Utjecaj uvjeta vinifikacije na sastav hlapljivih spojeva vina Plavac mali i Babić : doktorski rad

Autor: Gracin, Leo
Impresum 2004

Vinogradarstvo Šibensko-kninske županije s posebnim osvrtom na vinogorje Primošten

Autor: Gracin, Leo
Matična publikacija: Godišnjak Titius (2014)

Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas chromatography-mass spectrometry

Autor: Tomašević, Marina, enologinja, Ćurko, Natka, Gracin, Leo, Kovačević Ganić, Karin
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (2016)

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Autor: Barukčić, Irena, Gracin, Leo, Režek Jambrak, Anet, Božanić, Rajka
Matična publikacija: Mljekarstvo (2017)

Extraction of proanthocyanidins and anthocyanins from grape skin by using ionic liquids

Autor: Ćurko, Natka, Tomašević, Marina, enologinja, Cvjetko, Marina, Gracin, Leo, Radojčić Redovniković, Ivana, Kovačević Ganić, Karin
Matična publikacija: Food technology and biotechnology (2017)

Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine

Autor: Gracin, Leo, Križanović, Stela, Režek Jambrak, Anet, Tomašević, Marina, enologinja, Kelšin, Karla, Lukić, Katarina, prehrambena biotehnologinja, Kovačević Ganić, Karin
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (2017)

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

Autor: Ćurko, Natka, Kelšin, Karla, Režek Jambrak, Anet, Tomašević, Marina, enologinja, Gracin, Leo, Poturica, Vlatka, Ružman, Edi, Kovačević Ganić, Karin
Matična publikacija: Croatian journal of food science and technology (2017)

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

Autor: Damijanić, Kristijan
Matična publikacija: Croatian journal of food science and technology (2011)

Aluminium and aroma compound concentration in beer during storage at different temperatures

Autor: Ivušić, Franjo
Matična publikacija: Food technology and biotechnology (2006)

Impact of grape varieties on wine distillates flavour

Autor: Miličević, Borislav
Matična publikacija: Food technology and biotechnology (2002)

Study of trehalose addition on aroma retention in dehydrated srawberry puree

Autor: Komes, Draženka
Matična publikacija: Food technology and biotechnology (2003)

Influence of blending on the aroma of Malvasia istriana wine

Autor: Kovačević Ganić, Karin
Matična publikacija: Food technology and biotechnology (2003)

Sv. 2.

Impresum 2008

Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists - Central European Meeting : [Opatija, 3-5 October 2001]

Autor: Tripalo, Branko
Impresum 2002

Praćenje parametara u proizvodnji vina odgovornih za aromu : magistarski rad

Autor: Bilandžija, Ana
Impresum 2011

100 (i pokoja više) crtica iz znanosti o prehrani

Impresum 2013