Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Ivan, Špánik"'
Autor:
Nemanja Koljančić, Larissa Onça, Liudmyla Khvalbota, Olga Vyviurska, Adriano A. Gomes, Ivan Špánik
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100725- (2024)
This study integrates genetic algorithm (GA) with partial least squares regression (PLSR) and various variable selection methods to identify impactful regions of interest (ROI) in heterogeneous 2D chromatogram images for predicting wine age. As wine
Externí odkaz:
https://doaj.org/article/4b0809b60e734ea2b3d9ef2d548f9e75
Publikováno v:
Plants, Vol 12, Iss 12, p 2362 (2023)
Analyzing essential oils is a challenging task for chemists because their composition can vary depending on various factors. The separation potential of volatile compounds using enantioselective two-dimensional gas chromatography coupled with high-re
Externí odkaz:
https://doaj.org/article/0934710980ee4461b97d97afa0003bd7
Autor:
Peter Vaštík, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik
Publikováno v:
Kvasný průmysl, Vol 66, Iss 5, Pp 336-344 (2020)
Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccha
Externí odkaz:
https://doaj.org/article/993520420c6646eb91cf167966d64bab
Autor:
Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 2, Pp 94-102 (2020)
Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase
Externí odkaz:
https://doaj.org/article/0dab84ed495345ecb6c13693e141dbcf
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 2, Pp 131-142 (2017)
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine vola
Externí odkaz:
https://doaj.org/article/193da41976184a06961dc9f8ce972d66
Publikováno v:
Foods, Vol 10, Iss 4, p 876 (2021)
The enantiomeric ratio of chiral compounds is known as a useful tool to estimate wine quality as well as observe an influence of wine-producing technology. The incorporation of flow-modulated comprehensive two-dimensional gas chromatography in this t
Externí odkaz:
https://doaj.org/article/48c71971cf7248c5b4d21f04e81a682b
Publikováno v:
SEPARATION SCIENCE PLUS. 5:473-481
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4989991512ffe64ceb7a4c0717188b8
https://doi.org/10.1002/sscp.202200003
https://doi.org/10.1002/sscp.202200003
Publikováno v:
SEPARATION SCIENCE PLUS. 5:393-406
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28dd101cc10b8f3195fec2735201bf22
https://doi.org/10.1002/sscp.202200004
https://doi.org/10.1002/sscp.202200004
Publikováno v:
Chirality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb48f3b447564f3b5075c279364f051f
https://doi.org/10.1002/chir.23543
https://doi.org/10.1002/chir.23543
