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Grapes from two varieties – Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperatu...
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
This influence of various rootstocks on the yield and grape composition of Sauvignon Blanc was examined. The yield on rootstock 41B/72 was 1 kg/vine or more higher than on rootstocks SO4 cl. 31, Ripar...
Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical me...
The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the anti...
In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the iso...

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