Karla Kelšin

Influence of thermosonication on colour and content of phenolic compounds in red wine

A. Jambrak, M. Tomašević, N. Ćurko, 2018 .

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

A. Jambrak, M. Tomašević, N. Ćurko, 2017 .

Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

V. Dragović-Uzelac, D. Valinger, M. Tomašević, 2019, Polish Journal of Food and Nutrition Sciences.

Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine

A. Jambrak, M. Tomašević, K. K. Ganić, 2017 .

Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine

A. Jambrak, T. Bosiljkov, T. Vukušić, 2018 .