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Yilun Wang, Yuxuan Liu, Xiaohong Huang, Zihan Xiao, Yifang Yang, Qinxin Yu, Shujuan Chen, Li He, Aiping Liu, Shuliang Liu, Likou Zou & Yong Yang. (2023) A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. Food Reviews International 39:3, pages 1275-1292.
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Teresa Palmisciano Bedê, Vanessa de Jesus, Vanessa Rosse de Souza, Vânia Mattoso, Joel Pimentel Abreu, Juliana Furtado Dias, Anderson Junger Teodoro & Vilma Blondet de Azeredo. (2021) Effect of grape juice, red wine and resveratrol solution on antioxidant, anti-inflammatory, hepactic function and lipid profile in rats feds with high-fat diet. Natural Product Research 35:23, pages 5255-5260.
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M. J. Germanó, M. D. Muñoz, M. C. Della-Vedova, G. E. Feresin, M. Rinaldi-Tosi, R. D. Enriz, D. C. Ramirez & F. A. Giannini. (2021) Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making. Natural Product Research 35:22, pages 4769-4773.
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Pasquale Crupi, Marica Gasparro & Angelo Raffaele Caputo. (2021) Classification of wine grape biotypes according to their variety and sanitary condition by fingerprinting untargeted analysis. Natural Product Research 35:4, pages 659-663.
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Concetta Maria Messina, Simona Manuguerra, Giuseppe Catalano, Rosaria Arena, Massimo Cocchi, Maria Morghese, Lucia Montenegro & Andrea Santulli. (2021) Green biotechnology for valorisation of residual biomasses in nutraceutic sector: Characterization and extraction of bioactive compounds from grape pomace and evaluation of the protective effects in vitro. Natural Product Research 35:2, pages 331-336.
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Milica Pantelić, Dragana Dabić Zagorac, Uroš Gašić, Sonja Jović, Zoran Bešlić, Slavica Todić & Maja Natić. (2018) Phenolic profiles of Serbian autochthonous variety ‘Prokupac’ and monovarietal international wines from the Central Serbia wine region. Natural Product Research 32:19, pages 2356-2359.
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Neda O. Đorđević, Boris Pejin, Miroslav M. Novaković, Dalibor M. Stanković, Jelena J. Mutić, Snežana B. Pajović & Vele V. Tešević. (2018) Multielement analysis and antioxidant capacity of Merlot wine clones developed in Montenegro. Natural Product Research 32:3, pages 247-251.
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Boris Pejin, Bojana Stanimirovic, Dragan Vujovic, Jelena Popovic Djordjevic, Milovan Velickovic & Vele Tesevic. (2016) The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. Natural Product Research 30:15, pages 1762-1765.
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Rong Huang, Fangfang Zhang, Hong Zhou, Hongfei Yu, Lei Shen, Jiao Jiang, Yi Qin, Yanlin Liu & Yuyang Song. (2023) Characterization of Trichoderma reesei endoglucanase displayed on the Saccharomyces cerevisiae cell surface and its effect on wine flavor in combination with β-glucosidase. Process Biochemistry 124, pages 140-149.
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Xiao Han, Hao-Cheng Lu, Yu Wang, Xiao-Tong Gao, Hui-Qing Li, Meng-Bo Tian, Ning Shi, Ming-Yu Li, Xiao-Li Yang, Fei He, Chang-Qing Duan & Jun Wang. (2023) Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines. Food Research International 163, pages 112165.
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Juliane Barreto de Oliveira, Celso Guarani Ruiz de Oliveira & Giuliano Elias Pereira. 2023. Basic Protocols in Enology and Winemaking. Basic Protocols in Enology and Winemaking
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Hande Tahmaz & Damla Yüksel Küskü. (2022) Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?. International Journal of Food Science & Technology 57:6, pages 3567-3577.
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Florencia Sainz, Judit Pardo, Antonio Ruiz, Daniel Expósito, Raquel Armero, Amparo Querol & José M. Guillamón. (2022) Use of non-conventional yeasts to increase total acidity in the Cava base wines. LWT 158, pages 113183.
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Cintia Stefhany Ripke Ferreira, Bruno Henrique Figueiredo Saqueti, Patrícia Daniele Silva dos Santos, Jiuliane Martins da Silva, Marcos Antônio Matiucci, Andresa Carla Feihrmann, Jane Martha Graton Mikcha & Oscar Oliveira Santos. (2022) Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers. LWT 154, pages 112867.
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Hao-Cheng Lu, Yu Wang, Chi-Fang Cheng, Wu Chen, Shu-De Li, Fei He, Chang-Qing Duan & Jun Wang. (2022) Distal leaf removal made balanced source-sink vines, delayed ripening, and increased flavonol composition in Cabernet Sauvignon grapes and wines in the semi-arid Xinjiang. Food Chemistry 366, pages 130582.
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Yu Gao, Jonatan U. Fangel, William G.T. Willats, Melané A. Vivier & John P. Moore. (2021) Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. Food Chemistry 363, pages 130180.
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A.A. Khalafyan, Z.A. Temerdashev, V.A. Akin'shina & Yu.F. Yakuba. (2021) Study of consistency of expert evaluations of wine sensory characteristics by positional analysis. Heliyon 7:2, pages e06162.
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Tijana Banjanin, Mehmet Musa Özcan, Fahad Al Juhaimi, Zorica Ranković‐Vasić, Nurhan Uslu, Isam A. Mohamed, Kashif Ghafoor, Elfadıl E. Babiker, Magdi A. Osman, Mustafa A. Gassem & Hesham A. A. Salih. (2019) Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina. Journal of Food Processing and Preservation 43:7.
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Pasquale Crupi, Giambattista Debiase, Gianvito Masi, Francesca Mangione & Luigi Tarricone. (2019) Harpin Proteins Improve Bioactive Compounds Content in Crimson Seedless Table Grape. The Open Bioactive Compounds Journal 7:1, pages 1-7.
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Bojana Stanimirović, Jelena Popović Djordjević, Boris Pejin, Radojka Maletić, Dragan Vujović, Petar Raičević & Živoslav Tešić. (2018) Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles. Scientia Horticulturae 237, pages 74-80.
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N. Đorđević, M. Novaković, B. Pejin, M. Živković, A. Savić, J. Mutić & V. Tešević. (2018) An insight into chemical composition and biological activity of Montenegrin Vranac red wine. Scientia Horticulturae 230, pages 142-148.
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Neda O. Đorđević, Boris Pejin, Miroslav M. Novaković, Dalibor M. Stanković, Jelena J. Mutić, Snežana B. Pajović & Vele V. Tešević. (2017) Some chemical characteristics and antioxidant capacity of novel Merlot wine clones developed in Montenegro. Scientia Horticulturae 225, pages 505-511.
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Maja Kozarski, Anita Klaus, Dragica Jakovljevic, Nina Todorovic, Jovana Vunduk, Predrag Petrović, Miomir Niksic, Miroslav Vrvic & Leo van Griensven. (2015) Antioxidants of Edible Mushrooms. Molecules 20:10, pages 19489-19525.
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