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Page 1
Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases.
Molecules. 2020 Oct 27;25(21):4960. doi: 10.3390/molecules25214960.
Molecules. 2020.
PMID: 33120907
Free PMC article.
Review.
Contribution of SO2 to antioxidant potential of white wine.
Abramovič H, Košmerl T, Poklar Ulrih N, Cigić B.
Abramovič H, et al. Among authors: kosmerl t.
Food Chem. 2015 May 1;174:147-53. doi: 10.1016/j.foodchem.2014.11.030. Epub 2014 Nov 11.
Food Chem. 2015.
PMID: 25529664
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Part I. Polyphenols composition and antioxidant potential during 'Blaufränkisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition.
Poklar Ulrih N, Opara R, Skrt M, Košmerl T, Wondra M, Abram V.
Poklar Ulrih N, et al. Among authors: kosmerl t.
Food Chem Toxicol. 2020 Mar;137:111122. doi: 10.1016/j.fct.2020.111122. Epub 2020 Jan 11.
Food Chem Toxicol. 2020.
PMID: 31931073
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Influence of solvent composition on antioxidant potential of model polyphenols and red wines determined with 2,2-diphenyl-1-picrylhydrazyl.
Bertalanič L, Košmerl T, Poklar Ulrih N, Cigić B.
Bertalanič L, et al. Among authors: kosmerl t.
J Agric Food Chem. 2012 Dec 19;60(50):12282-8. doi: 10.1021/jf3041512. Epub 2012 Dec 5.
J Agric Food Chem. 2012.
PMID: 23186019
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Influence of heat shock on glycerol production in alcohol fermentation.
Berovic M, Pivec A, Kosmerl T, Wondra M, Celan S.
Berovic M, et al. Among authors: kosmerl t.
J Biosci Bioeng. 2007 Feb;103(2):135-9. doi: 10.1263/jbb.103.135.
J Biosci Bioeng. 2007.
PMID: 17368395
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