TY  - JOUR
AU  - Urosevic, Ivan
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Anđelković, Boban D.
AU  - Urosevic, Tijana
AU  - Krstić, Gordana B.
AU  - Tešević, Vele
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1875
AB  - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Influence of yeast and nutrients on the quality of apricot brandy
VL  - 79
IS  - 10
SP  - 1223
EP  - 1234
DO  - 10.2298/JSC140125024U
ER  - 

@article{
author = "Urosevic, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Anđelković, Boban D. and Urosevic, Tijana and Krstić, Gordana B. and Tešević, Vele",
year = "2014",
abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Influence of yeast and nutrients on the quality of apricot brandy",
volume = "79",
number = "10",
pages = "1223-1234",
doi = "10.2298/JSC140125024U"
}

Urosevic, I., Nikićević, N., Stanković, L., Anđelković, B. D., Urosevic, T., Krstić, G. B.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 79(10), 1223-1234.
https://doi.org/10.2298/JSC140125024U

Urosevic I, Nikićević N, Stanković L, Anđelković BD, Urosevic T, Krstić GB, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in Journal of the Serbian Chemical Society. 2014;79(10):1223-1234.
doi:10.2298/JSC140125024U .

Urosevic, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Anđelković, Boban D., Urosevic, Tijana, Krstić, Gordana B., Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in Journal of the Serbian Chemical Society, 79, no. 10 (2014):1223-1234,
https://doi.org/10.2298/JSC140125024U . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Aljančić, Ivana
AU  - Vajs, Vlatka
AU  - Živković, Marijana B.
AU  - Nikićević, Ninoslav
AU  - Urosevic, Ivan
AU  - Vujisić, Ljubodrag V.
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1648
AB  - An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies
VL  - 79
IS  - 12
SP  - 1537
EP  - 1543
DO  - 10.2298/JSC140225079T
ER  - 

@article{
author = "Tešević, Vele and Aljančić, Ivana and Vajs, Vlatka and Živković, Marijana B. and Nikićević, Ninoslav and Urosevic, Ivan and Vujisić, Ljubodrag V.",
year = "2014",
abstract = "An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies",
volume = "79",
number = "12",
pages = "1537-1543",
doi = "10.2298/JSC140225079T"
}

Tešević, V., Aljančić, I., Vajs, V., Živković, M. B., Nikićević, N., Urosevic, I.,& Vujisić, L. V.. (2014). Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 79(12), 1537-1543.
https://doi.org/10.2298/JSC140225079T

Tešević V, Aljančić I, Vajs V, Živković MB, Nikićević N, Urosevic I, Vujisić LV. Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society. 2014;79(12):1537-1543.
doi:10.2298/JSC140225079T .

Tešević, Vele, Aljančić, Ivana, Vajs, Vlatka, Živković, Marijana B., Nikićević, Ninoslav, Urosevic, Ivan, Vujisić, Ljubodrag V., "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies" in Journal of the Serbian Chemical Society, 79, no. 12 (2014):1537-1543,
https://doi.org/10.2298/JSC140225079T . .

TY  - JOUR
AU  - Bonic, Mirjana
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Cvejic, Jelena
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Mandić, Boris
AU  - Urosevic, Ivan
AU  - Veličković, Milovan
AU  - Jovanic, Sasa
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1383
AB  - Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied.
AB  - Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The contents of heavy metals in Serbian old plum brandies
T1  - Sadržaj teških metala u starim srpskim rakijama šljivovicama
VL  - 78
IS  - 7
SP  - 933
EP  - 945
DO  - 10.2298/JSC121106016B
ER  - 

@article{
author = "Bonic, Mirjana and Tešević, Vele and Nikićević, Ninoslav and Cvejic, Jelena and Milosavljević, Slobodan M. and Vajs, Vlatka and Mandić, Boris and Urosevic, Ivan and Veličković, Milovan and Jovanic, Sasa",
year = "2013",
abstract = "Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied., Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The contents of heavy metals in Serbian old plum brandies, Sadržaj teških metala u starim srpskim rakijama šljivovicama",
volume = "78",
number = "7",
pages = "933-945",
doi = "10.2298/JSC121106016B"
}

Bonic, M., Tešević, V., Nikićević, N., Cvejic, J., Milosavljević, S. M., Vajs, V., Mandić, B., Urosevic, I., Veličković, M.,& Jovanic, S.. (2013). The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 78(7), 933-945.
https://doi.org/10.2298/JSC121106016B

Bonic M, Tešević V, Nikićević N, Cvejic J, Milosavljević SM, Vajs V, Mandić B, Urosevic I, Veličković M, Jovanic S. The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society. 2013;78(7):933-945.
doi:10.2298/JSC121106016B .

Bonic, Mirjana, Tešević, Vele, Nikićević, Ninoslav, Cvejic, Jelena, Milosavljević, Slobodan M., Vajs, Vlatka, Mandić, Boris, Urosevic, Ivan, Veličković, Milovan, Jovanic, Sasa, "The contents of heavy metals in Serbian old plum brandies" in Journal of the Serbian Chemical Society, 78, no. 7 (2013):933-945,
https://doi.org/10.2298/JSC121106016B . .

TY  - JOUR
AU  - Vulic, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubisa
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popovic, Branko
AU  - Urosevic, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1580
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB  - Soc Chemists Technologists Madeconia, Skopje
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars
VL  - 31
IS  - 2
SP  - 217
EP  - 227
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1580
ER  - 

@article{
author = "Vulic, Todor and Nikićević, Ninoslav and Stanković, Ljubisa and Veličković, Milovan and Todosijević, Marina and Popovic, Branko and Urosevic, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Soc Chemists Technologists Madeconia, Skopje",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars",
volume = "31",
number = "2",
pages = "217-227",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1580"
}

Vulic, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popovic, B., Urosevic, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Soc Chemists Technologists Madeconia, Skopje., 31(2), 217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580

Vulic T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popovic B, Urosevic I, Stanković M, Beraha I, Tešević V. Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

Vulic, Todor, Nikićević, Ninoslav, Stanković, Ljubisa, Veličković, Milovan, Todosijević, Marina, Popovic, Branko, Urosevic, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Veličković, Milovan
AU  - Jadranin, Milka
AU  - Vučković, Ivan M.
AU  - Novaković, Miroslav M.
AU  - Vujisić, Ljubodrag V.
AU  - Stanković, Miroslava
AU  - Urosevic, Ivan
AU  - Tešević, Vele
PY  - 2011
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1206
AB  - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
AB  - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
T1  - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače
VL  - 76
IS  - 9
SP  - 1219
EP  - 1228
DO  - 10.2298/JSC101201109N
ER  - 

@article{
author = "Nikićević, Ninoslav and Veličković, Milovan and Jadranin, Milka and Vučković, Ivan M. and Novaković, Miroslav M. and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele",
year = "2011",
abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače",
volume = "76",
number = "9",
pages = "1219-1228",
doi = "10.2298/JSC101201109N"
}

Nikićević, N., Veličković, M., Jadranin, M., Vučković, I. M., Novaković, M. M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 76(9), 1219-1228.
https://doi.org/10.2298/JSC101201109N

Nikićević N, Veličković M, Jadranin M, Vučković IM, Novaković MM, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228.
doi:10.2298/JSC101201109N .

Nikićević, Ninoslav, Veličković, Milovan, Jadranin, Milka, Vučković, Ivan M., Novaković, Miroslav M., Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228,
https://doi.org/10.2298/JSC101201109N . .