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Page 1
Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate.
Food Chem. 2021 Mar 1;339:127888. doi: 10.1016/j.foodchem.2020.127888. Epub 2020 Aug 18.
Food Chem. 2021.
PMID: 32866705
Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland.
Samoticha J, Wojdyło A, Golis T.
Samoticha J, et al.
Food Chem. 2017 Jan 15;215:263-73. doi: 10.1016/j.foodchem.2016.07.147. Epub 2016 Jul 28.
Food Chem. 2017.
PMID: 27542475
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Traditional elderflower beverages: a rich source of phenolic compounds with high antioxidant activity.
Mikulic-Petkovsek M, Samoticha J, Eler K, Stampar F, Veberic R.
Mikulic-Petkovsek M, et al. Among authors: samoticha j.
J Agric Food Chem. 2015 Feb 11;63(5):1477-87. doi: 10.1021/jf506005b. Epub 2015 Feb 3.
J Agric Food Chem. 2015.
PMID: 25646848
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Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent (Vitis vinifera) by LC-PDA-ESI-MS QTof.
Wojdyło A, Samoticha J, Nowicka P, Chmielewska J.
Wojdyło A, et al. Among authors: samoticha j.
Food Chem. 2018 Jan 15;239:94-101. doi: 10.1016/j.foodchem.2017.06.077. Epub 2017 Jun 17.
Food Chem. 2018.
PMID: 28873656
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The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
Wojdyło A, Samoticha J, Chmielewska J.
Wojdyło A, et al. Among authors: samoticha j.
J Food Sci. 2020 Apr;85(4):1070-1081. doi: 10.1111/1750-3841.15061. Epub 2020 Mar 3.
J Food Sci. 2020.
PMID: 32125714
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Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine.
Samoticha J, Wojdyło A, Chmielewska J, Nofer J.
Samoticha J, et al.
Foods. 2019 Nov 20;8(12):599. doi: 10.3390/foods8120599.
Foods. 2019.
PMID: 31757009
Free PMC article.
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