TY  - CHAP
AU  - Vidović, Bojana
AU  - Marčetić, Mirjana
AU  - Đuriš, Jelena
AU  - Milinčić, Danijel
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5270
AB  - Apart from traditional medicine use, the fruit of Lycium barbarum L., known as red goji berry or wolfberry, is recognized and consumed as a functional food. Beyond nutritional properties, goji berry exerts many biological activities and health-promoting effects due to wide-range phytochemicals. Rising global popularity and high demand have spread the production of goji berries from traditional Asian regions into various parts of the world. In addition, other native species, as Lycium ruthenicum Murr., or black goji berry, also have been started to generate attention by the scientific community as a valuable source of nutritional and functional components. This chapter reviews data on nutritional value and bioactive compounds of red and black goji berries from different regions, highlighting the influence of many pre-harvest and post-harvest factors that affect their chemical compositions, sensory quality, and bioactivities.
PB  - Elsevier
T2  - Sustainable Food Science - A Comprehensive Approach
T1  - Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds
VL  - 1-4
SP  - V3-247
EP  - V3-262
DO  - 10.1016/B978-0-12-823960-5.00031-7
ER  - 

@inbook{
author = "Vidović, Bojana and Marčetić, Mirjana and Đuriš, Jelena and Milinčić, Danijel and Kostić, Aleksandar and Pešić, Mirjana",
year = "2023",
abstract = "Apart from traditional medicine use, the fruit of Lycium barbarum L., known as red goji berry or wolfberry, is recognized and consumed as a functional food. Beyond nutritional properties, goji berry exerts many biological activities and health-promoting effects due to wide-range phytochemicals. Rising global popularity and high demand have spread the production of goji berries from traditional Asian regions into various parts of the world. In addition, other native species, as Lycium ruthenicum Murr., or black goji berry, also have been started to generate attention by the scientific community as a valuable source of nutritional and functional components. This chapter reviews data on nutritional value and bioactive compounds of red and black goji berries from different regions, highlighting the influence of many pre-harvest and post-harvest factors that affect their chemical compositions, sensory quality, and bioactivities.",
publisher = "Elsevier",
journal = "Sustainable Food Science - A Comprehensive Approach",
booktitle = "Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds",
volume = "1-4",
pages = "V3-247-V3-262",
doi = "10.1016/B978-0-12-823960-5.00031-7"
}

Vidović, B., Marčetić, M., Đuriš, J., Milinčić, D., Kostić, A.,& Pešić, M.. (2023). Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds. in Sustainable Food Science - A Comprehensive Approach
Elsevier., 1-4, V3-247-V3-262.
https://doi.org/10.1016/B978-0-12-823960-5.00031-7

Vidović B, Marčetić M, Đuriš J, Milinčić D, Kostić A, Pešić M. Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds. in Sustainable Food Science - A Comprehensive Approach. 2023;1-4:V3-247-V3-262.
doi:10.1016/B978-0-12-823960-5.00031-7 .

Vidović, Bojana, Marčetić, Mirjana, Đuriš, Jelena, Milinčić, Danijel, Kostić, Aleksandar, Pešić, Mirjana, "Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds" in Sustainable Food Science - A Comprehensive Approach, 1-4 (2023):V3-247-V3-262,
https://doi.org/10.1016/B978-0-12-823960-5.00031-7 . .

TY  - JOUR
AU  - Popović Minić, Dušanka
AU  - Milinčić, Danijel
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Vidović, Bojana
AU  - Kostić, Aleksandar
AU  - Pavlović, Vladimir
AU  - Pešić, Mirjana
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4276
AB  - This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization
VL  - 402
DO  - 10.1016/j.foodchem.2022.134299
ER  - 

@article{
author = "Popović Minić, Dušanka and Milinčić, Danijel and Kolašinac, Stefan and Rac, Vladislav and Petrović, Jovana and Soković, Marina and Banjac, Nebojša and Lađarević, Jelena and Vidović, Bojana and Kostić, Aleksandar and Pavlović, Vladimir and Pešić, Mirjana",
year = "2023",
abstract = "This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization",
volume = "402",
doi = "10.1016/j.foodchem.2022.134299"
}

Popović Minić, D., Milinčić, D., Kolašinac, S., Rac, V., Petrović, J., Soković, M., Banjac, N., Lađarević, J., Vidović, B., Kostić, A., Pavlović, V.,& Pešić, M.. (2023). Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry
Elsevier Ltd., 402.
https://doi.org/10.1016/j.foodchem.2022.134299

Popović Minić D, Milinčić D, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović B, Kostić A, Pavlović V, Pešić M. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. in Food Chemistry. 2023;402.
doi:10.1016/j.foodchem.2022.134299 .

Popović Minić, Dušanka, Milinčić, Danijel, Kolašinac, Stefan, Rac, Vladislav, Petrović, Jovana, Soković, Marina, Banjac, Nebojša, Lađarević, Jelena, Vidović, Bojana, Kostić, Aleksandar, Pavlović, Vladimir, Pešić, Mirjana, "Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization" in Food Chemistry, 402 (2023),
https://doi.org/10.1016/j.foodchem.2022.134299 . .

TY  - JOUR
AU  - Vidović, Bojana
AU  - Milinčić, Danijel
AU  - Marčetić, Mirjana
AU  - Đuriš, Jelena
AU  - Ilić, Tijana
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4053
AB  - Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.
PB  - MDPI
T2  - Antioxidants
T1  - Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
VL  - 11
IS  - 2
DO  - 10.3390/antiox11020248
ER  - 

@article{
author = "Vidović, Bojana and Milinčić, Danijel and Marčetić, Mirjana and Đuriš, Jelena and Ilić, Tijana and Kostić, Aleksandar and Pešić, Mirjana",
year = "2022",
abstract = "Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.",
publisher = "MDPI",
journal = "Antioxidants",
title = "Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review",
volume = "11",
number = "2",
doi = "10.3390/antiox11020248"
}

Vidović, B., Milinčić, D., Marčetić, M., Đuriš, J., Ilić, T., Kostić, A.,& Pešić, M.. (2022). Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. in Antioxidants
MDPI., 11(2).
https://doi.org/10.3390/antiox11020248

Vidović B, Milinčić D, Marčetić M, Đuriš J, Ilić T, Kostić A, Pešić M. Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. in Antioxidants. 2022;11(2).
doi:10.3390/antiox11020248 .

Vidović, Bojana, Milinčić, Danijel, Marčetić, Mirjana, Đuriš, Jelena, Ilić, Tijana, Kostić, Aleksandar, Pešić, Mirjana, "Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review" in Antioxidants, 11, no. 2 (2022),
https://doi.org/10.3390/antiox11020248 . .