| Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis P Sandra, MR Nives, L Katarina, L Eddy, M Helga Meat science, 2017 | 148* | 2017 |
| 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, 2019 | 56 | 2019 |
| 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, K Kovačević Ganić Innovative Food Science & Emerging Technologies, 2017 | 35 | 2017 |
| 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 |
| Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines S Križanović, M Tomašević, A Režek Jambrak, N Ćurko, L Gracin, K Lukić, ... Journal of Agricultural and Food Chemistry, 2019 | 12 | 2019 |
| 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 |
| Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensisn in red wine K Gracin, L., Križanović, S., Režek Jambrak, A., Tomašević, M., Kelšin, K ... Croatian Journal of Food Technology, Biotechnology and Nutrition, 2017 | 6* | 2017 |
| Comparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian Wines S Križanović, L Gracin, M Cindrić, M Tomašević, K Kelšin, K Lukić, ... American journal of enology and viticulture 70 (1), 77-87, 2019 | 3 | 2019 |
| Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines K Lukić, M Tomašević, N Ćurko, A Sivrić, E Ružman, K Kovačević Ganić Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2019 | 2 | 2019 |
| Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial? I Alpeza, K Lukić, A Vanzo, K Kovačević Ganić Agriculturae Conspectus Scientificus 86 (4), 329-335, 2021 | 1 | 2021 |
| Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure M Tomašević, S Križanović, D Ježek, N Ćurko, K Lukić, KK Ganić OENO One 54 (4), 657-670, 2020 | 1 | 2020 |
| Effect of high hydrostatic pressure on the volatile compounds in wine. M Tomašević, K Lukić, T Bosiljkov, K Kelšin, N Ćurko, KK Ganić Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu\Works of the …, 2017 | 1 | 2017 |
| Application of supercritical CO2 as green technology for oil extraction from Graševina grape seed pomace N Ćurko, A Pušek, AJ Tušek, M Tomašević, K Lukić, M Šmic, ... NATURAL RESOURCES, GREEN TECHNOLOGY AND SUSTAINABLE DEVELOPMENT 14th–16th …, 2022 | | 2022 |
| “Portugizac Mlado vino”; is the aroma of younger red wine more attractive? I Alpeza, K Lukić, I Linke, K Kovačević Ganić Glasnik zaštite bilja 44 (5.), 78-87, 2021 | | 2021 |
| Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine. T Marina, S Križanović, T Vukušić, N Ćurko, K Lukić, KK Ganić Glasnik Zaštite Bilja 42 (5), 54-61, 2019 | | 2019 |
| Changes in wine aroma influenced by ultrasonic bath treatment M Tomašević, K Lukić, M Brnčić, K Kelšin, N Ćurko, K Kovačević Ganić International Congress on Grapevine and Wine Sciences, 194-194, 2018 | | 2018 |
| Effect of nonthermal processing techniques on the aroma compounds in white wine Graševina M Tomašević, K Lukić, K Kelšin, D Ježek, T Vukušić, N Ćurko, V Poturica, ... Proceedings of 9th International Congress of Food Technologists …, 2018 | | 2018 |
| Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine. K Lukić, M Tomašević, T Vukušić, K Kelšin, L Gracin, KK Ganić Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu\Works of the …, 2017 | | 2017 |
| The chemical composition and fatty acid composition of wild and farmed pheasants (Phasianus colchicus sp. L.) NM Radovčić, K Lukić, T Janči, S Vidaček, H Medić, K Tomljanović MESO: Prvi hrvatski časopis o mesu 18 (2), 47-53, 2016 | | 2016 |
