Ivana Horvat

Porec, 52440, Croatia

Last Updated: 09/26/2026

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Found 13 publications

Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.

Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.

Journal: Foods (Basel, Switzerland)

Published: January 27, 2026

Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations.

Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations.

Journal: Molecules (Basel, Switzerland)

Published: September 28, 2025

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products.

Journal: Foods (Basel, Switzerland)

Published: October 07, 2024

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

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

Journal: Foods (Basel, Switzerland)

Published: September 20, 2023

Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis.

Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis.

Journal: Food chemistry

Published: August 10, 2023

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.

Journal: Foods (Basel, Switzerland)

Published: August 21, 2022

The Phytochemical and Nutritional Composition of Shallot Species (Allium × cornutum, Allium × proliferum and A. cepa Aggregatum) Is Genetically and Environmentally Dependent.

The Phytochemical and Nutritional Composition of Shallot Species (Allium × cornutum, Allium × proliferum and A. cepa Aggregatum) Is Genetically and Environmentally Dependent.

Journal: Antioxidants (Basel, Switzerland)

Published: July 22, 2022

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

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

Journal: Foods (Basel, Switzerland)

Published: May 20, 2022

Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation.

Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation.

Journal: Foods (Basel, Switzerland)

Published: October 07, 2020

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study.

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study.

Journal: Food research international (Ottawa, Ont.)

Published: March 14, 2018

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin.

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin.

Journal: Food chemistry

Published: March 14, 2018

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.

Journal: Food chemistry

Published: January 25, 2018

Showing 1-12 of 13

Last Updated: 09/26/2026