Search Results - "Ganić, Karin Kovačević"

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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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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Green tea preparation and its influence on the content of bioactive compounds by Komes, Draženka, Horžić, Dunja, Belščak, Ana, Ganić, Karin Kovačević, Vulić, Ivana

“…The effect of different extraction conditions and storage time of prepared infusions on the content of bioactive compounds of green teas and their antioxidant…”
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COSMOtherm as an Effective Tool for Selection of Deep Eutectic Solvents Based Ready-To-Use Extracts from Graševina Grape Pomace by Panić, Manuela, Gunjević, Veronika, Radošević, Kristina, Cvjetko Bubalo, Marina, Ganić, Karin Kovačević, Redovniković, Ivana Radojčić

“…The aim of this work is to develop an industrially suitable process for the sustainable waste disposal in wine production. The proposed process involves the…”
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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 composition of polyphenols and methylxanthines in teas and herbal infusions by Horžić, Dunja, Komes, Draženka, Belščak, Ana, Ganić, Karin Kovačević, Iveković, Damir, Karlović, Damir

“…The popularity of tea is increasing on the global aspect because of its role as a significant source of phenolic compounds in human diet. The purpose of this…”
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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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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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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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Comparative study of commercially available cocoa products in terms of their bioactive composition by Belščak, Ana, Komes, Draženka, Horžić, Dunja, Ganić, Karin Kovačević, Karlović, Damir

“…Recent trends in food marketing suggest that cocoa products, besides being favourite sweets among consumers, also present multiple-benefit foodstuffs, which…”
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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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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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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health by Radeka, Sanja, Rossi, Sara, Bestulić, Ena, Budić-Leto, Irena, Kovačević Ganić, Karin, Horvat, Ivana, Lukić, Igor, Orbanić, Fumica, Zaninović Jurjević, Teodora, Dvornik, Štefica

“…Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds,…”
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Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes by Orbanić, Fumica, Rossi, Sara, Bestulić, Ena, Budić-Leto, Irena, Kovačević Ganić, Karin, Horvat, Ivana, Plavša, Tomislav, Bubola, Marijan, Lukić, Igor, Jeromel, Ana, Radeka, Sanja

“…Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard…”
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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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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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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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Comparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian Wines by Križanović, Stela, Gracin, Leo, Cindrić, Mario, Tomašević, Marina, Kelšin, Karla, Lukić, Katarina, Kovačević Ganić, Karin

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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels by Lukić, Igor, Jedrejčić, Nikolina, Ganić, Karin Kovačević, Staver, Mario, Peršurić, Đordano

“…To investigate the phenolic and aroma composition of Malvazija istarska ( L.) white wines produced by an unconventional technology comprising prolonged…”
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Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees by Dujmić, Filip, Kovačević Ganić, Karin, Ćurić, Duska, Karlović, Sven, Bosiljkov, Tomislav, Ježek, Damir, Vidrih, Rajko, Hribar, Janez, Zlatić, Emil, Prusina, Tihomir, Khubber, Sucheta, Barba, Francisco J, Brnčić, Mladen

“…This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees…”
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