Ana Hranilović

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation