Marina Lukić - Search Results

Year	Number of Results
2012	1
2013	1
2015	1
2017	1
2018	1
2019	2
2020	2
2021	1
2022	0

1

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

Pasković I, Soldo B, Goreta Ban S, Radić T, Lukić M, Urlić B, Mimica M, Brkić Bubola K, Colla G, Rouphael Y, Major N, Šimpraga M, Ban D, Palčić I, Franić M, Grozić K, Lukić I. Pasković I, et al. Among authors: lukic m. Food Chem. 2021 Oct 15;359:129961. doi: 10.1016/j.foodchem.2021.129961. Epub 2021 Apr 27. Food Chem. 2021. PMID: 33945985

2

Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom.

Brkić Bubola K, Lukić M, Novoselić A, Krapac M, Lukić I. Brkić Bubola K, et al. Among authors: lukic m. Foods. 2020 Oct 12;9(10):1445. doi: 10.3390/foods9101445. Foods. 2020. PMID: 33053794 Free PMC article.

3

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.

Lukić I, Pasković I, Žurga P, Germek VM, Brkljača M, Marcelić Š, Ban D, Grozić K, Lukić M, Užila Z, Ban SG. Lukić I, et al. Among authors: lukic m. Plants (Basel). 2020 Nov 27;9(12):1667. doi: 10.3390/plants9121667. Plants (Basel). 2020. PMID: 33261197 Free PMC article.

4

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil.

Brkić Bubola K, Lukić M, Lukić I, Koprivnjak O. Brkić Bubola K, et al. Among authors: lukic m. Food Technol Biotechnol. 2019 Dec;57(4):503-512. doi: 10.17113/ftb.57.04.19.6401. Food Technol Biotechnol. 2019. PMID: 32123512 Free PMC article.

5

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

Lukić I, Horvat I, Godena S, Krapac M, Lukić M, Vrhovsek U, Brkić Bubola K. Lukić I, et al. Among authors: lukic m. Food Res Int. 2018 Oct;112:78-89. doi: 10.1016/j.foodres.2018.06.022. Epub 2018 Jun 9. Food Res Int. 2018. PMID: 30131161

6

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.

Lukić I, Lukić M, Žanetić M, Krapac M, Godena S, Brkić Bubola K. Lukić I, et al. Among authors: lukic m. Foods. 2019 Nov 9;8(11):565. doi: 10.3390/foods8110565. Foods. 2019. PMID: 31717549 Free PMC article.

7

Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening.

Lukić M, Lukić I, Krapac M, Sladonja B, Piližota V. Lukić M, et al. Food Chem. 2013 Jan 1;136(1):251-8. doi: 10.1016/j.foodchem.2012.08.005. Epub 2012 Aug 11. Food Chem. 2013. PMID: 23017420

8

Variability of 4-Monomethylsterols and 4,4'-Dimethylsterols in Olive Oil and Their Use as Indicators of Olive Variety, Ripening Degree, and Oil Storage Temperature.

Lukić M, Lukić I, Sladonja B, Piližota V. Lukić M, et al. J Agric Food Chem. 2015 Jun 10;63(22):5499-508. doi: 10.1021/acs.jafc.5b01638. Epub 2015 Jun 2. J Agric Food Chem. 2015. PMID: 25980671

9

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality.

Lukić I, Žanetić M, Jukić Špika M, Lukić M, Koprivnjak O, Brkić Bubola K. Lukić I, et al. Among authors: lukic m. Food Chem. 2017 Oct 1;232:610-620. doi: 10.1016/j.foodchem.2017.04.047. Epub 2017 Apr 8. Food Chem. 2017. PMID: 28490119

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