Repozitorij Univerze v Novi Gorici

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11.
Food chemistry
1976

Objavljeno v RUNG: 22.04.2022; Ogledov: 1113; Prenosov: 0
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12.
Viticulture Data Journal
2019

Objavljeno v RUNG: 22.04.2022; Ogledov: 1224; Prenosov: 29
URL Povezava na celotno besedilo
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13.
Lokalne sorte vinske trte - njihov pomen in značilnosti
Jan Reščič, druga izvedena dela

Ključne besede: Lokalne sorte, domače sorte, zelen, pinela
Objavljeno v RUNG: 07.12.2021; Ogledov: 1603; Prenosov: 0
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Prilagajanje pridelave vina podnebnim spremembam: novi izzivi v vinogradništvu : Znanost na cesti: Skodelica znanosti - Poljudnoznanstveno predavanje
Jan Reščič, 2020, druge monografije in druga zaključena dela

Opis: Izvoran datotetka / dostop: http://videolectures.net/znanostnacesti_rescic_prilagajanje_pridelave_vina/
Ključne besede: Podnebne spremembe, suša, pridelava grozdja in vina, vinogradniški ukrepi, voda, znanost
Objavljeno v RUNG: 16.04.2020; Ogledov: 3165; Prenosov: 18
URL Povezava na celotno besedilo
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17.
Vinska trta od jeseni do pomladi
Jan Reščič, druga izvedena dela

Opis: Vabljeno predavanje za vinogradnike v Podragi
Ključne besede: Vinska trta, gojitvene oblike, prehrana, gnojenje, kakovost
Objavljeno v RUNG: 01.04.2020; Ogledov: 3289; Prenosov: 1
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18.
Rezultati o poskusih namakanja v letu 2019; predavanje na Simpoziju o teranu in kraških produktih
Jan Reščič, prispevek na konferenci brez natisa

Ključne besede: vinska trta, namakanje, kakovost, grozdje, nalaganje sladkorja
Objavljeno v RUNG: 09.03.2020; Ogledov: 3260; Prenosov: 0
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19.
Arbuscular mycorrhizal funghi in the case of water management of the fungus resistant varieties
Aysel Salimova, Jan Reščič, Paolo Sivilotti, Lorena Butinar, 2019, objavljeni povzetek znanstvenega prispevka na konferenci

Ključne besede: funghi, resistence, viticulture
Objavljeno v RUNG: 22.01.2020; Ogledov: 3153; Prenosov: 0
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20.
Occurence of biogenic amine - producing lactic acid bacteria in Refošk grape and wine
Jelena Topić Božič, Jan Reščič, Martina Bergant Marušič, Darja Lisjak, Branka Mozetič Vodopivec, Lorena Butinar, 2019, objavljeni povzetek znanstvenega prispevka na konferenci

Opis: Lactic acid bacteria (LAB) are naturally present in grapes, musts and wines. During malolactic fermentation, besides the beneficial conversion of L-malic to L-lactic acid, LAB can form also other compounds like biogenic amines (BAs). BAs are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing BAs can lead to food poisoning such as histamine poisoning. Histamine, the most studied BA, is known to cause headaches, oedema, vomiting. In the last years, BAs associated pathways have been described as strain dependent and not as species dependent. Because of the high variability of microorganisms to decarboxylase amino acids, the detection of bacteria that have the possibility to transform precursor amino acid into BAs is very important in order to estimate the risk of BAs accumulation in wines. Since in previous years during project AGROTUR I we detected the higher BA content in some wines, we decided to focus on the presence of BA-producing LAB in Refošk grapes and wines. Therefore, during AGROTUR II project LAB collection of autochthonous lactic acid bacteria was set-up by isolating LAB from Refošk grapes and wines, originated from the grape growing cross-border region Karst (Slovenia). Over 600 isolates were obtained using MRS medium with added cycloheximide and 2% tomato juice. In parallel, also selective enrichment was performed using MRS medium described above with additionally added 5% ethanol. BA-producing LAB were primarily detected in microtiter-plate format using the decarboxylase screening medium with added amino acids (histidine, lysine, ornithine or tyrosine), which enable us to identify histamine-, cadaverine-, ornithine and tyrosine-producing LAB. Selected representatives from each BA-producing LAB groups were further on confirmed with chromatographic analysis (HPLC) and molecular methods (multiplex PCR method). BA-producing LAB were in majority represented by thyramin-producers, thereafter followed cadaverine-producers, with putrescine and histamine producers being the least presented. This screening of the BA-producing LAB is also incorporated in our on-going accurate selection of LAB starters for potential production of Refošk wines.
Ključne besede: biogenic amines, lactic acid bacteria, refošk, grape, wine
Objavljeno v RUNG: 22.01.2020; Ogledov: 3444; Prenosov: 0
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