TY  - JOUR
AU  - Petrović, Jovana
AU  - Ângela, Fernandes
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Ferreira, Isabel
AU  - Shekhar, Aditya
AU  - Glamočlija, Jasmina
PY  - 2022
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4939
AB  - Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body
of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and or-
ganic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source
of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis
revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol
(7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic
acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw,
respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays)
indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub-
-inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrich-
ment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation
test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.
PB  - Olsztyn :  Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
T2  - Polish Journal of Food and Nutrition Sciences
T1  - A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
IS  - 1
VL  - 72
DO  - 10.31883/pjfns/144836
SP  - 17
EP  - 26
ER  - 

@article{
author = "Petrović, Jovana and Ângela, Fernandes and Stojković, Dejan and Soković, Marina and Barros, Lillian and Ferreira, Isabel and Shekhar, Aditya and Glamočlija, Jasmina",
year = "2022",
abstract = "Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body
of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and or-
ganic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source
of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis
revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of α-tocopherol
(7.8 μg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic
acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw,
respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, β-carotene/linoleate and TBARS assays)
indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub-
-inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrich-
ment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation
test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food.",
publisher = "Olsztyn :  Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia",
number = "1",
volume = "72",
doi = "10.31883/pjfns/144836",
pages = "17-26"
}

Petrović, J., Ângela, F., Stojković, D., Soković, M., Barros, L., Ferreira, I., Shekhar, A.,& Glamočlija, J.. (2022). A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia. in Polish Journal of Food and Nutrition Sciences
Olsztyn :  Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences., 72(1), 17-26.
https://doi.org/10.31883/pjfns/144836

Petrović J, Ângela F, Stojković D, Soković M, Barros L, Ferreira I, Shekhar A, Glamočlija J. A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia. in Polish Journal of Food and Nutrition Sciences. 2022;72(1):17-26.
doi:10.31883/pjfns/144836 .

Petrović, Jovana, Ângela, Fernandes, Stojković, Dejan, Soković, Marina, Barros, Lillian, Ferreira, Isabel, Shekhar, Aditya, Glamočlija, Jasmina, "A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia" in Polish Journal of Food and Nutrition Sciences, 72, no. 1 (2022):17-26,
https://doi.org/10.31883/pjfns/144836 . .

TY  - CONF
AU  - Añibarro-Ortega, Mikel
AU  - Pinela, José
AU  - Petrović, Jovana
AU  - Prieto, Miguel Angel
AU  - Soković, Marina
AU  - Ferreira, Isabel
AU  - Simal-Gandara, Jesus
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6691
AB  - European consumers have a growing interest in new fruits and flavours, which has promoted the production and commercialisation of exotic fruits such as goldenberry (Physalis peruviana L., Fam. Solanaceae). Colombia and South Africa are currently the main producers of this fruit, but it can be cultivated in almost all the highlands of the tropics and in several parts of the subtropics, given its ability to adapt to a wide range of agroecological conditions [1]. Consumer demand for this small orange berry has also been driven by its nutritional value and health-promoting effects [2]. Although there have been different studies about this fruit, the available information is still scarce. Furthermore, the fruit quality attributes can vary depending on the agricultural practices used and the edaphoclimatic conditions of the growing sites. Therefore, this study was carried out to evaluate the nutritional composition and in vitro antioxidant and antimicrobial activity of goldenberry cultivated in the northeast region of Portugal. Goldenberry samples were lyophilised and analysed to determine their proximate composition (moisture, protein, fat, ash, dietary fibre, and carbohydrates), following official methods of food analysis [3]. Their profiles of sugars, organic acids, fatty acids, and tocopherols were characterised by standardised chromatographic methods [3]. The powdered goldenberry sample was also prepared in a hydroethanolic extract used for the evaluation of antioxidant activity (by oxidative haemolysis and lipid peroxidation inhibition assays) and antimicrobial effects against foodborne bacteria and fungi (by serial microdilution methods) [3]. The nutritional analysis revealed high levels of carbohydrates (manly fructose and glucose) and fibre and a lipid fraction consisting mainly of polyunsaturated fatty acids. Citric and ascorbic acids were detected in high amounts, as well as the four tocopherol isoforms. The hydroethanolic berry extract showed capacity for inhibiting haemolytic oxidation and lipid peroxidation, antibacterial effects against Staphylococcus aureus and Bacillus cereus, and antifungal activity against Aspergillus and Penicillium strains. Overall, this work highlighted the nutritional value of goldenberry, which has been noted as a functional fruit with a growing presence in the Portuguese market.
PB  - Basel: MDPI
C3  - The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World; 2021 Oct 15-30; OnlineBiology and Life Sciences Forum
T1  - Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal.
IS  - 3
VL  - 6
DO  - 10.3390/Foods2021-10949
ER  - 

@conference{
author = "Añibarro-Ortega, Mikel and Pinela, José and Petrović, Jovana and Prieto, Miguel Angel and Soković, Marina and Ferreira, Isabel and Simal-Gandara, Jesus and Barros, Lillian",
year = "2021",
abstract = "European consumers have a growing interest in new fruits and flavours, which has promoted the production and commercialisation of exotic fruits such as goldenberry (Physalis peruviana L., Fam. Solanaceae). Colombia and South Africa are currently the main producers of this fruit, but it can be cultivated in almost all the highlands of the tropics and in several parts of the subtropics, given its ability to adapt to a wide range of agroecological conditions [1]. Consumer demand for this small orange berry has also been driven by its nutritional value and health-promoting effects [2]. Although there have been different studies about this fruit, the available information is still scarce. Furthermore, the fruit quality attributes can vary depending on the agricultural practices used and the edaphoclimatic conditions of the growing sites. Therefore, this study was carried out to evaluate the nutritional composition and in vitro antioxidant and antimicrobial activity of goldenberry cultivated in the northeast region of Portugal. Goldenberry samples were lyophilised and analysed to determine their proximate composition (moisture, protein, fat, ash, dietary fibre, and carbohydrates), following official methods of food analysis [3]. Their profiles of sugars, organic acids, fatty acids, and tocopherols were characterised by standardised chromatographic methods [3]. The powdered goldenberry sample was also prepared in a hydroethanolic extract used for the evaluation of antioxidant activity (by oxidative haemolysis and lipid peroxidation inhibition assays) and antimicrobial effects against foodborne bacteria and fungi (by serial microdilution methods) [3]. The nutritional analysis revealed high levels of carbohydrates (manly fructose and glucose) and fibre and a lipid fraction consisting mainly of polyunsaturated fatty acids. Citric and ascorbic acids were detected in high amounts, as well as the four tocopherol isoforms. The hydroethanolic berry extract showed capacity for inhibiting haemolytic oxidation and lipid peroxidation, antibacterial effects against Staphylococcus aureus and Bacillus cereus, and antifungal activity against Aspergillus and Penicillium strains. Overall, this work highlighted the nutritional value of goldenberry, which has been noted as a functional fruit with a growing presence in the Portuguese market.",
publisher = "Basel: MDPI",
journal = "The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World; 2021 Oct 15-30; OnlineBiology and Life Sciences Forum",
title = "Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal.",
number = "3",
volume = "6",
doi = "10.3390/Foods2021-10949"
}

Añibarro-Ortega, M., Pinela, J., Petrović, J., Prieto, M. A., Soković, M., Ferreira, I., Simal-Gandara, J.,& Barros, L.. (2021). Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal.. in The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World; 2021 Oct 15-30; OnlineBiology and Life Sciences Forum
Basel: MDPI., 6(3).
https://doi.org/10.3390/Foods2021-10949

Añibarro-Ortega M, Pinela J, Petrović J, Prieto MA, Soković M, Ferreira I, Simal-Gandara J, Barros L. Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal.. in The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World; 2021 Oct 15-30; OnlineBiology and Life Sciences Forum. 2021;6(3).
doi:10.3390/Foods2021-10949 .

Añibarro-Ortega, Mikel, Pinela, José, Petrović, Jovana, Prieto, Miguel Angel, Soković, Marina, Ferreira, Isabel, Simal-Gandara, Jesus, Barros, Lillian, "Nutritional Composition and Biological Activity of Goldenberry (Physalis peruviana L.): An Emerging Fruit Crop in Portugal." in The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World; 2021 Oct 15-30; OnlineBiology and Life Sciences Forum, 6, no. 3 (2021),
https://doi.org/10.3390/Foods2021-10949 . .

TY  - CONF
AU  - Petrović, Jovana
AU  - Fernandes, Ângela
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
AU  - Shekhar, Aditya
AU  - Glamočlija, Jasmina
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4921
AB  - Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical
properties. In the present study, fruiting body of Calocybe gambosa , wild growing in Serbia has been
chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids)
and its bioactive properties (antimicrobial and antioxidant) evaluated. Obtained results suggest that this
mushroom is a source of carbohydrates and proteins, with low fat content. Sugar analysis revealed
presence of trehalose and mannitol. Tocopherol composition revealed presence of α-tocopherol, while
fatty acid analysis revealed presence of 24 fatty acids with prevalence of polyunsaturated fatty acids.
Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected. Comprehensive
antioxidant analysis (reducing power, DPPH scavenging activity, β -caroten/linoleic acid and TBARS
assay) indicate that mushroom is a perspective antioxidant, whereas its antimicrobial potential turned out
to be moderate. Nevertheless, at sub-inhibitory level methanolic extract disrupted cell-to-cell
communication using Pseudomonas aeruginosa PAO1 as a model system.
Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved nutritional value of
cookies, but was praised among participants in sensory evaluation test ( Table 1 ), indicating that along
with results of chemical composition and biological activity, this mushroom has potential to be regarded
as functional food.
PB  - Bragança: Instituto Politécnico de Bragança
C3  - 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
T1  - Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal
SP  - 206
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4921
ER  - 

@conference{
author = "Petrović, Jovana and Fernandes, Ângela and Stojković, Dejan and Soković, Marina and Barros, Lillian and Ferreira, Isabel C.F.R. and Shekhar, Aditya and Glamočlija, Jasmina",
year = "2021",
abstract = "Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical
properties. In the present study, fruiting body of Calocybe gambosa , wild growing in Serbia has been
chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids)
and its bioactive properties (antimicrobial and antioxidant) evaluated. Obtained results suggest that this
mushroom is a source of carbohydrates and proteins, with low fat content. Sugar analysis revealed
presence of trehalose and mannitol. Tocopherol composition revealed presence of α-tocopherol, while
fatty acid analysis revealed presence of 24 fatty acids with prevalence of polyunsaturated fatty acids.
Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected. Comprehensive
antioxidant analysis (reducing power, DPPH scavenging activity, β -caroten/linoleic acid and TBARS
assay) indicate that mushroom is a perspective antioxidant, whereas its antimicrobial potential turned out
to be moderate. Nevertheless, at sub-inhibitory level methanolic extract disrupted cell-to-cell
communication using Pseudomonas aeruginosa PAO1 as a model system.
Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved nutritional value of
cookies, but was praised among participants in sensory evaluation test ( Table 1 ), indicating that along
with results of chemical composition and biological activity, this mushroom has potential to be regarded
as functional food.",
publisher = "Bragança: Instituto Politécnico de Bragança",
journal = "1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online",
title = "Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal",
pages = "206",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4921"
}

Petrović, J., Fernandes, Â., Stojković, D., Soković, M., Barros, L., Ferreira, I. C.F.R., Shekhar, A.,& Glamočlija, J.. (2021). Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
Bragança: Instituto Politécnico de Bragança., 206.
https://hdl.handle.net/21.15107/rcub_ibiss_4921

Petrović J, Fernandes Â, Stojković D, Soković M, Barros L, Ferreira IC, Shekhar A, Glamočlija J. Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online. 2021;:206.
https://hdl.handle.net/21.15107/rcub_ibiss_4921 .

Petrović, Jovana, Fernandes, Ângela, Stojković, Dejan, Soković, Marina, Barros, Lillian, Ferreira, Isabel C.F.R., Shekhar, Aditya, Glamočlija, Jasmina, "Calocybe gambosa (Fr.) Donk wild growing in Serbia as functionl ingredient in oatmeal" in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online (2021):206,
https://hdl.handle.net/21.15107/rcub_ibiss_4921 .

TY  - JOUR
AU  - Nikolić, Miloš
AU  - Marković, Tatjana
AU  - Marković, Dejan
AU  - Calhelha, Ricardo
AU  - Fernandes, Ângela
AU  - Ferreira, Isabel
AU  - Stojković, Dejan
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
PY  - 2021
UR  - http://www.doiserbia.nb.rs/Article.aspx?ID=0352-51392100096N
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4761
AB  - Chemical composition of the essential oils (EO) of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia, and the absolute of Rosa centifolia and their bioactivity were examined. Major compounds in P. graveolens EO were monoterpene alcohols citronellol, geraniol and linalool; in L. petersonii EO monoterpene aldehydes geranial, neral and citronellal; in C. martiniii var. motia EO monoterpene alcohol geraniol and ester geranyl acetate, while in absolute of R. centifolia aromatic alcohol 2-phenylethanol. The EO of L. petersonii showed the strongest antibacterial while the EO of C. martinii var. motia the strongest antifungal potential. The best biofilm inhibition capacity was observed with R. centifolia absolute. The results of scanning electron microscopy analysis indicated that the EOs of L. petersonii and P. graveolens changed the number and morphology of C. albicans cells. The L. petersonii EO was the most potent toward tumour cells and exhibited the best biological activity. This is first comparative report summarizing efficacy of studied aromatic samples against pathogenic microbes, providing deeper insight into the modes of antimicrobial action, and at the same time describing their cytotoxicity against cell lines.
PB  - Belgrade: Serbian Chemical Socitey
T2  - Journal of the Serbian Chemical Society
T1  - Chemical composition and biological properties of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia essential oils and of Rosa centifolia absolute
IS  - 12
VL  - 86
DO  - 10.2298/JSC210729096N
SP  - 1291
EP  - 1303
ER  - 

@article{
author = "Nikolić, Miloš and Marković, Tatjana and Marković, Dejan and Calhelha, Ricardo and Fernandes, Ângela and Ferreira, Isabel and Stojković, Dejan and Ćirić, Ana and Glamočlija, Jasmina and Soković, Marina",
year = "2021",
abstract = "Chemical composition of the essential oils (EO) of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia, and the absolute of Rosa centifolia and their bioactivity were examined. Major compounds in P. graveolens EO were monoterpene alcohols citronellol, geraniol and linalool; in L. petersonii EO monoterpene aldehydes geranial, neral and citronellal; in C. martiniii var. motia EO monoterpene alcohol geraniol and ester geranyl acetate, while in absolute of R. centifolia aromatic alcohol 2-phenylethanol. The EO of L. petersonii showed the strongest antibacterial while the EO of C. martinii var. motia the strongest antifungal potential. The best biofilm inhibition capacity was observed with R. centifolia absolute. The results of scanning electron microscopy analysis indicated that the EOs of L. petersonii and P. graveolens changed the number and morphology of C. albicans cells. The L. petersonii EO was the most potent toward tumour cells and exhibited the best biological activity. This is first comparative report summarizing efficacy of studied aromatic samples against pathogenic microbes, providing deeper insight into the modes of antimicrobial action, and at the same time describing their cytotoxicity against cell lines.",
publisher = "Belgrade: Serbian Chemical Socitey",
journal = "Journal of the Serbian Chemical Society",
title = "Chemical composition and biological properties of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia essential oils and of Rosa centifolia absolute",
number = "12",
volume = "86",
doi = "10.2298/JSC210729096N",
pages = "1291-1303"
}

Nikolić, M., Marković, T., Marković, D., Calhelha, R., Fernandes, Â., Ferreira, I., Stojković, D., Ćirić, A., Glamočlija, J.,& Soković, M.. (2021). Chemical composition and biological properties of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia essential oils and of Rosa centifolia absolute. in Journal of the Serbian Chemical Society
Belgrade: Serbian Chemical Socitey., 86(12), 1291-1303.
https://doi.org/10.2298/JSC210729096N

Nikolić M, Marković T, Marković D, Calhelha R, Fernandes Â, Ferreira I, Stojković D, Ćirić A, Glamočlija J, Soković M. Chemical composition and biological properties of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia essential oils and of Rosa centifolia absolute. in Journal of the Serbian Chemical Society. 2021;86(12):1291-1303.
doi:10.2298/JSC210729096N .

Nikolić, Miloš, Marković, Tatjana, Marković, Dejan, Calhelha, Ricardo, Fernandes, Ângela, Ferreira, Isabel, Stojković, Dejan, Ćirić, Ana, Glamočlija, Jasmina, Soković, Marina, "Chemical composition and biological properties of Pelargonium graveolens, Leptospermum petersonii and Cymbopogon martinii var. motia essential oils and of Rosa centifolia absolute" in Journal of the Serbian Chemical Society, 86, no. 12 (2021):1291-1303,
https://doi.org/10.2298/JSC210729096N . .

TY  - CONF
AU  - Sampaio, Shirley
AU  - Lonchamp, Julien
AU  - Dias, Maria Inês
AU  - Liddle, Catriona
AU  - Petropoulos, Spyridon
AU  - Glamočlija, Jasmina
AU  - Alexopoulos, Alexios
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4308
UR  - http://hdl.handle.net/10198/22068
AB  - Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one
marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities,
colouring properties and their potential application in the food industry. Acylated glycosides or
pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple
varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100
g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no
toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink
formulation and presented suitable sensory profiles as well as high colour stability during a 30-day
shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be
used as natural food colourants.
PB  - Instituto Politécnico de Bragança, Centro de Investigacao de Montanha
C3  - Book of abstracts, 1st Natural products application: health, cosmetic and food
T1  - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis
SP  - 239
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4308
ER  - 

@conference{
author = "Sampaio, Shirley and Lonchamp, Julien and Dias, Maria Inês and Liddle, Catriona and Petropoulos, Spyridon and Glamočlija, Jasmina and Alexopoulos, Alexios and Santos-Buelga, Celestino and Ferreira, Isabel and Barros, Lillian",
year = "2021",
abstract = "Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one
marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities,
colouring properties and their potential application in the food industry. Acylated glycosides or
pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple
varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100
g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no
toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink
formulation and presented suitable sensory profiles as well as high colour stability during a 30-day
shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be
used as natural food colourants.",
publisher = "Instituto Politécnico de Bragança, Centro de Investigacao de Montanha",
journal = "Book of abstracts, 1st Natural products application: health, cosmetic and food",
title = "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis",
pages = "239",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4308"
}

Sampaio, S., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I.,& Barros, L.. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food
Instituto Politécnico de Bragança, Centro de Investigacao de Montanha., 239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308

Sampaio S, Lonchamp J, Dias MI, Liddle C, Petropoulos S, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira I, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food. 2021;:239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .

Sampaio, Shirley, Lonchamp, Julien, Dias, Maria Inês, Liddle, Catriona, Petropoulos, Spyridon, Glamočlija, Jasmina, Alexopoulos, Alexios, Santos-Buelga, Celestino, Ferreira, Isabel, Barros, Lillian, "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis" in Book of abstracts, 1st Natural products application: health, cosmetic and food (2021):239,
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .

TY  - CONF
AU  - Petrović, Jovana
AU  - Heleno, Sandrina A.
AU  - Barros, Lillian
AU  - Ferreira, Isabel
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
PY  - 2018
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6723
AB  - Renewed interest on relationship between poor nutrition and etiology and the development of various diseases 
affecting mankind has led to the increased number of scientific studies dealing with the consumption of certain food 
as medicine. Factors that contribute to this include rapid advances in science and technology and raising awareness of 
consumers in obtaining good health through quality diet wherein functional foods occupy an important place. Since 
renowned wild growing Oyster mushroom has a long tradition of use as a food, herein, we reported a detailed chemical 
profile regarding nutrient and selected metabolite profile. In addition, we evaluated the ability of methanolic extract 
obtained from mushroom basidiocarps to reduce in vitro growth of selected pathogenic microorganisms in order to 
assess functional properties of the mushroom that can provide health benefits for the consumers. Obtained results 
indicate carbohydrates were the most abundant compounds, followed by proteins and fat. Free sugar trehalose was 
present in considerable amount, unlike glucose and fructose. With low energy value, fruiting bodies of wild growing 
Oyster mushroom represent a healthy, low-calorie food, recommended for use on a daily basis. As for selected 
metabolite analyses, results revealed the presence of α-tocopherol, oxalic, malic, citric, fumaric and p-hydroxybenzoic 
acid. Results of antibacterial activity revealed potent activity against eight species of bacteria, among which
Pseudomonas aeruginosa was the most susceptible to the activity of methanolic extract. Overall, proximate 
composition and energy value, as well as the presence of various metabolites (phenolic and organic acids as well as 
tocopherols) and antibacterial activity, indicate that Oyster mushroom may be a candidate for functional food or a 
source of functional ingredients used for the development of new, enriched food products
AB  - Interesovanje za povezanost lošeg načina ishrane i etiologije i razvoja različitih oboljenja ljudi dovelo je do porasta
broja naučnih studija koje se bave mogućnostima konzumiranja određene hrane kao leka. Faktori koji tome doprinose
uključuju brz napredak nauke i tehnologije, kao i povećanje svesti potrošača da kvalitetna ishrana koristi zdravlju u
čemu funkcionalna hrana zauzima važno mesto. Samonikla bukovača P. ostreatus se tradicionalno koristi kao hrana,
pa je zbog toga izabrana za detaljnu hemijsku karakterizaciju (profil nutrijenata i odabranih metabolita). Pored toga,
procenjena je i sposobnost metanolnog ekstrakta bazidiokarpa ove gljive da inhibira in vitro rast odabranih patogenih
mikroorganizama u cilju procene funkcionalnih svojstava koja mogu doprineti zdravlju korisnika. Dobijeni rezultati
su pokazali da su ugljeni hidrati dominantni nutrijenti, a za njima slede proteini i masti. Od prostih šećera, trehaloza
je prisutna u znatnoj količini, dok su glukoza i fruktoza prisutne u manjoj meri. Zahvaljujući niskoj energetskoj
vrednosti, plodonosna tela bukovače predstavljaju zdravu, niskokaloričnu hranu koja može biti preporučena za
svakodnevno konzumiranje. Analiza metabolita je pokazala prisustvo α-tokoferola, oksalne, jabučne, limunske,
fumarne kao i p-hidroksibenzoeve kiseline. Rezultati antibakterijske aktivnosti metanolnog ekstrakta ukazali su
njegovo moćno inhibitorno delovanje na rast osam vrsta bakterija, među kojima je Pseudomonas aeruginosa bila
najosetljivija. Uzevši u obzir dobijene rezultate analize nutrijenata i energetske vrednosti, prisustvo različitih
metabolita (fenolnih i organskih kiselina, kao i tokoferola) i antibakterijsku aktivnost, bukovača se može smatrati
kandidatom za funkcionalnu hranu ili izvorom funkcionalnih sastojaka koji će biti korišćeni za razvoj novih,
obogaćenih prehrambenih proizvoda.
PB  - Belgrade: University of Belgrade
C3  - Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia
T1  - Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential  candidate for functional food
T1  - Samonikla jestiva makromiceta Pleurotus ostreatus (Jacq.)P. Kumm sa teritorije Srbije: potencijalni kandidat za funkcionalnu hranu
SP  - BKH13 / FQS13 U/O
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_6723
ER  - 

@conference{
author = "Petrović, Jovana and Heleno, Sandrina A. and Barros, Lillian and Ferreira, Isabel and Glamočlija, Jasmina and Soković, Marina",
year = "2018",
abstract = "Renewed interest on relationship between poor nutrition and etiology and the development of various diseases 
affecting mankind has led to the increased number of scientific studies dealing with the consumption of certain food 
as medicine. Factors that contribute to this include rapid advances in science and technology and raising awareness of 
consumers in obtaining good health through quality diet wherein functional foods occupy an important place. Since 
renowned wild growing Oyster mushroom has a long tradition of use as a food, herein, we reported a detailed chemical 
profile regarding nutrient and selected metabolite profile. In addition, we evaluated the ability of methanolic extract 
obtained from mushroom basidiocarps to reduce in vitro growth of selected pathogenic microorganisms in order to 
assess functional properties of the mushroom that can provide health benefits for the consumers. Obtained results 
indicate carbohydrates were the most abundant compounds, followed by proteins and fat. Free sugar trehalose was 
present in considerable amount, unlike glucose and fructose. With low energy value, fruiting bodies of wild growing 
Oyster mushroom represent a healthy, low-calorie food, recommended for use on a daily basis. As for selected 
metabolite analyses, results revealed the presence of α-tocopherol, oxalic, malic, citric, fumaric and p-hydroxybenzoic 
acid. Results of antibacterial activity revealed potent activity against eight species of bacteria, among which
Pseudomonas aeruginosa was the most susceptible to the activity of methanolic extract. Overall, proximate 
composition and energy value, as well as the presence of various metabolites (phenolic and organic acids as well as 
tocopherols) and antibacterial activity, indicate that Oyster mushroom may be a candidate for functional food or a 
source of functional ingredients used for the development of new, enriched food products, Interesovanje za povezanost lošeg načina ishrane i etiologije i razvoja različitih oboljenja ljudi dovelo je do porasta
broja naučnih studija koje se bave mogućnostima konzumiranja određene hrane kao leka. Faktori koji tome doprinose
uključuju brz napredak nauke i tehnologije, kao i povećanje svesti potrošača da kvalitetna ishrana koristi zdravlju u
čemu funkcionalna hrana zauzima važno mesto. Samonikla bukovača P. ostreatus se tradicionalno koristi kao hrana,
pa je zbog toga izabrana za detaljnu hemijsku karakterizaciju (profil nutrijenata i odabranih metabolita). Pored toga,
procenjena je i sposobnost metanolnog ekstrakta bazidiokarpa ove gljive da inhibira in vitro rast odabranih patogenih
mikroorganizama u cilju procene funkcionalnih svojstava koja mogu doprineti zdravlju korisnika. Dobijeni rezultati
su pokazali da su ugljeni hidrati dominantni nutrijenti, a za njima slede proteini i masti. Od prostih šećera, trehaloza
je prisutna u znatnoj količini, dok su glukoza i fruktoza prisutne u manjoj meri. Zahvaljujući niskoj energetskoj
vrednosti, plodonosna tela bukovače predstavljaju zdravu, niskokaloričnu hranu koja može biti preporučena za
svakodnevno konzumiranje. Analiza metabolita je pokazala prisustvo α-tokoferola, oksalne, jabučne, limunske,
fumarne kao i p-hidroksibenzoeve kiseline. Rezultati antibakterijske aktivnosti metanolnog ekstrakta ukazali su
njegovo moćno inhibitorno delovanje na rast osam vrsta bakterija, među kojima je Pseudomonas aeruginosa bila
najosetljivija. Uzevši u obzir dobijene rezultate analize nutrijenata i energetske vrednosti, prisustvo različitih
metabolita (fenolnih i organskih kiselina, kao i tokoferola) i antibakterijsku aktivnost, bukovača se može smatrati
kandidatom za funkcionalnu hranu ili izvorom funkcionalnih sastojaka koji će biti korišćeni za razvoj novih,
obogaćenih prehrambenih proizvoda.",
publisher = "Belgrade: University of Belgrade",
journal = "Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia",
title = "Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential  candidate for functional food, Samonikla jestiva makromiceta Pleurotus ostreatus (Jacq.)P. Kumm sa teritorije Srbije: potencijalni kandidat za funkcionalnu hranu",
pages = "BKH13 / FQS13 U/O",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_6723"
}

Petrović, J., Heleno, S. A., Barros, L., Ferreira, I., Glamočlija, J.,& Soković, M.. (2018). Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential  candidate for functional food. in Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia
Belgrade: University of Belgrade., BKH13 / FQS13 U/O.
https://hdl.handle.net/21.15107/rcub_ibiss_6723

Petrović J, Heleno SA, Barros L, Ferreira I, Glamočlija J, Soković M. Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential  candidate for functional food. in Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia. 2018;:BKH13 / FQS13 U/O.
https://hdl.handle.net/21.15107/rcub_ibiss_6723 .

Petrović, Jovana, Heleno, Sandrina A., Barros, Lillian, Ferreira, Isabel, Glamočlija, Jasmina, Soković, Marina, "Wild growing edible mushroom Pleurotus ostreatus (Jacq.)P. Kumm from Serbia: a potential  candidate for functional food" in Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia (2018):BKH13 / FQS13 U/O,
https://hdl.handle.net/21.15107/rcub_ibiss_6723 .

TY  - JOUR
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia-Castello, Esperanza M.
AU  - Rodriguez-Lopez, Antonio D.
AU  - Barros, Lillian
AU  - Ferreira, Isabel
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0926669017303977
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2785
AB  - Opuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of bioactive and pigmented compounds. Herein, three cactus pear from the species Opuntia ficus-indica var. sanguigna (OS) and gialla (OG) and Opuntia engelmannii (OE) were fully characterized regarding their phenolic and betalain composition and correlated with their antioxidant and antimicrobial activities. The hydroethanolic extracts of OE gave the highest amount of phenolic compounds isorhamentin-O-(deoxyhexosyl-hexoside) and betacianins (betanin); however, no betaxanthins were identified in this sample. This sample also revealed the lowest EC50 values in all the antioxidant activity assays. Regarding antimicrobial activity, the hydroethanolic extracts of all species revealed to be more active than ampicillin. The pivotal objective of this work was to focus on exploring by-product biocompounds and possible outputs, thus, we could suggest the use of these natural colorants with intrinsic antioxidant and antimicrobial activity, which would grant industries to produce cleaner label products with functional benefits.
T2  - Industrial Crops and Products
T1  - By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties
VL  - 107
DO  - 10.1016/j.indcrop.2017.06.011
SP  - 353
EP  - 359
ER  - 

@article{
author = "Melgar, Bruno and Dias, Maria Inês and Ćirić, Ana and Soković, Marina and Garcia-Castello, Esperanza M. and Rodriguez-Lopez, Antonio D. and Barros, Lillian and Ferreira, Isabel",
year = "2017",
abstract = "Opuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of bioactive and pigmented compounds. Herein, three cactus pear from the species Opuntia ficus-indica var. sanguigna (OS) and gialla (OG) and Opuntia engelmannii (OE) were fully characterized regarding their phenolic and betalain composition and correlated with their antioxidant and antimicrobial activities. The hydroethanolic extracts of OE gave the highest amount of phenolic compounds isorhamentin-O-(deoxyhexosyl-hexoside) and betacianins (betanin); however, no betaxanthins were identified in this sample. This sample also revealed the lowest EC50 values in all the antioxidant activity assays. Regarding antimicrobial activity, the hydroethanolic extracts of all species revealed to be more active than ampicillin. The pivotal objective of this work was to focus on exploring by-product biocompounds and possible outputs, thus, we could suggest the use of these natural colorants with intrinsic antioxidant and antimicrobial activity, which would grant industries to produce cleaner label products with functional benefits.",
journal = "Industrial Crops and Products",
title = "By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties",
volume = "107",
doi = "10.1016/j.indcrop.2017.06.011",
pages = "353-359"
}

Melgar, B., Dias, M. I., Ćirić, A., Soković, M., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Barros, L.,& Ferreira, I.. (2017). By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties. in Industrial Crops and Products, 107, 353-359.
https://doi.org/10.1016/j.indcrop.2017.06.011

Melgar B, Dias MI, Ćirić A, Soković M, Garcia-Castello EM, Rodriguez-Lopez AD, Barros L, Ferreira I. By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties. in Industrial Crops and Products. 2017;107:353-359.
doi:10.1016/j.indcrop.2017.06.011 .

Melgar, Bruno, Dias, Maria Inês, Ćirić, Ana, Soković, Marina, Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Barros, Lillian, Ferreira, Isabel, "By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties" in Industrial Crops and Products, 107 (2017):353-359,
https://doi.org/10.1016/j.indcrop.2017.06.011 . .

TY  - JOUR
AU  - Fernandes, Ângela
AU  - Petrović, Jovana
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Ferreira, Isabel
PY  - 2016
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6414
AB  - Wild mushrooms are mainly collected during the rainy season and valued as a nutritious food and
sources of natural medicines and nutraceuticals. The aim of this study was to determine the chemical
composition and bioactive properties (antioxidant, antimicrobial and cytotoxicity) of Polyporus squa mosus from two different origins, Portugal and Serbia. The sample from Portugal showed higher contents
of as protein (17.14 g/100 g), fat (2.69 g/100 g), ash (3.15 g/100 g) and carbohydrates (77.02 g/100 g); the
same sample gave the highest antioxidant activity: highest reducing power, DPPH radical scavenging
activity, and lipid peroxidation inhibition in both b-carotene/linoleate and TBARS assay. These results
could be related to its higher content in total tocopherols (1968.65 mg/100 g) and phenolic compounds
(1.29 mg/100 g). Both extracts exhibited antibacterial activity against all the tested organisms. The
samples from Serbia gave higher overall antibacterial activity and showed excellent antibiofilm activity
(88.30%). Overall, P. squamosus methanolic extracts possessed antioxidant, antimicrobial, antibiofilm and
anti-quorum sensing activity, and without toxicity for liver cells. This investigation highlights alterna tives to be explored for the treatment of bacterial infections, in particular against Pseudomonas aerugi nosa. This study provides important results for the chemical and bioactive properties, especially
antimicrobial activity of the mushroom P. squamosus. Moreover, to the authors’ knowledge this is the first
report on sugars, organic acids, and individual phenolic compounds in P. squamosus.
PB  - Elsevier
T2  - LWT - Food Science and Technology
T1  - Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.
VL  - 69
DO  - 10.1016/j.lwt.2016.01.037
SP  - 91
EP  - 97
ER  - 

@article{
author = "Fernandes, Ângela and Petrović, Jovana and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Martins, Anabela and Ferreira, Isabel",
year = "2016",
abstract = "Wild mushrooms are mainly collected during the rainy season and valued as a nutritious food and
sources of natural medicines and nutraceuticals. The aim of this study was to determine the chemical
composition and bioactive properties (antioxidant, antimicrobial and cytotoxicity) of Polyporus squa mosus from two different origins, Portugal and Serbia. The sample from Portugal showed higher contents
of as protein (17.14 g/100 g), fat (2.69 g/100 g), ash (3.15 g/100 g) and carbohydrates (77.02 g/100 g); the
same sample gave the highest antioxidant activity: highest reducing power, DPPH radical scavenging
activity, and lipid peroxidation inhibition in both b-carotene/linoleate and TBARS assay. These results
could be related to its higher content in total tocopherols (1968.65 mg/100 g) and phenolic compounds
(1.29 mg/100 g). Both extracts exhibited antibacterial activity against all the tested organisms. The
samples from Serbia gave higher overall antibacterial activity and showed excellent antibiofilm activity
(88.30%). Overall, P. squamosus methanolic extracts possessed antioxidant, antimicrobial, antibiofilm and
anti-quorum sensing activity, and without toxicity for liver cells. This investigation highlights alterna tives to be explored for the treatment of bacterial infections, in particular against Pseudomonas aerugi nosa. This study provides important results for the chemical and bioactive properties, especially
antimicrobial activity of the mushroom P. squamosus. Moreover, to the authors’ knowledge this is the first
report on sugars, organic acids, and individual phenolic compounds in P. squamosus.",
publisher = "Elsevier",
journal = "LWT - Food Science and Technology",
title = "Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.",
volume = "69",
doi = "10.1016/j.lwt.2016.01.037",
pages = "91-97"
}

Fernandes, Â., Petrović, J., Stojković, D., Barros, L., Glamočlija, J., Soković, M., Martins, A.,& Ferreira, I.. (2016). Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.. in LWT - Food Science and Technology
Elsevier., 69, 91-97.
https://doi.org/10.1016/j.lwt.2016.01.037

Fernandes Â, Petrović J, Stojković D, Barros L, Glamočlija J, Soković M, Martins A, Ferreira I. Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.. in LWT - Food Science and Technology. 2016;69:91-97.
doi:10.1016/j.lwt.2016.01.037 .

Fernandes, Ângela, Petrović, Jovana, Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Soković, Marina, Martins, Anabela, Ferreira, Isabel, "Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa." in LWT - Food Science and Technology, 69 (2016):91-97,
https://doi.org/10.1016/j.lwt.2016.01.037 . .