Violeta Ivanova-Petropulos
Violeta Ivanova-Petropulos
Goce Delcev University, Stip, Faculty of Agriculture,
Adresă de e-mail confirmată pe ugd.edu.mk - Pagina de pornire
Citat de
Citat de
Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods
V Ivanova, M Stefova, F Chinnici
Journal of the Serbian Chemical Society 75 (1), 45-59, 2010
Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening
V Ivanova, M Stefova, B Vojnoski, Á Dörnyei, L Márk, V Dimovska, ...
Food Research International 44 (9), 2851-2860, 2011
Polyphenolic content of Vranec wines produced by different vinification conditions
V Ivanova, Á Dörnyei, L Márk, B Vojnoski, T Stafilov, M Stefova, F Kilár
Food Chemistry 124 (1), 316-325, 2011
Effect of winemaking treatment and wine aging on phenolic content in Vranec wines
V Ivanova, B Vojnoski, M Stefova
Journal of food science and technology 49, 161-172, 2012
Phenolic compounds and antioxidant activity of Macedonian red wines
V Ivanova-Petropulos, I Hermosín-Gutiérrez, B Boros, M Stefova, ...
Journal of Food Composition and Analysis 41, 1-14, 2015
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines
V Ivanova-Petropulos, A Ricci, D Nedelkovski, V Dimovska, GP Parpinello, ...
Food Chemistry 171, 412-420, 2015
Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
V Ivanova-Petropulos, S Mitrev, T Stafilov, N Markova, E Leitner, ...
Food Research International 77, 506-514, 2015
Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices
S Kostadinović, A Wilkens, M Stefova, V Ivanova, B Vojnoski, ...
Food Chemistry 135 (4), 3003-3009, 2012
Volatile composition of Macedonian and Hungarian wines assessed by GC/MS
V Ivanova, M Stefova, B Vojnoski, T Stafilov, I Bíró, A Bufa, A Felinger, ...
Food and Bioprocess Technology 6, 1609-1617, 2013
Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines
VI Petropulos, E Bogeva, T Stafilov, M Stefova, B Siegmund, N Pabi, ...
Food Chemistry 165, 506-514, 2014
Fingerprinting of traditionally produced red wines using liquid chromatography combined with drift tube ion mobility-mass spectrometry
TJ Causon, V Ivanova-Petropulos, D Petrusheva, E Bogeva, S Hann
Analytica Chimica Acta 1052, 179-189, 2019
Determination of Pb and Cd in Macedonian wines by electrothermal atomic absorption spectrometry (ETAAS)
V Ivanova-Petropulos, S Jakabová, D Nedelkovski, V Pavlík, ® Baláľová, ...
Food Analytical Methods 8, 1947-1952, 2015
Multi-element analysis of Macedonian wines by inductively coupled plasma–mass spectrometry (ICP–MS) and inductively coupled plasma–optical emission spectrometry (ICP–OES) for …
V Ivanova-Petropulos, H Wiltsche, T Stafilov, H Stefova, Marina, Motter, ...
Macedonian Journal of Chemistry and Chemical Engineering, 32 (2), 265 -281, 2013
HPLC method for determination of verapamil in human plasma after solid-phase extraction
V Ivanova, D Zendelovska, M Stefova, T Stafilov
Journal of Biochemical and Biophysical Methods 70 (6), 1297-1303, 2008
Flame Seedless grape variety (Vitis vinifera L.) and different concentration of gibberellic acid (GA3)
V Dimovska, V Ivanova, A Salamovska, F Ilieva
Bulgarian Journal of Agricultural Science 20 (1), 137-142, 2014
Assay of the phenolic profile of Merlot wines from Macedonia: effect of maceration time, storage, SO2 and temperature of storage
V Ivanova, M Stefova, B Vojnoski
Macedonian Journal of Chemistry and Chemical Engineering 28 (2), 141-149, 2009
Effect of the winemaking practices and aging on phenolic content of Smederevka and Chardonnay wines
V Ivanova, B Vojnoski, M Stefova
Food and Bioprocess Technology 4, 1512-1518, 2011
Optimization and validation of a microwave digestion method for multi-element characterization of Vranec wines
V Ivanova-Petropulos, B Balabanova, S Mitrev, D Nedelkovski, ...
Food Analytical Methods 9, 48-60, 2016
Rapid MALDI-TOF-MS detection of anthocyanins in wine and grape using different matrices
V Ivanova, Á Dörnyei, M Stefova, T Stafilov, B Vojnoski, F Kilár, L Márk
Food Analytical Methods 4, 108-115, 2011
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
B Zhang, V Ivanova-Petropulos, C Duan, G Yan
Food Bioscience 41, 100925, 2021
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