A novel method for classification of wine based on organic acids

Miodrag Milovanovic, Jiří Žeravík, Michal Obořil, +6

Food Chemistry

Food ChemistryNovel MethodOrganic Acids

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

Uroš Čakar, Aleksandar Petrović, Boris Pejin, +4

Scientia Horticulturae

Food ChemistryDrupe Fruit WinesBotanyCase StudyWine Tasting +4

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

Uroš Čakar, Nađa Grozdanić, Boris Pejin, +4

Food Bioscience

Food ChemistryAgricultural ChemistryBiochemistryVinification ProcedureBiotechnology +4

Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

Uroš Čakar, Mirjana B. Čolović, Danijela Milenković, +4

Agronomy

Fruit WinesRat SynaptosomesBlack ChokeberryBiochemistryMedicine +13

Phenolic profile of some fruit wines and their antioxidant properties

Uroš Čakar, Aleksandar Petrović, Marijana Živković, +4

Hemijska industrija

Food ChemistryPhenolic CompoundsFruit WinesPolyphenolicsBiochemistry +13

Fruit Wines Inhibitory Activity Against α-Glucosidase

Uroš Čakar, Aleksandar Petrović, Boris Pejin, +2

Current Pharmaceutical Biotechnology

Differentiation of wines made from berry and drupe fruits according to their phenolic profiles

Uroš Čakar, Aleksandar Petrović, Marina Janković, +4

European Journal of Horticultural Science

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Nikolina Lisov, Aleksandar Petrović, Uroš Čakar, +3

Macedonian Journal of Chemistry and Chemical Engineering

Extraction KineticCabernet SauvignonPolyphenolicsFood ChemistryBioanalysis +14

The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

Valerija Madžgalj, Aleksandar Petrović, Uroš Čakar, +3

Journal of the Serbian Chemical Society

Food ChemistryAromatic ProfileContact TimeSkin ContactAromatic Compounds +8

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

Nikolina Lisov, Uroš Čakar, Danijela Milenković, +4

Fermentation

Food ChemistryFood Bioactive CompoundFood FermentationFlavoromicsCabernet Sauvignon Ripeness +12