TY  - JOUR
AU  - Micić, Darko
AU  - Ðurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana
AU  - Božović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4869
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 and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana 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., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B., 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 D, Ðurović 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. in Foods. 2021;10(11):2734.
doi:10.3390/foods10112734 .

Micić, Darko, Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana, 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  - JOUR
AU  - Jovanović, Marina
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Bacić, Dragan
AU  - Mitić-Ćulafić, Dragana
AU  - Đuriš, Mihal
AU  - Gorjanović, Stanislava Ž.
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/5957
AB  - Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution
containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in
Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability
of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were
produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one
month (4 ◦C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis,
higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed
to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and
dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated
BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with
LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a
novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber
and antioxidants has been accomplished.
PB  - MDPI
T2  - Foods
T1  - Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
VL  - 10
IS  - 8
SP  - 1696
DO  - 10.3390/foods10081696
ER  - 

@article{
author = "Jovanović, Marina and Zlatanović, Snežana and Micić, Darko and Bacić, Dragan and Mitić-Ćulafić, Dragana and Đuriš, Mihal and Gorjanović, Stanislava Ž.",
year = "2021",
abstract = "Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution
containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in
Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability
of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were
produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one
month (4 ◦C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis,
higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed
to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and
dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated
BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with
LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a
novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber
and antioxidants has been accomplished.",
publisher = "MDPI",
journal = "Foods",
title = "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria",
volume = "10",
number = "8",
pages = "1696",
doi = "10.3390/foods10081696"
}

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Đuriš, M.,& Gorjanović, S. Ž.. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods
MDPI., 10(8), 1696.
https://doi.org/10.3390/foods10081696

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Đuriš M, Gorjanović SŽ. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods. 2021;10(8):1696.
doi:10.3390/foods10081696 .

Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Đuriš, Mihal, Gorjanović, Stanislava Ž., "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" in Foods, 10, no. 8 (2021):1696,
https://doi.org/10.3390/foods10081696 . .

TY  - JOUR
AU  - Stefanović, Ivan
AU  - Ekmeščić, Bojana
AU  - Maksin, Danijela
AU  - Nastasović, Aleksandra
AU  - Miladinović, Zoran P.
AU  - Vuković, Zorica
AU  - Micic, Darko M
AU  - Pergal, Marija
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1622
AB  - Novel macroporous functionalized copolymers with different cross-linker concentrations and porosity parameters were synthesized by reaction of the pendant epoxy groups of poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) (poly(GMA-co-EGDMA)) with hexamethylene diamine 1,3-bis(3-aminopropyl)tetramethyldisiloxane, and alpha,omega-diaminopropyl poly(dimethylsiloxane). The copolymers were prepared in forms, of spherical beads and characterized by Fourier transform infrared (FTIR); C-13 and Si-29 solid-state NMR, mercury porosimetry, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Copolymers prepared with the higher cross-linker concentrations have better thermal stability, higher glass transition temperatures; higher specific surface areas, and smaller pore diameters that correspond to half Of the pore volumes. Out results show that functionalization significantly changed porosity parameters, mechanism of thermal degradation; and increased thermal, stability in comparison with the initial copolymers. These macroporous copolymers could potentially have many applications, i.e. for sorption of heavy and precious metals or as Material for gas chromatography columns.
PB  - American Chemical Society (ACS)
T2  - Industrial and Engineering Chemistry Research
T1  - Structure, Thermal, and Morphological Properties of Novel Macroporous Amino-Functionalized Glycidyl Methacrylate Based Copolymers
VL  - 54
IS  - 27
SP  - 6902
EP  - 6911
DO  - 10.1021/acs.iecr.5b01285
ER  - 

@article{
author = "Stefanović, Ivan and Ekmeščić, Bojana and Maksin, Danijela and Nastasović, Aleksandra and Miladinović, Zoran P. and Vuković, Zorica and Micic, Darko M and Pergal, Marija",
year = "2015",
abstract = "Novel macroporous functionalized copolymers with different cross-linker concentrations and porosity parameters were synthesized by reaction of the pendant epoxy groups of poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) (poly(GMA-co-EGDMA)) with hexamethylene diamine 1,3-bis(3-aminopropyl)tetramethyldisiloxane, and alpha,omega-diaminopropyl poly(dimethylsiloxane). The copolymers were prepared in forms, of spherical beads and characterized by Fourier transform infrared (FTIR); C-13 and Si-29 solid-state NMR, mercury porosimetry, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Copolymers prepared with the higher cross-linker concentrations have better thermal stability, higher glass transition temperatures; higher specific surface areas, and smaller pore diameters that correspond to half Of the pore volumes. Out results show that functionalization significantly changed porosity parameters, mechanism of thermal degradation; and increased thermal, stability in comparison with the initial copolymers. These macroporous copolymers could potentially have many applications, i.e. for sorption of heavy and precious metals or as Material for gas chromatography columns.",
publisher = "American Chemical Society (ACS)",
journal = "Industrial and Engineering Chemistry Research",
title = "Structure, Thermal, and Morphological Properties of Novel Macroporous Amino-Functionalized Glycidyl Methacrylate Based Copolymers",
volume = "54",
number = "27",
pages = "6902-6911",
doi = "10.1021/acs.iecr.5b01285"
}

Stefanović, I., Ekmeščić, B., Maksin, D., Nastasović, A., Miladinović, Z. P., Vuković, Z., Micic, D. M.,& Pergal, M.. (2015). Structure, Thermal, and Morphological Properties of Novel Macroporous Amino-Functionalized Glycidyl Methacrylate Based Copolymers. in Industrial and Engineering Chemistry Research
American Chemical Society (ACS)., 54(27), 6902-6911.
https://doi.org/10.1021/acs.iecr.5b01285

Stefanović I, Ekmeščić B, Maksin D, Nastasović A, Miladinović ZP, Vuković Z, Micic DM, Pergal M. Structure, Thermal, and Morphological Properties of Novel Macroporous Amino-Functionalized Glycidyl Methacrylate Based Copolymers. in Industrial and Engineering Chemistry Research. 2015;54(27):6902-6911.
doi:10.1021/acs.iecr.5b01285 .

Stefanović, Ivan, Ekmeščić, Bojana, Maksin, Danijela, Nastasović, Aleksandra, Miladinović, Zoran P., Vuković, Zorica, Micic, Darko M, Pergal, Marija, "Structure, Thermal, and Morphological Properties of Novel Macroporous Amino-Functionalized Glycidyl Methacrylate Based Copolymers" in Industrial and Engineering Chemistry Research, 54, no. 27 (2015):6902-6911,
https://doi.org/10.1021/acs.iecr.5b01285 . .

TY  - CONF
AU  - Pergal, Marija
AU  - Stefanović, Ivan
AU  - Ekmeščić, Bojana
AU  - Maksin, Danijela
AU  - Micić, Darko
AU  - Miladinović, Zoran
AU  - Nastasović, Aleksandra
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6478
AB  - Novel functionalized macroporous copolymers were synthesized by reaction of the
pendant epoxy groups of poly(glycidyl methacrylate)-co-poly(ethylene glycol dimethacrylate)s with 1,3-bis(3-aminopropyl)tetramethyldisiloxane (TMDS) and α,ω-diamino
propyl poly(dimethylsiloxane) (PDMS). It was found that the optimal conditions for the
synthesis of functionalized copolymers were: reaction temperature of 80 o
C, reaction time
of 10 h and a mixture of N-methyl-2-pyrrolidone/toluene (1/3 v/v) as the solvent. The
effects of the type of siloxanes and concentration of glycidyl methacrylate on the structure
and properties of functionalized copolymers were investigated by solid-state 13C and 29Si
NMR spectroscopy, FTIR spectroscopy, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The structure of
functionalized copolymers was confirmed by solid-state NMR and FTIR spectroscopy. The
DSC results showed that the glass transition temperatures of copolymers were in the
range from 63 to 65 o
C and they slightly depend on the copolymer composition
exclusively. The thermal stability was better for copolymers functionalized with TMDS in
comparison with PDMS based copolymers. Thermal degradation of the synthesized
copolymers starts between 276 and 290 o
C. The TG curves of all copolymers display two
stages of degradation at 308-368 o
C (stage 1) and 395-430 o
C (stage 2) which are associated with the ester and siloxane bonds. The results indicated that the thermal stability
depends on the type of siloxanes and copolymer composition. The surface and crosssection morphology was investigated by SEM and the porous copolymer beads were
confirmed by SEM analysis. SEM studies with energy dispersive X-ray mapping revealed
that siloxanes migrate to the surface of samples due to their low surface energy. By
varying the structure of siloxanes and copolymer composition, functionalized copolymers
can be designed and synthesized with diverse physical properties for different purposes.
PB  - Belgrade : Serbian Chemical Society
C3  - 8th International Conference of the Chemical Societies of the South-East European Countries (ICOSEC 8), June 27-29, 2013, Belgrade, Serbia
T1  - Study on preparation and properties of novel functionalized polyester copolymers based on siloxanes
SP  - 145
EP  - 145
UR  - https://hdl.handle.net/21.15107/rcub_cer_6478
ER  - 

@conference{
author = "Pergal, Marija and Stefanović, Ivan and Ekmeščić, Bojana and Maksin, Danijela and Micić, Darko and Miladinović, Zoran and Nastasović, Aleksandra",
year = "2013",
abstract = "Novel functionalized macroporous copolymers were synthesized by reaction of the
pendant epoxy groups of poly(glycidyl methacrylate)-co-poly(ethylene glycol dimethacrylate)s with 1,3-bis(3-aminopropyl)tetramethyldisiloxane (TMDS) and α,ω-diamino
propyl poly(dimethylsiloxane) (PDMS). It was found that the optimal conditions for the
synthesis of functionalized copolymers were: reaction temperature of 80 o
C, reaction time
of 10 h and a mixture of N-methyl-2-pyrrolidone/toluene (1/3 v/v) as the solvent. The
effects of the type of siloxanes and concentration of glycidyl methacrylate on the structure
and properties of functionalized copolymers were investigated by solid-state 13C and 29Si
NMR spectroscopy, FTIR spectroscopy, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The structure of
functionalized copolymers was confirmed by solid-state NMR and FTIR spectroscopy. The
DSC results showed that the glass transition temperatures of copolymers were in the
range from 63 to 65 o
C and they slightly depend on the copolymer composition
exclusively. The thermal stability was better for copolymers functionalized with TMDS in
comparison with PDMS based copolymers. Thermal degradation of the synthesized
copolymers starts between 276 and 290 o
C. The TG curves of all copolymers display two
stages of degradation at 308-368 o
C (stage 1) and 395-430 o
C (stage 2) which are associated with the ester and siloxane bonds. The results indicated that the thermal stability
depends on the type of siloxanes and copolymer composition. The surface and crosssection morphology was investigated by SEM and the porous copolymer beads were
confirmed by SEM analysis. SEM studies with energy dispersive X-ray mapping revealed
that siloxanes migrate to the surface of samples due to their low surface energy. By
varying the structure of siloxanes and copolymer composition, functionalized copolymers
can be designed and synthesized with diverse physical properties for different purposes.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "8th International Conference of the Chemical Societies of the South-East European Countries (ICOSEC 8), June 27-29, 2013, Belgrade, Serbia",
title = "Study on preparation and properties of novel functionalized polyester copolymers based on siloxanes",
pages = "145-145",
url = "https://hdl.handle.net/21.15107/rcub_cer_6478"
}

Pergal, M., Stefanović, I., Ekmeščić, B., Maksin, D., Micić, D., Miladinović, Z.,& Nastasović, A.. (2013). Study on preparation and properties of novel functionalized polyester copolymers based on siloxanes. in 8th International Conference of the Chemical Societies of the South-East European Countries (ICOSEC 8), June 27-29, 2013, Belgrade, Serbia
Belgrade : Serbian Chemical Society., 145-145.
https://hdl.handle.net/21.15107/rcub_cer_6478

Pergal M, Stefanović I, Ekmeščić B, Maksin D, Micić D, Miladinović Z, Nastasović A. Study on preparation and properties of novel functionalized polyester copolymers based on siloxanes. in 8th International Conference of the Chemical Societies of the South-East European Countries (ICOSEC 8), June 27-29, 2013, Belgrade, Serbia. 2013;:145-145.
https://hdl.handle.net/21.15107/rcub_cer_6478 .

Pergal, Marija, Stefanović, Ivan, Ekmeščić, Bojana, Maksin, Danijela, Micić, Darko, Miladinović, Zoran, Nastasović, Aleksandra, "Study on preparation and properties of novel functionalized polyester copolymers based on siloxanes" in 8th International Conference of the Chemical Societies of the South-East European Countries (ICOSEC 8), June 27-29, 2013, Belgrade, Serbia (2013):145-145,
https://hdl.handle.net/21.15107/rcub_cer_6478 .