Marina Lukić

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

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

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

Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application

Igor Pasković, Barbara Soldo, Smiljana Goreta Ban et al. · Food Chemistry · 2021 · 36 citations

Agriculture, Agronomy, Crop Sciences +17

Determination of the Variability of Biophenols and Mineral Nutrients in Olive Leaves with Respect to Cultivar, Collection Period and Geographical Location for Their Targeted and Well-Timed Exploitation

Igor Lukić, Igor Pasković, Paula Žurga et al. · Plants · 2020 · 33 citations · Full text

Agriculture, Agronomy, Plant Sciences +12