Mojmir Wondra

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

Aleksandra Kukec, Marin Berovič, Štefan Čelan et al. · University of Zagreb University Computing Centre (SRCE) · 2002 · 26 citations · Full text

Influence of heat shock on glycerol production in alcohol fermentation

Marin Berovič, Aleksandra Pivec, T. Košmerl et al. · Journal of Bioscience and Bioengineering · 2007 · 20 citations

Alcohol Fermentation, Engineering, Food Fermentation +7

CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION

Ana Jeromel, Stanka Herjavec, Sandi Orlić et al. · University of Zagreb University Computing Centre (SRCE) · 2008 · 15 citations · Full text

Food Chemistry, Malolactic Fermentation, Volatile Compounds +6

Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Nataša Poklar Ulrih, Rok Opara, Mihaela Skrt et al. · Food and Chemical Toxicology · 2020 · 15 citations

Food Chemistry, Food Bioactive Compound, Health Sciences +9

Possibilities of redox potential regulation in submerged citric acid bioprocessing on beet molasses substrate.

Marin Berovič, M. Rošelj, Mojmir Wondra · Food Technology and Biotechnology · 2000 · 12 citations

Biomanufacturing, Engineering, Environmental Engineering +10