Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Uros Cakar"'
Autor:
Valerija Madzgalj, Aleksandar Petrovic, Uros Cakar, Vesna Maras, Ivana Sofrenic, Vele Tesevic
Publikováno v:
Journal of the Serbian Chemical Society
This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::240b80a8f691ee4ca0baf04ecce792e8
https://farfar.pharmacy.bg.ac.rs/handle/123456789/4428
https://farfar.pharmacy.bg.ac.rs/handle/123456789/4428
Autor:
C Ljiljana Gojković-Bukarica, M Jelena Cvejić, M Saša Matijašević, M Nikolina Lisov, R Nebojsa Markovic, D Uros Cakar, V Aleksandar Petrovic, T Milica Atanacković
Publikováno v:
Food and Feed Research, Vol 46, Iss 2, Pp 189-198 (2019)
Food and Feed Research
Food and Feed Research
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd8c691d6c1550d98a28d8385d7e6d6
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2019/2217-53691902189P.pdf
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2019/2217-53691902189P.pdf
Autor:
Aleksandra Pavićević, Marija Veles, Jelena Maksimović, Jelena Tošović, Urban Bren, Uroš Čakar, Maja Pagnacco
Publikováno v:
Chemosensors, Vol 12, Iss 10, p 211 (2024)
Benezediols are widely used in different areas of industry, thus identification and quantification of benzenediols is of utmost importance due to their toxicity and high environmental abundance. In this work, benzenediol isomers (pyrocatechol, resorc
Externí odkaz:
https://doaj.org/article/125e5e24a4ac4d05bd5fd7da7647e2b9
Autor:
Jiri Zeravik, V Aleksandar Petrovic, Miodrag Milovanovic, E Vlatka Vajs, B Marijana Zivkovic, I Brizita Djordjevic, D Uros Cakar
Publikováno v:
Hemijska industrija
HEMIJSKA INDUSTRIJA
Hemijska Industrija, Vol 70, Iss 6, Pp 661-672 (2016)
HEMIJSKA INDUSTRIJA
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 was d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83906cd34bb3cf6e3eaaf76b4bcbc592
Autor:
Nikolina Lisov, Uroš Čakar, Danijela Milenković, Maria Čebela, Gorica Vuković, Saša Despotović, Aleksandar Petrović
Publikováno v:
Fermentation, Vol 9, Iss 7, p 695 (2023)
The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Bo
Externí odkaz:
https://doaj.org/article/23c2afda85e84b3c84449bbdece5bffa
Autor:
Nikolina Lisov, Aleksandar Petrovic, Uroš Čakar, Milka Jadranin, Vele Tešević, Ljiljana Bukarica-Gojković
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 39, Iss 2, Pp 185-196 (2020)
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5,
Externí odkaz:
https://doaj.org/article/361fb22681e240c3b128d6b6dfe5c2e4
Autor:
Uroš Čakar, Mirjana Čolović, Danijela Milenković, Branislava Medić, Danijela Krstić, Aleksandar Petrović, Brižita Đorđević
Publikováno v:
Agronomy, Vol 11, Iss 7, p 1414 (2021)
This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, th
Externí odkaz:
https://doaj.org/article/2e4a6e720b794d7aa6b49eaa1ab1a200