Marin Krapac

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

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study

Igor Lukić, Ivana Horvat, Sara Godena et al. · Food Research International · 2018 · 43 citations

Agriculture, Food Science, Food Analysis +16

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Igor Lukić, Marina Lukić, Mirella Žanetić et al. · Foods · 2019 · 31 citations · Full text

Agriculture, Food Science, Plant Sciences +17

A Multidisciplinary Approach to the Characterisation of Autochthonous Istrian Olive (Olea europaea L.) Varieties

Danijela Poljuha, Barbara Sladonja, Karolina Brkić Bubola et al. · University of Zagreb University Computing Centre (SRCE) · 2008 · 26 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Igor Lukić, Marin Krapac, Ivana Horvat et al. · LWT · 2017 · 24 citations

Agriculture, Crop Sciences, Fruit Science +14