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Food Technology and Biotechnology|June 1, 2017
Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound ProfilingIgor Lukić, Ivana Horvat
Foods (Basel, Switzerland)|October 29, 2020
Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during FermentationIgor Lukić, Ivana Horvat
Food Chemistry|January 9, 2020
Crop level vs. leaf removal: Effects on Istrian Malvasia wine aroma and phenolic acids compositionMarijan Bubola, Denis Rusjan, Igor Lukić
Food Chemistry|May 12, 2017
Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skinsIgor Lukić, Cesare Lotti, Urska Vrhovsek
Foods (Basel, Switzerland)|December 5, 2020
Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal DifferentiationIgor Lukić, Silvia Carlin, Urska Vrhovsek
Food Chemistry|September 4, 2018
Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical originIgor Lukić, Silvia Carlin, Ivana Horvat, et al.
Food Chemistry|February 25, 2019
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wineIvana Horvat, Sanja Radeka, Tomislav Plavša, et al.
Journal of Agricultural and Food Chemistry|May 19, 2015
Variability of 4-Monomethylsterols and 4,4'-Dimethylsterols in Olive Oil and Their Use as Indicators of Olive Variety, Ripening Degree, and Oil Storage TemperatureMarina Lukić, Igor Lukić, Barbara Sladonja, et al.
Food Technology and Biotechnology|March 4, 2020
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive OilKarolina Brkić Bubola, Marina Lukić, Igor Lukić, et al.
Foods (Basel, Switzerland)|December 23, 2023
Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive OilKarolina Brkić Bubola, Igor Lukić, Marin Krapac, et al.
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