Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Vojnoski, Borimir"'
Autor:
Ivanova-Petropulos, Violeta, Hermosín-Gutiérrez, Isidro, Boros, Borbála, Stefova, Marina, Stafilov, Trajče, Vojnoski, Borimir, Dörnyei, Ágnes, Kilár, Ferenc
Publikováno v:
In Journal of Food Composition and Analysis August 2015 41:1-14
This study aimed to characterization of the major anthocyanins (3-monoglucosides, 3-acetylglucosides, and 3-coumaroylglucosides), pyranoanthocyanins and hydroxyphenyl-pyranoanthocyanins in Vranec wines during aging of three years. The HPLC-DAD–ESI-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::4ef5852ca01cc56228024446cb016dca
https://agriconference.ppf.unsa.ba/
https://agriconference.ppf.unsa.ba/
Autor:
Ivanova, Violeta, Stefova, Marina, Vojnoski, Borimir, Dörnyei, Ágnes, Márk, László, Dimovska, Violeta, Stafilov, Trajče, Kilár, Ferenc
Publikováno v:
In Food Research International 2011 44(9):2851-2860
The concentration of phenolic compounds in wine depends on many factors, such as the variety, climate, soil, oenological practices applied for winemaking, aging and storage conditions. The purpose of this investigation was to determine the detailed p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::65840690421430e2f136f8cd2f27d108
https://eprints.ugd.edu.mk/28786/
https://eprints.ugd.edu.mk/28786/
Red wine is a rich source of bioactive and nutritional phenolic compounds which show antioxidant properties, present potential health effect, exhibit a free radical scavenging activity as well as a protective activity against arteriosclerosis, corona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::333629094f72a43cdb84e939cf9bf118
http://eprints.ugd.edu.mk/14160/
http://eprints.ugd.edu.mk/14160/
Autor:
Ivanova, Violeta, Stefova, Marina, Stafilov, Trajče, Vojnoski, Borimir, Bíró, Ildiko, Bufa, Anita, Kilár, Ferenc
A validated method for identification and quantification of volatile compounds in wine was developed using liquid-liquid extraction followed by gas chromatography coupled to mass spectrometry (Ivanova et al., 2012a, 2012b). Dichloromethane was used a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::9cbc59561bcdb6cb350529363e285977
http://eprints.ugd.edu.mk/744/
http://eprints.ugd.edu.mk/744/
Grape polyphenols are characterized by a large range of structures diversely distributed in every part of the berry. The knowledge on the phenolic composition of grapes and its evolution during ripening is thus of crucial importance in relation to wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::73b06820dd64bb6f98dfd936ec306659
http://eprints.ugd.edu.mk/451/
http://eprints.ugd.edu.mk/451/
Autor:
Ivanova, Violeta, Boros, Borbala, Hermosín-Gutiérrez, Isidro, Stefova, Marina, Stafilov, Trajče, Vojnoski, Borimir, Dimovska, Violeta, Dörnyei, Ágnes, Kilár, Ferenc
Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::400cc1b3abbac0b207a2e546c170219a
http://eprints.ugd.edu.mk/455/
http://eprints.ugd.edu.mk/455/
Merlot clonal selections located in Skopje's vineyard region, R.Macedonia, were studied during the period from 2005 to 2007. The aim was making a comparative examination of some agrobiological and technological characteristics of four Merlot clonal s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::9338c7aa6ff02f245fc962a7ca89bb87
http://eprints.ugd.edu.mk/1151/
http://eprints.ugd.edu.mk/1151/
Autor:
Ivanova, Violeta, Souquet, Jean-Marc, Meudec, Emmanuelle, Vojnoski, Borimir, Stefova, Marina, Cheynier, Veronique
Red wines from V. vinifera Vranec and Merlot grapes produced using a series of identical fermentation conditions for all wines (maceration times of 3, 6 and 10 days, two doses of sulphur dioxide, 30 and 70 mg/L SO2, and two yeasts for fermentation, M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::6e2e673971fe474f8a513601e7f2cc97
http://eprints.ugd.edu.mk/459/
http://eprints.ugd.edu.mk/459/