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2013 | 1 |
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Page 1
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.
Food Technol Biotechnol. 2017 Sep;55(3):429-437. doi: 10.17113/ftb.55.03.17.5200.
Food Technol Biotechnol. 2017.
PMID: 29089857
Free PMC article.
Identification of alcoholics in the workplace.
Reichman W, Young DW, Gracin L.
Reichman W, et al. Among authors: gracin l.
Recent Dev Alcohol. 1988;6:171-9. doi: 10.1007/978-1-4615-7718-8_9.
Recent Dev Alcohol. 1988.
PMID: 3283853
Review.
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Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines.
Križanović S, Tomašević M, Režek Jambrak A, Ćurko N, Gracin L, Lukić K, Kovačević Ganić K.
Križanović S, et al. Among authors: gracin l.
J Agric Food Chem. 2020 Mar 18;68(11):3302-3311. doi: 10.1021/acs.jafc.9b03661. Epub 2019 Sep 20.
J Agric Food Chem. 2020.
PMID: 31515992
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
Ćurko N, Ganić KK, Tomašević M, Gracin L, Jourdes M, Teissedre PL.
Ćurko N, et al. Among authors: gracin l.
Food Chem. 2021 Mar 1;339:127848. doi: 10.1016/j.foodchem.2020.127848. Epub 2020 Aug 16.
Food Chem. 2021.
PMID: 32871302
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Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.
Ćurko N, Kovačević Ganić K, Gracin L, Ðapić M, Jourdes M, Teissedre PL.
Ćurko N, et al. Among authors: gracin l.
Food Chem. 2014 Feb 15;145:15-22. doi: 10.1016/j.foodchem.2013.07.131. Epub 2013 Aug 14.
Food Chem. 2014.
PMID: 24128443
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