dr. Tatjana Radovanović Vukajlović

Organisational units:
Office:
M-4 Castle Lanthieri Vipava
Phone:
05 9099 708
E-mail:
Consultations:
After the lecture or by prior arrangement with students (one hour per week).
Lecturer:
  • Cell biology, 1. year
    Bachelor's programme in Viticulture and Enology (first cycle)
Assistant:

PERSONAL INFORMATION

Name: dr. Tatjana Radovanović Vukajlović
Institution: University of Nova Gorica, Slovenia
Affiliation: School for Viticulture and Enology / Wine Research Centre
Position: Teaching Assistant with a PhD
Email: tatjana.radovanovic@ung.si
ORCID: 0000-0002-9066-0808
Webpage: https://ung.si/en/research/wine-research-centre/group-members/

EDUCATION
2017 – PhD- Doctoral Study Programme, Graduate School, University of Nova Gorica.
Doctoral dissertation: New Methods for the Detection of Bioactive Compounds and Their Effects on Organisms and the Environment

2002–2009 – Undergraduate Studies in Biochemistry, Faculty of Chemistry, University of Belgrade.
Diploma thesis: Testing of Hydrocarbon-Degrading Bacterial Strains for Indicators Relevant to Bioremediation Processes

EMPLOYMENTS

2021–present-Teaching Assistant with a PhD, School for Viticulture and Enology, Wine Research Centre, University of Nova Gorica

2018–2021 R&D Technologist, Incom d. o. o.

2017–2018 Chemical Consultant, Bens Consulting

2015–2017 Self-employed, Chemos – Chemistry Consulting, Tatjana Radovanović Vukajlović s. p.

2011–2015
Young Researcher, Laboratory for Environmental Research, University of Nova Gorica

2026–present
Erasmus+ Mobility Coordinator, School for Viticulture and Enology, University of Nova Gorica

RESEARCH AREAS

Research activities encompass the fields of biochemistry, analytical chemistry and enological chemistry, with a particular focus on the chemical characterization of natural and bioactive compounds and the investigation of their significance and biological effects. An important part of the research focuses on the chemical and biochemical characterization of grapes, wine, cider and other plant- and food-based matrices, particularly on compounds that contribute to their sensory, functional and quality-related properties. The research also includes monitoring changes in chemical composition during processing and fermentation and evaluating their impact on the quality of the final product. The research also includes the investigation of the bioactive potential of plant extracts of different origins, particularly extracts derived from grapes and other fruits. Special emphasis is placed on evaluating their antioxidant and antimicrobial properties and investigating their effects in cellular models. These studies assess the effects of plant extracts and their bioactive constituents on cellular responses and their potential protective role in preventing or reducing oxidative stress. Modern chromatographic, spectrometric, spectrophotometric, electrophoretic and immunochemical approaches are applied to enable the chemical and biochemical characterization of different samples and the evaluation of their biological effects.

RESEARCH ACTIVITIES
National Projects

PUŠ UNG 2025/2026 – Practical Training of University of Nova Gorica Students in the Workplace 2025/2026

Funding: Ministry of Higher Education, Science and Innovation (MVZI) and the European Union through the European Social Fund Plus (ESF+)

Project Leader:

Healthy Scoop – Dessert of the Future (PUŠ, Strand A, No. 3-FVV-A3), School for Viticulture and Enology, University of Nova Gorica

From Laboratory to Sustainability: An LCA Approach to the Development of an Innovative Frozen Dessert (PUŠ, Strand B, No. 2-FVV-B2), School for Viticulture and Enology, University of Nova Gorica

ARIS Basic Research Project J1-70024: GRAPEVALOR – Innovative Strategies for Grape Pomace Valorisation: Anthocyanin Extraction, Pyranoanthocyanin Synthesis and Energy Use through Life Cycle Assessment (LCA)
2026–2029

ARIS Basic Research Project J4-50139: Valorisation of Himalayan Balsam (Impatiens glandulifera Royle) Waste for the Development of Bioactive Extracts with Potential Protective Activity on the Human Vascular System
2023–2026

ARRS Project L4-1842: The Influence of Heavy Metals on White Wine Ageing
2019–2022
Project Leader: Dr Guillaume Antalick, Wine Research Centre, University of Nova Gorica

International Projects

Interreg Alpine Space RESPOnD – Climate Resilient Alpine Wine Orchards
2024–2027

Interreg Cross-Border Project AGROTUR+ – Karst Local Products and Tourism
2023–2025

BIBLIOGRAPHY
Chapters in Scientific Monographs

Radovanović Vukajlović, T. (2026). Nitrogen Metabolism: Biochemical Transformations. In Selected Chapters for Enology Students [COBISS.SI-ID 270434819].

Scientific Articles

Martin Rojas, D. A., Radovanović Vukajlović, T., Šala, M., Simon Šelih, V., Obradović, V., Mesić, J., Hermes, A., Sternad Lemut, M., & Antalick, G. (2026). Revisiting the influence of young white wine composition on ester evolution. Journal of Agricultural and Food Chemistry, 74(25), 19950–19961. https://doi.org/10.1021/acs.jafc.6c04425

Martelanc, M., Radovanović Vukajlović, T., Sternad Lemut, M., Žežlina, L., & Butinar, L. (2026). Identification of volatile organic compounds as natural antifungal agents against Botrytis cinerea in grape-based systems. Foods, 15(1), 119. https://doi.org/10.3390/foods15010119

Martelanc, M., Slaghenaufi, D., Radovanović Vukajlović, T., Martin Rojas, D. A., Šuklje, K., Sternad Lemut, M., Mozetič Vodopivec, B., Butinar, L., & Antalick, G. (2025). A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile. OENO One, 59(1). https://doi.org/10.20870/oeno-one.2025.59.1.8278

Martelanc, M., Antalick, G., Radovanović Vukajlović, T., Mozetič Vodopivec, B., Sternad Lemut, M., Hosseini, A., Obradović, V., Mesić, J., & Butinar, L. (2024). Aromatic characterization of Graševina wines from Slavonia and Podunavlje sub-regions. Beverages, 10(2), 24. https://doi.org/10.3390/beverages10020024

Øvsthus, I., Martelanc, M., Albreht, A., Radovanović Vukajlović, T., Česnik, U., & Mozetič Vodopivec, B. (2024). Chemical characterization of cider produced in Hardanger: From juice to finished cider. Beverages, 10(3), 73. https://doi.org/10.3390/beverages10030073

Česnik, U., Martelanc, M., Øvsthus, I., Radovanović Vukajlović, T., Hosseini, A., Mozetič Vodopivec, B., & Butinar, L. (2023). Functional characterization of Saccharomyces yeasts from cider produced in Hardanger. Fermentation, 9(9), 824. https://doi.org/10.3390/fermentation9090824

Radovanović Vukajlović, T., Philipp, C., Eder, P., Šala, M., Šelih, V. S., Vanzo, A., Lisjak, K., Sternad Lemut, M., Eder, R., Šuklje, K., & Antalick, G. (2023). New insight on the formation of 2-aminoacetophenone in white wines. Applied Sciences, 13(14), 8472. https://doi.org/10.3390/app13148472

Radovanović Vukajlović, T., Liu, M., Likar, P., Klemenc, M., & Franko, M. (2015). Microfluidic flow injection analysis with thermal lens microscopic detection for determination of NGAL. International Journal of Thermophysics, 36(4), 932–939. https://doi.org/10.1007/s10765-014-1699-9

dr. Tatjana Radovanović Vukajlović