1. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest. (1st April 2016) Authors: Lukić, Igor; Radeka, Sanja; Grozaj, Nikola; Staver, Mario; Peršurić, Đordano Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest. (1st April 2016) Authors: Lukić, Igor; Radeka, Sanja; Grozaj, Nikola; Staver, Mario; Peršurić, Đordano Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine. Issue 7 (25th April 2019) Authors: Lukić, Igor; Horvat, Ivana; Radeka, Sanja; Damijanić, Kristijan; Staver, Mario Journal: Journal of food processing and preservation Issue: Volume 43:Issue 7(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. (1st June 2017) Authors: Lukić, Igor; Budić-Leto, Irena; Bubola, Marijan; Damijanić, Kristijan; Staver, Mario Journal: Food chemistry Issue: Volume 224(2017) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗