection of pathogens and their toxins during production, transport and before consume of food produce, as well as protection against food spoilage is a task of great social, economic and public health importance.
PB  - Elsevier
T2  - Journal of Proteomics
T1  - Foodborne pathogens and their toxins
VL  - 147
SP  - 226
EP  - 235
DO  - 10.1016/j.jprot.2016.04.029
ER  - 

@article{
author = "Martinović, Tamara and Anđelković, Uroš and Srajer-Gajdošik, Martina and Rešetar, Dina and Josić, Djuro",
year = "2016",
abstract = "Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens. Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing. Many of these molecules are involved in cellular processes and can indicate different mechanisms of pathogenesis of foodborne organisms. More knowledge about food contaminants can also help understand their inactivation. In the present review the use of proteomics, peptidomics and metabolomics, in addition to other foodomic methods for the detection of foodborne pathogenic fungi and bacteria, is overviewed. Furthermore, it is discussed how these techniques can be used for discovering biomarkers for pathogenicity of foodborne pathogens, determining the mechanisms by which they act, and studying their resistance upon inactivation in food of animal and plant origin.

Biological significance
Comprehensive and comparative view into the genome and proteome of foodborne pathogens of bacterial or fungal origin and foodomic, mostly proteomic, peptidomic and metabolomic investigation of their toxin production and their mechanism of action is necessary in order to get further information about their virulence, pathogenicity and survival under stress conditions. Furthermore, these data pave the way for identification of biomarkers to trace sources of contamination with food-borne microorganisms and their endo- and exotoxins in order to ensure food safety and prevent the outbreak of food-borne diseases. Therefore, detection of pathogens and their toxins during production, transport and before consume of food produce, as well as protection against food spoilage is a task of great social, economic and public health importance.",
publisher = "Elsevier",
journal = "Journal of Proteomics",
title = "Foodborne pathogens and their toxins",
volume = "147",
pages = "226-235",
doi = "10.1016/j.jprot.2016.04.029"
}

Martinović, T., Anđelković, U., Srajer-Gajdošik, M., Rešetar, D.,& Josić, D.. (2016). Foodborne pathogens and their toxins. in Journal of Proteomics
Elsevier., 147, 226-235.
https://doi.org/10.1016/j.jprot.2016.04.029

Martinović T, Anđelković U, Srajer-Gajdošik M, Rešetar D, Josić D. Foodborne pathogens and their toxins. in Journal of Proteomics. 2016;147:226-235.
doi:10.1016/j.jprot.2016.04.029 .

Martinović, Tamara, Anđelković, Uroš, Srajer-Gajdošik, Martina, Rešetar, Dina, Josić, Djuro, "Foodborne pathogens and their toxins" in Journal of Proteomics, 147 (2016):226-235,
https://doi.org/10.1016/j.jprot.2016.04.029 . .