Search Results - "Curko, Natka"

Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity by Radošević, Kristina, Ćurko, Natka, Gaurina Srček, Višnja, Cvjetko Bubalo, Marina, Tomašević, Marina, Kovačević Ganić, Karin, Radojčić Redovniković, Ivana

“…In the present study phenolic grape skin extracts were prepared by using five choline chloride based natural deep eutectic solvents (NADESs) containing…”
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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine by Lukić, Katarina, Brnčić, Mladen, Ćurko, Natka, Tomašević, Marina, Valinger, Davor, Denoya, Gabriela I., Barba, Francisco J., Ganić, Karin Kovačević

“…•Ultrasound (USN) bath and probe influenced chemical composition of young red wine.•Mild USN conditions affected less phenolic, color and aroma.•USN bath…”
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Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines by Križanović, Stela, Tomašević, Marina, Režek Jambrak, Anet, Ćurko, Natka, Gracin, Leo, Lukić, Katarina, Kovačević Ganić, Karin

“…The aim of this research was to investigate the short- and long-term effects of thermosonication and different physicochemical properties of wine on…”
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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics by Ćurko, Natka, Lukić, Katarina, Tušek, Ana Jurinjak, Balbino, Sandra, Vukušić Pavičić, Tomislava, Tomašević, Marina, Redovniković, Ivana Radojčić, Ganić, Karin Kovačević

“…The aim of this study was to valorize the oil fraction of grape wine pomace by improving oil yield and sustaining quality. Two “green” extraction methods were…”
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Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants by Topić Božič, Jelena, Ćurko, Natka, Kovačević Ganić, Karin, Butinar, Lorena, Albreht, Alen, Vovk, Irena, Korte, Dorota, Mozetič Vodopivec, Branka

“…Anthocyanins are being explored as natural food colorants thanks to their diverse color portfolio. However, the main challenge for food industry application is…”
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Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines by Rossi, Sara, Bestulić, Ena, Horvat, Ivana, Plavša, Tomislav, Lukić, Igor, Bubola, Marijan, Ganić, Karin Kovačević, Ćurko, Natka, Jagatić Korenika, Ana-Marija, Radeka, Sanja

“…The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied…”
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Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste by Ćurko, Natka, Perić, Katarina, Vukušić Pavičić, Tomislava, Balbino, Sandra, Tomašević, Marina, Iveković, Damir, Radojčić Redovniković, Ivana, Kovačević Ganić, Karin

“…Pretreatment of grape pomace seeds with a pulsed electric field (PEF) was applied to improve the extraction yield of cold-pressed grape seed oil. The effects…”
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The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines by Tomašević, Marina, Lukić, Katarina, Ćurko, Natka, Jagatić Korenika, Ana-Marija, Preiner, Darko, Tuščić, Valentina, Jeromel, Ana, Kovačević Ganić, Karin

“…Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most…”
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Green extraction of grape skin phenolics by using deep eutectic solvents by Cvjetko Bubalo, Marina, Ćurko, Natka, Tomašević, Marina, Kovačević Ganić, Karin, Radojčić Redovniković, Ivana

“…•Grape skin phenolics were successfully extracted with DES.•DES proved to be more effective extraction solvent compared to methanol.•Microwave or ultrasound…”
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining by Ćurko, Natka, Ganić, Karin Kovačević, Tomašević, Marina, Gracin, Leo, Jourdes, Michael, Teissedre, Pierre-Louis

“…•Different treatments during aging can impact outcomes of micro-oxygenation.•Intensity of phenolic changes depends on SO2, Fe with Cu and gelatin fining.•High…”
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Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing by Lukić, Katarina, Brnčić, Mladen, Ćurko, Natka, Tomašević, Marina, Jurinjak Tušek, Ana, Kovačević Ganić, Karin

“…[Display omitted] •Bath and probe ultrasonication influenced chemical composition of young white wine.•Increase of bath temperature performed the great…”
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Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging by Tomašević, Marina, Gracin, Leo, Ćurko, Natka, Kovačević Ganić, Karin

“…The aim of the research was characterization and improvement of aroma of white wine Vitis vinifera L. Pošip by application of several enological practices,…”
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Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process by Perić, Katarina, Tomašević, Marina, Ćurko, Natka, Brnčić, Mladen, Kovačević Ganić, Karin

“…Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and…”
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The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines by Lukić, Katarina, Vukušić, Tomislava, Tomašević, Marina, Ćurko, Natka, Gracin, Leo, Kovačević Ganić, Karin

“…The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this…”
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Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids by Ćurko, Natka, Tomašević, Marina, Cvjetko Bubalo, Marina, Gracin, Leo, Radojčić Redovniković, Ivana, Kovačević Ganić, Karin

“…In this study, eight different types of imidazolium-based ionic liquids (ILs) were applied as new solvents in the extraction of flavonoids from grape skin, and…”
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The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine by Tomasevic, Marina, Peric, Katarina, Damijanic, Kristijan, Staver, Mario, Curko, Natka, Kovacevic Ganic, Karin

“…The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic…”
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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines by Ljevar, Ana, Ćurko, Natka, Tomašević, Marina, Radošević, Kristina, Srček, Višnja Gaurina, Ganić, Karin Kovačević

“…Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied…”
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Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure by Lukic, Katarina, Curko, Natka, Tomasevic, Marina, Ganic, Karin Kovacevic

“…The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO ) as an alternative…”
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Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization by Ćurko, Natka, Kelšin, Karla, Dragović-Uzelac, Verica, Valinger, Davor, Tomašević, Marina, Kovačević Ganić, Karin

“…A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total…”
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Sortni tioli u vinu Pošip: Utjecaj klonske selekcije by Ćurko, Natka, Jeromel, Ana, Preiner, Darko, Tuščić, Valentina, Jagatić Korenika, Ana-Marija, Lukić, Katarina, Kovačević Ganić, Karin, Tomašević, Marina

“…Varietal thiols are extremely volatile and desirable wine aroma compounds that contribute to tropical fruit notes. Their concentration depends on numerous…”
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