Search the repository

A+ | A- | | SLO | ENG

Query:	search in TitleAuthorAbstractKeywordsFull textYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFull textYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFull textYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFull textYear of publishing
Work type:	All work types Habilitation (m4) Specialist thesis (m3) High school thesis (m6) Bachelor work * (dip) Master disertations * (mag) Doctorate disertations * (dok) Research Data or Corpuses (data) * old and bologna study programme
Language:	All languagesSlovenianEnglishGermanCroatianSerbianAfrikaansAlbanianArabicArmenianAzerbaijaniBasqueBosnianBulgarianCatalanChineseCzechDanishDutchDutch (Belgium)EstonianFinnishFrenchGeorgianGerman (Austria)GreekHungarianIcelandic languageIrishItalianJapaneseKazakhKoreanLatinLatvianLithuanianMacedonianMalteseMontenegrinNorwegianNorwegian (Nynorsk)Persian languagePolishPortugueseRomanianRussianSanskritSerbian (cyrillic)Slavic languagesSlovakSpanishSwedishTurkishUkrainianWelshMultilingualNo linguistic contentUndeterminedMiscellaneous (other)Unknown
Search in:	RUNG    AU - School of Arts    FAN - Faculty of Applied Sciences    FH - Faculty of Humanities    FN - School of Science    FPŠ - Graduate School    FVV - School for Viticulture and Enology    FZO - Faculty of Environmental Sciences    PTF - Faculty of Engineering and Management    UNG - University of Nova Gorica    VŠU - School of Arts    VŠVV - College of Viticulture and EnologyCOBISS    University of Nova Gorica
Options:	Show only hits with full text
	Reset

1 - 2 / 2 1

1. 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 Jelena Topić, Natka Ćurko, Karin Kovačević Ganić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article Keywords: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation Published in RUNG: 03.04.2020; Views: 5654; Downloads: 0 This document has many files! More...

2. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption Jelena Topić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, original scientific article Keywords: Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion Published in RUNG: 23.01.2020; Views: 4724; Downloads: 0 This document has many files! More...

Search done in 0.01 sec.

Back to top