| The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids O Koprivnjak, D Škevin, S Valić, V Majetić, S Petričević, I Ljubenkov Food Chemistry 111 (1), 121-126, 2008 | 103 | 2008 |
| 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 | 66 | 2017 |
| Volatile profile of Croatian lime tree (Tilia sp.), fir honeydew (Abies alba) and sage (Salvia officinalis) honey D Lušić, O Koprivnjak, D Ćurić, AG Sabatini, LS Conte Food Technology and Biotechnology 45 (2), 156-165, 2007 | 55 | 2007 |
| Variety differentiation of virgin olive oil based on n-alkane profile O Koprivnjak, S Moret, T Populin, C Lagazio, LS Conte Food chemistry 90 (4), 603-608, 2005 | 54 | 2005 |
| Changes in the volatile components of virgin olive oil during fruit storage in aqueous media O Koprivnjak, G Procida, T Zelinotti Food Chemistry 70 (3), 377-384, 2000 | 51 | 2000 |
| Influence of filtration on volatile compounds and sensory profile of virgin olive oils KB Bubola, O Koprivnjak, B Sladonja Food chemistry 132 (1), 98-103, 2012 | 50 | 2012 |
| 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 | 47 | 2012 |
| 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 | 47 | 2012 |
| Djevičansko maslinovo ulje: od masline do stola O Koprivnjak | 47 | 2006 |
| Influence of olive fruit storage in bags on oil quality and composition of volatile compounds O Koprivnjak, L Conte, N Totis Food Technology and Biotechnology 40 (2), 129-134, 2002 | 45 | 2002 |
| Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils KB Bubola, O Koprivnjak, B Sladonja, I Belobrajić Grasas y aceites 65 (3), e034-e034, 2014 | 40 | 2014 |
| Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils KB Bubola, O Koprivnjak, B Sladonja, I Belobrajić Grasas y aceites 65 (3), e034-e034, 2014 | 40 | 2014 |
| 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 | 33 | 2020 |
| Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition KB Bubola, M Lukić, I Mofardin, A Butumović, O Koprivnjak LWT 84, 370-377, 2017 | 32 | 2017 |
| Kvaliteta, sigurnost i konzerviranje hrane: udžbenik iz kolegija Uvod u prehrambene tehnologije za studente sanitarnog inženjerstva O Koprivnjak Sveučilište u Rijeci; Medicinski fakultet Rijeka, 2014 | 32 | 2014 |
| Dynamics of oil quality parameters changes related to olive fruit fly attack O Koprivnjak, I Dminić, U Kosić, V Majetić, S Godena, V Valenčič European journal of lipid science and technology 112 (9), 1033-1040, 2010 | 32 | 2010 |
| Effect of agronomical factors and storage conditions on the tocopherol content of Oblica and Leccino virgin olive oils MJ Spika, K Kraljic, O Koprivnjak, D Skevin, M Anetic, M Katalinic JAOCS, Journal of the American Oil Chemists' Society 92 (9), 1293, 2015 | 30 | 2015 |
| Chemical and sensorial changes of Croatian monovarietal olive oils during ripening K Brkić Bubola, O Koprivnjak, B Sladonja, D Škevin, I Belobrajić European journal of lipid science and technology 114 (12), 1400-1408, 2012 | 30 | 2012 |
| Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition O Koprivnjak, D Škevin, S Petričević, KB Bubola, Ž Mokrovčak LWT-Food Science and Technology 42 (1), 50-55, 2009 | 29 | 2009 |
| Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho‐diphenols in virgin olive oil O Koprivnjak, K Brkić Bubola, U Kosić European journal of lipid science and technology 118 (2), 318-324, 2016 | 25 | 2016 |
