Tomašević M - Search Results

1

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine.

Lukić K, Brnčić M, Ćurko N, Tomašević M, Valinger D, Denoya GI, Barba FJ, Ganić KK. Lukić K, et al. Among authors: tomasevic m. Ultrason Sonochem. 2019 Dec;59:104725. doi: 10.1016/j.ultsonch.2019.104725. Epub 2019 Aug 5. Ultrason Sonochem. 2019. PMID: 31442771 Free article.

2

Green extraction of grape skin phenolics by using deep eutectic solvents.

Cvjetko Bubalo M, Ćurko N, Tomašević M, Kovačević Ganić K, Radojčić Redovniković I. Cvjetko Bubalo M, et al. Among authors: tomasevic m. Food Chem. 2016 Jun 1;200:159-66. doi: 10.1016/j.foodchem.2016.01.040. Epub 2016 Jan 11. Food Chem. 2016. PMID: 26830574

3

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines.

Ljevar A, Ćurko N, Tomašević M, Radošević K, Srček VG, Ganić KK. Ljevar A, et al. Among authors: tomasevic m. Food Technol Biotechnol. 2016 Jun;54(2):145-155. doi: 10.17113/ftb.54.02.16.4208. Food Technol Biotechnol. 2016. PMID: 27904404 Free PMC article.

4

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.

Ćurko N, Tomašević M, Cvjetko Bubalo M, Gracin L, Radojčić Redovniković I, Kovačević Ganić K. Ćurko N, et al. Among authors: tomasevic m. Food Technol Biotechnol. 2017 Sep;55(3):429-437. doi: 10.17113/ftb.55.03.17.5200. Food Technol Biotechnol. 2017. PMID: 29089857 Free PMC article.

5

Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines.

Križanović S, Tomašević M, Režek Jambrak A, Ćurko N, Gracin L, Lukić K, Kovačević Ganić K. Križanović S, et al. Among authors: tomasevic m. J Agric Food Chem. 2020 Mar 18;68(11):3302-3311. doi: 10.1021/acs.jafc.9b03661. Epub 2019 Sep 20. J Agric Food Chem. 2020. PMID: 31515992

6

Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing.

Lukić K, Brnčić M, Ćurko N, Tomašević M, Jurinjak Tušek A, Kovačević Ganić K. Lukić K, et al. Among authors: tomasevic m. Ultrason Sonochem. 2020 Nov;68:105194. doi: 10.1016/j.ultsonch.2020.105194. Epub 2020 May 29. Ultrason Sonochem. 2020. PMID: 32492528 Free article.

7

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.

Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Lukić K, et al. Among authors: tomasevic m. Foods. 2020 Aug 1;9(8):1034. doi: 10.3390/foods9081034. Foods. 2020. PMID: 32752199 Free PMC article.

8

Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.

Ćurko N, Ganić KK, Tomašević M, Gracin L, Jourdes M, Teissedre PL. Ćurko N, et al. Among authors: tomasevic m. Food Chem. 2021 Mar 1;339:127848. doi: 10.1016/j.foodchem.2020.127848. Epub 2020 Aug 16. Food Chem. 2021. PMID: 32871302

9

The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines.

Tomašević M, Lukić K, Ćurko N, Jagatić Korenika AM, Preiner D, Tuščić V, Jeromel A, Kovačević Ganić K. Tomašević M, et al. Foods. 2023 Feb 26;12(5):985. doi: 10.3390/foods12050985. Foods. 2023. PMID: 36900502 Free PMC article.

10

Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste.

Ćurko N, Perić K, Vukušić Pavičić T, Balbino S, Tomašević M, Iveković D, Radojčić Redovniković I, Kovačević Ganić K. Ćurko N, et al. Among authors: tomasevic m. Foods. 2024 Jul 22;13(14):2299. doi: 10.3390/foods13142299. Foods. 2024. PMID: 39063383 Free PMC article.

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