41 results on '"Butinar, Lorena"'
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2. Preparation of porous α-Fe2O3 thin films for efficient photoelectrocatalytic degradation of basic blue 41 dye
3. 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
4. Special Issue on New Frontiers in Wine Sciences
5. Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes
6. Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger.
7. Prevalence and specificity of Baeyer–Villiger monooxygenases in fungi
8. Halotolerant and Halophilic Fungi from Coastal Environments in the Arctics
9. Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
10. Iron Phosphide Precatalyst for Electrocatalytic Degradation of Rhodamine B Dye and Removal of Escherichia coli from Simulated Wastewater
11. Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods
12. Relative Incidence of Ascomycetous Yeasts in Arctic Coastal Environments
13. The influence of selected indigenous yeasts onPinot Noirwine colour properties
14. Yeasts in high Arctic glaciers: the discovery of a new habitat for eukaryotic microorganisms
15. SCREENING AND EVALUATION OF ENZYMATIC ACTIVITIES OF WINE RELATED YEAST SPECIES
16. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
17. Yeasts and wine colour
18. The influence of selected indigenous yeasts on Pinot Noir wine colour properties.
19. Wine Experiences: A Review from a Multisensory Perspective.
20. Correction to Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes
21. Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes
22. Yeasts and wine colour.
23. Correction to Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes
24. Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations
25. Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations
26. Halotolerant and Halophilic Fungi from Coastal Environments in the Arctics
27. Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia
28. Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations.
29. Hypersaline waters – a potential source of foodborne toxigenic aspergilli and penicillia
30. Yeasts in high Arctic glaciers: the discovery of a new habitat for eukaryotic microorganisms
31. Melanized halophilic fungi are eukaryotic members of microbial communities in hypersaline waters of solar salterns
32. The genus Eurotiumâ members of indigenous fungal community in hypersaline waters of salterns
33. Preparation of porous α-Fe2O3thin films for efficient photoelectrocatalytic degradation of basic blue 41 dye
34. Exploration of yeast biodiversity potential for development of alternative biofungicides in viticulture
35. Yeasts as promising biological control agents (BCAs) against phytopathogenic fungi in viticulture
36. Use of various yeasts in the production of apple wine
37. Ekologija naravnih vinskih kvasovk in enoloski potencial
38. Izolacija in selekcija divjih kvasovk za vinarstvo
39. EXPLORING BIODIVERSITY POTENTIAL OF WINE ASSOCIATED YEASTS
40. Change in yield parameters and grape anthocyanin profile of Vitis vinifera L. 'Refošk' as affected by cluster thinning and pre-flowering leaf removal
41. Vpliv razmerja med obremenitvijo in listno površino grma vinske trte na kakovost grozdja in vsebnost polifenolov pri sorti 'Refošk' (V. vinifera)
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