Zobrazeno 1 - 10
of 202
pro vyhledávání: '"PERŠURIĆ, Đordano"'
Publikováno v:
In Food Chemistry 1 April 2016 196:1048-1057
Publikováno v:
Cereal Research Communications, 2009 Mar 01. 37, 185-188.
Externí odkaz:
https://www.jstor.org/stable/90003391
Publikováno v:
In Journal of Chromatography A 2006 1101(1):238-244
Autor:
Bubola, Marijan1, Peršurić, Đordano1, Ganić, Karin Kovačević2, Karoglan, Marko3, Kozina, Bernard3
Publikováno v:
Food Technology & Biotechnology. Apr-Jun2012, Vol. 50 Issue 2, p159-166. 8p.
Publikováno v:
Radovi Zavoda za znanstveni i umjetnički rad u Požegi
Issue 5.
Issue 5.
Svjetski trend u očuvanju i održivom razvoju vinogradarstva već je niz godina baziran na izvornim i tipičnim sortama pojedinih vinogorja. Od 2003. godine u znanstvenim istraživanjima na projektu „Genetski i gospodarski resursi Vitis sp.“ (20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4435edb2270549db28253ab304b6b648
https://hrcak.srce.hr/file/260859
https://hrcak.srce.hr/file/260859
Autor:
Lukić, Igor, Miličević, Borislav, Banović, Mara, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 2, Pp 214-227 (2011)
In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples) were analysed. White grape marc samples from Malvazija istarska
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::df431b05ab42c4bf57ad294a8fafbbd2
http://hrcak.srce.hr/file/103571
http://hrcak.srce.hr/file/103571
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 1, Pp 86-92 (2008)
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c7e5fdeb09055227c3241a9c2c212d9d
http://hrcak.srce.hr/file/34920
http://hrcak.srce.hr/file/34920
U radu se uspoređuju urodi Malvazije Istarske na trsovima sa 16 pupova (45714 /ha) i 32 pupa (91428 /ha), na podlogama 420A i Kober 5BB, na kordoncu kratkog reza, sa 1 ili 2 pupa po rezniku u 2014. godini. Dobiveni su visoki prinosi po trsu i hektar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::08f10a37be11081cc6e158d6f3b8bf5f
https://www.bib.irb.hr/753672
https://www.bib.irb.hr/753672
Autor:
Bubola, Marijan, Janjanin, Danijela, Plavša, Tomislav, Užila, Zoran, Lukić, Igor, Peršurić, Đordano, Staver, Mario, Damijanić, Kristijan
Cilj ovog istraživanja bio je istražiti utjecaj rane defolijacije na sastav i senzorne karakteristike vina sorte Cabernet Sauvignon (Vitis vinifera L.). Ranom defolijacijom uklonjeno je šest bazalnih listova po mladici pred sam početak cvatnje, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4d2e98849a99e65c1860c843074deb8d
https://www.bib.irb.hr/759973
https://www.bib.irb.hr/759973
The investigation was conducted from 2009 to 2012. on cv. Chardonnay in the productive vineyard. Training system was Istrian spur cordon, an unilateral spur cordon with upward positioned shoots, which characteristics were investigated in the agroecol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::97c64068a09cf4b43abcc60e9a166c7e
https://www.bib.irb.hr/638765
https://www.bib.irb.hr/638765