Search Results - Cakar, Uros

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  1. 1
    The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

    The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak by Madzgalj, Valerija, Petrovic, Aleksandar, Cakar, Uros, Maras, Vesna, Sofrenic, Ivana, Tesevic, Vele

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  2. 2
    Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines

    Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines by Čakar, Uroš, Petrović, Aleksandar, Pejin, Boris, Čakar, Mira, Živković, Marijana, Vajs, Vlatka, Đorđević, Brižita

    Published in Scientia horticulturae
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  3. 3
    Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase

    Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase by Čakar, Uroš, Grozdanić, Nađa, Pejin, Boris, Vasić, Vesna, Čakar, Mira, Petrović, Aleksandar, Djordjević, Brižita

    Published in Food bioscience
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  4. 4
    Phenolic profile of some fruit wines and their antioxidant properties

    Phenolic profile of some fruit wines and their antioxidant properties by Cakar, Uros, Petrovic, Aleksandar, Zivkovic, Marijana, Vajs, Vlatka, Milovanovic, Miodrag, Zeravik, Jiri, Djordjevic, Brizita

    Published in Hemijska industrija
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  5. 5
    A novel method for classification of wine based on organic acids

    A novel method for classification of wine based on organic acids by Milovanovic, Miodrag, Žeravík, Jiří, Obořil, Michal, Pelcová, Marta, Lacina, Karel, Cakar, Uros, Petrovic, Aleksandar, Glatz, Zdeněk, Skládal, Petr

    Published in Food chemistry
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  6. 6
    The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

    The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile by Lisov, Nikolina, Čakar, Uroš, Milenković, Danijela, Čebela, Maria, Vuković, Gorica, Despotović, Saša, Petrović, Aleksandar

    Published in Fermentation (Basel)
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  7. 7
    The Bray–Liebhafsky Oscillatory Reaction as a Chemosensor for Benzenediols

    The Bray–Liebhafsky Oscillatory Reaction as a Chemosensor for Benzenediols by Pavićević, Aleksandra, Veles, Marija, Maksimović, Jelena, Tošović, Jelena, Bren, Urban, Čakar, Uroš, Pagnacco, Maja

    Published in Chemosensors
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  8. 8
    Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

    Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes by Čakar, Uroš, Čolović, Mirjana, Milenković, Danijela, Medić, Branislava, Krstić, Danijela, Petrović, Aleksandar, Đorđević, Brižita

    Published in Agronomy (Basel)
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  9. 9
    Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

    Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines by Lisov, Nikolina, Petrovic, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana

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  10. 10
    Phenolic profile of some fruit wines and their antioxidant properties/Fenolni profil nekih vocnih vina i njihova antioksidativna svojstva

    Phenolic profile of some fruit wines and their antioxidant properties/Fenolni profil nekih vocnih vina i njihova antioksidativna svojstva by Cakar, Uros D, Petrovic, Aleksandar V, Zivkovic, Marijana B, Vajs, Vlatka E, Milovanovic, Miodrag M, Zeravik, Jiri, Dordevic, Brizita I

    Published in Hemijska industrija
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  11. 11
    Strawberry wine antioxidant properties in the protection against free radicals

    Strawberry wine antioxidant properties in the protection against free radicals by Čakar, Uroš, Petrović, Aleksandar, Čolović, Mirjana, Krstić, Danijela, Đorđević, Brižita

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