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Št. zadetkov: 9
Polyphenol profiles in white wines
Magdalina Mihajlovska, Branka Mozetič Vodopivec
Ni določena
Oznake: polyphenols;white wine;skin contact;winemaking procedures;
In our graduation seminar, we studied the effects of extended maceration of grape mash on polyphenol extraction in white wine production. Data from the literature show that grape variety plays an important role in the influence of the skin contact procedure on the extraction of phenolics. The polyph ...
Leto: 2024 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Polifenoli belega grozdja in vina
Branka Mozetič Vodopivec, Magdalina Mihajlovska
Samostojni znanstveni sestavek ali poglavje v monografski publikaciji
Oznake: polifenoli;belo grozdje;vino;
Leto: 2026 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Impact of different maceration strategies on chemical and sensory properties of Pinela wines
Magdalina Mihajlovska, Guillaume Antalick, Melita Sternad Lemut
Magistrsko delo
Oznake: Pinela;white wine maceration;phenolic compounds;volatile compounds;sensory characteristics;master's thesis;
Maceration is a key winemaking step influencing the extraction of phenolic and volatile compounds, thereby shaping wine composition, quality and style. Despite growing interest in macerated white wines, scientific knowledge remains limited. This study evaluated the effects of different maceration st ...
Leto: 2026 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Uticaj različitih pristupa i trajanja maceracije na sadržaj fenola u vinima pinela
Magdalina Mihajlovska, Magdalina Mihajlovska, Guillaume Antalick, Guillaume Antalick, Melita Sternad Lemut, Melita Sternad Lemut
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: fenoli;pinela;belo vino;
Introduction: Phenolic compounds are key contributors to wine quality, influencing sensory properties, stability, and aging potential. While well researched in red wines, their importance in white wines has only recently gained attention. Their extraction is strongly influenced by maceration, a tech ...
Leto: 2025 Vir: Univerza v Novi Gorici (UNG)
Modulation of aromatic, phenolic, and sensory attributes of pinela wines through different maceration approaches
Magdalina Mihajlovska, Melita Sternad Lemut, Guillaume Antalick, Marko Lesica
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: pinela;maceracija;skupni fenoli;hlapne spojine;aromatični profil vina;
Maceration is increasingly employed in white winemaking to enhance structural complexity and diversify wine styles. However, its effects on aroma, phenolic composition, and sensory characteristics remain insufficiently understood. This study investigated the effects of different maceration regimes a ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Food safety monitoring of dried fruits using integrated chromatographic and flow cytometry methods
Tatjana Radovanović, Diana Alexandra Martin Rojas, Mitja Martelanc, Anuša Skušek, Valentina Ratoša, Magdalina Mihajlovska, Tara Seničić, Mojca Bavcon Kralj, Branka Mozetič Vodopivec, Lorena Butinar
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: mycotoxins;dried fruit;chromatographic methods;cytometry methods;
Dried fruits are widely consumed because of their nutritional value and long shelf life; however, inadequate processing and storage conditions may promote the growth of moulds and yeasts that produce harmful mycotoxins such as aflatoxins, ochratoxin A (OTA), and patulin. The aim of this study was to ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Occurrence of mycotoxin-producing microorganisms in dried fruits by HPLC-UV and flow cytometry analysis
Tatjana Radovanović, Diana Alexandra Martin Rojas, Mitja Martelanc, Anuša Skušek, Valentina Ratoša, Magdalina Mihajlovska, Tara Seničić, Mojca Bavcon Kralj, Branka Mozetič Vodopivec, Lorena Butinar
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: microorganisms;mycotoxins;dried fruits;
Dried fruits are commonly consumed due to their extended shelf life, ease of use, and high nutritional value. Despite these advantages, inadequate processing and storage conditions may promote the persistence and proliferation of microorganisms, particularly moulds and yeasts, which can compromise p ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Fruit concentrates as functional ingredients for polyphenol-enriched frozen desserts
Tatjana Radovanović, Aleksandra Žugelj, Darja Vrečar Badalič, Magdalina Mihajlovska, Tara Seničić, Valentina Ratoša, Anuša Skušek, Elizaveta Kunina, Duygu Delican, Mahmoud Ahmed, Kira Arčon, Mitja Martelanc, Lorena Butinar, Branka Mozetič Vodopivec
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: polifenoli;sadni koncentrati;funkcionalna hranila;antioksidativna aktivnost;
Ice cream is widely consumed but is often considered nutritionally less favorable due to its high sugar and fat content. In response to increasing demand for functional foods, reformulation using natural ingredients rich in bioactive compounds represents a promising strategy to improve its nutrition ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Izbrana poglavja za študente vinarstva
Branka Mozetič Vodopivec, Melita Sternad Lemut, Diana Alexandra Martin Rojas, Guillaume Antalick, Jelena Topić Božič, Magdalina Mihajlovska, Marko Lesica, Mitja Martelanc, Tatjana Radovanović Vukajlović, Branka Mozetič Vodopivec, Melita Sternad Lemut
Univerzitetni, visokošolski ali višješolski učbenik z recenzijo
Oznake: vinogradništvo;vinarstvo;učbeniki;
Izbrana poglavja za študente vinarstva
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Št. zadetkov: 9
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