| Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening M Lukić, I Lukić, M Krapac, B Sladonja, V Piližota Food chemistry 136 (1), 251-258, 2013 | 115 | 2013 |
| Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according … I Lukić, S Carlin, I Horvat, U Vrhovsek Food Chemistry 270, 403-414, 2019 | 99 | 2019 |
| Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts I Lukić, S Radeka, I Budić-Leto, M Bubola, U Vrhovsek Food chemistry 300, 125251, 2019 | 72 | 2019 |
| Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality I Lukić, M Žanetić, MJ Špika, M Lukić, O Koprivnjak, KB Bubola Food chemistry 232, 610-620, 2017 | 68 | 2017 |
| Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L. cv. Malvazija istarska bijela S Radeka, S Herjavec, Đ Peršurić, I Lukić, B Sladonja Food Technology and Biotechnology 46 (1), 86-92, 2008 | 66 | 2008 |
| Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest I Lukić, S Radeka, N Grozaj, M Staver, Đ Peršurić Food Chemistry 196, 1048-1057, 2016 | 65 | 2016 |
| Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine I Lukić, I Budić-Leto, M Bubola, K Damijanić, M Staver Food chemistry 224, 251-261, 2017 | 62 | 2017 |
| Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal M Bubola, I Lukić, S Radeka, P Sivilotti, K Grozić, A Vanzo, D Bavčar, ... Journal of the Science of Food and Agriculture 99 (2), 904-914, 2019 | 56 | 2019 |
| Volatile compounds and sensory profiles of monovarietal virgin olive oil from Buža, Črna and Rosinjola cultivars in Istria (Croatia) K Brkić Bubola, O Koprivnjak, B Sladonja, I Lukić Food Technology and Biotechnology 50 (2), 192-198, 2012 | 48 | 2012 |
| Complementary untargeted and targeted metabolomics for differentiation of extra virgin olive oils of different origin of purchase based on volatile and phenolic composition and … A Da Ros, D Masuero, S Riccadonna, K Brkić Bubola, N Mulinacci, ... Molecules 24 (16), 2896, 2019 | 43 | 2019 |
| Phenolic and aroma composition of white wines produced by prolonged maceration and maturation in wooden barrels I Lukić, N Jedrejčić, KK Ganić, M Staver, Đ Peršurić Food technology and biotechnology 53 (4), 407, 2015 | 43 | 2015 |
| Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat Ruža Porečki grape marcs I Lukić, S Tomas, B Miličević, S Radeka, Đ Peršurić Journal of the Institute of Brewing 117 (3), 440-450, 2011 | 39 | 2011 |
| Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: A case study I Lukić, I Horvat, S Godena, M Krapac, M Lukić, U Vrhovsek, KB Bubola Food research international 112, 78-89, 2018 | 38 | 2018 |
| Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition I Lukic, B Miličević, M Banovic, S Tomas, S Radeka, Đ Peršurić Journal of agricultural and food chemistry 58 (12), 7351-7360, 2010 | 38 | 2010 |
| Temporal variation of phenolic and mineral composition in olive leaves is cultivar dependent I Pasković, I Lukić, P Žurga, V Majetić Germek, M Brkljača, O Koprivnjak, ... Plants 9 (9), 1099, 2020 | 37 | 2020 |
| Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates I Lukić, B Miličević, S Tomas, S Radeka, Đ Peršurić Journal of the Institute of Brewing 118 (3), 285-294, 2012 | 36 | 2012 |
| Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins I Lukić, C Lotti, U Vrhovsek Food chemistry 232, 25-35, 2017 | 35 | 2017 |
| Aroma compounds as markers of wine quality in the case of Malvazija istarska young wine I Lukić, T Plavša, B Sladonja, S Radeka, Đ Peršurić Journal of food quality 31 (6), 717-735, 2008 | 35 | 2008 |
| Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography I Lukić, M Banović, Đ Peršurić, S Radeka, B Sladonja Journal of Chromatography A 1101 (1-2), 238-244, 2006 | 35 | 2006 |
| Application of Soxtec apparatus for oil content determination in olive fruit. K Brkić, M Radulović, B Sladonja, I Lukić, E Šetić | 34 | 2006 |
