Aleksandar Petrović

Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

Milica Atanacković Krstonošić, Aleksandar Petrović, Slobodan Jović et al. · Food Chemistry · 2011 · 116 citations

Food Chemistry, Red Wines, Food Bioactive Compound +7

A novel method for classification of wine based on organic acids

Miodrag Milovanovic, Jiří Žeravík, Michal Obořil et al. · Food Chemistry · 2019 · 56 citations

Food Chemistry, Novel Method, Organic Acids

Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines

Uroš Čakar, Aleksandar Petrović, Boris Pejin et al. · Scientia Horticulturae · 2018 · 47 citations

Food Chemistry, Drupe Fruit Wines, Botany +6

Various instrumental approaches for determination of organic acids in wines

Jiří Žeravík, Zdenka Fohlerová, Miodrag Milovanovic et al. · Food Chemistry · 2015 · 41 citations

Food Chemistry, Chemical Measurement, Various Instrumental Approaches +5

Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase

Uroš Čakar, Nađa Grozdanić, Boris Pejin et al. · Food Bioscience · 2018 · 39 citations

Food Chemistry, Agricultural Chemistry, Biochemistry +6