Experimental study on the stresses at the i-beam end-plate moment connection

The paper deals with experimental study of the stresses at the bolted end-plate moment connection. The design parameters are adopted to include prying effects in joint. A stress level is obtained in the elements where the highest values occur in the tension zone of the end-plate. The accompanied finite element analysis is performed for comparing purposes with experimental results. It is shown that end-plate thickness should be the unavoidable joint parameter in structural analysis of frame-like structures

Supplementary data for the article: Pavlović, A. V.; Papetti, A.; Zagorac, D. T. D.; Gašić, U. M.; Mišić, D. M.; Tešić, T. L.; Natić, M. M. Phenolics Composition of Leaf Extracts of Raspberry and Blackberry Cultivars Grown in Serbia. Industrial Crops and Products 2016, 87, 304–314. https://doi.org/10.1016/j.indcrop.2016.04.052

Supplementary material for: [https://doi.org/10.1016/j.indcrop.2016.04.052]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2257

Supplementary data for the article: Pavlović, A. V.; Papetti, A.; Zagorac, D. T. D.; Gašić, U. M.; Mišić, D. M.; Tešić, T. L.; Natić, M. M. Phenolics Composition of Leaf Extracts of Raspberry and Blackberry Cultivars Grown in Serbia. Industrial Crops and Products 2016, 87, 304–314. https://doi.org/10.1016/j.indcrop.2016.04.052

Supplementary material for: [https://doi.org/10.1016/j.indcrop.2016.04.052]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2257

Chemical markers for the authentication of unifloral Salvia officinalis L. honey

The objective of the present study was to trace phytochemicals that characterize unifloral Common sage (Salvia officinalis L.) honey originating from the Croatian North Adriatic coast. The polyphenolic profiles and total phenolic contents (TPC), the compositions of minerals, sugars and sugar alcohols, and the radical scavenging activities (RSA) of 18 unifloral S. officinalis honey samples were investigated. The quantitative data on the targeted compounds (25 phenolic compounds, 14 carbohydrates and 25 minerals) together with the TPC and RSA data served as a pool of variables for multivariate analysis, which provided useful information for the accurate authentication of unifloral sage honey and its discrimination from other unifloral types of honey. The proposed markers, together with chemometrics, could further contribute, as a powerful tool, to the quality control of Croatian unifloral S. officinalis honey and thus, possibly certify its commercial value.This is the peer-reviewed version of the following article: Gašić, U. M.; Natić, M. M.; Mišić, D. M.; Lušić, D. V.; Milojković-Opsenica, D. M.; Tešić, T. L.; Lušić, D. Chemical Markers for the Authentication of Unifloral Salvia Officinalis L. Honey. Journal of Food Composition and Analysis 2015, 44, 128–138. [https://doi.org/10.1016/j.jfca.2015.08.008]Supplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3353

Supplementary data for article: Gašić, U. M.; Natić, M. M.; Mišić, D. M.; Lušić, D. V.; Milojković-Opsenica, D. M.; Tešić, T. L.; Lušić, D. Chemical Markers for the Authentication of Unifloral Salvia Officinalis L. Honey. Journal of Food Composition and Analysis 2015, 44, 128–138. https://doi.org/10.1016/j.jfca.2015.08.008

Supplementary material for: [https://doi.org/10.1016/j.jfca.2015.08.008]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/1983]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/3352

Supplementary data for article: Gašić, U. M.; Natić, M. M.; Mišić, D. M.; Lušić, D. V.; Milojković-Opsenica, D. M.; Tešić, T. L.; Lušić, D. Chemical Markers for the Authentication of Unifloral Salvia Officinalis L. Honey. Journal of Food Composition and Analysis 2015, 44, 128–138. https://doi.org/10.1016/j.jfca.2015.08.008

Supplementary material for: [https://doi.org/10.1016/j.jfca.2015.08.008]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/1983]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/3352

Phenolic profile of Morus alba L. (mulberry) barrel staves

One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type

Phenolic profile of Morus alba L. (mulberry) barrel staves

One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.Izvod iz knjige apstrakata: [https://cherry.chem.bg.ac.rs/handle/123456789/2842