Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Košmerl Tatjana"'
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 4, Pp 337-347 (2020)
The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac,
Externí odkaz:
https://doaj.org/article/8fb720ef49ac4499ad4d109bd48f3d47
Publikováno v:
Agroznanje, Vol 18, Iss 2, Pp 75-84 (2017)
The influence of three different commercial yeasts (BDX, BM4X4 and ICV D21) and two different lactic acid bacteria (LAB), on glycerol content in Montenegrin wines Vranac and Kratošija were studied during 2012 vintage. Basic quality parameters of gra
Externí odkaz:
https://doaj.org/article/2add165987504ad9a74da240f7e2b62c
Publikováno v:
BIO Web of Conferences, Vol 9, p 02023 (2017)
In a modern oenological laboratory determination of ash is a limiting factor regarding the speed of analysis, since functional FTIR analysis of ash are not common yet. Therefore 324 samples were analysed by FTIR spectroscopy on TDI Bacchus 3 as well
Externí odkaz:
https://doaj.org/article/0f0fce90d3c64883b613fde9868d53e0
Publikováno v:
Acta Agriculturae Slovenica; 2024, Vol. 120 Issue 3, p1-12, 12p
Publikováno v:
Frontiers in Food Science & Technology (2674-1121); 2024, p1-23, 23p
Autor:
Poklar Ulrih, Nataša, Opara, Rok, Skrt, Mihaela, Košmerl, Tatjana, Wondra, Mojmir, Abram, Veronika
Publikováno v:
In Food and Chemical Toxicology March 2020 137
Publikováno v:
British Food Journal, 2018, Vol. 120, Issue 1, pp. 33-43.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-03-2017-0181
Autor:
Dušak, Peter, Benčina, Mojca, Turk, Martina, Bavčar, Dejan, Košmerl, Tatjana, Berovič, Marin, Makovec, Darko
Publikováno v:
In Biochemical Engineering Journal 15 June 2016 110:134-142
Publikováno v:
Molecules, vol. 25, no. 21, 4960, 2020.
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::45ff04d24b765f883caf2f7a5d51f8b5
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=134724
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=134724
Autor:
RADONJIĆ, SANJA1 sanja.radonjic511@gmail.com, KOŠMERL, TATJANA2, OTA, AJDA2, PROSEN, HELENA3, MARAŠ, VESNA1, DEMŠAR, LEA2, POLAK, TOMAŽ2
Publikováno v:
Chemical Industry & Chemical Engineering Quarterly. 2019, Vol. 25 Issue 4, p309-319. 11p.