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Article: CRIMINAL ASPECT OF THE COVID-19 PANDEMIC IN BOSNIA AND HERZEGOVINA AND THE REGION.

Petrović, Borislav

2021 Volume 33, Issue Suppl 3, Page(s) S352–S360

Abstract: The COVID-19 pandemic (SARS-CoV-2) has caused multiple consequences globally, and all can be re-searched and addressed multidisciplinary, ie from a health (medical), legal, economic and security aspect. In this paper, the author focuses on the legal, ie ... ...

Abstract	The COVID-19 pandemic (SARS-CoV-2) has caused multiple consequences globally, and all can be re-searched and addressed multidisciplinary, ie from a health (medical), legal, economic and security aspect. In this paper, the author focuses on the legal, ie criminal law aspect of this pandemic. After more than a year of the COVID-19 pandemic in the world, based on the measures taken in almost all countries, it can be concluded that the health and legal aspects are primary and complementary. This claim is supported by the fact that the protection of human health must be regulated by adequate legislation, which is, above all, the Law on the Protection of the Population from Infectious Diseases. However, in such an emergency situation without criminal protection, it is difficult to achieve effective health care for the population.Therefore, this article analyzes the criminal and medical aspects of crimes against human health that are similar or almost identical in all countries in the region, such as Bosnia and Herzegovina, Croatia, Slovenia, Serbia, Northern Macedonia and Kosovo.
MeSH term(s)	Bosnia and Herzegovina/epidemiology ; COVID-19 ; Criminals ; Croatia ; Humans ; Kosovo ; Pandemics ; SARS-CoV-2 ; Serbia ; Slovenia
Language	English
Publishing date	2021-05-18
Publishing country	Croatia
Document type	Journal Article
ZDB-ID	1067580-2
ISSN	0353-5053
ISSN	0353-5053
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Article ; Online: Necrotizing fasciitis after total abdominal hysterectomy: A case report.

Pantelić, Miloš / Stojić, Marko Sinisa / Petrović, Đorđe / Mladenović-Segedi, Ljiljana / Baturan, Branislava / Tesić, Igor / Golijan, Borislav

Medicine

2023 Volume 102, Issue 31, Page(s) e34451

Abstract: Rationale: Necrotizing fasciitis is rapidly progressive infection with high mortality rate. This study aimed to summarize the clinical and pathological presentation of this case.: Patient concerns: A 46-year-old woman patient presented to our ... ...

Abstract	Rationale: Necrotizing fasciitis is rapidly progressive infection with high mortality rate. This study aimed to summarize the clinical and pathological presentation of this case. Patient concerns: A 46-year-old woman patient presented to our emergency department of an obstetric and gynecology clinic on the 8th day after total abdominal hysterectomy. The abdominal wall showed pronounced signs of inflammation. Abundant purulent content was oozing from the abdominal wound. Diagnoses: The patient underwent surgery. Areas of necrosis were observed on the skin around the wound, the subcutaneous fatty tissue was necrotic around the incision site, and the fascia was completely dehisced. Interventions: Wound debridement and flap cutting of the anterior abdominal wall were performed. Metronidazole, ceftriaxone, and vancomycin were administered intravenously. A plastic surgeon suggested daily debridement and toileting of the wound in the operating room. Swabs of the abdominal cavity, abscess cavity, and abdominal wound were obtained, and Enterococcus faecalis was isolated. After the negativism of microbiological swabs, excochleation of granulation tissue was performed by a plastic surgeon. Outcomes: Nineteen days after the relaparotomy, the patient was discharged in good general condition with advice for further monitoring and therapy. Lessons: Successful treatment of necrotizing fasciitis can be achieved through an initial diagnosis, adequate debridement, empirical broad-spectrum antibiotic coverage, and multidisciplinary treatment.
MeSH term(s)	Pregnancy ; Female ; Humans ; Middle Aged ; Fasciitis, Necrotizing/diagnosis ; Fasciitis, Necrotizing/etiology ; Fasciitis, Necrotizing/surgery ; Skin ; Vancomycin ; Hysterectomy/adverse effects ; Inflammation/complications ; Debridement/adverse effects
Chemical Substances	Vancomycin (6Q205EH1VU)
Language	English
Publishing date	2023-07-25
Publishing country	United States
Document type	Case Reports ; Journal Article
ZDB-ID	80184-7
ISSN	1536-5964 ; 0025-7974
ISSN (online)	1536-5964
ISSN	0025-7974
DOI	10.1097/MD.0000000000034451
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Article ; Online: Utilizing the Stability of Yield Parameters as a Technique to Select Salinity-Tolerant Wheat Genotypes

Stojšin Mirela Matković / Petrović Sofija / Jocković Bojan / Banjac Borislav / Zečević Veselinka / Stefanović Violeta Mickovski / Perišić Vladimir

Contemporary Agriculture, Vol 72, Iss 1-2, Pp 64-

2022 Volume 74

Abstract: Considering that agricultural production needs to be adjusted to global climate changes, it is of particular importance to develop bread wheat germplasm with improved tolerance to abiotic stress conditions. Therefore, the aim of this research was to ... ...

Abstract	Considering that agricultural production needs to be adjusted to global climate changes, it is of particular importance to develop bread wheat germplasm with improved tolerance to abiotic stress conditions. Therefore, the aim of this research was to identify stable wheat genotypes with increased salinity stress tolerance. The experiment was conducted with 27 wheat genotypes, at two localities: Kumane (solonetz soil type) and Rimski Šančevi (chernozem soil type) during two growing seasons. A significant influence of genotype and environment, as well as G × E interaction, on the phenotypic expression of yield components was found. The factor of genotype had the largest effect on the variation in plant height (38.7%) and the smallest effect on the variation in the number of grains per spike (8.24%). The greatest influence of the environment (64.7%) and G × E interaction (17.44%) was found in the variation in the number of grains per spike. Salinity conditions contributed the most to the decrease in the number of grains per spike (30%), which is considered the best indicator of the impact of stress on the plant. The smallest decrease in the number of grains per spike was recorded in the genotypes Šumadija (16.0%) and Harmonija (18.8%). However, AMMI and PCA analyses showed that the genotype Harmonija is characterized by a higher value of the number of grains per spike and greater stability. The genotypes Renesansa, Jugoslavija, Bankut 1205, and Harmonija were characterized by the smallest reduction in plant height under salinity conditions, among which Jugoslavija and Renesansa exhibited high stability and lower trait values. The smallest reduction in spike length was found in the genotypes Jugoslavija and Šumadija, which exhibited the specific adaptability to salinity stress. In terms of salinity tolerance, the genotypes Šumadija, Harmonija, and Renesansa are considered valuable genetic resources in breeding programs.
Keywords	ammi ; g × e interaction ; pca analysis ; stability ; salinity stress ; Agriculture ; S
Subject code	630
Language	English
Publishing date	2022-06-01T00:00:00Z
Publisher	Sciendo
Document type	Article ; Online
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Article ; Online: The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects.

Nikolić, Ivana / Petrović, Jovana / Pajin, Biljana / Lončarević, Ivana / Šubarić, Drago / Ačkar, Đurđica / Miličević, Borislav / Šereš, Zita / Dokić, Ljubica / Šoronja-Simović, Dragana / Jozinović, Antun

Polymers

2023 Volume 15, Issue 14

Abstract: Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose ... ...

Abstract	Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
Language	English
Publishing date	2023-07-08
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2527146-5
ISSN	2073-4360 ; 2073-4360
ISSN (online)	2073-4360
ISSN	2073-4360
DOI	10.3390/polym15142982
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Article ; Online: MANAGING A BUSINESS THROUGH VALID BUSINESS DECISION MAKING WITH THE GOAL OF ACHIEVING POSITIVE RESULTS THAT CAN BE INTERNATIONALLY VALUED

SANDA NASTIĆ / BORISLAV MARIĆ / BOGDAN LABAN / VESNA PETROVIĆ / ALEKSANDAR MAJSTOROVIĆ

Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie, Vol 1, Iss 1, Pp 14-

2019 Volume 21

Abstract: Management decisions can speed up the work and business operations of the company. This is achieved by the proper selection of measures and activities undertaken by the management in order to achieve the visible effects of the company's operations in a ... ...

Abstract	Management decisions can speed up the work and business operations of the company. This is achieved by the proper selection of measures and activities undertaken by the management in order to achieve the visible effects of the company's operations in a given observation period. The observation period to be taken is at least one business year. In the period of observation of financial and other reports, companies must have realistic values in the books of account, and the results of these activities must be available to state authorities, banks, tax and other inspectors that at any moment can perform and further control of the activities of the company. Timely business decisions must be made in each period of action. The choices made so far can be seen as a decision-making process within the real-life management of the company. The goal of the approach thus presented is the achievement of the given values that the owners of the company or the founders of the company put before management. Verification of decisions is seen at the end of the observation period. The goal of all management decisions is to maximize the profit and survival of the company.
Keywords	financial statements ; financial analysis ; management ; decision making ; Commercial geography. Economic geography ; HF1021-1027 ; Economics as a science ; HB71-74
Subject code	650
Language	English
Publishing date	2019-02-01T00:00:00Z
Publisher	Academica Brâncuşi
Document type	Article ; Online
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Article: EEG Analysis and Spect Imaging in Alzheimer's Disease, Vascular Dementia and Mild Cognitive Impairment.

Radić, Borislav / Petrović, Ratimir / Golubić, Anja / Bilić, Ervina / Borovečki, Fran

Psychiatria Danubina

2019 Volume 31, Issue 1, Page(s) 111–115

Abstract: Background: Alzheimer's disease (AD) and vascular dementia (VaD) represent a leading public-health problem given the rising age of the population. Early diagnosis of dementia, especially at the stage of mild cognitive impairment (MCI) has become an ... ...

Abstract	Background: Alzheimer's disease (AD) and vascular dementia (VaD) represent a leading public-health problem given the rising age of the population. Early diagnosis of dementia, especially at the stage of mild cognitive impairment (MCI) has become an important goal of the modern patient work-up. Brain perfusion single-photon emission computed tomography (SPECT) has become a mainstay of diagnostic algorithms in patients with dementia showing specific patterns of hypoperfusion in temporal and parietal lobes. Clinical electroencephalography (EEG) is a relatively simple and inexpensive diagnostic tool showing potential in assessing cortical thinning and lower perfusion in temporoparoetal regions. Subjects and methods: Our study was a cross sectional and included retrospective analysis of the group of patients diagnosed with AD, VaD and MCI. The study group consisted of 50 patients - 29 females and 21 males. All patients underwent EEG and SPECT analysis as part of regular work-up. Result: Patients with AD exhibit EEG changes mostly in the form of theta waves, focal abnormalities and spike-and-wave complexes in frontotemporal regions with the reduction in the amplitude of alpha waves. SPECT in most patients exhibited hypoperfusion in temporoparietal regions with occasional unilateral abnormalities in frontotemporal region. EEG changes in patients with VaD are predominantly in the form of theta waves while SPECT findings show mostly "patchy" abnormalities. EEG readings are normal or exhibit minimal changes in the group of patients with MCI, while SPECT imaging exhibits mostly normal CBF. Conclusion: EEG and SPECT are diagnostic methods which show specific changes, especially in AD. EEG can be used to monitor the therapeutic effect and progression of AD as well as the possible transition from MCI to early stage AD. SPECT on the other hand, being a more expensive and less available method, can be utilized as an add-on method to increase the specificity and sensitivity of the diagnostic algorithm.
MeSH term(s)	Alzheimer Disease/diagnostic imaging ; Cognitive Dysfunction/diagnostic imaging ; Cross-Sectional Studies ; Dementia, Vascular/diagnostic imaging ; Electroencephalography ; Female ; Humans ; Male ; Retrospective Studies ; Tomography, Emission-Computed, Single-Photon
Language	English
Publishing date	2019-04-01
Publishing country	Croatia
Document type	Journal Article
ZDB-ID	1067580-2
ISSN	0353-5053
ISSN	0353-5053
DOI	10.24869/psyd.2019.111
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Article ; Online: White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics.

Lončarević, Ivana / Pajin, Biljana / Petrović, Jovana / Nikolić, Ivana / Maravić, Nikola / Ačkar, Đurđica / Šubarić, Drago / Zarić, Danica / Miličević, Borislav

Molecules (Basel, Switzerland)

2021 Volume 26, Issue 19

Abstract: Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat- ... ...

Abstract	Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
MeSH term(s)	Antioxidants/metabolism ; Chocolate/analysis ; Chocolate/classification ; Dietary Fiber/analysis ; Functional Food/analysis ; Humans ; Resistant Starch/metabolism ; Rheology ; Taste/physiology ; Viscosity
Chemical Substances	Antioxidants ; Dietary Fiber ; Resistant Starch
Language	English
Publishing date	2021-09-29
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules26195908
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Article ; Online: Agrobiodiversity Genetic Variability Utilization in Organic Food Production

Dimitrijević Miodrag / Petrović Sofija / Banjac Borislav / Barać Goran / Mladenov Velimir

Contemporary Agriculture, Vol 67, Iss 1, Pp 1-

2018 Volume 8

Abstract: The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental ... ...

Abstract	The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.
Keywords	biodiversity ; organic ; agriculture ; genetics ; breeding ; S
Subject code	590
Language	English
Publishing date	2018-03-01T00:00:00Z
Publisher	Sciendo
Document type	Article ; Online
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Article ; Online: The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics

Sonja Simić / Jovana Petrović / Dušan Rakić / Biljana Pajin / Ivana Lončarević / Antun Jozinović / Aleksandar Fišteš / Sanja Nikolić / Marijana Blažić / Borislav Miličević

Sustainability, Vol 13, Iss 5317, p

2021 Volume 5317

Abstract: Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 ... ...

Abstract	Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.
Keywords	extrusion ; sugar beet pulp ; food waste valorization ; cookie quality ; Box–Behnken design ; Environmental effects of industries and plants ; TD194-195 ; Renewable energy sources ; TJ807-830 ; Environmental sciences ; GE1-350
Subject code	630
Language	English
Publishing date	2021-05-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: White Chocolate with Resistant Starch

Ivana Lončarević / Biljana Pajin / Jovana Petrović / Ivana Nikolić / Nikola Maravić / Đurđica Ačkar / Drago Šubarić / Danica Zarić / Borislav Miličević

Molecules, Vol 26, Iss 5908, p

Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

2021 Volume 5908

Abstract	Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
Keywords	white chocolate ; resistant starch ; rheology ; texture ; thermal properties ; dietary fiber ; Organic chemistry ; QD241-441
Subject code	660
Language	English
Publishing date	2021-09-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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