Natka Ćurko - Concepedia

Concepedia

Author

Natka Ćurko

University of Zagreb ORCID

Also Known As

N. Ćurko, Natka Ćurko

62

Publications

1.4K

Citations

15

H-Index

27

Concepts

All Affiliations

University of Zagreb University of Split Unité mixte de recherche Œnologie

NĆ

About

Natka Ćurko is an author at University of Zagreb specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	157
2	Engineering	4	4	596
3	Medicine	2	2	42
4	Pharmacology	2	2	389
5	Environmental Engineering	1	1	22

Natka Ćurko

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19

Publications

1.4K

Citations

15

H-Index

	Year	Citations
Green extraction of grape skin phenolics by using deep eutectic solvents Marina Cvjetko Bubalo, Natka Ćurko, Marina Tomašević, Food Chemistry Food ChemistrySolvent ExtractionEngineeringGreen ChemistryDeep Eutectic Solvents	2016	536
Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity Kristina Radošević, Natka Ćurko, Višnja Gaurina Srček, LWT Natural Products ChemistrySolvent ExtractionPlant Extracts BioactivityBioassay-guided IsolationBeneficial Extractants	2016	369
Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium Natka Ćurko, Karin Kovačević Ganić, Leo Gracin, Food Chemistry Food ChemistrySkin Polyphenolic ExtractsWine PerceptionRed Grape CultivarsFood Quality	2013	70
Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine Katarina Lukić, Mladen Brnčić, Natka Ćurko, Ultrasonics Sonochemistry	2019	61
Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines Ana Ljevar, Natka Ćurko, Marina Tomašević, Food Technology and Biotechnology	2015	48
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Food Technology and Biotechnology	2017	35
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines Katarina Lukić, Tomislava Vukušić, Marina Tomašević, Innovative Food Science & Emerging Technologies White WinesChromatic CharacteristicsGlow DischargePhenolic CompositionWine Tasting	2017	35
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining Natka Ćurko, Karin Kovačević Ganić, Marina Tomašević, Food Chemistry Food ChemistryPolyphenolicsGelatin FiningFood PreservationEnological Treatments	2020	34
Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging Marina Tomašević, Leo Gracin, Natka Ćurko, LWT Food ChemistryFood FermentationTanninPre-fermentative MacerationWine Tasting	2017	29
Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics Natka Ćurko, Katarina Lukić, Ana Jurinjak Tušek, LWT	2023	27

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