Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Marina Tomasevic
The Effect of High Power Ultrasound on Phenolic Composition, Chromatic Characteristics, and Aroma Compounds of Red Wines
Croatian Journal of Food Science and Technology
Related publications
Phenolic Composition, Chromatic Parameters and Antioxidant Activity “In Vitro” in Tropical Brazilian Red Wines
Journal of Food and Nutrition Research
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Improving Phenolic and Chromatic Characteristics of Monastrell, Merlot and Syrah Wines by Using Two Elicitors
Oeno One
Horticulture
Food Science
Investigation on Phenolic and Aroma Compounds of Table Grapes From Romania
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Ultrasound-Assisted Extraction of Phenolic Compounds From Red Turmeric (Curcuma Zanthorrhiza)
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
Forestry
Agronomy
Crop Science
Food Science
Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus Oeni Isolated From Red Wines Supplemented With Selected Grape Phenolic Compounds
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes
South African Journal of Enology and Viticulture
The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac
BIO Web of Conferences
Caracterization of Phenolic Composition of Altitude Tropical Wines in the Brazilian Northeast
BIO Web of Conferences
