Search Results - Stanka HERJAVEC

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  1. 1

    INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE by Josip BELJAK, Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC

    Published in Journal of Central European Agriculture (2008-11-01)
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  2. 2

    The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines by Vesna Podgorski, Sulejman Redžepović, Nikola Mirošević, Stanka Herjavec

    Published in Food Technology and Biotechnology (2003-01-01)
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  3. 3

    Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes by Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec

    Published in Czech Journal of Food Sciences (2017-06-01)
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  4. 4

    Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains by Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak

    Published in Food Technology and Biotechnology (2002-01-01)
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  5. 5

    Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela by Sanja Radeka, Stanka Herjavec, Đorđano Peršurić, Igor Lukić, Barbara Sladonja

    Published in Food Technology and Biotechnology (2008-01-01)
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  6. 6

    Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality by Stanka Herjavec, Ana Majdak, Pavica Tupajić, Sulejman Redžepović, Sandi Orlić

    Published in Food Technology and Biotechnology (2003-01-01)
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