Ana Jeromel

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

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

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

Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

Gianfranco Kozlović, Ana Jeromel, Luna Maslov Bandić et al. · Food Chemistry · 2009 · 41 citations

Acacia Barrique Barrels, Istria Wines, Wine Tasting

The profile of organic acids and polyphenols in apple wines fermented with different yeast strains

Luna Maslov Bandić, Marin Mihaljević Žulj, Goran Fruk et al. · Journal of Food Science and Technology · 2018 · 39 citations · Full text

Food Chemistry, Engineering, Food Fermentation +11