Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Katarina Lukić"'
Autor:
Marina Tomašević, Karin Kovačević Ganić, Natka Ćurko, Katarina Lukić, Ana-Marija Jagatić Korenika, Valentina Tuščić, Darko Preiner, Ana Jeromel
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 5, Pp 114-121 (2022)
Sortni tioli su izrazito mirisni i poželjni spojevi arome koji doprinose mirisu vina aromama tropskog voća. Njihova koncentracija ovisi o brojnim čimbenicima, od ampelotehničkih i enoloških postupaka do uvjeta skladištenja. Sorta grožđa je je
Externí odkaz:
https://doaj.org/article/ce185b39a9ff44e0a7212c9950afcfff
Autor:
Marina Tomašević, Karin Kovačević Ganić, Natka Ćurko, Katarina Lukić, Ana-Marija Jagatić Korenika, Valentina Tuščić, Darko Preiner, Ana Jeromel
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 5, Pp 114-121 (2022)
Varietal thiols are extremely volatile and desirable wine aroma compounds that contribute to tropical fruit notes. Their concentration depends on numerous factors, from agricultural practices to winemaking procedures and storage conditions. Among the
Externí odkaz:
https://doaj.org/article/8bd0a4d8c8044553ad14df272ae28bde
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 78-87 (2021)
“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma compos
Externí odkaz:
https://doaj.org/article/cd8dd9e8e49f4c5683055e8ba4161cd5
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 78-87 (2021)
“Portugizac Mlado vino” je lokalno vino sa zaštićenom oznakom izvornosti i tradicionalnim izrazom, te se obično konzumira kao mlado vino, odmah nakon alkoholne fermentacije. Dozrijevanje i odležavanje vina utječe na sastav i aromu koja u slu
Externí odkaz:
https://doaj.org/article/6e4bcf6d97684d2190180ce9ccc9819f
Autor:
Marina Tomašević, Katarina Lukić, Natka Ćurko, Ana-Marija Jagatić Korenika, Darko Preiner, Valentina Tuščić, Ana Jeromel, Karin Kovačević Ganić
Publikováno v:
Foods, Vol 12, Iss 5, p 985 (2023)
Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast str
Externí odkaz:
https://doaj.org/article/bdf0b877e2744bc4a3c778e9e38727bb
Autor:
Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and
Externí odkaz:
https://doaj.org/article/91ced6c5ec134edf8ca3227f1791e77a
Publikováno v:
Foods, Vol 9, Iss 8, p 1034 (2020)
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, l
Externí odkaz:
https://doaj.org/article/d73e8787a2444495a2877af5330cf513
Autor:
Natka Ćurko, Katarina Lukić, Marina Tomašević, Damir Ježek, Karin Kovačević Ganić, Stela Križanović
Publikováno v:
OENO One. 54:657-670
The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b10767f6ec2958d1b5e64bdd2c65dbec
https://doi.org/10.20870/oeno-one.2020.54.4.3540
https://doi.org/10.20870/oeno-one.2020.54.4.3540
Autor:
Karin Kovačević Ganić, Antonio Sivrić, Edi Ružman, Natka Ćurko, Marina Tomašević, Katarina Lukić
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 14
Issue 3-4
Volume 14
Issue 3-4
The application of innovative techniques like high hydrostatic pressure (HHP) and high power ultrasound (HPU) for food processing and preservation is one of the current topics in food science. In the enological field, these techniques have been ident
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4f8f347e10a2efbeeb675c08ea51540
https://doi.org/10.31895/hcptbn.14.3-4.7
https://doi.org/10.31895/hcptbn.14.3-4.7
Autor:
Božidar Jovanović, Katarina Lukić
Publikováno v:
Journal of Physics A: Mathematical and Theoretical. 56:015201
Motivated by the time-dependent Hamiltonian dynamics, we extend the notion of Arnold-Liouville and noncommutative integrability of Hamiltonian systems on symplectic manifolds to that on cosymplectic manifolds. We prove a variant of the non-commutativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56d02fca2079c8581c34e31adfc14ac4
https://doi.org/10.1088/1751-8121/acafb4
https://doi.org/10.1088/1751-8121/acafb4