Zobrazeno 1 - 10
of 10
pro vyhledávání: '"cv. Pošip"'
Autor:
Gajdoš Kljusurić, Jasenka, Djaković, Senka, Budić-Leto, Irena, Zdunić, Goran, Kurtanjek, Želimir, Lovrić, Lovrić
Near infrared spectroscopy (NIRS) is a fast and non-destructive analytical method. In association with chemometric modelling, it becomes a powerful tool for application in food industry. In this work was applied for analysis of dessert wine Prošek p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0be645541681be167dbae53b637be583
https://www.bib.irb.hr/556521
https://www.bib.irb.hr/556521
Autor:
Piljac, Jasenka, Maletić, Edi, Karoglan Kontić, Jasminka, Dangl, G.S., Pejić, Ivan, Mirošević, Nikola, Meredith, C.P.
Pošip bijeli (Vitis vinifera L.) is one of the most important white wine cultivars in Croatia, and the very first white wine with protected geographical origin. Recent research results of scientists from the University of Zagreb, Faculty of Agricult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::db7a18d35df96354dcdacefdfb99d126
https://www.bib.irb.hr/63498
https://www.bib.irb.hr/63498
Conference
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Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 354-360 (2015)
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME
Externí odkaz:
https://doaj.org/article/05e3030e01ff40d4907b996784e8733c
Publikováno v:
Czech Journal of Food Sciences. 33:354-360
Budic-Leto I., Humar I., Zdunic G., Hribar J., Zlatic E. (2015): Volatile compounds in Prosek dessert wines produced from white and red grapes. Czech J. Food Sci., 33: 354–360. Prosek dessert wines produced from dried grapes of two native Croatian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deef44f142113e1586dfe077f5480b01
https://doi.org/10.17221/28/2015-cjfs
https://doi.org/10.17221/28/2015-cjfs
Autor:
JAGATIĆ KORENIKA, ANA-MARIJA1 amjagatic@agr.hr, MASLOV, LUNA1, JAKOBOVIĆ, SNJEŽANA2, PALČIĆ, IGOR3, JEROMEL, ANA1
Publikováno v:
Czech Journal of Food Sciences. 2018, Vol. 36 Issue 6, p459-469. 11p.
Autor:
BUDIć-LETO, IRENA1 irena.budic-leto@krs.hr, HUMAR, IVA1, ZDUNIć, GORAN1, HRIBAR, JANEZ2, ZLATIć, EMIL2
Publikováno v:
Czech Journal of Food Sciences. 2015, Vol. 33 Issue 4, p354-360. 7p.
Autor:
Marinov, Luka, Zdunić, Goran, Di Gaspero, Gabriele, Magris, Gabriele, Morgante, Michele, Lukšić, Katarina, Hančević, Katarina, Maletić, Edi, Bubola, Marijan, Pejić, Ivan
Publikováno v:
Vitis; 2023 Special Issue, Vol. 62, p23-29, 7p
Publikováno v:
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2016, Vol. 11 Issue 3/4, p122-127. 6p.
Autor:
Hančević, Katarina, Saldarelli, Pasquale, Čarija, Mate, Černi, Silvija, Zdunić, Goran, Mucalo, Ana, Radić, Tomislav
Publikováno v:
Plants (2223-7747); Jan2021, Vol. 10 Issue 1, p17-17, 1p