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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.
Radeka S, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Lukić I, Orbanić F, Zaninović Jurjević T, Dvornik Š. Radeka S, et al. Among authors: kovacevic ganic k. Foods. 2022 Jun 19;11(12):1804. doi: 10.3390/foods11121804. Foods. 2022. PMID: 35742003 Free PMC article.
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.
Dujmić F, Kovačević Ganić K, Ćurić D, Karlović S, Bosiljkov T, Ježek D, Vidrih R, Hribar J, Zlatić E, Prusina T, Khubber S, Barba FJ, Brnčić M. Dujmić F, et al. Among authors: kovacevic ganic k. Foods. 2020 Apr 9;9(4):472. doi: 10.3390/foods9040472. Foods. 2020. PMID: 32283874 Free PMC article.
Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines.
Križanović S, Tomašević M, Režek Jambrak A, Ćurko N, Gracin L, Lukić K, Kovačević Ganić K. Križanović S, et al. Among authors: kovacevic ganic k. J Agric Food Chem. 2020 Mar 18;68(11):3302-3311. doi: 10.1021/acs.jafc.9b03661. Epub 2019 Sep 20. J Agric Food Chem. 2020. PMID: 31515992
Green extraction of grape skin phenolics by using deep eutectic solvents.
Cvjetko Bubalo M, Ćurko N, Tomašević M, Kovačević Ganić K, Radojčić Redovniković I. Cvjetko Bubalo M, et al. Among authors: kovacevic ganic k. Food Chem. 2016 Jun 1;200:159-66. doi: 10.1016/j.foodchem.2016.01.040. Epub 2016 Jan 11. Food Chem. 2016. PMID: 26830574