TY  - CHAP
AU  - Ranić, Marija
AU  - Konić-Ristić, Aleksanda
AU  - Gligorić, Miladin J.
AU  - Dimitrijević-Branković, Suzana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3167
AB  - A huge amount of espresso spent coffee grounds (SCG) are obtained as a waste product during the preparation of coffee beverages (cialdes, K-cups and in metallic filters). Although considered a waste and an ecological threat, SCGs could be an excellent source of bioactive components (mainly polyphenols) with outstanding antioxidative activity and potential to be used as raw material in fortified food production. The antiplatelet action of dietary polyphenols represents an important part of their pleiotropic action, and underlying mechanisms of their shown beneficial effects on cardiovascular health. Accordingly, a reduction in platelet aggregation was accepted by EFSA as a beneficial effect of food and dietary constituents, in the context of maintaining cardiovascular health enabling claims related to foods or substances affecting disturbed platelet function. Thus, platelets are considered an emerging target for the prophylactic effects of food bioactives in cardiovascular disease (CVD), with promising scientific evidence of their efficacy. The overall objective of this study was to examine an optimal range of extraction conditions for the extraction of polyphenols from espresso SCGs by using response surface methodology and to investigate the in vitro effects of obtained polyphenol-rich extracts on platelet activation and their aggregation with monocytes and neutrophiles. The obtained results indicated that espresso SCG extracts induce dose dependent inhibition of platelet activation, shown by the decrease in expression of P-selectin (8.7%) and GPIIb/IIIa (5.6%) and their aggregation with monocytes and neutrophiles (up to 20%). The sustainability of the coffee processing system can be substantially improved through the use of by-products by the adoption of new technologies that maximize process profitability. Shown antiplatelet effects of polyphenols, present in espresso coffee SCGs, indicate a favorable profile of bioactive compounds toward platelet function and thereby rationalize their use as functional food ingredients and nutraceuticals aiming to promote cardiovascular health.
T2  - Coffee: Production, Consumption and Health Benefits
T1  - The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study
EP  - 113
SP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3167
ER  - 

@inbook{
author = "Ranić, Marija and Konić-Ristić, Aleksanda and Gligorić, Miladin J. and Dimitrijević-Branković, Suzana",
year = "2016",
abstract = "A huge amount of espresso spent coffee grounds (SCG) are obtained as a waste product during the preparation of coffee beverages (cialdes, K-cups and in metallic filters). Although considered a waste and an ecological threat, SCGs could be an excellent source of bioactive components (mainly polyphenols) with outstanding antioxidative activity and potential to be used as raw material in fortified food production. The antiplatelet action of dietary polyphenols represents an important part of their pleiotropic action, and underlying mechanisms of their shown beneficial effects on cardiovascular health. Accordingly, a reduction in platelet aggregation was accepted by EFSA as a beneficial effect of food and dietary constituents, in the context of maintaining cardiovascular health enabling claims related to foods or substances affecting disturbed platelet function. Thus, platelets are considered an emerging target for the prophylactic effects of food bioactives in cardiovascular disease (CVD), with promising scientific evidence of their efficacy. The overall objective of this study was to examine an optimal range of extraction conditions for the extraction of polyphenols from espresso SCGs by using response surface methodology and to investigate the in vitro effects of obtained polyphenol-rich extracts on platelet activation and their aggregation with monocytes and neutrophiles. The obtained results indicated that espresso SCG extracts induce dose dependent inhibition of platelet activation, shown by the decrease in expression of P-selectin (8.7%) and GPIIb/IIIa (5.6%) and their aggregation with monocytes and neutrophiles (up to 20%). The sustainability of the coffee processing system can be substantially improved through the use of by-products by the adoption of new technologies that maximize process profitability. Shown antiplatelet effects of polyphenols, present in espresso coffee SCGs, indicate a favorable profile of bioactive compounds toward platelet function and thereby rationalize their use as functional food ingredients and nutraceuticals aiming to promote cardiovascular health.",
journal = "Coffee: Production, Consumption and Health Benefits",
booktitle = "The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study",
pages = "113-97",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3167"
}

Ranić, M., Konić-Ristić, A., Gligorić, M. J.,& Dimitrijević-Branković, S.. (2016). The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study. in Coffee: Production, Consumption and Health Benefits, 97-113.
https://hdl.handle.net/21.15107/rcub_technorep_3167

Ranić M, Konić-Ristić A, Gligorić MJ, Dimitrijević-Branković S. The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study. in Coffee: Production, Consumption and Health Benefits. 2016;:97-113.
https://hdl.handle.net/21.15107/rcub_technorep_3167 .

Ranić, Marija, Konić-Ristić, Aleksanda, Gligorić, Miladin J., Dimitrijević-Branković, Suzana, "The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study" in Coffee: Production, Consumption and Health Benefits (2016):97-113,
https://hdl.handle.net/21.15107/rcub_technorep_3167 .

TY  - JOUR
AU  - Ranić, Marija
AU  - Konić-Ristić, Aleksanda
AU  - Takić, M.
AU  - Gligorić, Miladin J.
AU  - Pavlović, Z.
AU  - Pavlović, Marija
AU  - Dimitrijević-Branković, Suzana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3000
AB  - Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database
EP  - 69
SP  - 61
VL  - 40
DO  - 10.1016/j.jfca.2014.11.008
ER  - 

@article{
author = "Ranić, Marija and Konić-Ristić, Aleksanda and Takić, M. and Gligorić, Miladin J. and Pavlović, Z. and Pavlović, Marija and Dimitrijević-Branković, Suzana",
year = "2015",
abstract = "Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database",
pages = "69-61",
volume = "40",
doi = "10.1016/j.jfca.2014.11.008"
}

Ranić, M., Konić-Ristić, A., Takić, M., Gligorić, M. J., Pavlović, Z., Pavlović, M.,& Dimitrijević-Branković, S.. (2015). Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 40, 61-69.
https://doi.org/10.1016/j.jfca.2014.11.008

Ranić M, Konić-Ristić A, Takić M, Gligorić MJ, Pavlović Z, Pavlović M, Dimitrijević-Branković S. Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis. 2015;40:61-69.
doi:10.1016/j.jfca.2014.11.008 .

Ranić, Marija, Konić-Ristić, Aleksanda, Takić, M., Gligorić, Miladin J., Pavlović, Z., Pavlović, Marija, Dimitrijević-Branković, Suzana, "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database" in Journal of Food Composition and Analysis, 40 (2015):61-69,
https://doi.org/10.1016/j.jfca.2014.11.008 . .

TY  - JOUR
AU  - Ranić, Marija
AU  - Milutinović, Milica
AU  - Konić-Ristić, Aleksanda
AU  - Dimitrijević-Branković, Suzana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3103
PB  - Karger, Basel
T2  - Annals of Nutrition and Metabolism
T1  - Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology
EP  - 547
SP  - 547
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3103
ER  - 

@article{
author = "Ranić, Marija and Milutinović, Milica and Konić-Ristić, Aleksanda and Dimitrijević-Branković, Suzana",
year = "2015",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology",
pages = "547-547",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3103"
}

Ranić, M., Milutinović, M., Konić-Ristić, A.,& Dimitrijević-Branković, S.. (2015). Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology. in Annals of Nutrition and Metabolism
Karger, Basel., 67, 547-547.
https://hdl.handle.net/21.15107/rcub_technorep_3103

Ranić M, Milutinović M, Konić-Ristić A, Dimitrijević-Branković S. Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology. in Annals of Nutrition and Metabolism. 2015;67:547-547.
https://hdl.handle.net/21.15107/rcub_technorep_3103 .

Ranić, Marija, Milutinović, Milica, Konić-Ristić, Aleksanda, Dimitrijević-Branković, Suzana, "Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology" in Annals of Nutrition and Metabolism, 67 (2015):547-547,
https://hdl.handle.net/21.15107/rcub_technorep_3103 .

TY  - JOUR
AU  - Ranić, Marija
AU  - Nikolić, Marina
AU  - Pavlović, Marija
AU  - Buntić, Aneta
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2667
AB  - Espresso spent coffee grounds (SCG) that is a waste material abundantly produced by restaurants, cafeterias and in domestic environment could be used as a low-cost and rich source of valuable polyphenol compounds. The benefit would be twofold: extraction of health beneficial natural polyphenol antioxidants and reducing the cost to facilitate SCG waste management. The overall objective of this study was to examine an optimal range of extraction conditions for extraction of antioxidants from spent espresso coffee. Optimization of the extraction process from SCG was carried out using response surface methodology (RSM). Microwave-assisted extraction (MAE) has been used as a potential alternative to conventional solvent extraction for the isolation of polyphenol compounds from SCG. A complete central composite 23 factorial experimental design has been used to monitor the extraction characteristics, as affected by different variables, extraction time (ET), liquid-to-solid ratio (LSR), and microwave power (MWP). Low concentration ethanol in aqueous solutions was employed as non-toxic extracting media. With the reduced time of extraction, low power and medium liquid to solid ratio while using minimal concentration of ethanol, the polyphenols extract with high antioxidant activity can be achieved. The obtained experimental values were in solid agreement with predicted values. The FRAP and the DPPH antioxidative activity showed good correlation with the total polyphenol content (TPC), with high correlation factors. The presented data could be a reliable guidelines for establishing full-scale, sustainable cost-effective and resource-effective industrial process.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology
EP  - 79
SP  - 69
VL  - 80
DO  - 10.1016/j.jclepro.2014.05.060
ER  - 

@article{
author = "Ranić, Marija and Nikolić, Marina and Pavlović, Marija and Buntić, Aneta and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana",
year = "2014",
abstract = "Espresso spent coffee grounds (SCG) that is a waste material abundantly produced by restaurants, cafeterias and in domestic environment could be used as a low-cost and rich source of valuable polyphenol compounds. The benefit would be twofold: extraction of health beneficial natural polyphenol antioxidants and reducing the cost to facilitate SCG waste management. The overall objective of this study was to examine an optimal range of extraction conditions for extraction of antioxidants from spent espresso coffee. Optimization of the extraction process from SCG was carried out using response surface methodology (RSM). Microwave-assisted extraction (MAE) has been used as a potential alternative to conventional solvent extraction for the isolation of polyphenol compounds from SCG. A complete central composite 23 factorial experimental design has been used to monitor the extraction characteristics, as affected by different variables, extraction time (ET), liquid-to-solid ratio (LSR), and microwave power (MWP). Low concentration ethanol in aqueous solutions was employed as non-toxic extracting media. With the reduced time of extraction, low power and medium liquid to solid ratio while using minimal concentration of ethanol, the polyphenols extract with high antioxidant activity can be achieved. The obtained experimental values were in solid agreement with predicted values. The FRAP and the DPPH antioxidative activity showed good correlation with the total polyphenol content (TPC), with high correlation factors. The presented data could be a reliable guidelines for establishing full-scale, sustainable cost-effective and resource-effective industrial process.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology",
pages = "79-69",
volume = "80",
doi = "10.1016/j.jclepro.2014.05.060"
}

Ranić, M., Nikolić, M., Pavlović, M., Buntić, A., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2014). Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 80, 69-79.
https://doi.org/10.1016/j.jclepro.2014.05.060

Ranić M, Nikolić M, Pavlović M, Buntić A, Šiler-Marinković S, Dimitrijević-Branković S. Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology. in Journal of Cleaner Production. 2014;80:69-79.
doi:10.1016/j.jclepro.2014.05.060 .

Ranić, Marija, Nikolić, Marina, Pavlović, Marija, Buntić, Aneta, Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology" in Journal of Cleaner Production, 80 (2014):69-79,
https://doi.org/10.1016/j.jclepro.2014.05.060 . .

TY  - JOUR
AU  - Ranić, Marija
AU  - Pavlović, M.
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2456
PB  - Karger, Basel
T2  - Annals of Nutrition and Metabolism
T1  - A study on total polyphenols content in spent coffee extracts (black, espresso and filter coffee)
EP  - 1656
SP  - 1655
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2456
ER  - 

@article{
author = "Ranić, Marija and Pavlović, M. and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana",
year = "2013",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "A study on total polyphenols content in spent coffee extracts (black, espresso and filter coffee)",
pages = "1656-1655",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2456"
}

Ranić, M., Pavlović, M., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2013). A study on total polyphenols content in spent coffee extracts (black, espresso and filter coffee). in Annals of Nutrition and Metabolism
Karger, Basel., 63, 1655-1656.
https://hdl.handle.net/21.15107/rcub_technorep_2456

Ranić M, Pavlović M, Šiler-Marinković S, Dimitrijević-Branković S. A study on total polyphenols content in spent coffee extracts (black, espresso and filter coffee). in Annals of Nutrition and Metabolism. 2013;63:1655-1656.
https://hdl.handle.net/21.15107/rcub_technorep_2456 .

Ranić, Marija, Pavlović, M., Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "A study on total polyphenols content in spent coffee extracts (black, espresso and filter coffee)" in Annals of Nutrition and Metabolism, 63 (2013):1655-1656,
https://hdl.handle.net/21.15107/rcub_technorep_2456 .

TY  - JOUR
AU  - Ranić, Marija
AU  - Dimitrijević-Branković, Suzana
AU  - Arsić, A.
AU  - Ivanović, Jasna
AU  - Milutinović, Milica
AU  - Šiler-Marinković, Slavica
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1897
PB  - Karger, Basel
T2  - Annals of Nutrition and Metabolism
T1  - Fatty acid profiles of supercritical extracts of commercial espresso coffee and spent coffee
EP  - 102
SP  - 102
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1897
ER  - 

@article{
author = "Ranić, Marija and Dimitrijević-Branković, Suzana and Arsić, A. and Ivanović, Jasna and Milutinović, Milica and Šiler-Marinković, Slavica",
year = "2011",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Fatty acid profiles of supercritical extracts of commercial espresso coffee and spent coffee",
pages = "102-102",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1897"
}

Ranić, M., Dimitrijević-Branković, S., Arsić, A., Ivanović, J., Milutinović, M.,& Šiler-Marinković, S.. (2011). Fatty acid profiles of supercritical extracts of commercial espresso coffee and spent coffee. in Annals of Nutrition and Metabolism
Karger, Basel., 58, 102-102.
https://hdl.handle.net/21.15107/rcub_technorep_1897

Ranić M, Dimitrijević-Branković S, Arsić A, Ivanović J, Milutinović M, Šiler-Marinković S. Fatty acid profiles of supercritical extracts of commercial espresso coffee and spent coffee. in Annals of Nutrition and Metabolism. 2011;58:102-102.
https://hdl.handle.net/21.15107/rcub_technorep_1897 .

Ranić, Marija, Dimitrijević-Branković, Suzana, Arsić, A., Ivanović, Jasna, Milutinović, Milica, Šiler-Marinković, Slavica, "Fatty acid profiles of supercritical extracts of commercial espresso coffee and spent coffee" in Annals of Nutrition and Metabolism, 58 (2011):102-102,
https://hdl.handle.net/21.15107/rcub_technorep_1897 .

TY  - JOUR
AU  - Milutinović, Milica
AU  - Šiler-Marinković, Slavica
AU  - Ranić, Marija
AU  - Dimitrijević-Branković, Suzana
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1896
PB  - Karger, Basel
T2  - Annals of Nutrition and Metabolism
T1  - Total polyphenols and antioxidative activity of water extracts of spent coffee
EP  - 397
SP  - 396
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1896
ER  - 

@article{
author = "Milutinović, Milica and Šiler-Marinković, Slavica and Ranić, Marija and Dimitrijević-Branković, Suzana",
year = "2011",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Total polyphenols and antioxidative activity of water extracts of spent coffee",
pages = "397-396",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1896"
}

Milutinović, M., Šiler-Marinković, S., Ranić, M.,& Dimitrijević-Branković, S.. (2011). Total polyphenols and antioxidative activity of water extracts of spent coffee. in Annals of Nutrition and Metabolism
Karger, Basel., 58, 396-397.
https://hdl.handle.net/21.15107/rcub_technorep_1896

Milutinović M, Šiler-Marinković S, Ranić M, Dimitrijević-Branković S. Total polyphenols and antioxidative activity of water extracts of spent coffee. in Annals of Nutrition and Metabolism. 2011;58:396-397.
https://hdl.handle.net/21.15107/rcub_technorep_1896 .

Milutinović, Milica, Šiler-Marinković, Slavica, Ranić, Marija, Dimitrijević-Branković, Suzana, "Total polyphenols and antioxidative activity of water extracts of spent coffee" in Annals of Nutrition and Metabolism, 58 (2011):396-397,
https://hdl.handle.net/21.15107/rcub_technorep_1896 .

TY  - JOUR
AU  - Milovanović, Ljiljana M.
AU  - Popović, Ivanka
AU  - Ranić, Marija
AU  - Saičić, Snežana
AU  - Skala, Dejan
AU  - Antonović, Dušan
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1173
AB  - In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.
PB  - Springer, Dordrecht
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG
EP  - 934
IS  - 3
SP  - 929
VL  - 89
DO  - 10.1007/s10973-006-7531-4
ER  - 

@article{
author = "Milovanović, Ljiljana M. and Popović, Ivanka and Ranić, Marija and Saičić, Snežana and Skala, Dejan and Antonović, Dušan",
year = "2007",
abstract = "In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.",
publisher = "Springer, Dordrecht",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG",
pages = "934-929",
number = "3",
volume = "89",
doi = "10.1007/s10973-006-7531-4"
}

Milovanović, L. M., Popović, I., Ranić, M., Saičić, S., Skala, D.,& Antonović, D.. (2007). Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry
Springer, Dordrecht., 89(3), 929-934.
https://doi.org/10.1007/s10973-006-7531-4

Milovanović LM, Popović I, Ranić M, Saičić S, Skala D, Antonović D. Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry. 2007;89(3):929-934.
doi:10.1007/s10973-006-7531-4 .

Milovanović, Ljiljana M., Popović, Ivanka, Ranić, Marija, Saičić, Snežana, Skala, Dejan, Antonović, Dušan, "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG" in Journal of Thermal Analysis and Calorimetry, 89, no. 3 (2007):929-934,
https://doi.org/10.1007/s10973-006-7531-4 . .