Ena Bestulić

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Ena Bestulić, Sara Rossi, Tomislav Plavša et al. · Journal of Food Composition and Analysis · 2022 · 42 citations

Food Chemistry, White Wines, Tannin +6

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health

Sanja Radeka, Sara Rossi, Ena Bestulić et al. · Foods · 2022 · 33 citations · Full text

Nutrition, Dietary Exposure, Autochthonous Croatian Varieties +17

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Sara Rossi, Ena Bestulić, Ivana Horvat et al. · LWT · 2021 · 20 citations · Full text

Flavoromics, Food Analysis, Phenolic Composition +18

Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines

Sanja Radeka, Ena Bestulić, Sara Rossi et al. · Fermentation · 2023 · 15 citations · Full text

Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Fumica Orbanić, Sara Rossi, Ena Bestulić et al. · Foods · 2023 · 12 citations · Full text

Teran Red Wine, Food Analysis, Polyphenolics +17