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Quantitative structure-retention relationship (QSRR) analysis has been performed in order to correlate the retention of selected estradiol derivatives with their calculated molecular lipophilicity. The lipophilicity descriptors were derived computationally and most important were selected. Linear regression (LR) Wad used for model establishing. Statistical quality of the generated models was determined by standard statistical and crossvalidation statistical parameters. Statistically significant and physically meaningful models were obtained. The prediction results are very well correlated with the experimentally observed data. Given predictive ability of the established models indicates that they could be used for predicting the chromatographic behavior of the similar molecules in normal-phase high-performance thin-layer chromatography. [Projekat Ministarstva nauke Republike Srbije, br. 172012, br. 172014 i br. 31055]

In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and the higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.