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Publications by Lenka TOMASKOVA

Effect of Pre-Fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

English

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On the Rôle of Adenylpyrophosphatase in Alcoholic Fermentation and on the Occurrence of Trehalose During Fermentation With Maceration Juice.

Acta Chemica Scandinavica

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Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods

Journal of the Institute of Brewing

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Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus Fruticosus Spp.) Juice

Organic Chemistry

Molecular Medicine

Analytical Chemistry

Theoretical Chemistry

Pharmaceutical Science

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Effect of Hydrothermal Pre-Treatment on Ferulic Acid Content and Antioxidant Activities of Corn Hydrolysate

Japan Journal of Food Engineering

Manufacturing Engineering

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Effect of Oviposition by Bactrocera Dorsalis on the Antioxidant Activity of Orange Juice

Brazilian Journal of Biology

Biological Sciences

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The Effect of Apple Juice on Antioxidant Enzymes and Lipid Profiles in Orchidectomized Rats

Zahedan Journal of Research in Medical Sciences

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Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

Journal of Food Processing & Technology

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Effect of Cold Maceration on Anthocyanin and Volatile Compounds of Karalahna and Cabernet Sauvignon Grape Musts

GIDA / THE JOURNAL OF FOOD

English

Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration

Analytical Chemistry

English