Zobrazeno 1 - 10
of 28
pro vyhledávání: '"conventional and ecological Cabernet Sauvignon"'
Akademický článek
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Autor:
Ivana Ivić, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, Anita Pichler
Publikováno v:
Membranes, Vol 12, Iss 10, p 1008 (2022)
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologica
Externí odkaz:
https://doaj.org/article/dd12004f18b147b4b3c1959e775468db
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Membranes, Vol 12, Iss 1, p 76 (2022)
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced
Externí odkaz:
https://doaj.org/article/3afdca1a19f1436799031c4540dc6cf0
The organic acid content in red wine is very important due to its impact on wine aroma and it differs between wine varieties. Most common organic acids in red wine are tartaric, acetic, lactic or succinic acid. Their concentrations depend on wine pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::9f07afb2b453f1ff176ba8dd7abf270e
https://www.bib.irb.hr/1217393
https://www.bib.irb.hr/1217393
Autor:
Ivić, Ivana, Kopjar, Mirela, Pichler, Dubravko, Buljeta, Ivana, Ćorković, Ina, Pichler, Anita
Red wine polyphenols are responsible for its colour, astringency and bitterness. They are known as strong antioxidants that protect human body from harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e5c39701b62f8377225945e05e31b8fd
https://www.bib.irb.hr/1144868
https://www.bib.irb.hr/1144868
Autor:
Ivić, Ivana
Cilj ovog rada je bio ispitati mogućnost primjene procesa reverzne osmoze i nanofiltracije za koncentriranje crnog vina Cabernet Sauvignon, proizvedenog na konvencionalni i ekološki način. Istraživanje je obuhvatilo primjenu različitih tlakova (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8ab93fa7b28bc9ff9a5ede7846e11944
https://repozitorij.ptfos.hr/islandora/object/ptfos:2370/datastream/PDF
https://repozitorij.ptfos.hr/islandora/object/ptfos:2370/datastream/PDF
Autor:
Ivić, Ivana1 (AUTHOR) iivic@ptfos.hr, Kopjar, Mirela1 (AUTHOR) mirela.kopjar@ptfos.hr, Obhođaš, Jasmina2 (AUTHOR) Jasmina.Obhodjas@irb.hr, Vinković, Andrija2 (AUTHOR) Andrija.Vinkovic@irb.hr, Pichler, Dubravko3 (AUTHOR) dubravko.pichler@vodovod.com, Mesić, Josip4 (AUTHOR) jmesic@vup.hr, Pichler, Anita1 (AUTHOR) anita.pichler@ptfos.hr, Samhaber, Wolfgang (AUTHOR)
Publikováno v:
Membranes. May2021, Vol. 11 Issue 5, p320. 1p.
Autor:
Pichler, Anita, Ivić, Ivana, Babić, Jurislav, Mesić, Josip, Ćorković, Ina, Marković, Tanja, Kopjar, Mirela
Publikováno v:
Foods; Dec2024, Vol. 13 Issue 24, p4100, 29p
Publikováno v:
Analog Integrated Circuits & Signal Processing; Apr2024, Vol. 119 Issue 1, p195-213, 19p