Correia Ana C,Miljic Uros D,Jordao Antonio M (2023) Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 249, br. 10, str. 2689-2703 (Article) Miljic Uros D,Puskas Vladimir S,Correia Ana C,Jordao Antonio M (2023) The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ?Kadarka? red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica), VITIS, vol. 62, br. 1, str. 41-58 (Article) Costa Manuela,Fontes Luisa,Correia Ana C,Miljic Uros D,Jordao Antonio M (2020) Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage, OENO ONE, vol. 54, br. 4, str. 1159-1181 (Article) Jordao Antonio M,Costa Filipa A,Fontes Luisa,Correia Ana C,Miljic Uros D,Puskas Vladimir S,Nunes FM,Cosme F (2019) Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling, 42ND WORLD CONGRESS OF VINE AND WINE, vol. 15, br. , str. - (Proceedings Paper)