Stanka Herjavec

Influence of indigenous <i>Saccharomyces paradoxus</i> strains on Chardonnay wine fermentation aroma

Sandi Orlić, Sulejman Redžepović, Ana Jeromel et al. · International Journal of Food Science & Technology · 2006 · 58 citations

Fermentation Rate, Biosynthesis, Engineering +10

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Ana Majdak, Stanka Herjavec, Sandi Orlić et al. · University of Zagreb University Computing Centre (SRCE) · 2002 · 49 citations · Full text

Influence of basal leaf removal on the chemical composition of Sauvignon Blanc and Riesling wines

Bernard Kozina, Marko Karoglan, Stanka Herjavec et al. · Journal of Food Agriculture & Environment · 2008 · 44 citations

Food Chemistry, Agricultural Chemistry, Leaf Removal +12

The quality of white wines fermented in Croatian oak barrels

Stanka Herjavec, Ana Jeromel, A. Da Silva et al. · Food Chemistry · 2005 · 38 citations

Croatian Oak Barrels, Health Sciences, Food Fermentation +1

Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

Sanja Radeka, Stanka Herjavec, Đorđano Peršurić et al. · University of Zagreb University Computing Centre (SRCE) · 2008 · 37 citations · Full text