A5007625600- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Plant biochemistry and biosynthesis
- Advanced Chemical Sensor Technologies
- Electrochemical sensors and biosensors
- Bee Products Chemical Analysis
- Analytical Chemistry and Chromatography
- Natural Antidiabetic Agents Studies
- IoT and Edge/Fog Computing
- Immune Response and Inflammation
- Agriculture and Biological Studies
- Pomegranate: compositions and health benefits
- Microbial Metabolites in Food Biotechnology
- Neuroinflammation and Neurodegeneration Mechanisms
- Microencapsulation and Drying Processes
- Nutrition, Genetics, and Disease
- Medical Malpractice and Liability Issues
- Multiple Sclerosis Research Studies
- Nicotinic Acetylcholine Receptors Study
- Mycotoxins in Agriculture and Food
- Food Science and Nutritional Studies
University of Nis
2025
University of Belgrade
2015-2024
Institute of Agricultural Economics Belgrade
2023
Zemun Hospital
2008-2022
Singidunum University
2019-2020
University of Kragujevac
2017
Maize Research Institute Zemun Polje
2005-2009
Inštitut Bion
2007
The phenolic composition and antioxidant activity of wine fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS spectrophotometric analyses. An investigation grey mold’s (Botrytis cinerea) influence on content modulation was conducted as well. Finally, the plant’s stage dynamics compounds extracted FP obtained fully ripe evaluated. In this study, catechin, epicatechin, quercetin, p-coumaric, gallic, syringic acids analyzed. Wine...
The total phenolic content and antioxidant activity of wine fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage full ripeness were evaluated by spectrophotometric analysis. Wine obtained after prolonged maceration during spontaneous inoculated fermentation fully ripe grapes. Three individual vinifications with following commercial yeasts: BDX (Lallemand, Montréal, QC, Canada), FX10 (Laffort, Bordeaux, France) Qa23 Canada). For each vinification, lasted 0, 3, 5, 7, 14...
Introduction This study aimed to investigate the anti-inflammatory, antioxidant, and anti-apoptotic properties of ursodeoxycholic (UDCA) chenodeoxycholic (CDCA) bile acids in a rat model endotoxin (lipopolysaccharide, LPS)-induced acute lung injury (ALI). Methods The included six groups Wistar rats exposed different pretreatments. control were pretreated with propylene glycol, solvent for acids, while other received UDCA or CDCA 10 days. On 10th day, an injection was given evaluate impact...
This paper presents the results of a study on some production and technological characteristics Red Traminac grapevine variety in Niš wine-growing region. The was conducted collection vineyard „Center for Viticulture Oenology“ Niš. During research period, favorable conditions prevailed manifestation variety. yield level its variation over years indicate high stable fertility examined sugar content grape must 22.51%, total acid 7.86 g/L. Chemical analysis wine determined that obtained from...
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, apple by different technological processes. For this purpose, activities antioxidant enzymes (catalase, glutathione peroxidase (GPx), superoxide dismutase (SOD)) malondialdehyde (MDA) content as a marker membrane damage were determined wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All...
This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production enzymatic preparations (EP) Lallzyme cuvee blanc (CB) preparation ? (EB) different time skin contact (4 8 h) were applied. Aromatic compounds detected by GC/FID?MS analysis. Significantly higher content total compared appropriate controls (168.54 161.72 mg L-1) was observed for K EB4h (176.33 Z CB4h (177.29 wines. Skin usage EP mostly...
The composition and content of individual phenolic compounds in various fruit wines overall antioxidant properties these were studied. Phenolic separated by reverse phase (RP) HPLC techniques, their was determined means mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity monitored the following spectrophotometric methods: DPPH, FRAP Folin-Ciocalteu assay, respectively. Four types berries (raspberry,...
Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus other chronic diseases.Potential α-glucosidase inhibitory activity of fruit made from blueberry, black chokeberry, blackberry, raspberry sour cherry was the subject this study.In order increase alcohol content due enriched extraction total phenolics, sugar added pomace half examined wine samples.Compared with...
The amount of titration acid in must is the largest number cases with range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity 4.0-8.0 g/dm3 expressed tartaric acid, because part deposited form salts (tartar or argol) during alcohol fermentation. For wines that 4 there arises suspicion about their origin, is, preparation some illegal acts were done. Because that, aim this paper determine white wine, using standard methods...
Here we report the influence of malondialdehyde (MDA) as a measure lipid peroxidation process (LP), on multiple sclerosis (MS) pathogenesis and its neurological signs, during treatment with aminoguanidine (AG) - selective inducible nitric oxide synthase inhibitor N-Acetyl cysteine (NAC) an oxidative scavenger, in experimental autoimmune encephalomyelitis (EAE), animal model for studying MS.Encephalomyelitis induction by subcutaneous injection myelin basic protein bovine type, dissolved...
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) addition kinetics enzyme preparations (EP). The highest rates were observed for catechin (EXV EP – EXV preparation CP Color plus preparation) p-hydroxybenzoic acid (Car - Caractere preparation). According to analyzed compounds, maximal...
From grape cultivation to ripening and harvest timing processing, each step can be a critical point when it comes wine quality phenolic composition. In this study, the influence of winemaking technology on resveratrol quercetin content, as well other polyphenolic compounds, was investigated. Resveratrol is non-flavonoid stilbene synthesized by skin damaged infectious diseases or ionizing radiation. Quercetin phenol found in skins stems produced protect grapes from UV light damage....
From grape cultivation to ripening and harvest timing processing, each step of the winemaking process can be a critical point when it comes wine quality phenolic composition. In this study, influence technology on resveratrol quercetin content, as well other polyphenolic compounds, was investigated. Resveratrol is non-flavonoid stilbene synthesized by skin damaged infectious diseases or ionizing radiation. Quercetin phenol found in skins stems produced protect grapes from UV light damage....
This paper aims to investigate who are the wine tourists in Serbia. The research was conducted by using a survey method. Two profile questions were used aimed identify segments: 'Do you consume wine?' and 'Have ever visited some winery Serbia'? Of total number, 152 completed questionnaires received. According results, two segments of defined: active potential. persons so far have wineries participated tourism. potential also wine, but haven't any Serbia far. Motives for inclusion tourism...
Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) one cultivar insititia (Trnovaca) were evaluated for their total phenolic anthocyanin contents. LC?MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used identification quantification selected compounds. Catechin, chlorogenic caffeic acids, as well quercetin, identified main polyphenols plum wines. The amount compounds ranged 1.24 to 1.58 g gallic acid...
Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective anti-aging. Red wine the main source of compound an easy way including resveratrol human diet. In this study, most popular commercial Serbian wines (red, white ros?-type) were analyzed for their content trans- cis-resveratrol. The analysis was performed by HPLC UV detector. Prior to injection, phenolic compounds extracted...
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 special importance due to growing demands for health safe foods. This paper shows the results studies carried out up till now concerning mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), attention paid ochratoxin A, most frequently present grapes, must and wine, influence...
Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops derived products are rich sources many natural active compounds, which possess beneficial health effects. In particular, it possible to point out role blackberry its hyperglycemia prevention since a very common problem among general population today. wine product could have significant effects during moderate consumption. The aim this study was investigate α-glucosidase inhibitory...