| A review of factors affecting anthocyanin bioavailability: Possible implications for the inter-individual variability ME Eker, K Aaby, I Budic-Leto, S Rimac Brnčić, SN El, S Karakaya, ... Foods 9 (1), 2, 2019 | 146 | 2019 |
| Chemical Composition and Biological Activity of Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842) Methanolic Extracts Ž Fredotović, M Šprung, B Soldo, I Ljubenkov, I Budić-Leto, T Bilušić, ... Molecules 22 (3), 448, 2017 | 127 | 2017 |
| 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 | 70 | 2019 |
| 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 | 57 | 2017 |
| Identification of phenolic acids and changes in their content during fermentation and ageing of white wines Posip and Rukatac I Budic-Leto, T Lovric Food Technology and Biotechnology 40 (3), 221-226, 2002 | 42 | 2002 |
| Effects of maceration conditions on the polyphenolic composition of red wine Plavac mali I Budic Leto, L Gracin, T Lovric, U Vrhovsek Vitis 47 (4), 245-250, 2008 | 41 | 2008 |
| Anthocyanin composition of the red wine Babić affected by maceration treatment I Budić-Leto, T Lovrić, JG Kljusurić, I Pezo, U Vrhovšek European Food Research and Technology 222, 397-402, 2006 | 40 | 2006 |
| Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety I Budić-Leto, T Lovrić, I Pezo, J Gajdoš Kljusurić Food technology and biotechnology 43 (1), 47-53, 2005 | 38 | 2005 |
| Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety I Budić-Leto, T Lovrić, I Pezo, J Gajdoš Kljusurić Food technology and biotechnology 43 (1), 47-53, 2005 | 38 | 2005 |
| Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac mali cv. I Budić-Leto, G Zdunić, M Banović, K Kovačević Ganić, I Tomić-Potrebuješ, ... Food Technology and Biotechnology 48 (4), 530-537, 2010 | 27 | 2010 |
| Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition I Budić-Leto, G Zdunić, J Gajdoš-Kljusurić, A Mucalo, U Vrhovšek Journal of food composition and analysis 62, 211-216, 2017 | 25 | 2017 |
| Influence of different maceration techniques and ageing on proanthocyanidins and anthocyanins of red wine cv. Babic (Vitis vinifera, L.) I Budic-Leto, T Lovric, U Vrhovsek Food Technology and Biotechnology 41 (4), 299-304, 2003 | 24 | 2003 |
| Bioactive compounds and antioxidant activity of red and white wines produced from autochthonous croatian varieties: Effect of moderate consumption on human health S Radeka, S Rossi, E Bestulić, I Budić-Leto, K Kovačević Ganić, I Horvat, ... Foods 11 (12), 1804, 2022 | 20 | 2022 |
| Anthocyanin profile of wild grape Vitis vinifera in the eastern Adriatic region I Budić-Leto, A Mucalo, I Ljubenkov, G Zdunić Scientia horticulturae 238, 32-37, 2018 | 20 | 2018 |
| Usefulness of near infrared spectroscopy and chemometrics in screening of the quality of dessert wine Prošek I Budić-Leto, J Gajdoš Kljusurić, G Zdunić, I Tomić-Potrebuješ, M Banović, ... Croatian journal of food science and technology 3 (2), 9-15, 2011 | 20 | 2011 |
| Ampelographic characterization and sanitary status of grapevine cultivar ‘Prč bijeli’(Vitis vinifera L.) G Zdunić, K Hančević, B Sladonja, D Poljuha, D Hartl-Musinov, ... Agriculturae Conspectus Scientificus 73 (2), 85-88, 2008 | 20 | 2008 |
| Genetic Diversity of Wild Grapevine [Vitis vinifera L. subsp. sylvestris (Gmel.) Hegi] in the Eastern Adriatic Region G Zdunić, E Maul, K Hančević, M Leko, L Butorac, A Mucalo, T Radić, ... American Journal of Enology and Viticulture 68 (2), 252-257, 2017 | 19 | 2017 |
| Influence of different maceration techniques and ageing on proanthocyanidins and anthocyanins of red wine cv. Babić (Vitis vinífera, L.) I Budić-Leto, T Lovrić, U Vrhovšek Food technology and biotechnology 41 (4), 299-303, 2003 | 18 | 2003 |
| Identification of phenolic acids and changes in their content during fermentation and ageing of white wines Pošip and Rukatac I Budić-Leto, T Lovrić Food technology and biotechnology 40 (3), 221-225, 2002 | 18 | 2002 |
| Systematic bioinformatic analyses of nutrigenomic modifications by polyphenols associated with cardiometabolic health in humans—Evidence from targeted nutrigenomic studies T Ruskovska, I Budić-Leto, KF Corral-Jara, V Ajdžanović, A Arola-Arnal, ... Nutrients 13 (7), 2326, 2021 | 16 | 2021 |
