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Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.
- Published in:
- Foods, 2024, v. 13, n. 21, p. 3493, doi. 10.3390/foods13213493
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- Article
In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain.
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- Fermentation (Basel), 2024, v. 10, n. 10, p. 515, doi. 10.3390/fermentation10100515
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- Article
Policosanol variation in olive oil as a result of variety, ripening, and storage.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 8, p. 1248, doi. 10.1002/ejlt.201400483
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- Article
Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques.
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- Food Technology & Biotechnology, 2022, v. 60, n. 2, p. 178, doi. 10.17113/ftb.60.02.22.7374
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- Article
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 503, doi. 10.17113/ftb.57.04.19.6401
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- Article
Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling.
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- Food Technology & Biotechnology, 2017, v. 55, n. 1, p. 95, doi. 10.17113/ftb.55.01.17.4861
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- Article
Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 407, doi. 10.17113/ftb.53.04.15.4144
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- Article
Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil.
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- Food Technology & Biotechnology, 2014, v. 52, n. 3, p. 342
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- Article
Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia).
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- Food Technology & Biotechnology, 2012, v. 50, n. 2, p. 192
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- Article
Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology.
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- Food Technology & Biotechnology, 2011, v. 49, n. 2, p. 214
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- Publication type:
- Article
AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE.
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- Journal of Food Quality, 2008, v. 31, n. 6, p. 717, doi. 10.1111/j.1745-4557.2008.00230.x
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- Article
Phenolic Potential of Olive Leaves from Different Istrian Cultivars in Croatia.
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- Horticulturae, 2023, v. 9, n. 5, p. 594, doi. 10.3390/horticulturae9050594
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- Article
Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality.
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- Horticulturae, 2022, v. 8, n. 3, p. 203, doi. 10.3390/horticulturae8030203
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- Article
Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree.
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- Horticulturae, 2021, v. 7, n. 11, p. 1, doi. 10.3390/horticulturae7110493
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- Article
PROCENA RIZIKA ZA NASTANAK DIJABETESA TIP 2 USLOVLJENA NAVIKAMA U ISHRANI KOD ADOLESCENATA.
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- Medical Gazette / Medicinski Glasnik, 2021, v. 26, n. 80, p. 72, doi. 10.5937/medgla2180072l
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- Article
RISK ASSESSMENT FOR DIABETES TYPE 2 CONDITIONS FOR NATURE IN NUTRITION IN ADOLESCENTS.
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- Medical Gazette / Medicinski Glasnik, 2020, v. 25, n. 79, p. 26, doi. 10.5937/medgla2079026l
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- Publication type:
- Article
PROCENA RIZIKA ZA NASTANAK DIJABETESA TIP 2 USLOVLJENA NAVIKAMA U ISHRANI KOD ADOLESCENATA.
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- Medical Gazette / Medicinski Glasnik, 2019, v. 24, n. 73, p. 50, doi. 10.5937/medgla1973050l
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- Article
ASSESSMENT OF THE RISK FACTORS IN NUTRITION OF ADOLESCENTS CONTRIBUTING TO TYPE 2DIABETES.
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- Medical Gazette / Medicinski Glasnik, 2019, v. 24, n. 73, p. 68
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- Article
A Novel Approach of Determining the Risks for the Development of Hyperinsulinemia in the Children and Adolescent Population Using Radial Basis Function and Support Vector Machine Learning Algorithm.
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- Healthcare (2227-9032), 2022, v. 10, n. 5, p. 921, doi. 10.3390/healthcare10050921
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- Article
Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 904, doi. 10.1002/jsfa.9262
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- Publication type:
- Article
Utility of Comprehensive GC×GC Gas Chromatography in Finding Varietal Markers among Volatile Compounds in Non-Aromatic Red Wines.
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- Agronomy, 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/agronomy12102512
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- Article
Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 676, doi. 10.3390/fermentation9070676
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- Publication type:
- Article
Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 19, p. 8729, doi. 10.3390/app14198729
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- Article
Silicon Foliar Fertilisation Ameliorates Olive Leaves Polyphenolic Compounds Levels and Elevates Its Potential towards Different Cancer Cells.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4669, doi. 10.3390/app14114669
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- Article
Impact of harvest date on the content of volatile components in garlic.
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- Journal of Central European Agriculture, 2020, v. 21, n. 2, p. 333, doi. 10.5513/JCEA01/21.2.2728
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- Article
Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13969
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- Article
The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition.
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- Agriculture; Basel, 2021, v. 11, n. 10, p. 917, doi. 10.3390/agriculture11100917
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- Article
Čvrste disperzije sa karbamazepinom: optimizacija formulacija, karakterizacija i ispitivanje dugoročne stabilnosti.
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- Chemical Industry / Hemijska Industrija, 2018, v. 72, n. 4, p. 191, doi. 10.2298/HEMIND171025013K
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- Article
Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 285, doi. 10.1002/jib.39
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- Publication type:
- Article
Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 440, doi. 10.1002/j.2050-0416.2011.tb00491.x
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- Article
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela.
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- Food Technology & Biotechnology, 2008, v. 46, n. 1, p. 86
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- Publication type:
- Article
Solid-Phase Extraction Followed by Gas Chromatography–Mass Spectrometry for Revealing the Effects of the Application of Bentonite, Tannins, and Their Combination during Fermentation in the Production of White Wine.
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- Chemosensors, 2023, v. 11, n. 10, p. 545, doi. 10.3390/chemosensors11100545
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- Article
Planning, implementation and evaluation of the project 'school of entrepreneurial competitiveness in the labor market for secondary grammar school students'.
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- Napredak, 2016, v. 157, n. 4, p. 521
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- Article
Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin.
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- Molecules, 2020, v. 25, n. 1, p. 4, doi. 10.3390/molecules25010004
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- Publication type:
- Article
Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality.
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- Molecules, 2019, v. 24, n. 16, p. 2896, doi. 10.3390/molecules24162896
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- Article
Comprehensive Volatilome Signature of Various Brassicaceae Species.
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- Plants (2223-7747), 2023, v. 12, n. 1, p. 177, doi. 10.3390/plants12010177
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- Article
Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition.
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- Plants (2223-7747), 2021, v. 10, n. 8, p. 1724, doi. 10.3390/plants10081724
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- Article
Determination of the Variability of Biophenols and Mineral Nutrients in Olive Leaves with Respect to Cultivar, Collection Period and Geographical Location for Their Targeted and Well-Timed Exploitation.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1667, doi. 10.3390/plants9121667
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- Article
Temporal Variation of Phenolic and Mineral Composition in Olive Leaves Is Cultivar Dependent.
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- Plants (2223-7747), 2020, v. 9, n. 9, p. 1099, doi. 10.3390/plants9091099
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- Article
Socioeconomic inequality as a predictor of unmet health needs in the older adult population of Serbia.
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- Frontiers in Public Health, 2024, p. 1, doi. 10.3389/fpubh.2024.1373877
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- Article
STABILITY OF α-THUJONE AND β-THUJONE IN BITTER LIQUER "PELINKOVAC.".
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- Technologica Acta, 2011, v. 4, n. 1, p. 27
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- Article
Effect of Olive (Olea europaea L.) Variety on Leaf Biophenolic Profile.
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- Agriculturae Conspectus Scientificus, 2021, v. 86, n. 3, p. 277
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- Publication type:
- Article
Influence of Small Amount of Water Addition in the Extraction Process on the Olive Oil Yield and Phenolic Compounds.
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- Agriculturae Conspectus Scientificus, 2021, v. 86, n. 3, p. 251
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- Publication type:
- Article
Volatile Profile, Antioxidant Capacity and Phenolic Content of Istrian Garlic Ecotypes.
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- Agriculturae Conspectus Scientificus, 2021, v. 86, n. 3, p. 235
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- Publication type:
- Article
Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4473, doi. 10.3390/foods12244473
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- Publication type:
- Article
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3838, doi. 10.3390/foods12203838
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- Publication type:
- Article
Diversity of Volatile Aroma Compound Composition Produced by Non- Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.
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- Foods, 2022, v. 11, n. 19, p. 3088, doi. 10.3390/foods11193088
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- Publication type:
- Article
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.
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- Foods, 2022, v. 11, n. 12, p. 1804, doi. 10.3390/foods11121804
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- Publication type:
- Article
Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1787, doi. 10.3390/foods9121787
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- Publication type:
- Article
Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1534, doi. 10.3390/foods9111534
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- Publication type:
- Article