Zobrazeno 1 - 8
of 8
pro vyhledávání: '"PETROVIĆ, Aleksandar V."'
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 119-129 (2024)
The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged
Externí odkaz:
https://doaj.org/article/cb9f446cbe8c4f2c84a8308e333775ee
Autor:
Petrović Aleksandar V.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2023, Iss 145, Pp 57-69 (2023)
A number of publications deal with the influence of global warming on the chemical composition and sensory properties of grapes and wines. High-temperature values shorten the time needed for grape harvesting. All parts of the berries cannot reach
Externí odkaz:
https://doaj.org/article/1c84dcb6b0a34b778b20567c7aaf67db
Autor:
Petrović Aleksandar V., Lisov Nikolina M., Čakar Uroš D., Marković Nebojša R., Matijašević Saša M., Cvejić Jelena M., Atanacković Milica T., Gojković-Bukarica Ljiljana C.
Publikováno v:
Food and Feed Research, Vol 46, Iss 2, Pp 189-198 (2019)
The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of transand cis-resveratrol as well as on total phenolic c
Externí odkaz:
https://doaj.org/article/4570a55c21df4300bd1ac64b952ccd88
Autor:
Čakar Uroš D., Petrović Aleksandar V., Živković Marijana B., Vajs Vlatka E., Milovanović Miodrag M., Zeravik Jiri, Đorđević Brižita I.
Publikováno v:
Hemijska Industrija, Vol 70, Iss 6, Pp 661-672 (2016)
The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content wa
Externí odkaz:
https://doaj.org/article/cda49192251e46acadc2c13ab590c0eb
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 116, Pp 91-100 (2009)
Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growin
Externí odkaz:
https://doaj.org/article/a298704e001645999753fbcefa0d18fa
Autor:
Petrović, Aleksandar V.
Publikováno v:
Communication & Culture Online / Komunikacija i Kultura Online; 2023, Vol. 14, p147-158, 12p
Akademický článek
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Publikováno v:
Matica Srpska Proceedings for Natural Sciences / Zbornik Matice Srpske za Prirodne Nauke; 2009, Issue 116, p91-100, 10p