The impact of grape maceration on quality and biogenic amine formation in Slovak Tokaj wines: examination of microbial, chemical and sensory properties.
Informácie o publikácii
Zápis:
SEMJON, Boris - BARTKOVSKÝ, Martin - OČENÁŠ, Peter - REGECOVÁ, Ivana - MEGYESY EFTIMOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MESARČOVÁ, Lýdia - KOVÁČOVÁ, Mariana - VÁRADY, Matúš - ŠUĽÁKOVÁ, Lucia - MARCINČÁK, Slavomír. The impact of grape maceration on quality and biogenic amine formation in Slovak Tokaj wines: examination of microbial, chemical and sensory properties. In: Fermentation. 2025. ISSN 2311-5637, Vol. 11, no. 1 (2025), art. no. 27, p. [1-20]
(2024: 3.300 - IF, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
(2024: 3.300 - IF, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
Rok vydania:
2025
Kategória:
V3 - Vedecký výstup publikačnej činnosti z časopisu
Typ výstupu:
CLA - článok
Autori:
25 %
10 %
10 %
10 %
5 %
5 %
5 %
5 %
ŠUĽÁKOVÁ Lucia
5 %
10 %
Podiel UVLF:
95 %
Vydanie:
Fermentation
Vol. 11, no. 1 (2025), art. no. 27, p. [1-20]
Krajina vydania:
Švajčiarsko
ISSN:
2311-5637
Oblasť výskumu:
200 - Veterinárske vedy
Odbor:
Skupina študijných odborov: Poľnohospodárske a veterinárske vedy
Názov študijného odoboru: veterinárske lekárstvo
Scientometria:
2024: 3.300 - IF, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q
Jazyk:
anglický
Ohlasy:
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2025-2025: [1] DAI, Tongtong - LONG, Jiangyu - ZHANG, Guanjun - YUAN, Xianjun - DONG, Zhihao. The Effects of Dried Apple Pomace on Fermentation Quality and Proteolysis of Alfalfa Silages. In Agronomy, 2025-02-01, 15, 2, pp. Dostupné na: https://doi.org/10.3390/agronomy15020438.
2025-2025: [1] GANGAKHEDKAR, Prasad S. - DESHPANDE, Hemant W. - TÖRŐS, Gréta - EL-RAMADY, Hassan - ELSAKHAWY, Tamer - ABDALLA, Neama - SHAIKH, Ayaz - KOVÁCS, Béla - MANE, Rushikesh - PROKISCH, József. Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements. In Foods, 2025-07-01, 14, 13, pp. Dostupné na: https://doi.org/10.3390/foods14132155.