Preface

by Sandra Balbino, Karin Kovačević Ganić
Published 2019-01-01

Impact of Grape Varieties on Wine Distillates Flavour

by Mara Banović, Karin Kovačević-Ganić, Leo Gracin, Borislav Miličević
Published 2002-01-01

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

by Katarina Lukić, Natka Ćurko, Marina Tomašević, Karin Kovačević Ganić
Published 2020-08-01

Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree

by Draženka Komes, Leo Gracin, Karin Kovačević Ganić, Tomislav Lovrić
Published 2003-01-01

Changes of the content of biogenic amines during winemaking of Sauvignon wines

by Karin Kovačević Ganić, Draženka Komes, T. Lovrić, Natka Ćurko, L. Gracin
Published 2009-01-01

The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

by Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša
Published 2012-01-01

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

by Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić, Igor Lukić
Published 2015-01-01

A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines

by Sanja Martinez, Lidija Valek, Tamara Stipčević, Karin Kovačević Ganić, Jasenka Piljac
Published 2005-01-01

Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine

by Marijan Bubola, Karin Kovačević Ganić, Marko Karoglan, Bernard Kozina, Đordano Peršurić
Published 2012-01-01

Influence of Blending on the Aroma of Malvasia istriana Wine

by Karin Kovačević Ganić, Leo Gracin, Đordano Peršurić, Mara Banović, Mario Staver, Draženka Komes
Published 2003-01-01

Effects of maceration temperature on the anthocyanins composition of cv. Teran wine

by Ingrid Palman, M. Bubola, L. Gracin, Karin Kovačević Ganić, M. Staver, K. Damijanić
Published 2011-01-01

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure

by Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić
Published 2020-10-01

Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

by Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić
Published 2019-05-01

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

by Ana Ljevar, Marina Tomašević, Kristina Radošević, Višnja Gaurina Srček, Karin Kovačević Ganić, Natka Ćurko
Published 2016-01-01

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids

by Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Published 2017-01-01

Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams

by Branka Levaj, Verica Dragović-Uzelac, Karmela Delonga, Karin Kovačević Ganić, Mara Banović, Danijela Bursać Kovačević
Published 2010-01-01

Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.

by Goran Zdunić, Mara Banović, Karin Kovačević Ganić, Iva Tomić-Potrebuješ, Tomislav Lovrić, Irena Budić-Leto
Published 2010-01-01

COSMOtherm as an Effective Tool for Selection of Deep Eutectic Solvents Based Ready-To-Use Extracts from Graševina Grape Pomace

by Manuela Panić, Veronika Gunjević, Kristina Radošević, Marina Cvjetko Bubalo, Karin Kovačević Ganić, Ivana Radojčić Redovniković
Published 2021-08-01

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Published 2019-11-01

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

by Natka Ćurko, Karla Kelšin, Anet Režek Jambrak, Marina Tomašević, L. Gracin, Vlatka Poturica, E. Ružman, Karin Kovačević Ganić
Published 2017-01-01