Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Natka Ćurko"'
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6612 (2024)
Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, p
Externí odkaz:
https://doaj.org/article/90041ee4147f4468a7e26190ad15bcd6
Autor:
Natka Ćurko, Katarina Perić, Tomislava Vukušić Pavičić, Sandra Balbino, Marina Tomašević, Damir Iveković, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Publikováno v:
Foods, Vol 13, Iss 14, p 2299 (2024)
Pretreatment of grape pomace seeds with a pulsed electric field (PEF) was applied to improve the extraction yield of cold-pressed grape seed oil. The effects of different PEF conditions, electric field intensities (12.5, 14.0 and 15.6 kV/cm), and dur
Externí odkaz:
https://doaj.org/article/e90971e2449d493ebea0da5194ee75cd
Autor:
Marina Tomašević, Katarina Perić, Kristijan Damijanić, Mario Staver, Natka Ćurko, Karin Kovačević Ganić
Publikováno v:
Fermentation, Vol 10, Iss 5, p 252 (2024)
The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic compounds and sensory characteristics of Teran wines. The experiment included a 20-day macerat
Externí odkaz:
https://doaj.org/article/5c606f60fcb54730bfa3153dd3de9841
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
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, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 343-358 (2019)
The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositi
Externí odkaz:
https://doaj.org/article/4250ec2b9a944118805b7e41c64131a7
Autor:
Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 3, Pp 235-246 (2019)
A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the hig
Externí odkaz:
https://doaj.org/article/ddf28b52a46f436ea23d0ca59e0d6e64
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
Autor:
Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 429-437 (2017)
In this study, eight different types of imidazolium-based ionic liquids (ILs) were applied as new solvents in the extraction of flavonoids from grape skin, and compared to the conventional organic solvent extraction that was not reported earlier. The
Externí odkaz:
https://doaj.org/article/fe8fb2777e9147939469e273a06cd151