| Green extraction of grape skin phenolics by using deep eutectic solvents MC Bubalo, N Ćurko, M Tomašević, KK Ganić, IR Redovniković Food chemistry 200, 159-166, 2016 | 477 | 2016 |
| Green tea preparation and its influence on the content of bioactive compounds D Komes, D Horžić, A Belščak, KK Ganić, I Vulić Food research international 43 (1), 167-176, 2010 | 353 | 2010 |
| The composition of polyphenols and methylxanthines in teas and herbal infusions D Horžić, D Komes, A Belščak, KK Ganić, D Iveković, D Karlović Food chemistry 115 (2), 441-448, 2009 | 327 | 2009 |
| Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity K Radošević, N Ćurko, VG Srček, MC Bubalo, M Tomašević, KK Ganić, ... Lwt 73, 45-51, 2016 | 324 | 2016 |
| Comparative study of commercially available cocoa products in terms of their bioactive composition A Belščak, D Komes, D Horžić, KK Ganić, D Karlović Food research international 42 (5-6), 707-716, 2009 | 251 | 2009 |
| Determination of caffeine content in tea and maté tea by using different methods D Komes, D Horžić, A Belščak, KK Ganič, A Baljak Czech J. Food Sci 27 (1), S213-S216, 2009 | 114 | 2009 |
| Polyphenols and volatiles in fruits of two sour cherry cultivars, some berry fruits and their jams B Levaj, V Dragović-Uzelac, K Delonga, K Kovačević Ganić, M Banović, ... Food Technology and Biotechnology 48 (4), 538-547, 2010 | 96 | 2010 |
| Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium N Ćurko, KK Ganić, L Gracin, M Đapić, M Jourdes, PL Teissedre Food chemistry 145, 15-22, 2014 | 94 | 2014 |
| Aroma volatiles of tomatoes and tomato products evaluated by solid‐phase microextraction K Marković, N Vahčić, KK Ganić, M Banović Flavour and fragrance journal 22 (5), 395-400, 2007 | 64 | 2007 |
| Trehalose improves flavour retention in dehydrated apricot puree D Komes, T Lovrić, K Kovačević Ganić, J Gajdoš Kljusurić, M Banović International journal of food science & technology 40 (4), 425-435, 2005 | 63 | 2005 |
| Aroma of dehydrated pear products D Komes, T Lovrić, KK Ganić LWT-Food Science and Technology 40 (9), 1578-1586, 2007 | 61 | 2007 |
| Study of trehalose addition on aroma retention in dehydrated strawberry puree D Komes, T Lovrić, K Kovačević Ganić, L Gracin Food Technology and Biotechnology 41 (2), 111-119, 2003 | 59 | 2003 |
| Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine K Lukić, M Brnčić, N Ćurko, M Tomašević, D Valinger, GI Denoya, ... Ultrasonics sonochemistry 59, 104725, 2019 | 56 | 2019 |
| Impact of cluster thinning on productive characteristics and wine phenolic composition of cv. Merlot M Bubola, Đ Peršurić, K Kovačević Ganić International journal of food, agriculture and environment 9 (1), 36-39, 2011 | 53 | 2011 |
| Phenolic composition, antioxidant capacity and in vitro cytotoxicity assessment of fruit wines A Ljevar, N Ćurko, M Tomašević, K Radošević, V Gaurina Srček, ... Food Technology and Biotechnology 54 (2), 145-155, 2016 | 50 | 2016 |
| Study of phenolic and volatile composition of white wine during fermentation and a short time of storage D Komes, D Ulrich, KK Ganic, T Lovric VITIS-GEILWEILERHOF- 46 (2), 77, 2007 | 50 | 2007 |
| 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 | 40 | 2015 |
| Influence of vintage on Cu, Fe, Zn and Pb content in some Croatian red wines M Banović, J Kirin, N Ćurko, KK Ganić Czech Journal of Food Sciences 27 (Special Issue 1), Influence of Vintage on …, 2009 | 37 | 2009 |
| The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines K Lukić, T Vukušić, M Tomašević, N Ćurko, L Gracin, KK Ganić Innovative food science & emerging technologies 53, 70-77, 2019 | 35 | 2019 |
| Extraction of proanthocyanidins and anthocyanins from grape skin by using ionic liquids N Ćurko, M Tomašević, M Cvjetko Bubalo, L Gracin, ... Food technology and biotechnology 55 (3), 429-437, 2017 | 34 | 2017 |
Višnja Gaurina SrčekUniversity of Zagreb, Faculty of Food Technology and BiotechnologyVerified email at pbf.hr
