Pregled po CROSBI profilu: Tomislav Plavša (CROSBI Profil: 39372)
Pronađeno 20 radova
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1.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
Dubrovnik, Hrvatska, 2023. str. 195-200 (predavanje, recenziran, cjeloviti rad (in extenso), znanstveni) -
2.Impact of mash maceration duration and temperature on non-flavonoid phenolics in Malvazija istarska wines // BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb, Hrvatska, 2022. str. 57-58 (poster, međunarodna recenzija, sažetak, znanstveni) -
3.Influence of maceration duration, heat treatment, and barrel aging on mineral composition inTeran wines // 43rd World Congress of Vine and Wine - OIV2022
Ensenada, Meksiko, 2022. (poster, međunarodna recenzija, neobjavljeni rad, ostalo) -
4.Applying different maceration treatments to increase the antioxidant capacity and vitamin content of Malvazija istarska wines // 43rd World Congress of Vine and Wine - OIV2022
Ensenada, Meksiko, 2022. (poster, međunarodna recenzija, neobjavljeni rad, ostalo) -
5.Qualitative abundance of volatile esters in Malvazija istarska white wine as revealed by comprehensive two-dimensional gas chromatography: effect of non-Saccharomyces yeasts // 10th International Congress of Food Technologists, Biotechnologists and Nutritionists-Book of abstracts / Komes, D. (ur.).
Zagreb, 2022. str. 71-71 (predavanje, međunarodna recenzija, prošireni sažetak, ostalo) -
6.Early fermentation aroma profiles of grape must produced by various non-Saccharomyces starters // In Vino Analytica Scientia 2022-Book of Abstracts
Neustadt an der Weinstrasse, 2022. str. 1-1 (poster, međunarodna recenzija, prošireni sažetak, ostalo) -
7.Influence of non-Saccharomyces yeasts on the volatile aroma profile of white grape must in early fermentation // 57.hrvatski i 17.međunarodni simpozij agronoma- Zbornik sažetaka / Majić, I ; Antunović, Z. (ur.).
Vodice, Hrvatska, 2022. str. 280-280 (predavanje, međunarodna recenzija, sažetak, ostalo) -
8.Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition // Plants, 11 (2022), 24; 3571, 16 doi:10.3390/plants11243571 (međunarodna recenzija, članak, znanstveni)
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9.Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation // Foods, 11 (2022), 19; 3088, 19 doi:10.3390/foods11193088 (međunarodna recenzija, članak, znanstveni)
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10.Impact of pre-fermentative mash cooling and heating on anthocyanin concentration and color of Teran wines // 57th Croatian and 17th Internacional Symposium on Agriculture - PROCEEDINGS
Vodice, Hrvatska, 2022. str. 581-585 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
11.Beneficial effects of moderate consumption of Teran red wine on blood lipid profile: a study on healthy volunteers // In Vino Analytica Scientia IVAS 2022 - Book of abstracts
Neustadt an der Weinstraße, Njemačka, 2022. str. 1-1 (poster, međunarodna recenzija, sažetak, znanstveni) -
12.Influence of maceration time and temperature on some bioactive compounds in Malvazija istarska white wines // In Vino Analytica Scientia IVAS 2022 - Book of abstracts
Neustadt an der Weinstraße, Njemačka, 2022. str. 1-1 (poster, međunarodna recenzija, sažetak, znanstveni) -
13.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 / Majić, Ivana ; Antunović, Zvonko (ur.).
Vodice: Grafika Osijek, 2022. str. 320-320 (poster, međunarodna recenzija, sažetak, znanstveni) -
14.Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines // Proceedings / Majić, Ivana ; Antunović Zvonko (ur.).
Vodice, Hrvatska: Faculty of Agrobiotechnical Sciences Osijek Josip Juraj Strossmayer University of Osijek, 2022. str. 559-563 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
15.Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines // Journal of Food Composition and Analysis, 109 (2022), 104472, 11 doi:10.1016/j.jfca.2022.104472 (međunarodna recenzija, članak, znanstveni)
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16.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 und-technologie-food science and technology, 154 (2022), 112619; 1-10 doi:10.1016/j.lwt.2021.112619 (međunarodna recenzija, članak, ostalo)
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17.Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´ // Glasnik zaštite bilja, 44 (2021), 6; 92-99 doi:10.31727/gzb.44.6.10 (domaća recenzija, članak, znanstveni)
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18.Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca // Glasnik zaštite bilja, 44 (2021), 5; 40-46 (domaća recenzija, članak, znanstveni)
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19.Relationship between some sensory attributes and overall impression of Malvazija istarska wines produced with different vinification techniques // 56th Croatian & 16th International Symposium on Agriculture / Rozman, Vlatka ; Antunović, Zvonko (ur.).
Vodice: VIN Grafika, 2021. str. 682-686 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
20.Relationship between some sensory attributes and overall impression of Teran wines produced with different vinification techniques // 56th Croatian & 16th International Symposium on Agriculture / Rozman, V. ; Antunović, Z. (ur.).
Vodice, Hrvatska: VIN Grafika, 2021. str. 723-727 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
