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A Study of Condensates Collected during the Fermentation of Grape Must.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 4, p. 206, doi. 10.3390/fermentation10040206
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- Article
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 122, doi. 10.3390/fermentation10030122
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- Article
Study of oxygen in wines with different proportions of yeast lees.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 1, p. 44, doi. 10.15586/ijfs.v36i1.2313
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- Article
Capture of hydrogen sulfide from wine fermentation gas for use in the food industry.
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- Journal of Food & Nutrition Research, 2023, v. 62, n. 4, p. 384
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- Publication type:
- Article
Content of selected polyphenolic substances in parts of grapevine.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 3, p. 17, doi. 10.15586/ijfs.v35i3.2298
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- Publication type:
- Article
The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production.
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- Mitteilungen Klosterneuburg, 2023, v. 73, n. 2, p. 126
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- Article
Capture of Fermentation Gas from Fermentation of Grape Must.
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- Foods, 2023, v. 12, n. 3, p. 574, doi. 10.3390/foods12030574
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- Article
The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 737, doi. 10.3390/fermentation8120737
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- Article
Effect of sulphur dioxide and ethanol on acetic acid bacteria occurring in wine technology.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 3, p. 209
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- Article
Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in S. aureus and E. coli.
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- Nanomaterials (2079-4991), 2022, v. 12, n. 13, p. 2183, doi. 10.3390/nano12132183
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- Article
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 36, doi. 10.3390/fermentation8010036
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- Publication type:
- Article
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine.
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- Fermentation (Basel), 2022, v. 8, n. 1, p. 36, doi. 10.3390/fermentation8010036
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- Publication type:
- Article
Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines.
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- Molecules, 2022, v. 27, n. 1, p. 235, doi. 10.3390/molecules27010235
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- Article
The production of wine vinegar using different types of acetic acid bacteria.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 556, doi. 10.5219/1723
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- Publication type:
- Article
The production of wine vinegar using different types of acetic acid bacteria.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 556, doi. 10.5219/1723
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- Article
Origin of Wine Lignans.
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- 2021
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- Publication type:
- journal article
Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones.
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- Horticulturae, 2021, v. 7, n. 10, p. 1, doi. 10.3390/horticulturae7100346
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- Publication type:
- Article
Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar 'Karaerik'.
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- Plants (2223-7747), 2021, v. 10, n. 10, p. 2154, doi. 10.3390/plants10102154
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- Article
Sustainable Viticulture on Traditional 'Baran' Training System in Eastern Turkey.
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- Sustainability (2071-1050), 2021, v. 13, n. 18, p. 10236, doi. 10.3390/su131810236
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- Article
Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species.
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- Foods, 2021, v. 10, n. 9, p. 2053, doi. 10.3390/foods10092053
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- Publication type:
- Article
Low Temperature Stress Mediates the Antioxidants Pool and Chlorophyll Fluorescence in Vitis vinifera L. Cultivars.
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- Plants (2223-7747), 2021, v. 10, n. 9, p. 1877, doi. 10.3390/plants10091877
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- Publication type:
- Article
Multivariate Analysis Approaches for Dimension and Shape Discrimination of Vitis vinifera Varieties.
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- Plants (2223-7747), 2021, v. 10, n. 8, p. 1528, doi. 10.3390/plants10081528
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- Publication type:
- Article
Morphological Characteristics of Grapevine Cultivars and Closed Contour Analysis with Elliptic Fourier Descriptors.
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- Plants (2223-7747), 2021, v. 10, n. 7, p. 1350, doi. 10.3390/plants10071350
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- Publication type:
- Article
Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of Rattus norvegicus.
- Published in:
- Molecules, 2021, v. 26, n. 7, p. 2099, doi. 10.3390/molecules26072099
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- Publication type:
- Article
STUDY OF INHIBITION OF YEASTS, LACTIC AND ACETIC BACTERIA USING SILVER PARTICLES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 4, p. 581, doi. 10.15414/jmbfs.2021.10.4.581-585
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- Article
The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species—Black Crowberry, Honeyberry, European Cranberry with Their Accumulation.
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- Agronomy, 2021, v. 11, n. 1, p. 73, doi. 10.3390/agronomy11010073
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- Publication type:
- Article
THE INHIBITION OF WINE MICROORGANISMS BY SILVER NANOPARTICLES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 995, doi. 10.5219/1604
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- Publication type:
- Article
THE INHIBITION OF WINE MICROORGANISMS BY SILVER NANOPARTICLES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 995, doi. 10.5219/1604
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- Publication type:
- Article
Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine.
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- Molecules, 2020, v. 25, n. 23, p. 5737, doi. 10.3390/molecules25235737
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- Article
Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers.
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- Molecules, 2020, v. 25, n. 22, p. 5311, doi. 10.3390/molecules25225311
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- Publication type:
- Article
Study of carbonyl compounds in white wine production.
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- Food Science & Nutrition, 2020, v. 8, n. 11, p. 5850, doi. 10.1002/fsn3.1855
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- Publication type:
- Article
Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemčiňany Wine Days" in Slovak Republic (2013–2016).
- Published in:
- Erwerbs-Obstbau, 2020, v. 62, p. 9, doi. 10.1007/s10341-020-00486-x
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- Article
Influence of autoinoculum on basic oenological parameters of wine.
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- Fermentation Industry / Kvasný Průmysl, 2020, v. 66, n. 4, p. 296, doi. 10.18832/kp2019.66.296
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- Publication type:
- Article
The Study of Antioxidant Components in Grape Seeds.
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- Molecules, 2020, v. 25, n. 16, p. 3736, doi. 10.3390/molecules25163736
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- Article
Polyphenolic composition of grape stems.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2020, v. 48, n. 3, p. 1543, doi. 10.15835/nbha48311936
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- Article
Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders.
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- Sensors (14248220), 2020, v. 20, n. 12, p. 3569, doi. 10.3390/s20123569
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- Publication type:
- Article
Study of Physico-Chemical Changes of CdTe QDs after Their Exposure to Environmental Conditions.
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- Nanomaterials (2079-4991), 2020, v. 10, n. 5, p. 865, doi. 10.3390/nano10050865
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- Publication type:
- Article
SPONTANEOUS FERMENTATION IN WINE PRODUCTION AS A CONTROLLABLE TECHNOLOGY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 692, doi. 10.5219/1280
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- Publication type:
- Article
THE STUDY OF SELECTED COMPONENTS OF GRAPE AND FRUIT WINES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 759, doi. 10.5219/1390
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- Publication type:
- Article
DETERMINATION OF SELECTED TERPENIC SUBSTANCES IN GRAPES AND WINE OF THE CULTIVAR PÁLAVA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 1137, doi. 10.5219/1396
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- Publication type:
- Article
SPONTANEOUS FERMENTATION IN WINE PRODUCTION AS A CONTROLLABLE TECHNOLOGY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 692, doi. 10.5219/1280
- By:
- Publication type:
- Article
THE STUDY OF SELECTED COMPONENTS OF GRAPE AND FRUIT WINES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 759, doi. 10.5219/1390
- By:
- Publication type:
- Article
DETERMINATION OF SELECTED TERPENIC SUBSTANCES IN GRAPES AND WINE OF THE CULTIVAR PÁLAVA.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1137, doi. 10.5219/1396
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- Publication type:
- Article
ASSESSMENT OF ANTIOXIDANTS BY HPLC-MS IN GRAPEVINE SEEDS.
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- Acta Scientiarum Polonorum. Hortorum Cultus, 2019, v. 18, n. 6, p. 17, doi. 10.24326/asphc.2019.6.2
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- Publication type:
- Article
Effect of the Period of Maceration on the Content of Antioxidant Substances in Grape Juice.
- Published in:
- Erwerbs-Obstbau, 2018, v. 60, n. 1, p. 37, doi. 10.1007/s10341-018-0385-7
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- Publication type:
- Article
EFFECT OF YEASTS ON THE AROMA PROFILE OF SAUVIGNON BLANC VARIETAL WINE.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2018, v. 66, n. 4, p. 889, doi. 10.11118/actaun201866040889
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- Publication type:
- Article
Contribution of Red Wine Consumption to Human Health Protection.
- Published in:
- Molecules, 2018, v. 23, n. 7, p. 1684, doi. 10.3390/molecules23071684
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- Publication type:
- Article
Nano-selenium and its nanomedicine applications: a critical review.
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- International Journal of Nanomedicine, 2018, v. 13, p. 2107, doi. 10.2147/IJN.S157541
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- Publication type:
- Article
Study on Antioxidant Components in Rosé Wine Originating from the Wine Growing Region of Moravia, Czech Republic.
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- Erwerbs-Obstbau, 2017, v. 59, n. 4, p. 253, doi. 10.1007/s10341-016-0317-3
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- Publication type:
- Article
A Summary of New Findings on the Biological Effects of Selenium in Selected Animal Species--A Critical Review.
- Published in:
- International Journal of Molecular Sciences, 2017, v. 18, n. 10, p. 2209, doi. 10.3390/ijms18102209
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- Article