Đorđano Peršurić

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

Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

Sanja Radeka, Stanka Herjavec, Đorđano Peršurić et al. · University of Zagreb University Computing Centre (SRCE) · 2008 · 37 citations · Full text

Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs

Igor Lukić, Srećko Tomas, Borislav Miličević et al. · Journal of the Institute of Brewing · 2011 · 34 citations · Full text

Food Chemistry, Volatile Compounds, Food Fermentation +11

Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography

Igor Lukić, Mara Banović, Đorđano Peršurić et al. · Journal of Chromatography A · 2005 · 31 citations

Volatile Compounds, Flavoromics, Gas Chromatography +4

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE

Igor Lukić, Tomislav Plavša, Barbara Sladonja et al. · Journal of Food Quality · 2008 · 29 citations

Food Chemistry, Sensory Evaluation Scores, Sensory Science (Food Sensory Science) +15