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Journal of Chromatography. A|October 12, 2005
Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatographyIgor Lukić, Mara Banović, Dordano Persurić, et al.
Food Chemistry|September 29, 2012
Sterols and triterpene diols in olive oil as indicators of variety and degree of ripeningMarina Lukić, Igor Lukić, Marin Krapac, et al.
Foods (Basel, Switzerland)|October 15, 2020
Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted TherefromKarolina Brkić Bubola, Marina Lukić, Anja Novoselić, et al.
Food Technology and Biotechnology|December 2, 2016
Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden BarrelsIgor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, et al.
Journal of Agricultural and Food Chemistry|May 22, 2010
Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound compositionIgor Lukić, Borislav Milicević, Mara Banović, et al.
Plants (Basel, Switzerland)|January 8, 2023
Comprehensive Volatilome Signature of Various Brassicaceae SpeciesIgor Lukić, Nina Išić, Dean Ban, et al.
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