Výsledky vyhledávání - "Elena Bogeva"

Fingerprinting of traditionally produced red wines using liquid chromatography combined with drift tube ion mobility-mass spectrometry

Autor: Tim J. Causon, Elena Bogeva, Dragana Petrusheva, Violeta Ivanova-Petropulos, Stephan Hann

Publikováno v: Analytica Chimica Acta. 1052:179-189

The characterization of wine via MS-based metabolic fingerprinting techniques remains a challenging undertaking due to the large number of phenolic compounds that cannot be confidently annotated and identified within analytical workflows. The combina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1f0821ac05196773ae737de6fa7f4dd
https://doi.org/10.1016/j.aca.2018.11.040

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Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

Autor: Florin Dan Irimie, Michaela Ponta, Violeta Ivanova-Petropulos, Tiberiu Frentiu, Marin Senila, Biljana Balabanova, Rubin Gulaboski, Elena Bogeva

A graphite furnace atomic absorption spectrometry (GFAAS) was used for determination of trace elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in “rakija” samples, a grape brandy traditionally produced in Republic of Macedonia by distillation of gra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61b7bf0a991769031c73df5df6d8f13c
http://eprints.ugd.edu.mk/18136/

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Isolation of Anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to different varieties of red grape pomace from Macedonia

Autor: Hamed Mirhosseini, Elena Bogeva, Sanja Kostadinović Veličkovska

Anthocyanins of Macedonian grape pomace from three varieties “Pinot noir”, “Merlot” and “Vranec” were isolated by high speed countercurrent chromatography. After purification of the fractions by means of preparative high performance liqui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::722db58ec82bfd4295e79a91fde5cfe7
http://eprints.ugd.edu.mk/9265/

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Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Autor: Nicole Pabi, Ernst Lankmayr, Trajče Stafilov, Violeta Ivanova Petropulos, Elena Bogeva, Barbara Siegmund, Marina Stefova

Publikováno v: Food chemistry. 165

Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikves wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1007de711055b6fb21579c6486dc36d7
https://pubmed.ncbi.nlm.nih.gov/25038705

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