TY  - JOUR
AU  - Bukvicki, Danka
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Nikolić, Miloš
AU  - Vannini, Lucia
AU  - Montanari, Chiara
AU  - Marin, Petar D.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1913
AB  - Chemical composition of Micromeria dalmatica essential oil (EO) by gas
   chromatography mass spectrometry solid phase microextraction
   (GC/MS-SPME) analysis revealed that the dominant compounds were
   piperitenone (41.46\%), pulegone (19.02\%), piperitenone oxide
   (14.49\%), D-limonene (6.23\%) and p-menthone (5.06\%). The minimum
   inhibitory concentration (MIC) ranged from 0.03 to 2.32 mg/mL for
   bacteria, and from 0.62 to 2.49 mg/mL for yeast strains, while the
   minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from
   0.07 to 1.15 mg/mL and 1.11-5.57 mg/mL for bacteria and yeasts,
   respectively. Growth inhibition concentration (GIC(50)) that caused 50\%
   of growth delay of Salmonella Typhimurium in pork meat system was
   calculated to be 0.048 mg/mL. Experimental results suggest that M.
   dalmatica EO possess high antimicrobial efficacy against food spoilage
   microorganisms. The present study has certainly set up an attractive
   platform for commercial applications of EO as natural preservative in
   food, such as pork meat. (C) 2015 Elsevier Ltd. All rights reserved.
T2  - Lwt-Food Science and Technology
T1  - Potential application of Micromeria dalmatica essential oil as a
 protective agent in a food system
IS  - 1
VL  - 63
DO  - 10.1016/j.lwt.2015.03.053
SP  - 262
EP  - 267
ER  - 

@article{
author = "Bukvicki, Danka and Stojković, Dejan and Soković, Marina and Nikolić, Miloš and Vannini, Lucia and Montanari, Chiara and Marin, Petar D.",
year = "2015",
abstract = "Chemical composition of Micromeria dalmatica essential oil (EO) by gas
   chromatography mass spectrometry solid phase microextraction
   (GC/MS-SPME) analysis revealed that the dominant compounds were
   piperitenone (41.46\%), pulegone (19.02\%), piperitenone oxide
   (14.49\%), D-limonene (6.23\%) and p-menthone (5.06\%). The minimum
   inhibitory concentration (MIC) ranged from 0.03 to 2.32 mg/mL for
   bacteria, and from 0.62 to 2.49 mg/mL for yeast strains, while the
   minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from
   0.07 to 1.15 mg/mL and 1.11-5.57 mg/mL for bacteria and yeasts,
   respectively. Growth inhibition concentration (GIC(50)) that caused 50\%
   of growth delay of Salmonella Typhimurium in pork meat system was
   calculated to be 0.048 mg/mL. Experimental results suggest that M.
   dalmatica EO possess high antimicrobial efficacy against food spoilage
   microorganisms. The present study has certainly set up an attractive
   platform for commercial applications of EO as natural preservative in
   food, such as pork meat. (C) 2015 Elsevier Ltd. All rights reserved.",
journal = "Lwt-Food Science and Technology",
title = "Potential application of Micromeria dalmatica essential oil as a
 protective agent in a food system",
number = "1",
volume = "63",
doi = "10.1016/j.lwt.2015.03.053",
pages = "262-267"
}

Bukvicki, D., Stojković, D., Soković, M., Nikolić, M., Vannini, L., Montanari, C.,& Marin, P. D.. (2015). Potential application of Micromeria dalmatica essential oil as a
 protective agent in a food system. in Lwt-Food Science and Technology, 63(1), 262-267.
https://doi.org/10.1016/j.lwt.2015.03.053

Bukvicki D, Stojković D, Soković M, Nikolić M, Vannini L, Montanari C, Marin PD. Potential application of Micromeria dalmatica essential oil as a
 protective agent in a food system. in Lwt-Food Science and Technology. 2015;63(1):262-267.
doi:10.1016/j.lwt.2015.03.053 .

Bukvicki, Danka, Stojković, Dejan, Soković, Marina, Nikolić, Miloš, Vannini, Lucia, Montanari, Chiara, Marin, Petar D., "Potential application of Micromeria dalmatica essential oil as a
 protective agent in a food system" in Lwt-Food Science and Technology, 63, no. 1 (2015):262-267,
https://doi.org/10.1016/j.lwt.2015.03.053 . .

TY  - JOUR
AU  - Bukvicki, Danka
AU  - Gottardi, Davide
AU  - Vannini, Lucia
AU  - Džamić, Ana M.
AU  - Ćirić, Ana
AU  - Marin, Petar D.
AU  - Veljic, Milan
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1991
AB  - The chemical composition of the methanolic and ethyl acetate extracts of
   liverwort Lophozia ventricosa (Dicks.) Dumort. was determined by solid
   phase microextraction-gas chromatography mass spectrometry (SPME-GC/MS).
   The dominant compounds in L. ventricosa methanolic extract were o-cymene
   (38.87 \%), beta-barbatene (26.35 \%), and alpha-barbatene (8.30 \%),
   while the main components in ethyl acetate extract were beta-barbatene
   (45.39 \%), maalioxide (9.89 \%), and alpha-barbatene (8.21 \%). The
   antimicrobial activity of L. ventricosa extracts was evaluated against
   15 pathogenic microorganisms using microdilution method. Extracts were
   initially screened against following Gram (-) bacteria Enterobacter
   cloacae, Pseudomonas aeruginosa, Salmonella typhimurium, and Gram (+)
   bacteria: Bacillus cereus, Listeria monocytogenes, Micrococcus flavus,
   and Staphylococcus aureus. The minimum inhibitory concentration (MIC)
   varied from 2.50 to 5.00 mg/mL for bacterial strains, and from 1.25 to
   5.00 mg/mL for micromycetes. For the antifungal bioassays, eight fungi
   were used Aspergillus niger, A. fumigates, A. ochraceus, A. versicolor,
   Penicillium funiculosum, P. ochrochloron, Trichoderma viride, and
   Candida albicans. Sensitivity of fungi to the effect of the extracts was
   higher than that of bacteria tested.
T2  - Brazilian Journal of Botany
T1  - Chemical composition and antimicrobial assessment of liverwort Lophozia
 ventricosa extracts
IS  - 1
VL  - 38
DO  - 10.1007/s40415-014-0104-z
SP  - 25
EP  - 30
ER  - 

@article{
author = "Bukvicki, Danka and Gottardi, Davide and Vannini, Lucia and Džamić, Ana M. and Ćirić, Ana and Marin, Petar D. and Veljic, Milan",
year = "2015",
abstract = "The chemical composition of the methanolic and ethyl acetate extracts of
   liverwort Lophozia ventricosa (Dicks.) Dumort. was determined by solid
   phase microextraction-gas chromatography mass spectrometry (SPME-GC/MS).
   The dominant compounds in L. ventricosa methanolic extract were o-cymene
   (38.87 \%), beta-barbatene (26.35 \%), and alpha-barbatene (8.30 \%),
   while the main components in ethyl acetate extract were beta-barbatene
   (45.39 \%), maalioxide (9.89 \%), and alpha-barbatene (8.21 \%). The
   antimicrobial activity of L. ventricosa extracts was evaluated against
   15 pathogenic microorganisms using microdilution method. Extracts were
   initially screened against following Gram (-) bacteria Enterobacter
   cloacae, Pseudomonas aeruginosa, Salmonella typhimurium, and Gram (+)
   bacteria: Bacillus cereus, Listeria monocytogenes, Micrococcus flavus,
   and Staphylococcus aureus. The minimum inhibitory concentration (MIC)
   varied from 2.50 to 5.00 mg/mL for bacterial strains, and from 1.25 to
   5.00 mg/mL for micromycetes. For the antifungal bioassays, eight fungi
   were used Aspergillus niger, A. fumigates, A. ochraceus, A. versicolor,
   Penicillium funiculosum, P. ochrochloron, Trichoderma viride, and
   Candida albicans. Sensitivity of fungi to the effect of the extracts was
   higher than that of bacteria tested.",
journal = "Brazilian Journal of Botany",
title = "Chemical composition and antimicrobial assessment of liverwort Lophozia
 ventricosa extracts",
number = "1",
volume = "38",
doi = "10.1007/s40415-014-0104-z",
pages = "25-30"
}

Bukvicki, D., Gottardi, D., Vannini, L., Džamić, A. M., Ćirić, A., Marin, P. D.,& Veljic, M.. (2015). Chemical composition and antimicrobial assessment of liverwort Lophozia
 ventricosa extracts. in Brazilian Journal of Botany, 38(1), 25-30.
https://doi.org/10.1007/s40415-014-0104-z

Bukvicki D, Gottardi D, Vannini L, Džamić AM, Ćirić A, Marin PD, Veljic M. Chemical composition and antimicrobial assessment of liverwort Lophozia
 ventricosa extracts. in Brazilian Journal of Botany. 2015;38(1):25-30.
doi:10.1007/s40415-014-0104-z .

Bukvicki, Danka, Gottardi, Davide, Vannini, Lucia, Džamić, Ana M., Ćirić, Ana, Marin, Petar D., Veljic, Milan, "Chemical composition and antimicrobial assessment of liverwort Lophozia
 ventricosa extracts" in Brazilian Journal of Botany, 38, no. 1 (2015):25-30,
https://doi.org/10.1007/s40415-014-0104-z . .

TY  - JOUR
AU  - Bukvicki, Danka
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Vannini, Lucia
AU  - Montanari, Chiara
AU  - Pejin, Boris
AU  - Savic, Aleksandar
AU  - Veljic, Milan
AU  - Grujic, Slavica
AU  - Mann, Petar D.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2236
AB  - The dominant compounds in Satureja horvatii oil were p-cymene (33.14\%),
   thymol (26.11\%) and thymol methyl ether (15.08\%). The minimum
   inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for
   bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum
   bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to
   1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively.
   The antiradical potential of the essential oil was evaluated using
   hydroxyl radical (center dot OH) generated in Fenton reaction. The meat
   preserving potential of essential oil from Satureja horvatii was
   investigated against L monocytogenes. Essential oil successfully
   inhibited development of L monocytogenes in pork meat. Sensorial
   evaluation on flavor and color of meat was performed. The color and
   flavor of meat treated with essential oil improved after 4 days of
   storage. S. horvatii essential oil can act as a potent inhibitor of food
   spoiling microorganisms, in meat products and also can be a useful
   source of natural antioxidants. (C) 2013 Elsevier Ltd. All rights
   reserved.
T2  - Meat Science
T1  - Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat
IS  - 3
VL  - 96
DO  - 10.1016/j.meatsci.2013.11.024
SP  - 1355
EP  - 1360
ER  - 

@article{
author = "Bukvicki, Danka and Stojković, Dejan and Soković, Marina and Vannini, Lucia and Montanari, Chiara and Pejin, Boris and Savic, Aleksandar and Veljic, Milan and Grujic, Slavica and Mann, Petar D.",
year = "2014",
abstract = "The dominant compounds in Satureja horvatii oil were p-cymene (33.14\%),
   thymol (26.11\%) and thymol methyl ether (15.08\%). The minimum
   inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for
   bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum
   bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to
   1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively.
   The antiradical potential of the essential oil was evaluated using
   hydroxyl radical (center dot OH) generated in Fenton reaction. The meat
   preserving potential of essential oil from Satureja horvatii was
   investigated against L monocytogenes. Essential oil successfully
   inhibited development of L monocytogenes in pork meat. Sensorial
   evaluation on flavor and color of meat was performed. The color and
   flavor of meat treated with essential oil improved after 4 days of
   storage. S. horvatii essential oil can act as a potent inhibitor of food
   spoiling microorganisms, in meat products and also can be a useful
   source of natural antioxidants. (C) 2013 Elsevier Ltd. All rights
   reserved.",
journal = "Meat Science",
title = "Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat",
number = "3",
volume = "96",
doi = "10.1016/j.meatsci.2013.11.024",
pages = "1355-1360"
}

Bukvicki, D., Stojković, D., Soković, M., Vannini, L., Montanari, C., Pejin, B., Savic, A., Veljic, M., Grujic, S.,& Mann, P. D.. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science, 96(3), 1355-1360.
https://doi.org/10.1016/j.meatsci.2013.11.024

Bukvicki D, Stojković D, Soković M, Vannini L, Montanari C, Pejin B, Savic A, Veljic M, Grujic S, Mann PD. Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science. 2014;96(3):1355-1360.
doi:10.1016/j.meatsci.2013.11.024 .

Bukvicki, Danka, Stojković, Dejan, Soković, Marina, Vannini, Lucia, Montanari, Chiara, Pejin, Boris, Savic, Aleksandar, Veljic, Milan, Grujic, Slavica, Mann, Petar D., "Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat" in Meat Science, 96, no. 3 (2014):1355-1360,
https://doi.org/10.1016/j.meatsci.2013.11.024 . .