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Food Chemistry: X|April 13, 2026
From detail to diversity: Capturing the chemical signature of non-Saccharomyces yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approachesDoris Delač Salopek, Urska Vrhovsek, Silvia Carlin, et al.
Healthcare (Basel, Switzerland)|May 28, 2022
A Novel Approach of Determining the Risks for the Development of Hyperinsulinemia in the Children and Adolescent Population Using Radial Basis Function and Support Vector Machine Learning AlgorithmIgor Lukić, Nevena Ranković, Nikola Savić, et al.
Food Chemistry|May 12, 2017
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory qualityIgor Lukić, Mirella Žanetić, Maja Jukić Špika, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case studyIgor Lukić, Ivana Horvat, Sara Godena, et al.
Foods (Basel, Switzerland)|October 14, 2022
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must FermentationDoris Delač Salopek, Ivana Horvat, Ana Hranilović, et al.
Journal of the Science of Food and Agriculture|July 17, 2018
Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removalMarijan Bubola, Igor Lukić, Sanja Radeka, et al.
Molecules (Basel, Switzerland)|December 22, 2019
Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their OriginIgor Lukić, Alessio Da Ros, Graziano Guella, et al.
Molecules (Basel, Switzerland)|August 14, 2019
Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory QualityAlessio Da Ros, Domenico Masuero, Samantha Riccadonna, et al.
Foods (Basel, Switzerland)|January 10, 2026
Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive OilKarolina Brkić Bubola, Marina Lukić, Iva Pastor, et al.
Food Technology and Biotechnology|August 1, 2022
Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome TechniquesValerija Šimunec, Rea Bertoša, Anita Šporec, et al.
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