Impact of Grape Varieties on Wine Distillates Flavour

by Mara Banović, Karin Kovačević-Ganić, Leo Gracin, Borislav Miličević
Published 2002-01-01

Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree

by Draženka Komes, Leo Gracin, Karin Kovačević Ganić, Tomislav Lovrić
Published 2003-01-01

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

by Irena Barukčić, Leo Gracin, Anet Režek Jambrak, Rajka Božanić
Published 2017-01-01

Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures

by Marija Soldo Gjeldum, Zvonimir Nemet, Leo Gracin, Vladimir Marić, Franjo Ivušić
Published 2006-01-01

Influence of Blending on the Aroma of Malvasia istriana Wine

by Karin Kovačević Ganić, Leo Gracin, Đordano Peršurić, Mara Banović, Mario Staver, Draženka Komes
Published 2003-01-01

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids

by Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Published 2017-01-01

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Published 2019-11-01