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Ćurko, Natka ; Kovačević Ganić, Karin ; Tomašević, Marina ; Gracin, Leo ; Jourdes, Michael ; Teissedre, Pierre-Louis
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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Križanović, Stela ; Tomašević, Marina ; Režek Jambrak, Anet ; Ćurko, Natka ; Gracin, Leo ; Lukić, Katarina ; Kovačević Ganić, Karin
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), 11; 3302-3311. doi: 10.1021/acs.jafc.9b03661 |
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Križanović, Stela ; Tomašević, Marina ; Režek Jambrak, Anet ; Ćurko, Natka ; Gracin, Leo ; Lukić, Katarina ; Kovačević Ganić, Karin
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. Porto, 2019. str. 65-65 |
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Križanović, Stela ; Gracin, Leo ; Cindrić, Mario ; Tomašević, Marina ; Kelšin, Karla ; Lukić, Katarina ; Kovačević Ganić, Karin
Comparison of Proteomic, Metabolic and Growth Profiles for Brettanomyces bruxellensis Isolates from Croatian Wines // American journal of enology and viticulture, 70 (2019), 77-87. doi: 10.5344/ajev.2018.18025 |
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Tomašević, Marina ; Lisjak, Klemen ; Vanzo, Andreja ; Baša Česnik, Helena ; Gracin, Leo ; Ćurko, Natka ; Kovačević Ganić, Karin
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), 4; PJFNS-00097-2019-03, 16. doi: 10.31883/pjfns/112328 |
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Lukić, Katarina ; Vukušić, Tomislava ; Tomašević, Marina ; Ćurko, Natka ; Gracin, Leo ; Kovačević Ganić, Karin
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), 70-77. doi: 10.1016/j.ifset.2017.11.004 |
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Gracin, Leo ; Križanović, Stela ; Prusac, Mirta ; Režek Jambrak, Anet ; Tomašević, Marina ; Ćurko, Natka ; Kelšin, Karla ; Kovačević Ganić, Karin
Influence of thermosonication on colour and content of phenolic compounds in red wine // Proceedings of Natural resources, green technology & sustainable development/3.. Zagreb, 2018. str. 12-16 |
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Pavić, Eva ; Strikić, Frane ; Gracin, Leo ; Bjeliš, Mario ; Gugić, Josip ; Poljak, Vedran
Benefiti i rizici mediteranske prehrane // DDD i ZUPP ... / Korunić, Javorka (ur.). 2018. str. 189-196 |
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Barukčić, Irena ; Gracin, Leo ; Režek Jambrak, Anet ; Božanić, Rajka
Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter // Mljekarstvo, 67 (2017), 3; 169-176. doi: 10.15567/mljekarstvo.2017.0301 |
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Gracin, Leo ; Križanović, Stela ; Režek Jambrak, Anet ; Tomašević, Marina ; Kelšin, Karla ; Lukić, Katarina ; Kovačević Ganić, Karin
Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017), 3/4; 107-112 |
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