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International Journal of Food Properties Volume 19, 2016 - Issue 8
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Original Articles

Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties

Jasminka Karoglan KontićFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, CroatiaCorrespondence[email protected]
,
Ivana Rendulić JelušićZagreb County, Grada Vukovara, Zagreb, Croatia
,
Ivana TomazFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
,
Darko PreinerFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
,
Zvjezdana MarkovićFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
,
Domagoj StupićFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
,
Željko AndabakaFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
&
Edi MaletićFaculty of Agriculture, Department of Enology and Viticulture, University of Zagreb, Svetošimunska, Zagreb, Croatia
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Pages 1809-1824 | Received 28 May 2015, Accepted 11 Oct 2015, Published online: 02 May 2016

Citations (8)

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Teresa M. Müller, Qiding Zhong, Shuangxi Fan, Daobing Wang & Carsten Fauhl-Hassek. (2021) What’s in a wine? – A spot check of the integrity of European wine sold in China based on anthocyanin composition, stable isotope and glycerol impurity analysis. Food Additives & Contaminants: Part A 38:8, pages 1289-1300.
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Articles from other publishers (7)

Ruilong Li, Siyu Yang, Mengyuan Lin, Sijiang Guo, Xiaoyu Han, Mengmeng Ren, Le Du, Yinghui Song, Yilin You, Jicheng Zhan & Weidong Huang. (2022) The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance. Frontiers in Microbiology 12.
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Verena Gratl, Sonja Sturm, Elena Zini, Thomas Letschka, Marco Stefanini, Silvia Vezzulli & Hermann Stuppner. (2020) Comprehensive polyphenolic profiling in promising resistant grapevine hybrids including 17 novel breeds in northern Italy. Journal of the Science of Food and Agriculture 101:6, pages 2380-2388.
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Iva Šikuten, Petra Štambuk, Željko Andabaka, Ivana Tomaz, Zvjezdana Marković, Domagoj Stupić, Edi Maletić, Jasminka Karoglan Kontić & Darko Preiner. (2020) Grapevine as a Rich Source of Polyphenolic Compounds. Molecules 25:23, pages 5604.
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Ante Lončarić, Antun Jozinović, Tihomir Kovač, Nebojša Kojić, Jurislav Babić & Drago Šubarić. (2020) High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product. Polish Journal of Food and Nutrition Sciences, pages 101-111.
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T. Roman, L. Barp, M. Malacarne, T. Nardin, G. Nicolini & R. Larcher. (2019) Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties. European Food Research and Technology 245:11, pages 2373-2383.
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Ivana Tomaz, Marina Šeparović, Petra Štambuk, Darko Preiner, Edi Maletić & Jasminka Karoglan Kontić. (2018) Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins. Journal of Food Processing and Preservation 42:3, pages e13550.
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Petra Štambuk, Dora Tomašković, Ivana Tomaz, Luna Maslov, Domagoj Stupić & Jasminka Karoglan Kontić. (2016) Application of pectinases for recovery of grape seeds phenolics. 3 Biotech 6:2.
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