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Igor Lukić
Igor Lukić
Institute of Agriculture and Tourism
Verified email at iptpo.hr
Title
Cited by
Cited by
Year
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
1142013
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
912019
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
702019
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
642008
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
622017
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
622016
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
562017
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
512019
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
452012
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
402019
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
402015
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
372011
Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition
I Lukic, B Milicevic, M Banovic, S Tomas, S Radeka, Đ Peršurić
Journal of agricultural and food chemistry 58 (12), 7351-7360, 2010
372010
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
362018
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
352006
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
342012
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
342008
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
332020
Application of Soxtec apparatus for oil content determination in olive fruit.
K Brkić, M Radulović, B Sladonja, I Lukić, E Šetić
332006
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
312017
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