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Page 1
Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.
Molecules. 2022 May 31;27(11):3535. doi: 10.3390/molecules27113535.
Molecules. 2022.
PMID: 35684472
Free PMC article.
Review.
Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation.
Liu P, Ivanova-Petropulos V, Duan C, Yan G.
Liu P, et al. Among authors: ivanova petropulos v.
Foods. 2021 Jan 30;10(2):277. doi: 10.3390/foods10020277.
Foods. 2021.
PMID: 33573124
Free PMC article.
Item in Clipboard
Fast determination of lactic, succinic, malic, tartaric, shikimic, and citric acids in red Vranec wines by CZE-ESI-QTOF-MS.
Ivanova-Petropulos V, Naceva Z, Sándor V, Makszin L, Deutsch-Nagy L, Berkics B, Stafilov T, Kilár F.
Ivanova-Petropulos V, et al.
Electrophoresis. 2018 Jul;39(13):1597-1605. doi: 10.1002/elps.201700492.
Electrophoresis. 2018.
PMID: 29635703
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Fingerprinting of traditionally produced red wines using liquid chromatography combined with drift tube ion mobility-mass spectrometry.
Causon TJ, Ivanova-Petropulos V, Petrusheva D, Bogeva E, Hann S.
Causon TJ, et al. Among authors: ivanova petropulos v.
Anal Chim Acta. 2019 Apr 4;1052:179-189. doi: 10.1016/j.aca.2018.11.040. Epub 2018 Nov 23.
Anal Chim Acta. 2019.
PMID: 30685037
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Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
Ivanova-Petropulos V, Ricci A, Nedelkovski D, Dimovska V, Parpinello GP, Versari A.
Ivanova-Petropulos V, et al.
Food Chem. 2015 Mar 15;171:412-20. doi: 10.1016/j.foodchem.2014.09.014. Epub 2014 Sep 16.
Food Chem. 2015.
PMID: 25308688
Free article.
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Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.
Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A.
Ivanova-Petropulos V, et al.
J Food Sci Technol. 2016 Jun;53(6):2634-43. doi: 10.1007/s13197-016-2235-7. Epub 2016 Jun 1.
J Food Sci Technol. 2016.
PMID: 27478219
Free PMC article.
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Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E.
Petropulos VI, et al.
Food Chem. 2014 Dec 15;165:506-14. doi: 10.1016/j.foodchem.2014.05.144. Epub 2014 Jun 5.
Food Chem. 2014.
PMID: 25038705
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