Katarina Perić, mag. ing. techn. aliment.
Laboratorij za tehnologiju i analitiku vina
Radno mjesto:
viši asistent - predavač
Zavod / Katedra:
Laboratorij za tehnologiju i analitiku vina
Interni telefon:
+385 1 4605 031
E-mail:
E-mail
Konzultacije
Srijedom, 11.00 - 12.00 h
Znanstvene publikacije
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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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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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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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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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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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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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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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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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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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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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“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?
Glasnik zaštite bilja, 44 (2021) str. 78-86
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The end of the regular coin supply in the Croatian part of the Danube limes
Vjesnik Arheološkog muzeja u Zagrebu, 54 (2021) str. 65-98, doi: 10.52064/vamz.54.1.2
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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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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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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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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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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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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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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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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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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
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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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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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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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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Meat science, 137 (2018) str. 217-227, doi: 10.1016/j.meatsci.2017.12.001
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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
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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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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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Effect of high hydrostatic pressure on the volatile compounds in wine
Book of Abstracts, (2017)
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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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Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine
Book of Abstracts, (2017)
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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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Osnovni kemijski sastav i sastav masnih kiselina divljih i uzgojenih fazana
Meso : prvi hrvatski časopis o mesu, 18 (2016) str. 47-53
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USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA
(2016)