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Publications by Nicole Pabi

Study of the Influence of Maceration Time and Oenological Practices on the Aroma Profile of Vranec Wines

Analytical Chemistry

English

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Effect of Oenococcus Oeni on Parameters of Oenological Polish Wines

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

The Effects of the Duration of Cold Maceration on the Composition and Sensory Properties of Smederevka Wines

Advanced technologies

English

Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods

Journal of the Institute of Brewing

English

The Effect of High Power Ultrasound on Phenolic Composition, Chromatic Characteristics, and Aroma Compounds of Red Wines

Croatian Journal of Food Science and Technology

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The Influence of Oenological Tannins on the Fermentation and Color Stability of a Romanian Red Wine

Romanian Biotechnological Letters

Applied Microbiology

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The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Annals of Animal Science

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The Nose Knows: Influence of Colour on Perception of Wine Aroma

Journal of Wine Research

English

Quantitative Variability of Chemical Components Caused by Postformant Maceration in Red Dry Wines

Winemaking: Theory and Practice

English

Effects of Saccharomyces Cerevisiae in Association With Torulaspora Delbrueckii on the Aroma and Amino Acids in Longan Wines

Food Science and Nutrition

English