Maja Jukić Špika

Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and Xanthophylls

Christine Becker, Branimir Urlić, Maja Jukić Špika et al. · PLoS ONE · 2015 · 106 citations · Full text

Caffeic Acid Derivatives, Green Leaf Lettuce, Engineering +15

Physical and chemical properties of pomegranate fruit accessions from Croatia

Mira Radunić, Maja Jukić Špika, Smiljana Goreta Ban et al. · Food Chemistry · 2015 · 85 citations

Food Chemistry, Botany, Horticultural Science +3

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Igor Lukić, Mirella Žanetić, Maja Jukić Špika et al. · Food Chemistry · 2017 · 71 citations

Olive Oil Phenols, Food Analysis, Complex Interactive Effects +7

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

Maja Jukić Špika, Slavko Perica, Mirella Žanetić et al. · Antioxidants · 2021 · 54 citations · Full text

Food Chemistry, Overpower Environmental, Polyphenolics +14

Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

Maja Jukić Špika, Klara Kraljić, Olivera Koprivnjak et al. · Journal of the American Oil Chemists Society · 2015 · 46 citations

Food Chemistry, Room Temperature, Different Tocopherol Content +15