prof. dr. sc. Karin Kovačević Ganić
Laboratorij za tehnologiju i analitiku vina
Radno mjesto:
redoviti profesor u trajnom zvanju
Zavod / Katedra:
Laboratorij za tehnologiju i analitiku vina
Lokacija:
309A
Telefon:
+385 1 4605 034
Interni telefon:
1034
E-mail:
E-mail
Nastava
Prijediplomski
- Osnove tehnologije voća, povrća i vina (252763) — Nositelj, Laboratorijske vježbe
- Voćna vina (269935) — Nositelj, Seminar, Laboratorijske vježbe
- Kemija i tehnologija vina (39815) — Predavanja, Seminar
- Osnove ekološke proizvodnje hrane (269932) — Predavanja, Seminar
- Osnove prehrambenih tehnologija (32429) — Predavanja, Seminar
- Osnove prehrambenih tehnologija (39767) — Predavanja, Seminar
- Osnove prehrambenih tehnologija namirnica biljnog podrijetla (240365) — Predavanja, Seminar
- Sirovine prehrambene industrije (24199) — Predavanja
- Sirovine prehrambene industrije (64882) — Predavanja
- Uvod u prehrambene tehnologije (239329) — Predavanja
- HPLC niskomolekulskih spojeva (39865) — Seminar, Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
Diplomski
- Kemija i tehnologija vina (53712) — Nositelj, Seminar, Laboratorijske vježbe
- Kemija i tehnologija vina (253081) — Nositelj, Seminar, Laboratorijske vježbe
- Primijenjena instrumentalna analiza (66800) — Nositelj, Laboratorijske vježbe
- Planiranje i optimiranje analize (66802) — Predavanja, Seminar, Laboratorijske vježbe
- Prehrambene tehnologije namirnica biljnog podrijetla (53683) — Predavanja, Laboratorijske vježbe
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (53735) — Predavanja
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (53744) — Predavanja
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (253088) — Predavanja
- Razvoj novih proizvoda prehrambene industrije (253079) — Predavanja
- Senzorika i analitika vina (53294) — Predavanja
- Senzorika i analitika vina (53748) — Predavanja
- Senzorika i analitika vina (239598) — Predavanja
- Uvod u diplomski rad (66876) — Seminar
- Uvod u diplomski rad (66882) — Seminar
- Stručna praksa (172771) — Terenske vježbe
- Stručna praksa (253376) — Terenske vježbe
- Diplomski rad (66877) — Laboratorijske vježbe
- Diplomski rad (66883) — Laboratorijske vježbe
- Diplomski rad (253377) — Laboratorijske vježbe
Doktorski
- Tehnologija vina (165623) — Nositelj, Seminar
- Ekološka proizvodnja hrane (165627) — Predavanja, Seminar
- Instrumentalne metode u kontroli prehrambenih i biotehnoloških proizvoda (165654) — Predavanja, Seminar
- Prirodni izvori fitokemikalija u prehrani (165628) — Predavanja, Seminar
Specijalistički
- Razvoj proizvoda u vinarstvu (291885) — Nositelj, Seminar
- Analitičke tehnike za praćenje sigurnosti hrane (279187) — Predavanja, Laboratorijske vježbe
- Autentičnost prehrambenih proizvoda (279661) — Predavanja, Seminar
Konzultacije
Srijedom, 11.00 - 12.00 h
Znanstvene publikacije
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Comparative Assessment of Reverse Osmosis and Nanofiltration for Wine Partial Dealcoholization: Effects on Membrane Performance, Fouling, and Phenolic Compounds
Membranes, 16 (2026) str. 48-66, doi: 10.3390/membranes16010048
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Influence of Operating Parameters on the Performance of a RO Membrane for Wine Dealcoholization
(2025)
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Utjecaj fermentativne maceracije na sortnu aromu bijelog vina
(2025)
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Utjecaj predfermentativne maceracije na aromu vina Pinot Blanc
(2025)
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Comparative Evaluation of RO and NF Membranes for Partial Dealcoholization of Red Wine
(2025)
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Reverse Osmosis and Nanofiltration for Advanced Wine Dealcoholization: Comparative Assessment of Membranes at 4% Ethanol Reduction
MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications,İTÜ YAYINEVİ, (2025) str. 374-375
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Screening of RO Membranes for Mild Wine Dealcoholization: Comparative Evaluation at 25 and 35 bar
MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications,İTÜ YAYINEVİ, (2025) str. 197-198
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Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste
Foods, 13 (2024) 2299, 15, doi: 10.3390/foods13142299
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Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
Applied sciences (Basel), 14 (2024) str. 6612-27 pages, doi: 10.3390/app14156612
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The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine
Fermentation, 10 (5) (2024) 252, 17, doi: 10.3390/fermentation10050252
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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics
Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 184 (2023) 114974, 11, doi: 10.1016/j.lwt.2023.114974
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Utjecaj Saccharomyces i ne-Saccharomyces kvasaca na aromu vina Pošip
(2023)
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Valorization of grape wine pomace using pulsed electric fields (PEF) and supercritical CO2 (SC CO2) extraction
OenoMacrowine : Book of Abstracts,International Symposium of Oenology, (2023) str. 318-318
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Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures
Proceedings - 58th Croatian and 18th International Symposium on Agriculture, (2023) str. 195-200
-
The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines
Foods, 12 (2023) 985, 12, doi: 10.3390/foods12050985
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Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Foods, 12 (2023) 3838, 23, doi: 10.3390/foods12203838
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Determination of mineral composition in cv. Teran (Vitis vinifera L.) red wine affected by pre-fermentative mash cooling, heating, saignée technique and prolonged postfermentative macerations
OenoMacrowine : Book of Abstracts,International Symposium of Oenology, (2023) str. 285-285
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Effect of ultrasound and cold pressing on the composition of Graševina grape seed oil lipophilic and hydrophilic antixidants
Program and Abstract book of 3rd Black Sea Association of Food Science and Technology Congress,Institute of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade, (2023) str. 77-77
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Effect of supercritical CO2 extraction parameters on the fatty acids composition of Graševina grape seed oil
Proceedings of The 4th International Congress on "Green Extraction of Natural Products" (GENP2022),Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, (2022) str. 21-25
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Influence of maceration duration, heat treatment, and barrel aging on mineral composition in Teran wines
(2022)
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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
Foods, 11 (2022) 1804, 23, doi: 10.3390/foods11121804
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Varietal thiols in Pošip wines: Effect of clone selection
Glasnik zaštite bilja, 45 (2022) str. 114-121, doi: 10.31727/gzb.45.5.12
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Valorization of grape pomaces: Green extraction of grape seed oil using supercritical CO2
Book of abstracts of 4th International Congress on “Green Extraction of Natural Products” (GENP2022), (2022) str. 89-89
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Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines
Lebensmittel-Wissenschaft + Technologie = Food science and technology, 154 (2022) 112619, 10, doi: 10.1016/j.lwt.2021.112619
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Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines
Proceedings,Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2022) str. 559-563
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Impact of pre-fermentative mash cooling, heating, saignée technique and prolonged macerations on antioxidant capacity and total phenolic content in Teran red wine
BOOK OF ABSTRACTS, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 136-137
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Effect of maceration duration, heat treatment, and barrel aging on water-soluble vitamin content in Teran wines
57th Croatian & 17th International Symposium on Agriculture / Book of abstracts,Grafika Osijek, (2022) str. 320-320
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Application of supercritical CO2 as green technology for oil extraction from Graševina grape seed pomace
Proceedings of 4th International scientific and expert conference Natural resources, green technology and sustainable development, (2022) str. 19-23
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Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine
(2022)
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Applying different maceration treatments to increase the antioxidant capacity and vitamin content of Malvazija istarska wines
(2022)
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“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?
Glasnik zaštite bilja, 44 (2021) str. 78-86
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COSMOtherm as an Effective Tool for Selection of Deep Eutectic Solvents Based Ready-To-Use Extracts from Graševina Grape Pomace
Molecules, 26 (2021) str. 1-12
-
Sustainable waste management from wine production
BOOK OF A3BSTRACTS of 2nd INTERNATIONAL MEETING ON DEEP EUTECTIC SYSTEMS, (2021) str. 36-36
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Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali
(2021)
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Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial?
ACS - Agriculturae conspectus scientificus, 86 (2021) str. 329-335
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
Food chemistry, 339 (2021) 127848, 11, doi: 10.1016/j.foodchem.2020.127848
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Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC‑TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes
SN applied sciences, 2 (2020) 1189, 15, doi: 10.1007/s42452-020-3005-8
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Metode određivanja reduktivnih sumpornih spojeva u vinu
(2020)
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Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja
(2020)
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Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing
Ultrasonics sonochemistry, 68 (2020) 105194, 11, doi: 10.1016/j.ultsonch.2020.105194
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Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants
European food research and technology, 246 (2020) str. 1141-1152, doi: 0.1007/s00217-020-03467-2
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Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
Foods, 9 (2020) 1034, 22, doi: 10.3390/foods9081034
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Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
Foods, 9 (2020) 472, 21
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The effect of commercial pectolytic enzymes on young Babić wines quality
Glasnik zaštite bilja, 43 (2020) str. 87-96, doi: 10.31727/gzb.43.3.11
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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure
OENO One, 54 (2020) str. 657-670, doi: 10.20870/oeno-one.2020.54.4.3540
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Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines
Journal of agricultural and food chemistry, 68 (2020) str. 3302-3311, doi: 10.1021/acs.jafc.9b03661
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Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines
Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 65-75
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Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine
Glasnik zaštite bilja, 42 (2019) str. 54-61
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Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines ; Eficiency of pectolytic enzymes
Glasnik zaštite bilja, 42 (2019) str. 38-50
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Polifenolni sastav vina
(2019)
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Senzorske i kromatske karakteristike bijelog vina Graševina tretiranog netoplinskim tehnikama i antioksidansima
(2019)
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Utjecaj mikrooksigenacije na senzorske karakteristike vina
(2019)
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Utjecaj mikrooksigenacije na polifenolni sastav vina
(2019)
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Impact of high voltage electrical discharge plasma on the phenolic and chromatic composition of red wine during bottle storage
Book of abstracts of 1st Science & Wine World Congress, (2019) str. 60-60
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Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima
(2019)
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Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja
(2019)
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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
Ultrasonics sonochemistry, 59 (2019) 104725, 14, doi: 10.1016/j.ultsonch.2019.104725
-
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines
Innovative food science & emerging technologies, 53 (2019) str. 70-77, doi: 10.1016/j.ifset.2017.11.004
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Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine
Polish journal of food and nutrition sciences, 69 (2019) PJFNS-00097-2019-03, 16, doi: 10.31883/pjfns/112328
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Comparison of Proteomic, Metabolic and Growth Profiles for Brettanomyces bruxellensis Isolates from Croatian Wines
American journal of enology and viticulture, 70 (2019) str. 77-87, doi: 10.5344/ajev.2018.18025
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Effect of thermosonication and physisochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines
Book of abstracts of 1st Science & Wine World Congress, (2019) str. 65-65
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Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
Polish Journal of Food and Nutrition Sciences,Polish journal of food and nutrition sciences, 69 (2019) str. 235-246, doi: 10.31883/pjfns/109423
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Influence of thermosonication on colour and content of phenolic compounds in red wine
Proceedings of Natural resources, green technology & sustainable development/3., (2018) str. 12-16
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Changes in wine aroma influenced by ultrasonic bath treatment
International Congress on Grapevine and Wine Sciences, Abstracts Book, (2018) str. 194-194
-
Microwave-assisted extraction of tannins from grape skin pomaces
Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 27-31
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Effect of nonthermal processing techniques on the aroma compounds in white wine Graševina
Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 1-5
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Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine
Proceedings of Natural resources, green technology & sustainable development/3., (2018) str. 6-11
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Influence of high power ultrasound on the changes in sensory and color properties of wine: ultrasonic probe vs. ultrasonic bath
Book of abstracts, PhD Candidate Symposium 2018, (2018) str. 18-18
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Utjecaj ultrazvuka visokih snaga na fizikalno-kemijska i senzorska svojstva vina
(2018)
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Biogenic Amine Production during Spontaneous and Inoculated MLF of Zweigelt Wines
ACS - Agriculturae conspectus scientificus, 83 (2018) str. 239-242
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Dugoročni utjecaj termosonikacije na sadržaj fenola i antocijana u vinu kontaminiranom kvascem Brettanomyces bruxellensis
(2018)
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Određivanje polifenolnog sastava i kromatskih karakteristika vina Cabernet Sauvignon i Graševina nakon tretmana ultrazvukom visokih snaga
(2018)
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Utjecaj tretmana visokim hidrostatskim tlakom na inaktivaciju kvasaca Brettanomyces bruxellensis i Saccharomyces cerevisiae i sadržaj polifenolnih spojeva u vinu
(2018)
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Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon
(2018)
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Utjecaj visokog hidrostatskog tlaka na kemijski sastav vina
(2017)
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Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids
Food technology and biotechnology, 55 (2017) str. 429-437, doi: 10.17113/ft b.55.03.17.5200
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Green solvents for green technologies
European summit of industrial biotechnology 2017Graz : acib GmbH, (2017) str. 175-175
-
Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine
Book of Abstracts, (2017)
-
Brettanomyces population in wine – Influence of ultrasound treatment
Journal of Biotechnology, (2017) str. 513-513
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Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine
Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017) str. 107-112
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Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine
Radovi Poljoprivredno-prehrambenog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 516-524
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Effect of high hydrostatic pressure on the volatile compounds in wine
Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
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Green solvents for green extraction of biologically active compounds
Journal of Food Processing & Technology 8 (9) DOI:10.4172/2157-7110-C1-068,Journal of food processing & technology, (2017) str. 39-39
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Effect of high hydrostatic pressure treatments on the chromatic characteristics and phenolic content of red and white wines
Book of Abstracts, 31st EFFoST International Conference, (2017) str. ---
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Utjecaj enoloških postupaka na sastav arome vina Pošip
(2017)
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Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids
Food technology and biotechnology, 55 (2017) str. 429-437, doi: 10.17113/ftb.55.03.17.5200
-
Utjecaj visokog hidrostatskog tlaka na polifenolni sastav vina
(2017)
-
Green Solvents for Green Technologies
Journal of Biotechnology, Volume 256, Supplement,Journal of biotechnology, Elsevier, (2017) str. 11-12
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The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines
Croatian journal of food science and technology, 9 (2017) str. 136-144, doi: 10.17508/CJFST.2017.9.2.08
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Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging
Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 81 (2017) str. 67-76, doi: 10.1016/j.lwt.2017.03.035
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Razvoj i treniranje senzorskog panela za procjenu gorčine vina
(2017)
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Effect of high hydrostatic pressure on the volatile compounds in wine
Book of Abstracts, (2017)
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Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas chromatography-mass spectrometry
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11 (2016) str. 122-127
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Isolation of anthocyanins from grape pomace by natural deep eutectic solvents and valorization of their biological activity
Book of Abstracts of International Conference on Natural Resources, Green Technology & Sustainable Development 2,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 90-90
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Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity
LWT-Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 73 (2016) str. 45-51, doi: 10.1016/j.lwt.2016.05.037
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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines
Food Technology and Biotechnology,Food technology and biotechnology, 54 (2016) str. 145-155
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Green extraction of grape skin phenolics by using deep eutectic solvents
Food chemistry, 200 (2016) str. 159-166, doi: 10.1016/j.foodchem.2016.01.040
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Odabir i trening senzorskog panela za procjenu trpkoće vina
(2016)
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Optimizacija ekstrakcije polifenolnih spojeva iz pokožice komine grožđa Cabernet sauvignon primjenom mikrovalova
(2016)
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Quantitative descriptive sensory analysis of varietal thiols in Pošip wine- influence of enological practices
Book of Abstracts,National University of Food Technologies (NUFT), (2016) str. 137-137
-
Influence of high power ultrasound as green technology on wine quality
Proceedings of Natural resources, green technology & sustainable development/2,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 70-75
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Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip
(2015)
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Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav procijanidina vina Plavac mali i Babić
(2015)
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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels
Food technology and biotechnology, 53 (2015) str. 407-418, doi: 10.17113/ftb.53.04.15.4144
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Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić
(2015)
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Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav vina Plavac mali
(2015)
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Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip
(2015)
-
Utjecaj konvencionalne i integralne fermentacije i maceracije na sastav slobodnih antocijana vina Plavac mali i Babić
(2015)
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Kvantitativna deskriptivna analiza tiola u vinu Pošip
(2015)
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Effect of enological practice on phenolic composition of white wine Pošip during bottle storage
Proceedings of the 38th World Congress of Vine and Wine and 13th General Assembly of Vine and Wine International Organization (O.I.V.), (2015) str. 1-5
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Određivanje primarne arome bijelog grožđa
(2014)
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Određivanje primarne arome u moštu Pošipa
(2014)
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Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium
Food chemistry, 145 (2014) str. 15-22, doi: 10.1016/j.foodchem.2013.07.131
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Influence of enological treatments on the phenolic content in white wine
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 65-69
-
Green solvents for green technologies
Procceding of Natural Resources, Green Technology & Sustainable Development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
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Evaluation of deep eutectic solvent in extraction of plant phenolic
Proceedings of 5th World Congress on Biotechnology, Journal of Biotechnology&Biomaterilas,OMICS group, (2014) str. 54-54
-
Determination of varietal thiols in Pošip wine
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 70-74
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Determination of the main odorants of Croatian most important monovarietal white wines
Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 42-42
-
Green solvents for green technologies
Procceding of Natural Resources, Green Technology & Sustainable Development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
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Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina
(2014)
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Određivanje polifenolnih spojeva u bijelom vinu
(2013)
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Određivanje fermentacijske arome u vinu Malvazija istarska
(2013)
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Određivanje primarnih aroma u moštu bijelih sorti grožđa
(2013)
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Influence of maceration temperature on the concentration of biogenic amines in wine
Proceedings of the 36th World Congress of Vine and Wine, (2013)
-
Identification of aroma compounds of Malvasia istriana wines using different sample preparation methods
Proceedings of the 36th World Congress of Vine and Wine, (2013)
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Effect of sulfur dioxide, iron and copper on phenolic changes during aging in barrel of micro-oxygenated wine
Proceedings of the 35th World Congress of Vine and Wine and 10th General Assembly of Vine and Wine International Organization (O.I.V.), (2012)
-
Characterization of seed and skin proanthocyanidins in two Croatian wine grapes (Plavac mali and Babić)
Polyphenols Communications 2012 of XXVIth International Conference on Polyphenols, (2012)
-
The Influence of the Skin Maceration Time on Phenolic Composition and Antioxidant Activity on Red Wine Teran (Vitis Vinifera L.)
Food technology and biotechnology, 50 (2012) str. 152-158
-
Concentration of Biogenic Amines in ‘Pinot Noir’ Wines Produced in Croatia
ACS - Agriculturae conspectus scientificus, 77 (2012) str. 37-40
-
Comparison of seeds proanthocyanidins composition between Croatian Vitis vinifera spp. (cv. Plavac mali and Babić) and some American Vitis spp.
Œno 2011 Actes de colloques du 9e symposium international d’œnologie de Bordeaux,Dunod, (2012) str. 126-131
-
The influence of processing on phyico-chemical parameters, phenolics, antioxidant capacity and sensory attributes of elderberry (Sambucus nigra L.) fruit wine
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 7 (2012) str. 9-13
-
Effects of maceration duration on the phenolic composition and antioxidant capacity of ‘Teran’ (Vitis vinifera L.) wine
ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 77 (2012) str. 103-107
-
Određivanje ukupnih fenola i antocijana iz vinskog taloga nakon ekstrakcije ultrazvukom pri različitim amplitudama i vremenima obrade
(2012)
-
Effects of fruit-zone leaf removal on the concentrations of phenolic and organic acids in Istrian Malvasia grape juice and wine
Food technology and biotechnology, 50 (2012) str. 159-166
-
Biogenic amine production during spontaneous and inoculated malolactic fermentation of Zweigelt wines
Book of abstracts, International Symposium for Agriculture and Food, (2012) str. 35-35
-
Merlot wine quality as affected by crop level
Proceedings of the 17th International Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO),Le Progrès agricole et viticole (Montpellier), Le Progrès Agricole et Viticole, (2011) str. 563-566
-
Validacija HPLC metode za određivanje biogenih amina u vinu
(2011)
-
Utjecaj djelomične defolijacije na polifenolni sastav i hlapljive komponente Malvazije istarske
(2011)
-
Characterisation of pigments and antioxidant properties of three medicinal plants dried under different drying conditions
Proceedings of the 11th International Congress on Engineering and Food,Cosmosware, (2011)
-
Aroma Compounds and Sensory Evaluation of Mandarin and Clementine Products
7th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 132-132
-
Effects of fruit-zone leaf removal on the concentrations of phenolic and organic acids in Istrian Malvasia grape juice and wine
7th International Congres of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 106-106
-
Effects of maceration temperature on the anthocyanins composition of cv. Teran wine
Croatian journal of food science and technology, 3 (2011) str. 16-25
-
Phenolic Composition and Antioxidative Activity on Red Wine Teran (Vitis Vinifera L.)
7. Međunarodni kongres prehrambenih tehnologa, biotehnologa i nutricionista,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 180-180
-
Phenolic changes induced by different microoxygenation treatments of Plavac mali wine
Proceedings of the 34th World Congress of Vine and Wine, (2011)
-
Influence of bottles temperature storage on the concentration of biogenic amines in wine
Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2011) str. xx-xx
-
The influence of processing on phyico-chemical parameters, phenolics, antioxidant capacity and sensory attributes of elderberry (Sambucus nigra L.) fruit wine
7th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 128-128
-
Effect of high intensity ultrasound on yeast of Brettanomyces genus and sensory quality of wine
7th International Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS, (2011)
-
Impact of cluster thinning on productive characteristics and wine phenolic composition of cv. Merlot
Journal of food agriculture & environment,Journal of food, agriculture and environment, 9 (2011) str. 36-39
-
Utjecaj komercijalnih kvasaca (Saccharomyces cerevisiae) na antocijanski profil vina Teran i Cabernet sauvignon
Glasnik zaštite bilja, 4 (2011) str. 82-87
-
Polifenolni spojevi i hlapive komponente u bijelim vinima iz podregije Zagorje – Međimurje
(2010)
-
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv.
Food technology and biotechnology, 48 (2010) str. 530-537
-
Comparison of pyrethrins extraction methods efficiencies
African journal of biotechnology, 9 (2010) str. 2702-2708
-
The effect of drying procedure on the content of pigments and antioxidant properties of some medicinal plants
Proceedings of the 6th International Congress Pigments in Food Chemical, Biological and Technological Aspects,, (2010) str. 131-134
-
Flavor od dried pears
Handbook of Fruit and Vegetable Flavors,John Wiley & Sons, (2010) str. 557-571
-
Influence of maceration process on anthocyanins composition of cv. Teran wines
Book of abstracts of 13th Ružička days „Today science – tomorrow industry“, (2010)
-
Validacija HPLC metode za određivanje antocijana u crnom vinu
(2010)
-
Polyphenols and volatiles in fruits and jams of two sour cherry cutivars and some berry fruits
Food technology and biotechnology, 48 (2010) str. 538-547
-
Green tea preparation and its influence on the content of bioactive compounds
Food research international, 43 (2010) str. 167-176, doi: 10.1016/j.foodres.2009.09.022
-
Determination of Biogenic amines in red Croatian Wines
Final papers of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009) str. x-x
-
Phenolic composition and antioxidant capacity of Kujundžuša wine
Presentation summaries of 32nd World Congress of Vine and Wine,Ministarstvo poljoprivrede Republike Hrvatske, (2009)
-
Relationship between polyphenol compounds and total antioxidative activity in Plavac mali and Babić Croatian wines
Final papers: 32nd World Congress of Vine and wine of the OIV,Ministarstvo poljoprivrede Republike Hrvatske, (2009) str. 1-7
-
Brettanomyces/Dekkera in Croatia and some of its metabolic properties
Final Papers,OIV (Organisation Internationale de la Vigne et du Vin), (2009) str. II.B.08-II.B.08
-
Composition of biogenic amines in selected food products
Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality,CRC Press ; Taylor & Francis, (2009) str. 52-55
-
Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Presentation summaries of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009)
-
Effect of maceration duration on the anthocyanin composition of cv. Teran wine
32nd World Congress of Vine and Wine, 7th General Assembly of the OIV - Final papers,Ministarstvo poljoprivrede ribarstva i ruralnog razvoja RH, (2009)
-
Influence of timing and intensity of basal leaf removal on aromatic composition of cv. Istrian Malvasia wines
Malvasias III International Symposium - Abstracts Book, (2009) str. 64-65
-
Utjecaj različitih načina maceracije na sastav antocijana, intenzitet i nijansu boje crnog vina Teran
(2009)
-
Promjena polifenolnog sastava i antioksidacijskog kapaciteta u sjemenki grožđa sorte Teran tijekom dozrijevanja
(2009)
-
Polifenolni sastav i antioksidacijska aktivnost Chardonnaya i Malvazije istarske
(2009)
-
Relationship between polyphenol compounds and total antioxidant activity in Plavac mali and Babić Croatian wines
Bulletin de l'OIV,Bulletin de l'Office international du vin, 82 (2009) str. 535-544
-
Influence of vintage on Cu, Fe, Zn and Pb content in some Croatian red wines
Czech journal of food sciences, 27 (2009) str. S401-S403
-
Determination of Caffeine Content in Tea and Maté Tea by Using Different Methods
Czech journal of food sciences, 27 (2009) str. S213-S216
-
The composition of polyphenols and methylxanthines in teas and herbal infusions
Food Chemistry,Food chemistry, 115 (2009) str. 441-448
-
Comparative study of commercially available cocoa products in terms of their bioactive composition
Food Research International,Food research international, 42 (2009) str. 707-716, doi: 10.1016/j.foodres.2009.02.018
-
Changes of the content of biogenic amines during winemaking of Sauvignon wines
Croatian journal of food science and technology, 1 (2009) str. 21-27
-
HPLC Analysis of Bioactive Compounds in Unfermented Products of Camellia Sinensis
Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality,CRC Press ; Taylor & Francis, (2009) str. 60-63
-
Promjene polifenolnog sastava sorte Teran tijekom dozrijevanja grožđa
(2009)
-
Phenolic composition and antioxidant activity of cv. Teran wines produced from vines with different crop levels
32nd World Congress of Vine and Wine, 7th General Assembly of the OIV,Ministarstvo poljoprivrede ribarstva i ruralnog razvoja RH, (2009)
-
Health promoting effects of stimulant food products
Program Book and Abstracts of the tenth International Congress on Engineering and Food,International Congress on Engineering and Food, (2008)
-
Compositional analysis of white teas
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatska gospodarska komora (HGK), (2008) str. 239-246
-
Characterisation of volatile compounds of blueberry fruit by headspace– solid phase microextraction combined with gas chromatography
Proceedings - The 2008 Joint Central European Congress on Food,Hrvatska gospodarska komora (HGK), (2008) str. 137-143
-
Polyphenolic composition and antioxidant properties of commercial fruit tea infusions: the influence of ascorbic acid and honey addition
(2008)
-
Phenolic composition of methanolic extracts and hydrolysates of chocolate
First European Food Congress Delegate Manual,EFFoST, (2008)
-
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Czech Journal of Food Sciences,Czech journal of food sciences, 26 (2008) str. 376-382
-
Određivanje biogenih amina u vinu primjenom tekućinske kromatografije visoke djelotvornosti
(2008)
-
Utjecaj prinosa grožđa na polifenolne spojeve Malvazije istarske i Chardonnaya
(2008)
-
Influence of fermentation conditions on the quality of cherry wine
4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, (2008)
-
Effect of wine ageing in oak barrels on the phenolic content and antioxidant capacity of red wine
Abstracts of the 14th World Congress of Food Science & Technology, (2008) str. 243-243
-
Aroma compounds of Marasca cherry wine
4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists, (2008)
-
Influence of microoxygenation treatment on the phenolic composition of a Plavac mali wine
Proceedings. 43rd Croatian and 3rd International Symposium on Agriculture, (2008) str. 943-947
-
Effect of different bud number and cluster thinning on cv. Teran grape and wine quality
Proceedings of XV International Symposium GESCO 2007, Volume 2,Institut za poljoprivredu i turizam Poreč, (2007)
-
Influence of oak species and different levels of toasting of barrels on the oak aroma of the wine
Proceeding 30 th OIV world Congress, (2007)
-
Correlation between the phenolic content and DPPH radical scavenging activity of selected Croatian wines
Acta alimentaria, 36 (2007) str. 185-193, doi: 10.1556/aalim.2007.0005
-
Influence of bud load on the amino acids and aromatic composition of cv. Chardonnay wine
Proceedings of XV International Symposium GESCO 2007, Volume 2,Institut za poljoprivredu i turizam Poreč, (2007)
-
A comparison between the reference methods (GC for Acetaldehyde and Acetic Acid and TTLC for L-malic acid) and enzymatic methods for both components in wine samples
Vinski krug, 3-4 (2007) str. 34-38
-
Aroma of dehydrated pear products
LWT-Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 40 (2007) str. 1578-1586, doi: 10.1016/j.lwt.2006.12.011
-
Changes of aroma and polyphenolic composition of white wines during alcoholic fermentation.
Proceedings, vol 2, 5th International Congress on Food Technology,,Hellenic Association of Food Technologists, (2007) str. 547-553
-
Utjecaj načina vinifikacije na polifenolni sastav crnog vina
(2007)
-
Formiranje arome bijelih vina tijekom alkoholne fermentacije
(2007)
-
Hlapljive komponente i polifenolni sastav bijelih vina iz podregije Zagorje-Međimurje
(2007)
-
Study of phenolic phytochemicals of Croatian white wines
Bulletin de l'OIV,Bulletin de l'Office international du vin, 80 (2007) str. 593-598
-
Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea
Proceedings of 5th International Congress on Food Technology,Hellenic Association of Food Technologists, (2007) str. 83-87
-
Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction
Flavour and Fragrance Journal,Flavour and fragrance journal, 22 (2007)
-
Analiza acetaldehida, octene kiseline, L-jabučne kiseline i glukoze/fruktoze u uzorcima vina: Usporedba metode plinske i tankoslojne kromatogrefije i enzimatskih metoda
Vinski krug : hrvatski časopis za vinogradarstvo i vinarstvo,Vinski krug, 3 (2007) str. 31-38
-
Determination of anthocyanins and trans-resveratrol in wines from Croatian red grape varieties
Proceedings 30 th OIV World congress, (2007)
-
Relationship between polyphenols and antioxidant capacity of aged Croatian "Babić" wines
Presentation summaries of the 30th World Congress of vine and wine of the OIV,OIV, (2007) str. 136-136
-
Study of phenolic and volatile composition of white wine during fermentation and a short time
Vitis, 46 (2007) str. 77-84
-
Anthocyanin composition and free radical scavenging capacity of Teran wine
IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE", (2006) str. 84-85
-
Antioxidant activity of malvasia istriana grape juice and wine
Italian journal of food science,Italian journal of food sciences, 18 (2006)
-
Polyphenol content and total antioxidant activity of Portugizac noir vivi novelli
Presentation summaries of the 29th World congress of vine and wine of the OIV,OIV, (2006) str. 297-297
-
Relationship between polyphenol compounds and total antioxidant capacity of Croatian Dingač wine
Proceeding book of the 29th World Congress of vine and wine of the OIV,OIV, (2006) str. 316-316
-
Stability of total polyphenols, polymetoxylated flavones and flavanone glycosides during processing of mandarins into juices, jams, dehydrated and candied peel
Congress Proceedings Intrafood 2005 Innovations in traditional foods,Elsevier, (2005)
-
Identifikacija i uloga prekursora u tvorbi arome vina sorte Malvazija istarska
(2005)
-
Effect of synthetic polymers on white wine stabilization
Proceedings of 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, (2005) str. 383-387
-
Influence of Indigenous Saccharomyces cerevisiae Strains on Higher Alcohol Content in Malvazija Istarska Wines
Book of abstracts of International Scientific Conference "Mediterranean Malvasias", (2005)
-
Influence of rootstock, bud number and harvest time on macro and micro elements of Malvasia istriana wine
Rivista di viticoltura e di enologia, 2-3-4 (2005) str. 83-90
-
A comparison of methods used to define the phenolic content and antioxidant activity of Croatian wines
Food technology and biotechnology, 43 (2005) str. 271-276
-
Aroma precursors of Malavasia istriana wine
Rivista di viticoltura e di enologia, 2-3-4 (2005)
-
Phenolic composition and antioxidant activity of Malvasia istriana must and wine
Rivista di viticoltura e di enologia, 2-3-4 (2005)
-
Influence of Indigenous Saccharomyces cerevisiae Strains on Higher Alcohol Content in Malvazija Istarska Wines
ACS - Agriculturae conspectus scientificus, 70 (2005) str. 55-58
-
Trehalose improves flavour retention in dehydrated apricot puree
International journal of food science & technology, 40 (2005)
-
Aroma Profile of Strawberry Juice Cocktail Produced in industrial Conditions
Kemija u industriji : časopis kemičara i tehnologa Hrvatske, 54 (2005)
-
Influence of rootstock, bud number and harvest time on macro and micro elements of Malvasia istriana wine
Book of abstracts: International scientific conference Mediterranean Malvasias,Institut za poljoprivredu i turizam Poreč, (2005) str. 47-49
-
Application of Briggs-Rauscher Reaction For Measurement of Antioxidant Capacity of Croatian Wines
Acta Alimentaria,Acta alimentaria, 34 (2005) str. 483-492
-
Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje
INTRADFOOD-Innovations in Traditional Foods - book of proceedings, (2005)
-
Aromatical composition of must and wine for the cv. Istrian Malvasia and Chardonnay at different bud loads, rootstock and time of harvest on the spur cordon training system
Comptes rendus, Proceedings, GESCO 2005, Geisenheim,Langer, (2005)
-
Ukupni sadrzaj fenola i antioksidacijska aktivnost sortnih hrvatskih vina iz tri berbe
XIX. Hrvatski skup kemičara i kemijskih inženjera : Knjiga sažetaka = Book of abstracts,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2005) str. 235-235
-
PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF cv. Malvasia istriana MUST AND WINE
Book of abstracts Mediterranean Malvasias, International scientific conference,Institut za poljoprivredu i turizam Poreč, (2005)
-
AROMA PRECURSORS OF MALVASIA ISTRIANA WINE
Mediterranean Malvasias, International scientific conference,Institut za poljoprivredu i turizam Poreč, (2005)
-
The Influence of Various Distillation Techniques on Flavour Profile of Wine Distillates
Proceedings of the 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, (2004) str. 371-377
-
Influence of Blending on the Composition of Malvasia istriana Wine
Proceedings of the International Congress on Engineering and Food (ICEF 9), (2004)
-
The analysis of borecole glucosinolates and their breakdown products by HPLC with UV Diode Array and FL detection
Book of Abstract-Eighth International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-8),Roxal Flemish Chemical Society, (2004) str. 25-25
-
The possibilities of mandarins' processing
Book of abstracts: 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, (2004)
-
Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant
International Conference Engineering and Food (ICEF9), (2004)
-
Trehalose as flavouring additive in dehydrated fruit products
Proceedings of the International Congress on Engineering and Food (ICEF9), (2004)
-
Use of Lysozyme to inhibit malolactic fermentation in red wine "Dingač"
Book of abstracts of the 2nd Central European Meeting and the 5th Croatian Congress of food technologists, biotechnologists and nutritionists,Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, (2004)
-
Application of Briggs-Rauscher reaction for measurement of antioxidant capacity
(2004)
-
Characteristics of wine distillates produced in Kutjevo region, Croatia
Acta alimentaria, 33 (2004) str. 157-166
-
Utjecaj prinosa grožđa na aromu vina Malvazije istarske
(2004)
-
Nove slike iz kemije
Školska knjiga, Hrvatsko kemijsko društvo, (2004)
-
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
Food Technology and Biotechnology,Food technology and biotechnology, 41 (2003)
-
Secondary metabolites produced by yeast strains isolated from Cabernet Sauvignon and Chardonnay grapes
Biotechnology and Food,Hrvatsko Društvo za Biotehnologiju, (2003) str. 67-67
-
Improving Quality of Wine by Blending
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies,Karger Publishers, (2003)
-
Sugars as Flavouring Additive in Dehydrated Fruit Puree
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies,Karger Publishers, (2003)
-
Influence of Blending on the Aroma of Malvasia istriana Wine
Food technology and biotechnology, 41 (2003) str. 305-314
-
The Influence of Wine Blending on Aroma Compounds and Stability
(2002)
-
Quality changes in vacuum packed cut lettuce as affected by ascorbic and propionic acid treatment
Proceedings of the International Conference Postharvest Unlimited, (2002)
-
Quality changes in vacuum packed cut lettuce as affected by ascorbic and propionic acid treatment
Postharvest,Book of of abstracts,Flanders Centre, (2002)
-
Impact of Grape Varieties on Wine Distillates Flavour
Food technology and biotechnology, 40 (2002) str. 227-232
-
Influence of trehalose addition on Fruit Volatiles retention in Dehydrated Strawberry Puree
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2001)
-
Composition of Malvazija istarska wine aroma: correlations between sensory and instrument data
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2001)
-
Changes in concentration of procyanidins and anthocyanins during the production of the plavac mali wine from dingac and postup localities
XXVth Congres Mondial dela Vigne et du Vin. Section Enology : proceedings,OIV, (2000) str. 247-255
-
Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine
Prospects for Viticulture and enology,Agronomski fakultet Sveučilišta u Zagrebu, (2000)