Igor Lukić

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

Igor Lukić, Silvia Carlin, Ivana Horvat et al. · Food Chemistry · 2018 · 106 citations

Agriculture, Biochemistry, Food Science +17

Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening

Marina Lukić, Igor Lukić, Marin Krapac et al. · Food Chemistry · 2012 · 92 citations

Agriculture, Biochemistry, Food Science +14

Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts

Igor Lukić, Sanja Radeka, Irena Budić-Leto et al. · Food Chemistry · 2019 · 75 citations

Agriculture, Chemistry, Viticulture +17

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

Agriculture, Food Science, Fruit Science +14

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

Igor Lukić, Sanja Radeka, Nikola Grozaj et al. · Food Chemistry · 2015 · 60 citations

Agriculture, Enology, Food Science +16