TY  - JOUR
AU  - Ivanović, Dragana
AU  - Dodig, Dejan
AU  - Đurić, Nenad
AU  - Kandić, Vesna
AU  - Tamindžić, Gordana
AU  - Nikolić, Nina
AU  - Savić, Jasna
PY  - 2021
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/248
AB  - Wheat grain Zn concentration has important implications for Zn dietary intake in humans. Zn biofortification of wheat by Zn foliar application has been recognized as an efficient tool to enhance grain Zn level. In Serbia, wheat is a staple crop, and no attention is paid to wheat grain as a source of Zn. For the first time, we investigated the effect of Zn foliar application on grain Zn concentration and yield of high-yielding local bread wheat cultivars in Serbia as potential to improve Zn intake in local population. Field experiments were conducted over two growing seasons at two sites located in Vojvodina Province. Zn was applied by spraying of 0.5% water solution of ZnSO4 at the end of flowering stage. Zn foliar application had no significant effect on grain yield. Significant increases of Zn grain concentration resulted from Zn treatment in all of five cultivars tested, ranging from 15 to 49%. No significant difference between the two sites was found in the mean increase in grain Zn concentration by Zn foliar application compared with the control. No correlation was found between grain yield and grain Zn concentration, implying that high grain yields common in intensive wheat production in Serbia do not limit Zn biofortification of grain by Zn foliar application. Zn biofortification of wheat grain by a single foliar spray at the end of the flowering stage can be recommended as an efficient tool to increase Zn intake in human population and prevent low dietary Zn intake.
PB  - Springer Heidelberg, Heidelberg
T2  - Cereal Research Communications
T1  - Zinc biofortification of bread winter wheat grain by single zinc foliar application
DO  - 10.1007/s42976-021-00144-2
ER  - 

@article{
author = "Ivanović, Dragana and Dodig, Dejan and Đurić, Nenad and Kandić, Vesna and Tamindžić, Gordana and Nikolić, Nina and Savić, Jasna",
year = "2021",
abstract = "Wheat grain Zn concentration has important implications for Zn dietary intake in humans. Zn biofortification of wheat by Zn foliar application has been recognized as an efficient tool to enhance grain Zn level. In Serbia, wheat is a staple crop, and no attention is paid to wheat grain as a source of Zn. For the first time, we investigated the effect of Zn foliar application on grain Zn concentration and yield of high-yielding local bread wheat cultivars in Serbia as potential to improve Zn intake in local population. Field experiments were conducted over two growing seasons at two sites located in Vojvodina Province. Zn was applied by spraying of 0.5% water solution of ZnSO4 at the end of flowering stage. Zn foliar application had no significant effect on grain yield. Significant increases of Zn grain concentration resulted from Zn treatment in all of five cultivars tested, ranging from 15 to 49%. No significant difference between the two sites was found in the mean increase in grain Zn concentration by Zn foliar application compared with the control. No correlation was found between grain yield and grain Zn concentration, implying that high grain yields common in intensive wheat production in Serbia do not limit Zn biofortification of grain by Zn foliar application. Zn biofortification of wheat grain by a single foliar spray at the end of the flowering stage can be recommended as an efficient tool to increase Zn intake in human population and prevent low dietary Zn intake.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Cereal Research Communications",
title = "Zinc biofortification of bread winter wheat grain by single zinc foliar application",
doi = "10.1007/s42976-021-00144-2"
}

Ivanović, D., Dodig, D., Đurić, N., Kandić, V., Tamindžić, G., Nikolić, N.,& Savić, J.. (2021). Zinc biofortification of bread winter wheat grain by single zinc foliar application. in Cereal Research Communications
Springer Heidelberg, Heidelberg..
https://doi.org/10.1007/s42976-021-00144-2

Ivanović D, Dodig D, Đurić N, Kandić V, Tamindžić G, Nikolić N, Savić J. Zinc biofortification of bread winter wheat grain by single zinc foliar application. in Cereal Research Communications. 2021;.
doi:10.1007/s42976-021-00144-2 .

Ivanović, Dragana, Dodig, Dejan, Đurić, Nenad, Kandić, Vesna, Tamindžić, Gordana, Nikolić, Nina, Savić, Jasna, "Zinc biofortification of bread winter wheat grain by single zinc foliar application" in Cereal Research Communications (2021),
https://doi.org/10.1007/s42976-021-00144-2 . .

TY  - JOUR
AU  - Kandić, Vesna
AU  - Dodig, Dejan
AU  - Nikolić, Ana
AU  - Kaitović, Željko
AU  - Zorić, Miroslav
AU  - Šurlan-Momirović, Gordana
AU  - Aleksić, Goran
AU  - Đurić, Nenad
PY  - 2018
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/241
AB  - After the kernel number per spike has been formed during the vegetative stage, grain weight depends on the rate and duration of grain filling. Drought and high temperatures during the grain filling stage frequently occurs in the majority of barley growing regions worldwide. To investigate impact of terminal drought stress on grain filling parameters and grain yield, 15 two- and 10 six-rowed barley genotypes were tested in two-year field trials, set in two locations with two treatments. One treatment was control (C), while in the other treatment (D) terminal drought was simulated by mechanical removal of all leaf blades 7 days after heading of each genotype. In average, defoliation caused reduction of yield (33%), grain filling rate (12%) and 1000-kernel weight (11%). In both treatments, grain yield and the absolute grain filling rate were higher in two-rowed barley genotypes than in six-rowed ones. In both treatments, the correlation was stronger between yield and grain filling duration than between yield and the grain filling rate. The correlation between average yield and grain filling duration was stronger in the D than in the C treatment. According to the results obtained for terminal drought conditions, breeders should create early maturing genotypes of two-rowed type, with a longer grain filling duration and the gradual accumulation of dry matter.
PB  - Patron Editore S R L, Bologna
T2  - Italian Journal of Agrometeorology-Rivista Italiana Di Agrometeorologia
T1  - Grain filling parameters of two- and six-rowed barley genotypes in terminal drought conditions
EP  - 14
IS  - 2
SP  - 5
VL  - 23
DO  - 10.19199/2018.2.2038-5625.005
ER  - 

@article{
author = "Kandić, Vesna and Dodig, Dejan and Nikolić, Ana and Kaitović, Željko and Zorić, Miroslav and Šurlan-Momirović, Gordana and Aleksić, Goran and Đurić, Nenad",
year = "2018",
abstract = "After the kernel number per spike has been formed during the vegetative stage, grain weight depends on the rate and duration of grain filling. Drought and high temperatures during the grain filling stage frequently occurs in the majority of barley growing regions worldwide. To investigate impact of terminal drought stress on grain filling parameters and grain yield, 15 two- and 10 six-rowed barley genotypes were tested in two-year field trials, set in two locations with two treatments. One treatment was control (C), while in the other treatment (D) terminal drought was simulated by mechanical removal of all leaf blades 7 days after heading of each genotype. In average, defoliation caused reduction of yield (33%), grain filling rate (12%) and 1000-kernel weight (11%). In both treatments, grain yield and the absolute grain filling rate were higher in two-rowed barley genotypes than in six-rowed ones. In both treatments, the correlation was stronger between yield and grain filling duration than between yield and the grain filling rate. The correlation between average yield and grain filling duration was stronger in the D than in the C treatment. According to the results obtained for terminal drought conditions, breeders should create early maturing genotypes of two-rowed type, with a longer grain filling duration and the gradual accumulation of dry matter.",
publisher = "Patron Editore S R L, Bologna",
journal = "Italian Journal of Agrometeorology-Rivista Italiana Di Agrometeorologia",
title = "Grain filling parameters of two- and six-rowed barley genotypes in terminal drought conditions",
pages = "14-5",
number = "2",
volume = "23",
doi = "10.19199/2018.2.2038-5625.005"
}

Kandić, V., Dodig, D., Nikolić, A., Kaitović, Ž., Zorić, M., Šurlan-Momirović, G., Aleksić, G.,& Đurić, N.. (2018). Grain filling parameters of two- and six-rowed barley genotypes in terminal drought conditions. in Italian Journal of Agrometeorology-Rivista Italiana Di Agrometeorologia
Patron Editore S R L, Bologna., 23(2), 5-14.
https://doi.org/10.19199/2018.2.2038-5625.005

Kandić V, Dodig D, Nikolić A, Kaitović Ž, Zorić M, Šurlan-Momirović G, Aleksić G, Đurić N. Grain filling parameters of two- and six-rowed barley genotypes in terminal drought conditions. in Italian Journal of Agrometeorology-Rivista Italiana Di Agrometeorologia. 2018;23(2):5-14.
doi:10.19199/2018.2.2038-5625.005 .

Kandić, Vesna, Dodig, Dejan, Nikolić, Ana, Kaitović, Željko, Zorić, Miroslav, Šurlan-Momirović, Gordana, Aleksić, Goran, Đurić, Nenad, "Grain filling parameters of two- and six-rowed barley genotypes in terminal drought conditions" in Italian Journal of Agrometeorology-Rivista Italiana Di Agrometeorologia, 23, no. 2 (2018):5-14,
https://doi.org/10.19199/2018.2.2038-5625.005 . .

TY  - JOUR
AU  - Branković, Gordana
AU  - Pajić, Vesna
AU  - Zivanović, Tomislav
AU  - Dodig, Dejan
AU  - Kandić, Vesna
AU  - Knežević, Desimir
AU  - Đurić, Nenad
PY  - 2018
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/240
AB  - Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense(h(b)(2))ected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance (sigma(2)(g)) component of variance due to genotype x environment interaction (sigma(2)(g)) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, sigma(2)(ge) /sigma(2)(g) > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high h(b)(2) observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.
PB  - Lithuanian Research Centre Agriculture & Forestry, Kedainiu R
T2  - Zemdirbyste-Agriculture
T1  - Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia
EP  - 48
IS  - 1
SP  - 39
VL  - 105
DO  - 10.13080/z-a.2018.105.006
ER  - 

@article{
author = "Branković, Gordana and Pajić, Vesna and Zivanović, Tomislav and Dodig, Dejan and Kandić, Vesna and Knežević, Desimir and Đurić, Nenad",
year = "2018",
abstract = "Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense(h(b)(2))ected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance (sigma(2)(g)) component of variance due to genotype x environment interaction (sigma(2)(g)) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, sigma(2)(ge) /sigma(2)(g) > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high h(b)(2) observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.",
publisher = "Lithuanian Research Centre Agriculture & Forestry, Kedainiu R",
journal = "Zemdirbyste-Agriculture",
title = "Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia",
pages = "48-39",
number = "1",
volume = "105",
doi = "10.13080/z-a.2018.105.006"
}

Branković, G., Pajić, V., Zivanović, T., Dodig, D., Kandić, V., Knežević, D.,& Đurić, N.. (2018). Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia. in Zemdirbyste-Agriculture
Lithuanian Research Centre Agriculture & Forestry, Kedainiu R., 105(1), 39-48.
https://doi.org/10.13080/z-a.2018.105.006

Branković G, Pajić V, Zivanović T, Dodig D, Kandić V, Knežević D, Đurić N. Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia. in Zemdirbyste-Agriculture. 2018;105(1):39-48.
doi:10.13080/z-a.2018.105.006 .

Branković, Gordana, Pajić, Vesna, Zivanović, Tomislav, Dodig, Dejan, Kandić, Vesna, Knežević, Desimir, Đurić, Nenad, "Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia" in Zemdirbyste-Agriculture, 105, no. 1 (2018):39-48,
https://doi.org/10.13080/z-a.2018.105.006 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Titan, Primož
AU  - Đurić, Nenad
AU  - Tolimir, Natasa
PY  - 2017
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/242
AB  - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
T1  - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
EP  - 713
IS  - 5
SP  - 705
VL  - 34
DO  - 10.1080/19440049.2017.1290281
ER  - 

@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Basić, Zorica and Titan, Primož and Đurić, Nenad and Tolimir, Natasa",
year = "2017",
abstract = "Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment",
title = "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods",
pages = "713-705",
number = "5",
volume = "34",
doi = "10.1080/19440049.2017.1290281"
}

Žilić, S., Dodig, D., Vančetović, J., Basić, Z., Titan, P., Đurić, N.,& Tolimir, N.. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
Taylor & Francis Ltd, Abingdon., 34(5), 705-713.
https://doi.org/10.1080/19440049.2017.1290281

Žilić S, Dodig D, Vančetović J, Basić Z, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713.
doi:10.1080/19440049.2017.1290281 .

Žilić, Slađana, Dodig, Dejan, Vančetović, Jelena, Basić, Zorica, Titan, Primož, Đurić, Nenad, Tolimir, Natasa, "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods" in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 34, no. 5 (2017):705-713,
https://doi.org/10.1080/19440049.2017.1290281 . .

TY  - JOUR
AU  - Dragičević, Vesna
AU  - Nikolić, Bogdan
AU  - Radosavljević, Milica
AU  - Đurić, Nenad
AU  - Dodig, Dejan
AU  - Stoiljković, Milovan M.
AU  - Kravić, Natalija
PY  - 2016
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/243
AB  - Barley grain is rich in mineral nutrients, but their bioavailability to humans depends on antinutrients that restrain bioavailability and promoters that promote bioavailability. The aim of this study was to examine composition of barley grain, including phytate and phenolics as antinutrients, carotenoids and glutathione as promoters and mineral elements, such as Ca, Mg, Fe, Si, Zn and Mn influenced by various non-standard foliar fertilizers (Zircon, Chitosan, Siliplant, Propikonazole), including some hormonal growth-stimulators (Epin Extra, Benzyladenine), as potential biofortification measure. Chitosan increased glutathione concentration in grain. Unfavorable meteorological conditions were partly mitigated by application of Benzyladenine and Siliplant, reflected through increased potential bioavailability of P, Mg, Ca and Fe.
AB  - Zrno ječma je bogato mineralima, ali njihova pristupačnost za ljudski organi- zam zavisi od antinutritiva koji inhibiraju njihovu apsorpciju i promotera koji povećavaju njihovu pristupačnost. Cilj istraživanja je da se ispita sastav zrna ječma, uključujući fitat i fenole kao antinutritive, karotenoide i glutation kao promotere, kao i mineralne elemente Ca, Mg, Fe, Si, Zn i Mn, pod uticajem nestandardih folijarnih đubriva (Cirkon, Hitosan, Siliplant, Propikonazol), kao i hormona (Epin Ekstra, Benziladenin), kao potencijalne mere za biofortifikaciju ječma. Hitosan je povećao koncentraciju glutationa. Nepovoljni meteorološki uslovi su delimično prevaziđeni primenom Benziladenina i Siliplanta, koji su uticali na povećanje potencijalne pristupačnosti P, Mg, Ca i Fe. PR Projekat Ministarstva nauke Republike Srbije, br. TR 31037.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Barley grain enrichement with essential elements by agronomic biofortification
T1  - Obogaćivanje zrna ječma esencijalnim elementima putem agronomske biofortifikacije
EP  - 9
IS  - 47
SP  - 1
DO  - 10.2298/APT1647001D
ER  - 

@article{
author = "Dragičević, Vesna and Nikolić, Bogdan and Radosavljević, Milica and Đurić, Nenad and Dodig, Dejan and Stoiljković, Milovan M. and Kravić, Natalija",
year = "2016",
abstract = "Barley grain is rich in mineral nutrients, but their bioavailability to humans depends on antinutrients that restrain bioavailability and promoters that promote bioavailability. The aim of this study was to examine composition of barley grain, including phytate and phenolics as antinutrients, carotenoids and glutathione as promoters and mineral elements, such as Ca, Mg, Fe, Si, Zn and Mn influenced by various non-standard foliar fertilizers (Zircon, Chitosan, Siliplant, Propikonazole), including some hormonal growth-stimulators (Epin Extra, Benzyladenine), as potential biofortification measure. Chitosan increased glutathione concentration in grain. Unfavorable meteorological conditions were partly mitigated by application of Benzyladenine and Siliplant, reflected through increased potential bioavailability of P, Mg, Ca and Fe., Zrno ječma je bogato mineralima, ali njihova pristupačnost za ljudski organi- zam zavisi od antinutritiva koji inhibiraju njihovu apsorpciju i promotera koji povećavaju njihovu pristupačnost. Cilj istraživanja je da se ispita sastav zrna ječma, uključujući fitat i fenole kao antinutritive, karotenoide i glutation kao promotere, kao i mineralne elemente Ca, Mg, Fe, Si, Zn i Mn, pod uticajem nestandardih folijarnih đubriva (Cirkon, Hitosan, Siliplant, Propikonazol), kao i hormona (Epin Ekstra, Benziladenin), kao potencijalne mere za biofortifikaciju ječma. Hitosan je povećao koncentraciju glutationa. Nepovoljni meteorološki uslovi su delimično prevaziđeni primenom Benziladenina i Siliplanta, koji su uticali na povećanje potencijalne pristupačnosti P, Mg, Ca i Fe. PR Projekat Ministarstva nauke Republike Srbije, br. TR 31037.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Barley grain enrichement with essential elements by agronomic biofortification, Obogaćivanje zrna ječma esencijalnim elementima putem agronomske biofortifikacije",
pages = "9-1",
number = "47",
doi = "10.2298/APT1647001D"
}

Dragičević, V., Nikolić, B., Radosavljević, M., Đurić, N., Dodig, D., Stoiljković, M. M.,& Kravić, N.. (2016). Barley grain enrichement with essential elements by agronomic biofortification. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(47), 1-9.
https://doi.org/10.2298/APT1647001D

Dragičević V, Nikolić B, Radosavljević M, Đurić N, Dodig D, Stoiljković MM, Kravić N. Barley grain enrichement with essential elements by agronomic biofortification. in Acta periodica technologica. 2016;(47):1-9.
doi:10.2298/APT1647001D .

Dragičević, Vesna, Nikolić, Bogdan, Radosavljević, Milica, Đurić, Nenad, Dodig, Dejan, Stoiljković, Milovan M., Kravić, Natalija, "Barley grain enrichement with essential elements by agronomic biofortification" in Acta periodica technologica, no. 47 (2016):1-9,
https://doi.org/10.2298/APT1647001D . .

TY  - JOUR
AU  - Branković, Gordana
AU  - Dragičević, Vesna
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Knežević, Desimir
AU  - Đurić, Nenad
PY  - 2016
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/244
AB  - Fifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h(2)), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (P-i), phytic phosphorus (P-p)/P-i relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (sigma(2)(g)) predominated the genotype x environment interaction (sigma(2)(ge)) component for: P-i in bread wheat (3.0 times higher), P-p/P-i in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation sigma(2)(g)/sigma(2)(ge) for P-i content in durum wheat was equal to one. The sigma(2)(ge) prevailed sigma(2)(g) for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h(2) coupled with high expected genetic advance as percent of mean (GAM) were observed for: P-i (93.7% and 26.1%, respectively) in bread wheat, P-p/P-i relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h(2) (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat
EP  - 880
IS  - 3
SP  - 867
VL  - 48
DO  - 10.2298/GENSR1603867B
ER  - 

@article{
author = "Branković, Gordana and Dragičević, Vesna and Žilić, Slađana and Dodig, Dejan and Knežević, Desimir and Đurić, Nenad",
year = "2016",
abstract = "Fifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h(2)), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (P-i), phytic phosphorus (P-p)/P-i relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (sigma(2)(g)) predominated the genotype x environment interaction (sigma(2)(ge)) component for: P-i in bread wheat (3.0 times higher), P-p/P-i in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation sigma(2)(g)/sigma(2)(ge) for P-i content in durum wheat was equal to one. The sigma(2)(ge) prevailed sigma(2)(g) for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h(2) coupled with high expected genetic advance as percent of mean (GAM) were observed for: P-i (93.7% and 26.1%, respectively) in bread wheat, P-p/P-i relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h(2) (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat",
pages = "880-867",
number = "3",
volume = "48",
doi = "10.2298/GENSR1603867B"
}

Branković, G., Dragičević, V., Žilić, S., Dodig, D., Knežević, D.,& Đurić, N.. (2016). Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat. in Genetika
Društvo genetičara Srbije, Beograd., 48(3), 867-880.
https://doi.org/10.2298/GENSR1603867B

Branković G, Dragičević V, Žilić S, Dodig D, Knežević D, Đurić N. Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat. in Genetika. 2016;48(3):867-880.
doi:10.2298/GENSR1603867B .

Branković, Gordana, Dragičević, Vesna, Žilić, Slađana, Dodig, Dejan, Knežević, Desimir, Đurić, Nenad, "Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat" in Genetika, 48, no. 3 (2016):867-880,
https://doi.org/10.2298/GENSR1603867B . .

TY  - DATA
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Drasković, Milana
AU  - Dodig, Dejan
AU  - Bosković, Jelena
AU  - Zečević, Veselinka
PY  - 2016
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/484
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Supplementary data for article: Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science
UR  - https://hdl.handle.net/21.15107/rcub_rivec_484
ER  - 

@misc{
author = "Torbica, Aleksandra and Tomić, Jelena and Drasković, Milana and Dodig, Dejan and Bosković, Jelena and Zečević, Veselinka",
year = "2016",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Supplementary data for article: Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science",
url = "https://hdl.handle.net/21.15107/rcub_rivec_484"
}

Torbica, A., Tomić, J., Drasković, M., Dodig, D., Bosković, J.,& Zečević, V.. (2016). Supplementary data for article: Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London..
https://hdl.handle.net/21.15107/rcub_rivec_484

Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Supplementary data for article: Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science. in Journal of Cereal Science. 2016;.
https://hdl.handle.net/21.15107/rcub_rivec_484 .

Torbica, Aleksandra, Tomić, Jelena, Drasković, Milana, Dodig, Dejan, Bosković, Jelena, Zečević, Veselinka, "Supplementary data for article: Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science" in Journal of Cereal Science (2016),
https://hdl.handle.net/21.15107/rcub_rivec_484 .

TY  - JOUR
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Drasković, Milana
AU  - Dodig, Dejan
AU  - Bosković, Jelena
AU  - Zečević, Veselinka
PY  - 2016
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/261
AB  - For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but there is no a lot of data about durum wheat quality assesment. Therefore, the aim of this work was to test its potential in the quality characterization of fourteen durum wheat breeding lines grown during two production years with different climate conditions. The obtained results showed significant differences in starch-amylase complex part of Mixolab curve between two studied years. Mixolab parameters C3, C4 and C5 were in line with Falling Number values and amylolytic activity of samples. Samples from 2013 production year with higher precipitation sum had lower values of C3, C4 and C5 parameters as well as Falling Number values and higher amylolytic activity. On contrary, protein part of Mixolab curves expressed differences in dependence of genotype. In comparison to the standard parameters of protein and starch quality of durum wheat, Mixolab provides more complete information in a shorter time frame.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors
EP  - 350
SP  - 344
VL  - 69
DO  - 10.1016/j.jcs.2016.04.012
ER  - 

@article{
author = "Torbica, Aleksandra and Tomić, Jelena and Drasković, Milana and Dodig, Dejan and Bosković, Jelena and Zečević, Veselinka",
year = "2016",
abstract = "For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but there is no a lot of data about durum wheat quality assesment. Therefore, the aim of this work was to test its potential in the quality characterization of fourteen durum wheat breeding lines grown during two production years with different climate conditions. The obtained results showed significant differences in starch-amylase complex part of Mixolab curve between two studied years. Mixolab parameters C3, C4 and C5 were in line with Falling Number values and amylolytic activity of samples. Samples from 2013 production year with higher precipitation sum had lower values of C3, C4 and C5 parameters as well as Falling Number values and higher amylolytic activity. On contrary, protein part of Mixolab curves expressed differences in dependence of genotype. In comparison to the standard parameters of protein and starch quality of durum wheat, Mixolab provides more complete information in a shorter time frame.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors",
pages = "350-344",
volume = "69",
doi = "10.1016/j.jcs.2016.04.012"
}

Torbica, A., Tomić, J., Drasković, M., Dodig, D., Bosković, J.,& Zečević, V.. (2016). Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 69, 344-350.
https://doi.org/10.1016/j.jcs.2016.04.012

Torbica A, Tomić J, Drasković M, Dodig D, Bosković J, Zečević V. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. in Journal of Cereal Science. 2016;69:344-350.
doi:10.1016/j.jcs.2016.04.012 .

Torbica, Aleksandra, Tomić, Jelena, Drasković, Milana, Dodig, Dejan, Bosković, Jelena, Zečević, Veselinka, "Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors" in Journal of Cereal Science, 69 (2016):344-350,
https://doi.org/10.1016/j.jcs.2016.04.012 . .

TY  - JOUR
AU  - Branković, Gordana
AU  - Dodig, Dejan
AU  - Knežević, Desimir
AU  - Đurić, Nenad
AU  - Kandić, Vesna
PY  - 2015
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/245
AB  - The aim of this work was to examine variability and broad-sense heritability of grain morphometric traits of 30 selected genotypes of bread wheat and durum wheat, in regard to their significant impact on yield and traits of milling, baking and processing quality. Trials with selected wheat assortment were set during 2010-2011 and 2011-2012 years at the three locations: Rimski Šančevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genotype was the most significant source of variation of grain length for bread and durum wheat with 91.1% and 46.3% of explained sum of squares, while the environment was the most important source of variation of grain width and grain thickness for bread wheat (44% and 41.2% of sum of squares) and durum wheat (42% and 44% of sum of squares). Broad-sense heritability was very high (> 90%) for grain length of bread and durum wheat, grain width of durum wheat and grain thickness of durum wheat. Broad-sense heritability was high for grain width and grain thickness of bread wheat, with the values of 83% and 88.8%, respectively. Considering the high obtained values of broad-sense heritability and dominance of the genetic component of variance of grain length, grain width and grain thickness of bread and durum wheat, the success of selection for increased values of these traits can be predicted.
AB  - Cilj ovog rada je bio da se ispita varijabilnost i heritabilnost u širem smislu morfometrijskih osobina zrna 30 odabranih genotipova hlebne pšenice i durum pšenice s obzirom na njihov značajan uticaj na prinos i osobine mlinskog, pekarskog i procesnog kvaliteta. Ogledi sa izabranim sortimentom pšenice su izvedeni tokom 2010-2011. i 2011-2012. godine na tri lokaliteta: Rimski Šančevi, Zemun Polje i Padinska Skela. Rezultati analize varijanse su pokazali da je genotip bio najvažniji izvor variranja dužine zrna hlebne pšenice i durum pšenice sa 91,1% i 46,3% sume kvadrata, dok su ekološki faktori bili najznačajniji izvor variranja širine zrna i debljine zrna hlebne pšenice (44% i 41,2% sume kvadrata) i durum pšenice (42% i 44% sume kvadrata). Heritabilnost u širem smislu je bila veoma visoka sa vrednostima većim od 90% za dužinu zrna hlebne pšenice i durum pšenice, širinu zrna durum pšenice i debljinu zrna durum pšenice. Visoka heritabilnost u širem smislu je dobijena za širinu zrna i debljinu zrna hlebne pšenice sa vrednostima od 83% i 88,8%. S obzirom na visoke vrednosti dobijene heritabilnosti u širem smislu i dominaciju genetičke komponente varijanse u ukupnoj varijansi dužine, širine i debljine zrna hlebne i durum pšenice možemo predvideti uspeh selekcije na povećanu vrednost ovih osobina pšenice.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences
T1  - Heritability and variance components of grain morphometric traits of bread wheat and durum wheat
T1  - Heritabilnost i komponente varijanse morfometrijskih osobina zrna hlebne pšenice i durum pšenice
EP  - 261
IS  - 3
SP  - 247
VL  - 60
DO  - 10.2298/jas1503247b
ER  - 

@article{
author = "Branković, Gordana and Dodig, Dejan and Knežević, Desimir and Đurić, Nenad and Kandić, Vesna",
year = "2015",
abstract = "The aim of this work was to examine variability and broad-sense heritability of grain morphometric traits of 30 selected genotypes of bread wheat and durum wheat, in regard to their significant impact on yield and traits of milling, baking and processing quality. Trials with selected wheat assortment were set during 2010-2011 and 2011-2012 years at the three locations: Rimski Šančevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genotype was the most significant source of variation of grain length for bread and durum wheat with 91.1% and 46.3% of explained sum of squares, while the environment was the most important source of variation of grain width and grain thickness for bread wheat (44% and 41.2% of sum of squares) and durum wheat (42% and 44% of sum of squares). Broad-sense heritability was very high (> 90%) for grain length of bread and durum wheat, grain width of durum wheat and grain thickness of durum wheat. Broad-sense heritability was high for grain width and grain thickness of bread wheat, with the values of 83% and 88.8%, respectively. Considering the high obtained values of broad-sense heritability and dominance of the genetic component of variance of grain length, grain width and grain thickness of bread and durum wheat, the success of selection for increased values of these traits can be predicted., Cilj ovog rada je bio da se ispita varijabilnost i heritabilnost u širem smislu morfometrijskih osobina zrna 30 odabranih genotipova hlebne pšenice i durum pšenice s obzirom na njihov značajan uticaj na prinos i osobine mlinskog, pekarskog i procesnog kvaliteta. Ogledi sa izabranim sortimentom pšenice su izvedeni tokom 2010-2011. i 2011-2012. godine na tri lokaliteta: Rimski Šančevi, Zemun Polje i Padinska Skela. Rezultati analize varijanse su pokazali da je genotip bio najvažniji izvor variranja dužine zrna hlebne pšenice i durum pšenice sa 91,1% i 46,3% sume kvadrata, dok su ekološki faktori bili najznačajniji izvor variranja širine zrna i debljine zrna hlebne pšenice (44% i 41,2% sume kvadrata) i durum pšenice (42% i 44% sume kvadrata). Heritabilnost u širem smislu je bila veoma visoka sa vrednostima većim od 90% za dužinu zrna hlebne pšenice i durum pšenice, širinu zrna durum pšenice i debljinu zrna durum pšenice. Visoka heritabilnost u širem smislu je dobijena za širinu zrna i debljinu zrna hlebne pšenice sa vrednostima od 83% i 88,8%. S obzirom na visoke vrednosti dobijene heritabilnosti u širem smislu i dominaciju genetičke komponente varijanse u ukupnoj varijansi dužine, širine i debljine zrna hlebne i durum pšenice možemo predvideti uspeh selekcije na povećanu vrednost ovih osobina pšenice.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences",
title = "Heritability and variance components of grain morphometric traits of bread wheat and durum wheat, Heritabilnost i komponente varijanse morfometrijskih osobina zrna hlebne pšenice i durum pšenice",
pages = "261-247",
number = "3",
volume = "60",
doi = "10.2298/jas1503247b"
}

Branković, G., Dodig, D., Knežević, D., Đurić, N.,& Kandić, V.. (2015). Heritability and variance components of grain morphometric traits of bread wheat and durum wheat. in Journal of Agricultural Sciences
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 60(3), 247-261.
https://doi.org/10.2298/jas1503247b

Branković G, Dodig D, Knežević D, Đurić N, Kandić V. Heritability and variance components of grain morphometric traits of bread wheat and durum wheat. in Journal of Agricultural Sciences. 2015;60(3):247-261.
doi:10.2298/jas1503247b .

Branković, Gordana, Dodig, Dejan, Knežević, Desimir, Đurić, Nenad, Kandić, Vesna, "Heritability and variance components of grain morphometric traits of bread wheat and durum wheat" in Journal of Agricultural Sciences, 60, no. 3 (2015):247-261,
https://doi.org/10.2298/jas1503247b . .

TY  - JOUR
AU  - Branković, Gordana
AU  - Šurlan-Momirović, Gordana
AU  - Dodig, Dejan
AU  - Dragičević, Vesna
AU  - Zorić, Miroslav
AU  - Đurić, Nenad
PY  - 2014
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/246
AB  - Modern durum wheat breeding programs are becoming more oriented toward creation of not only high-yield cultivars but also high quality, with good stability for the trait of interest. Vitreousness of grain is associated with semolina granulation, color, and protein content; it is regarded as one of the most important characteristics in the grading industry, affecting the commercial value of the commodity. A set of 15 winter and facultative durum wheat genotypes was tested for grain vitreousness across 6 environments for 2 consecutive years. Three-way analysis of variance showed that genotype, location, and year contributed 4.1%, 20.6%, and 42.2% to the total sum of squares, respectively. Interaction terms, including genotype, contributed 6.1% to the total sum of squares, and location x year contributed 27.0%. Stability of grain vitreousness for the examined breeding lines and cultivars of durum wheat was shown by the site's regression. Broad-sense heritability of grain vitreousness was estimated to be 71%. Climatic variables were used for factorial regression modeling, and most of the interaction term for grain vitreousness was explained by mean temperatures in June (54.4%) and April (14.2%), and precipitation (14.4%) and sunshine hours (14.3%) in March. During the grain filling and grain ripening stages, the most influential climatic variables in explaining interaction were maximum temperature (43.4%), precipitation (30.9%), and sunshine hours (5.6%).
PB  - Tubitak Scientific & Technical Research Council Turkey, Ankara
T2  - Turkish Journal of Agriculture and Forestry
T1  - Effects of climatic factors on grain vitreousness stability and heritability in durum wheat
EP  - 440
IS  - 4
SP  - 429
VL  - 38
DO  - 10.3906/tar-1308-51
ER  - 

@article{
author = "Branković, Gordana and Šurlan-Momirović, Gordana and Dodig, Dejan and Dragičević, Vesna and Zorić, Miroslav and Đurić, Nenad",
year = "2014",
abstract = "Modern durum wheat breeding programs are becoming more oriented toward creation of not only high-yield cultivars but also high quality, with good stability for the trait of interest. Vitreousness of grain is associated with semolina granulation, color, and protein content; it is regarded as one of the most important characteristics in the grading industry, affecting the commercial value of the commodity. A set of 15 winter and facultative durum wheat genotypes was tested for grain vitreousness across 6 environments for 2 consecutive years. Three-way analysis of variance showed that genotype, location, and year contributed 4.1%, 20.6%, and 42.2% to the total sum of squares, respectively. Interaction terms, including genotype, contributed 6.1% to the total sum of squares, and location x year contributed 27.0%. Stability of grain vitreousness for the examined breeding lines and cultivars of durum wheat was shown by the site's regression. Broad-sense heritability of grain vitreousness was estimated to be 71%. Climatic variables were used for factorial regression modeling, and most of the interaction term for grain vitreousness was explained by mean temperatures in June (54.4%) and April (14.2%), and precipitation (14.4%) and sunshine hours (14.3%) in March. During the grain filling and grain ripening stages, the most influential climatic variables in explaining interaction were maximum temperature (43.4%), precipitation (30.9%), and sunshine hours (5.6%).",
publisher = "Tubitak Scientific & Technical Research Council Turkey, Ankara",
journal = "Turkish Journal of Agriculture and Forestry",
title = "Effects of climatic factors on grain vitreousness stability and heritability in durum wheat",
pages = "440-429",
number = "4",
volume = "38",
doi = "10.3906/tar-1308-51"
}

Branković, G., Šurlan-Momirović, G., Dodig, D., Dragičević, V., Zorić, M.,& Đurić, N.. (2014). Effects of climatic factors on grain vitreousness stability and heritability in durum wheat. in Turkish Journal of Agriculture and Forestry
Tubitak Scientific & Technical Research Council Turkey, Ankara., 38(4), 429-440.
https://doi.org/10.3906/tar-1308-51

Branković G, Šurlan-Momirović G, Dodig D, Dragičević V, Zorić M, Đurić N. Effects of climatic factors on grain vitreousness stability and heritability in durum wheat. in Turkish Journal of Agriculture and Forestry. 2014;38(4):429-440.
doi:10.3906/tar-1308-51 .

Branković, Gordana, Šurlan-Momirović, Gordana, Dodig, Dejan, Dragičević, Vesna, Zorić, Miroslav, Đurić, Nenad, "Effects of climatic factors on grain vitreousness stability and heritability in durum wheat" in Turkish Journal of Agriculture and Forestry, 38, no. 4 (2014):429-440,
https://doi.org/10.3906/tar-1308-51 . .

TY  - JOUR
AU  - Knežević, Desimir
AU  - Zečević, Veselinka
AU  - Đukić, Nevena
AU  - Dodig, Dejan
PY  - 2008
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/262
AB  - Variability of grain mass per spike were studied in 10 wheat genotypes. Wheat genotypes were grown during three years on the experimental field in three replications. Samples of 60 wheat plants (20 plants/replication at each year) were analyzed in full maturity stage. The differences in average values for all the studied traits among investigated cultivars were determined. The expressed variability of grain mass per spike estimated by coefficient of variation (CV) which value was CV=5.60%.
PB  - Univerzitet u Kragujevcu - Prirodno-matematički fakultet, Kragujevac
T2  - Kragujevac Journal of Science
T1  - Genetic and phenotypic variability of grain mass per spike of winter wheat genotypes (Triticum aestivum L.)
EP  - 136
IS  - 30
SP  - 131
UR  - https://hdl.handle.net/21.15107/rcub_rivec_262
ER  - 

@article{
author = "Knežević, Desimir and Zečević, Veselinka and Đukić, Nevena and Dodig, Dejan",
year = "2008",
abstract = "Variability of grain mass per spike were studied in 10 wheat genotypes. Wheat genotypes were grown during three years on the experimental field in three replications. Samples of 60 wheat plants (20 plants/replication at each year) were analyzed in full maturity stage. The differences in average values for all the studied traits among investigated cultivars were determined. The expressed variability of grain mass per spike estimated by coefficient of variation (CV) which value was CV=5.60%.",
publisher = "Univerzitet u Kragujevcu - Prirodno-matematički fakultet, Kragujevac",
journal = "Kragujevac Journal of Science",
title = "Genetic and phenotypic variability of grain mass per spike of winter wheat genotypes (Triticum aestivum L.)",
pages = "136-131",
number = "30",
url = "https://hdl.handle.net/21.15107/rcub_rivec_262"
}

Knežević, D., Zečević, V., Đukić, N.,& Dodig, D.. (2008). Genetic and phenotypic variability of grain mass per spike of winter wheat genotypes (Triticum aestivum L.). in Kragujevac Journal of Science
Univerzitet u Kragujevcu - Prirodno-matematički fakultet, Kragujevac.(30), 131-136.
https://hdl.handle.net/21.15107/rcub_rivec_262

Knežević D, Zečević V, Đukić N, Dodig D. Genetic and phenotypic variability of grain mass per spike of winter wheat genotypes (Triticum aestivum L.). in Kragujevac Journal of Science. 2008;(30):131-136.
https://hdl.handle.net/21.15107/rcub_rivec_262 .

Knežević, Desimir, Zečević, Veselinka, Đukić, Nevena, Dodig, Dejan, "Genetic and phenotypic variability of grain mass per spike of winter wheat genotypes (Triticum aestivum L.)" in Kragujevac Journal of Science, no. 30 (2008):131-136,
https://hdl.handle.net/21.15107/rcub_rivec_262 .