Lukić I - Search Results

1

Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.

Radeka S, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Lukić I, Orbanić F, Zaninović Jurjević T, Dvornik Š. Radeka S, et al. Among authors: lukic i. Foods. 2022 Jun 19;11(12):1804. doi: 10.3390/foods11121804. Foods. 2022. PMID: 35742003 Free PMC article.

2

Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography.

Lukić I, Banović M, Persurić D, Radeka S, Sladonja B. Lukić I, et al. J Chromatogr A. 2006 Jan 6;1101(1-2):238-44. doi: 10.1016/j.chroma.2005.09.057. Epub 2005 Oct 10. J Chromatogr A. 2006. PMID: 16216256

3

Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition.

Lukić I, Milicević B, Banović M, Tomas S, Radeka S, Persurić D. Lukić I, et al. J Agric Food Chem. 2010 Jun 23;58(12):7351-60. doi: 10.1021/jf100214k. J Agric Food Chem. 2010. PMID: 20486710

4

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.

Lukić I, Radeka S, Grozaj N, Staver M, Peršurić Đ. Lukić I, et al. Food Chem. 2016 Apr 1;196:1048-57. doi: 10.1016/j.foodchem.2015.10.061. Epub 2015 Oct 22. Food Chem. 2016. PMID: 26593588

5

Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.

Lukić I, Budić-Leto I, Bubola M, Damijanić K, Staver M. Lukić I, et al. Food Chem. 2017 Jun 1;224:251-261. doi: 10.1016/j.foodchem.2016.12.077. Epub 2016 Dec 22. Food Chem. 2017. PMID: 28159263

6

Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling.

Lukić I, Horvat I. Lukić I, et al. Food Technol Biotechnol. 2017 Mar;55(1):95-108. doi: 10.17113/ftb.55.01.17.4861. Food Technol Biotechnol. 2017. PMID: 28559738 Free PMC article.

7

Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal.

Bubola M, Lukić I, Radeka S, Sivilotti P, Grozić K, Vanzo A, Bavčar D, Lisjak K. Bubola M, et al. Among authors: lukic i. J Sci Food Agric. 2019 Jan 30;99(2):904-914. doi: 10.1002/jsfa.9262. Epub 2018 Sep 2. J Sci Food Agric. 2019. PMID: 30009493

8

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study.

Lukić I, Horvat I, Godena S, Krapac M, Lukić M, Vrhovsek U, Brkić Bubola K. Lukić I, et al. Among authors: lukic m. Food Res Int. 2018 Oct;112:78-89. doi: 10.1016/j.foodres.2018.06.022. Epub 2018 Jun 9. Food Res Int. 2018. PMID: 30131161

9

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 origin.

Lukić I, Carlin S, Horvat I, Vrhovsek U. Lukić I, et al. Food Chem. 2019 Jan 1;270:403-414. doi: 10.1016/j.foodchem.2018.07.133. Epub 2018 Jul 20. Food Chem. 2019. PMID: 30174064

10

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.

Horvat I, Radeka S, Plavša T, Lukić I. Horvat I, et al. Among authors: lukic i. Food Chem. 2019 Jul 1;285:305-315. doi: 10.1016/j.foodchem.2019.01.172. Epub 2019 Feb 2. Food Chem. 2019. PMID: 30797349

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