@ARTICLE{
author={Brunet Sara I,Tumbas-Saponjac Vesna T,Vulic Jelena J,Sovljanski Olja Lj,Pezo Lato L,Puskas Vladimir S,Miljic Uros D},
year={2026},
title={Phytochemical Profile of Young Red Wines From Autochthonous and Domesticated Serbian Grape Varieties},
journal={JOURNAL OF FOOD SCIENCE},
volume={91},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Brunet Sara I,Erceg Tamara D,Janjusevic Ljiljana N,Birgermajer Slobodan S,Odanovic Mirjana,Puskas Vladimir S,Miljic Uros D},
year={2025},
title={Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting},
journal={POLYMERS},
volume={17},
number={23},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Torbica Aleksandra M,Miljic Uros D,Todoric Olja,Belovic Miona M,Erceg Tamara D,Miljic Milorad,Radosavljevic Milos S},
year={2025},
title={Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods},
journal={CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS},
volume={10},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Filipcev Bojana V,Vujasinovic Vesna B,Miljic Uros D,Radivojevic Goran,Miljic Milorad,Radosavljevic Milos S},
year={2025},
title={Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers},
journal={FOODS},
volume={14},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Vujasinovic Vesna B,Miljic Uros D,Radivojevic Goran,Filipcev Bojana V,Miljic Milorad,Radosavljevic Milos S},
year={2025},
title={Successful Strategy in Creating Low-FODMAP Wholegrain Bread-Simple and Global},
journal={FOODS},
volume={14},
number={2},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Correia Ana C,Miljic Uros D,Jordao Antonio M},
year={2023},
title={Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={249},
number={10},
pages={2689-2703},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Correia Ana C,Jordao Antonio M},
year={2023},
title={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)},
journal={VITIS},
volume={62},
number={1},
pages={41-58},
document_type={Article},
} 

@ARTICLE{
author={Terzic Milena,Majkic Tatjana M,Beara Ivana N,Zengin Gokhan,Miljic Uros D,Djurovic Sasa D,Mollica Adriano,Radojkovic Marija M},
year={2022},
title={Elderberry (Sambucus nigra L.) wine as a novel potential functional food product},
journal={FOOD BIOSCIENCE},
volume={50},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Trivunovic Zorana,Mitrovic Ivana Z,Puskas Vladimir S,Bajic Bojana Z,Miljic Uros D,Dodic Jelena M},
year={2022},
title={Utilization of wastewaters from red wine technology for xanthan production in laboratory bioreactor},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={46},
number={10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Puskas Vladimir S,Miljic Uros D,Vucurovic Vesna M},
year={2021},
title={The Impact of Enological Products for Tartaric Stabilization on Wine Filterability},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={27},
number={4},
pages={355-362},
document_type={Article},
} 

@ARTICLE{
author={Costa Manuela,Fontes Luisa,Correia Ana C,Miljic Uros D,Jordao Antonio M},
year={2020},
title={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},
journal={OENO ONE},
volume={54},
number={4},
pages={1159-1181},
document_type={Article},
} 

@ARTICLE{
author={Puskas Vladimir S,Miljic Uros D,Djuran Jovana J,Vucurovic Vesna M},
year={2020},
title={The aptitude of commercial yeast strains for lowering the ethanol content of wine},
journal={FOOD SCIENCE & NUTRITION},
volume={8},
number={3},
pages={1489-1498},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Djuran Jovana J,Puskas Vladimir S},
year={2019},
title={Optimization of alcoholic fermentation parameters for plum wine production},
journal={JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE},
volume={70},
number={6},
pages={169-176},
document_type={Article},
} 

@ARTICLE{
author={Jordao Antonio M,Costa Filipa A,Fontes Luisa,Correia Ana C,Miljic Uros D,Puskas Vladimir S,Nunes FM,Cosme F},
year={2019},
title={Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling},
journal={42ND WORLD CONGRESS OF VINE AND WINE},
volume={15},
number={},
pages={-},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Atanackovic-Krstonosic Milica T,Cvejic-Hogervorst Jelena M,Torovic Ljilja D,Puskas Vladimir S,Miljic Uros D,Mikulic Mira P,Gojkovic-Bukarica Ljiljana C},
year={2019},
title={Influence of 4 Years of Ageing on Some Phenolic Compounds in Red Wines},
journal={ACTA ALIMENTARIA},
volume={48},
number={4},
pages={449-456},
document_type={Article},
} 

@ARTICLE{
author={Vucurovic Vesna M,Puskas Vladimir S,Miljic Uros D},
year={2019},
title={Bioethanol production from sugar beet molasses and thick juice by free and immobilised Saccharomyces cerevisiae},
journal={JOURNAL OF THE INSTITUTE OF BREWING},
volume={125},
number={1},
pages={134-142},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Cvejic-Hogervorst Jelena M,Torovic Ljilja D},
year={2017},
title={Phenolic compounds, chromatic characteristics and antiradical activity of plum wines},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={20},
number={},
pages={2022-2033},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Vucurovic Vesna M,Muzalevski Ana},
year={2017},
title={Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast},
journal={JOURNAL OF FOOD SCIENCE},
volume={82},
number={6},
pages={1443-1450},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Vucurovic Vesna M},
year={2016},
title={Investigation of technological approaches for reduction of methanol formation in plum wines},
journal={JOURNAL OF THE INSTITUTE OF BREWING},
volume={122},
number={4},
pages={635-643},
document_type={Article},
} 

@ARTICLE{
author={Cvejic Jelena M,Puskas Vladimir S,Miljic Uros D,Torovic Ljilja D,Rakic Dusan Z},
year={2016},
title={Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruka Gora (Serbia) and changes in main compounds during maceration},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={242},
number={8},
pages={1319-1329},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Velicanski Aleksandra S,Maskovic Pavle Z,Cvetkovic Dragoljub D,Vujic Jelena M},
year={2016},
title={Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine},
journal={JOURNAL OF THE INSTITUTE OF BREWING},
volume={122},
number={2},
pages={342-349},
document_type={Article},
} 

@ARTICLE{
author={Vucurovic Vesna M,Razmovski Radojka N,Miljic Uros D,Puskas Vladimir S},
year={2014},
title={Removal of cationic and anionic azo dyes from aqueous solutions by adsorption on maize stem tissue},
journal={JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS},
volume={45},
number={4},
pages={1700-1708},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S},
year={2014},
title={Influence of fermentation conditions on production of plum (Prunus domestica L.) wine: A response surface methodology approach},
journal={HEMIJSKA INDUSTRIJA},
volume={68},
number={2},
pages={199-206},
document_type={Article},
} 

@ARTICLE{
author={Miljic Uros D,Puskas Vladimir S,Vucurovic Vesna M,Razmovski Radojka N},
year={2014},
title={Acceptability of wine produced with an increased content of grape seeds and stems as a functional food},
journal={JOURNAL OF THE INSTITUTE OF BREWING},
volume={120},
number={2},
pages={149-154},
document_type={Article},
} 

@ARTICLE{
author={Puskas Vladimir S,Miljic Uros D,Vasic Vesna MI,Jokic Aleksandar I,Manovic Mileta},
year={2013},
title={Influence of cold stabilisation and chill membrane filtration on volatile compounds of apricot brandy},
journal={FOOD AND BIOPRODUCTS PROCESSING},
volume={91},
number={C4},
pages={348-351},
document_type={Article},
} 

@ARTICLE{
author={Puskas Vladimir S,Miljic Uros D},
year={2012},
title={Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace},
journal={HEMIJSKA INDUSTRIJA},
volume={66},
number={5},
pages={727-734},
document_type={Article},
} 

@ARTICLE{
author={Puskas Vladimir S,Miljic Uros D},
year={2012},
title={The application of D-optimal design for modelling the red wine ageing process},
journal={FOOD CONTROL},
volume={28},
number={2},
pages={362-367},
document_type={Article},
}