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 · 103 citations

Food Chemistry, Volatile Aroma Compounds, Untargeted Profiling +9

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 · 91 citations

Food Chemistry, Lipid Analysis, Food Analysis +2

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 · 74 citations

Phenolic Compounds, Flavoromics, Analytical Chemistry +4

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

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 · 59 citations

Food Chemistry, Gewürztraminer Wine, Food Quality +2