Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine by Josef Licek, Mojmir Baron, Jiri Sochor

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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process by Bozena Prusova, Jakub Humaj, Jiri Sochor, Mojmir Baron

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Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines by Bozena Prusova, Josef Licek, Michal Kumsta, Mojmir Baron, Jiri Sochor

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Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of <i>Rattus norvegicus</i> by Lenka Sochorova, Mojmir Baron, Katerina Dadakova, Tomas Kasparovsky, Jiri Sochor

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A Study of Condensates Collected during the Fermentation of Grape Must by Jakub Humaj, Mojmir Baron, Michal Kumsta, Jiri Sochor, Pavel Pavlousek

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Effect of grapevine rootstocks on qualitative parameters of the Cerason variety by Jiří Téthal, Mojmír Baroň, Radek Sotolář, Stefan Ailer, Jiří Sochor

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Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation by Josef Licek, Mojmir Baron, Jiri Sochor, Michal Kumsta, Jiri Mlcek

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Morphological Characteristics of Grapevine Cultivars and Closed Contour Analysis with Elliptic Fourier Descriptors by Muhammed Kupe, Bahadır Sayıncı, Bunyamin Demir, Sezai Ercisli, Mojmir Baron, Jiri Sochor

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Capture of Fermentation Gas from Fermentation of Grape Must by Bozena Prusova, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, Mojmir Baron

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Study of lignans in wine originating from different types of oak barrels by Milos Vidlar, Katerina Dadakova, Tomas Kasparovsky, Mojmir Baron, Božena Průšová, Jiri Sochor

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Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones by Muhammed Kupe, Neva Karatas, Mehmet Settar Unal, Sezai Ercisli, Mojmir Baron, Jiri Sochor

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Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar ‘Karaerik’ by Muhammed Kupe, Neva Karatas, Mehmet Settar Unal, Sezai Ercisli, Mojmir Baron, Jiri Sochor

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The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine by Kamil Prokes, Mojmir Baron, Jiri Mlcek, Tunde Jurikova, Anna Adamkova, Sezai Ercisli, Jiri Sochor

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The Study of Antioxidant Components in Grape Seeds by Lenka Sochorova, Bozena Prusova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Mojmir Baron, Jiri Sochor

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Phenolic Content and Antioxidant Capacity in Algal Food Products by Ludmila Machu, Ladislava Misurcova, Jarmila Vavra Ambrozova, Jana Orsavova, Jiri Mlcek, Jiri Sochor, Tunde Jurikova

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ASSESSMENT OF ANTIOXIDANTS BY HPLC-MS IN GRAPEVINE SEEDS by Lenka Sochorova, Borivoj Klejdus, Mojmir Baron, Tunde Jurikova, Jiri Mlcek, Jiri Sochor, Sezai Ercisli, Muhammed Kupe

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Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars by Otakar ROP, Josef BALÍK, Vojtěch ŘEZNÍČEK, Tunde JURÍKOVÁ, Pavlína ŠKARDOVÁ, Petr SALAŠ, Jiří SOCHOR, Jiří MLČEK, Daniela KRAMÁŘOVÁ

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Multivariate Analysis Approaches for Dimension and Shape Discrimination of <i>Vitis vinifera</i> Varieties by Muhammed Kupe, Bahadır Sayinci, Bünyamin Demir, Sezai Ercisli, Kürşat Alp Aslan, Muhammet Ali Gundesli, Mojmir Baron, Jiri Sochor

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Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers by Lenka Sochorova, Bozena Prusova, Martina Cebova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Sarka Nedomova, Mojmir Baron, Jiri Sochor

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Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders by Martin Adamek, Anna Adamkova, Jiri Mlcek, Klara Vojackova, Oldrich Famera, Martin Buran, Veronika Hlobilova, Martina Buckova, Mojmir Baron, Jiri Sochor

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