Zobrazeno 1 - 10
of 630
pro vyhledávání: '"Jeromel, A."'
Autor:
Ivana Tomaz, Iva Šikuten, Valentina Tuščić, Nera Rendulić, Darko Preiner, Nina Buljević, Ana-Marija Jagatić Korenika, Ana Jeromel
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
A new technology called solid phase microextraction (SPME) Arrow has recently been used in the analysis of food volatile organic compounds (VOCs). This technology is still not widely used for the analysis of wine VOCs, which play a crucial role in se
Externí odkaz:
https://doaj.org/article/ec276b3d2ff34c15aa68b382d59b182e
Autor:
Ana-Marija Jagatić Korenika, Ana Jeromel, Ivana Tomaz, Tomislav Jednačak, Sanda Rončević, Ivan Nemet, Ines Primožič, Tomica Hrenar, Predrag Novak
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101162- (2024)
An approach that combines NMR spectroscopy and inductively coupled plasma mass spectrometry (ICP-MS) and advanced tensor decomposition algorithms with state-of-the-art deep learning procedures was applied for the classification of Croatian continenta
Externí odkaz:
https://doaj.org/article/20ab6d153f6a4737b671f93905d87ac8
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 5, Pp 92-98 (2023)
Klonska selekcija sorte 'Graševina' rezultirala je registracijom četiri klona, OB-412, OB-414, OB-435 i OB-445. S obzirom na raširenost sorte 'Graševina' u Hrvatskoj, kvaliteta vina je vrlo važan čimbenik u prihvaćenosti od strane potrošača.
Externí odkaz:
https://doaj.org/article/2cf028a6e5e14032adc19be5408006b1
Autor:
Lukić, Igor, Markeš, Marina, Butorac, Ana, Delač Salopek, Doris, Horvat, Ivana, Jeromel, Ana, Mihaljević Žulj, Marin, Carlin, Silvia, Vrhovsek, Urska
Publikováno v:
In Food Chemistry 15 May 2024 440
Autor:
Jagatić Korenika, Ana-Marija, Jeromel, Ana, Tomaz, Ivana, Jednačak, Tomislav, Rončević, Sanda, Nemet, Ivan, Primožič, Ines, Hrenar, Tomica, Novak, Predrag
Publikováno v:
In Food Chemistry: X 30 March 2024 21
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 6909 (2024)
The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This res
Externí odkaz:
https://doaj.org/article/b534ed5163f14c2abc5452c4665c02d7
Autor:
Stipe Ivić, Ana Jeromel, Bernard Kozina, Tihomir Prusina, Irena Budić-Leto, Ana Boban, Višnja Vasilj, Ana-Marija Jagatić Korenika
Publikováno v:
Foods, Vol 13, Iss 13, p 2000 (2024)
This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle
Externí odkaz:
https://doaj.org/article/29fd986bacc84717a77a501897a7017d
Autor:
Jeromel, Saša1 (AUTHOR) sasa.skrbinsek@student.um.si, Repše Fokter, Alenka2 (AUTHOR), Dovnik, Andraž1,3 (AUTHOR) andrazdovnik@gmail.com
Publikováno v:
Cancers. May2024, Vol. 16 Issue 9, p1621. 11p.
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 6, Pp 100-106 (2022)
Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia. Graševina, the most important white grapevine variety, showed grea
Externí odkaz:
https://doaj.org/article/0569659bf3154944b60bf614bdb561a6
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 6, Pp 100-106 (2022)
Na globalnom tržištu vina dolazi do promjena u preferencijama potrošača te popularnost pjenušavih vina raste, a sličan trend događa se i u Republici Hrvatskoj. Graševina, kao najznačajnija bijela sorta vinove loze u Hrvatskoj, pokazala je ve
Externí odkaz:
https://doaj.org/article/08054725e0664bd1a2a9323f58121fb4