| Green extraction of grape skin phenolics by using deep eutectic solvents MC Bubalo, N Ćurko, M Tomašević, KK Ganić, IR Redovniković Food chemistry 200, 159-166, 2016 | 476 | 2016 |
| Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity K Radošević, N Ćurko, VG Srček, MC Bubalo, M Tomašević, KK Ganić, ... Lwt 73, 45-51, 2016 | 322 | 2016 |
| Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium N Ćurko, KK Ganić, L Gracin, M Đapić, M Jourdes, PL Teissedre Food chemistry 145, 15-22, 2014 | 94 | 2014 |
| Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine K Lukić, M Brnčić, N Ćurko, M Tomašević, D Valinger, GI Denoya, ... Ultrasonics sonochemistry 59, 104725, 2019 | 56 | 2019 |
| Phenolic composition, antioxidant capacity and in vitro cytotoxicity assessment of fruit wines A Ljevar, N Ćurko, M Tomašević, K Radošević, V Gaurina Srček, ... Food Technology and Biotechnology 54 (2), 145-155, 2016 | 50 | 2016 |
| Influence of vintage on Cu, Fe, Zn and Pb content in some Croatian red wines M Banović, J Kirin, N Ćurko, KK Ganić Czech Journal of Food Sciences 27 (Special Issue 1), Influence of Vintage on …, 2009 | 37 | 2009 |
| The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines K Lukić, T Vukušić, M Tomašević, N Ćurko, L Gracin, KK Ganić Innovative food science & emerging technologies 53, 70-77, 2019 | 35 | 2019 |
| Extraction of proanthocyanidins and anthocyanins from grape skin by using ionic liquids N Ćurko, M Tomašević, M Cvjetko Bubalo, L Gracin, ... Food technology and biotechnology 55 (3), 429-437, 2017 | 34 | 2017 |
| Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging M Tomašević, L Gracin, N Ćurko, KK Ganić LWT-Food Science and Technology 81, 67-76, 2017 | 33 | 2017 |
| Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining N Ćurko, KK Ganić, M Tomašević, L Gracin, M Jourdes, PL Teissedre Food Chemistry 339, 127848, 2021 | 20 | 2021 |
| Quality characteristics of white wine: The short-and long-term impact of high power ultrasound processing K Lukić, M Brnčić, N Ćurko, M Tomašević, AJ Tušek, KK Ganić Ultrasonics sonochemistry 68, 105194, 2020 | 19 | 2020 |
| Comparison of different winemaking processes for improvement of phenolic composition, macro-and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L … S Rossi, E Bestulić, I Horvat, T Plavša, I Lukić, M Bubola, KK Ganić, ... LWT 154, 112619, 2022 | 14 | 2022 |
| Microwave-assisted extraction of different groups of phenolic compounds from grape skin pomaces: modeling and optimization N Curko, K Kelsin, V Dragovic-Uzelac, D Valinger, M Tomasevic, ... Polish journal of food and nutrition sciences 69 (3), 2019 | 14 | 2019 |
| The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines N Ćurko, K Kelšin, A Režek Jambrak, M Tomašević, L Gracin, V Poturica, ... Croatian journal of food science and technology 9 (2), 136-144, 2017 | 13 | 2017 |
| Changes of the content of biogenic amines during winemaking of Sauvignon wines K Kovačević Ganić, L Gracin, D Komes, N Ćurko, T Lovrić Croatian journal of food science and technology 1 (2), 21-27, 2009 | 13 | 2009 |
| Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red … S Križanović, M Tomašević, A Režek Jambrak, N Ćurko, L Gracin, ... Journal of agricultural and food chemistry 68 (11), 3302-3311, 2019 | 12 | 2019 |
| Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential … J Topić Božič, N Ćurko, K Kovačević Ganić, L Butinar, A Albreht, I Vovk, ... European Food Research and Technology 246, 1141-1152, 2020 | 11 | 2020 |
| Phenolic and aroma changes of red and white wines during aging induced by high hydrostatic pressure K Lukić, N Ćurko, M Tomašević, K Kovačević Ganić Foods 9 (8), 1034, 2020 | 10 | 2020 |
| Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics N Ćurko, K Lukić, AJ Tušek, S Balbino, TV Pavičić, M Tomašević, ... LWT 184, 114974, 2023 | 5 | 2023 |
| Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine M Tomasevic, K Lisjak, A Vanzo, H Basa Cesnik, L Gracin, N Curko, ... Polish Journal of Food and Nutrition Sciences 69 (4), 2019 | 4 | 2019 |
