T. Košmerl

Contribution of SO2 to antioxidant potential of white wine

Helena Abramovič, T. Košmerl, Nataša Poklar Ulrih et al. · Food Chemistry · 2014 · 38 citations

Food Chemistry, Wine Perception, White Wine +3

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana <i>Vitis vinifera</i> (L.) grape wines

Dejan Bavčar, Helena Baša Česnik, Franc Čuš et al. · International Journal of Food Science & Technology · 2011 · 32 citations

Food Chemistry, Pomace Maceration, Alcoholic Fermentation +11

The rheological properties of Slovenian wines

T. Košmerl, Helena Abramovič, Cveto Klofutar · Journal of Food Engineering · 2000 · 32 citations

Rheological Measurement, Slovenian Wines, Rheological Property +6

Amino Acid Quantification in the Presence of Sugars using HPLC and Pre-Column Derivatization with 3-MPA/OPA and FMOC-Cl

Irena Kralj Cigić, T. Vrscaj Vodosek, T. Košmerl et al. · UCL Discovery (University College London) · 2008 · 27 citations

Engineering, Amino Acid Quantification, Food Analysis +21

Impact of Yield on Total Polyphenols, Anthocyanins, Reducing Sugars and Antioxidant Potential in White and Red Wines Produced from Montenegrin Autochthonous Grape Varieties

T. Košmerl, Laura Bertalanič, Vesna Maraš et al. · Food Science and Technology · 2013 · 22 citations · Full text