M
Mirjana B. Pešić
Researcher at University of Belgrade
Publications - 84
Citations - 1985
Mirjana B. Pešić is an academic researcher from University of Belgrade. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 21, co-authored 70 publications receiving 1256 citations. Previous affiliations of Mirjana B. Pešić include Ben-Gurion University of the Negev.
Papers
More filters
Journal ArticleDOI
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
Miroljub B. Barać,Slavica Cabrilo,Mirjana B. Pešić,Sladjana P. Stanojevic,Sladjana Zilic,Ognjen D. Maćej,Nikola M. Ristic +6 more
TL;DR: Genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins, and this fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
Journal ArticleDOI
Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
TL;DR: The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread and durum wheat genotypes.
Journal ArticleDOI
The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives
Aleksandar Ž. Kostić,Danijel D. Milinčić,Miroljub B. Barać,Mohammad Ali Shariati,Živoslav Lj. Tešić,Mirjana B. Pešić +5 more
TL;DR: An overview of recent achievements in the application of pollen in the formulation of functional food and animal diets is given to give an overview of the positive effects of pollen nutrients and phytometabolites on human and animal health.
Journal ArticleDOI
Application of Polyphenol-Loaded Nanoparticles in Food Industry.
Danijel D. Milinčić,Dusanka Popovic,Steva Lević,Aleksandar Ž. Kostić,Živoslav Lj. Tešić,Viktor Nedović,Mirjana B. Pešić +6 more
TL;DR: The most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science were presented and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed.
Journal ArticleDOI
Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.
Miroljub B. Barać,Mirjana B. Pešić,Sladjana P. Stanojevic,Aleksandar Z. Kostic,Vanja Bivolarevic +4 more
TL;DR: Compared to previous work, thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH.