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Influence of the Extraction Method on the Biological Potential of Solidago virgaurea L. Essential Oil and Hydrolates

Plants (Basel), 2024-08, Vol.13 (16), p.2187

2024

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Oenological Characterization of Native Hanseniaspora uvarum Strains

Fermentation (Basel), 2022-03, Vol.8 (3), p.92

2022

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Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Horticulturae, 2022-03, Vol.8 (3), p.212

2022

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Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil

Agronomy (Basel), 2021-09, Vol.11 (9), p.1864

2021

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Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines

Fermentation (Basel), 2023-05, Vol.9 (5), p.494

2023

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Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines

Foods, 2022-06, Vol.11 (13), p.1935

2022

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Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Agriculture (Basel), 2021-04, Vol.11 (4), p.358

2021

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Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

OENO one, 2021-04, Vol.55 (2), p.181-195

2021

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Potentially toxic elements in grapevine varieties and soil in Serbia

Zbornik Matice Srpske za Prirodne Nauke, 2023, Vol.2023 (145), p.71-84

2023

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Nickel content in field crop seeds and agricultural soil in Central Serbia

Zbornik Matice Srpske za Prirodne Nauke, 2021, Vol.2021 (141), p.81-93

2021

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Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

Journal of the American Oil Chemists' Society, 2014-06, Vol.91 (6), p.989-999

2014

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Cold-Pressed Grape Seed Oil Encapsulation Using a Submerged-Nozzle Dispersion Encapsulation Process

Processes, 2024-08, Vol.12 (8), p.1628

2024

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The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

BIO Web of Conferences, 2017, Vol.9, p.2004

2017

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Terroir of the Tri Morave wine region (Serbia) as a basis for producing wines with geographical indication

Geographica Pannonnica, 2017-09, Vol.21 (3), p.166-178

2017

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Chemical composition of seed oil from red grape varieties obtained by supercritical CO2 extraction

Facta universitatis - series: Physics, Chemistry and Technology, 2021, Vol.19 (2), p.81-90

2021

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Supercritical CO2 extraction of oils from red grape varieties: Yields and extraction parameters

Facta universitatis - series: Physics, Chemistry and Technology, 2021, Vol.19 (1), p.45-56

2021

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Push and pull factors determing wine tourism development in the 'Tri Morave' sub-region

Ekonomika poljoprivrede (1979), 2016-01, Vol.63 (3), p.781-800

2016

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Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023-11, Vol.13 (1), p.31-47

2023

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Influence of the Extraction Method on the Biological Potential of Solidago virgaurea L. Essential Oil and Hydrolates

Oenological Characterization of Native Hanseniaspora uvarum Strains

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil

Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines

Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

Potentially toxic elements in grapevine varieties and soil in Serbia

Nickel content in field crop seeds and agricultural soil in Central Serbia

Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

Cold-Pressed Grape Seed Oil Encapsulation Using a Submerged-Nozzle Dispersion Encapsulation Process

The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

Terroir of the Tri Morave wine region (Serbia) as a basis for producing wines with geographical indication

Chemical composition of seed oil from red grape varieties obtained by supercritical CO2 extraction

Supercritical CO2 extraction of oils from red grape varieties: Yields and extraction parameters

Push and pull factors determing wine tourism development in the 'Tri Morave' sub-region

Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

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