Igor Lukić
YOU?
Author Swipe
View article: Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations
Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations Open
Bentonites used for wine clarification vary widely in their ability to remove proteins and alter wine composition, yet the role of their intrinsic properties remains unclear. To address this, eight commercial bentonites with diverse physic…
View article: Silicon-Mediated Modulation of Olive Leaf Phytochemistry: Genotype-Specific and Stress-Dependent Responses
Silicon-Mediated Modulation of Olive Leaf Phytochemistry: Genotype-Specific and Stress-Dependent Responses Open
Secondary metabolites in olive (Olea europaea L.) leaves constitute a complex framework wherein phenylpropanoids, terpenoids, and secoiridoids in particular, serve as major contributors to olive plant resilience. Silicon (Si) stands as a m…
View article: Foliar Nutrition Strategies for Enhancing Phenolic and Amino Acid Content in Olive Leaves
Foliar Nutrition Strategies for Enhancing Phenolic and Amino Acid Content in Olive Leaves Open
Studies on selenium (Se) and silicon (Si) foliar biostimulation of different plants have been shown to affect concentrations of phenolic compounds. However, their effects on olive (Olea europaea L.) primary and secondary metabolites have n…
View article: Discrimination of Farming Practices Through Olive Leaf Phenolic and Mineral Analysis
Discrimination of Farming Practices Through Olive Leaf Phenolic and Mineral Analysis Open
The content and composition of phenolic compounds and mineral elements in olive leaves are susceptible to variation influenced by various factors, such as genotype, environment, and agricultural practices. The aim of this study was to inve…
View article: Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches
Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches Open
Despite its promising potential, the capabilities of Saccharomyces paradoxus in commercial winemaking are still unutilized and require further investigation. In this study, the effects of fermentation by a S. paradoxus strain P01-161 on th…
View article: Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products
Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products Open
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 4…
View article: In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain
In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain Open
The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking…
View article: Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging Open
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day …
View article: Socioeconomic inequality as a predictor of unmet health needs in the older adult population of Serbia
Socioeconomic inequality as a predictor of unmet health needs in the older adult population of Serbia Open
Objectives The aim of this paper is to assess the relationship between demographic and socioeconomic predictors and the unmet health needs of the older adult population in Serbia. Materials and methods The study is part of the Population H…
View article: Silicon Foliar Fertilisation Ameliorates Olive Leaves Polyphenolic Compounds Levels and Elevates Its Potential towards Different Cancer Cells
Silicon Foliar Fertilisation Ameliorates Olive Leaves Polyphenolic Compounds Levels and Elevates Its Potential towards Different Cancer Cells Open
It is not yet clear how adding silicon foliar fertilisation affects olive leaf (OL) phenolics and their potential to impact different cancer cells. Thus, we conducted a field trial to study the effect of foliar Si biostimulant fertilisatio…
View article: Exploring the Connection between the Occurrence and Intensity of “Grubby” Defect and Volatile Composition of Olive Oil
Exploring the Connection between the Occurrence and Intensity of “Grubby” Defect and Volatile Composition of Olive Oil Open
In order to investigate the relationship between the occurrence of the “grubby” sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from o…
View article: Solid-Phase Extraction Followed by Gas Chromatography–Mass Spectrometry for Revealing the Effects of the Application of Bentonite, Tannins, and Their Combination during Fermentation in the Production of White Wine
Solid-Phase Extraction Followed by Gas Chromatography–Mass Spectrometry for Revealing the Effects of the Application of Bentonite, Tannins, and Their Combination during Fermentation in the Production of White Wine Open
To investigate the effects of the application of bentonite, tannins, and their combination in alcoholic fermentation, Malvazija istarska (Vitis vinifera L.) white grape must was treated with 95 g/L of bentonite, 25 g/L of a hydrolysable ta…
View article: Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes Open
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-ferm…
View article: Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines
Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines Open
The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification t…
View article: Phenolic Potential of Olive Leaves from Different Istrian Cultivars in Croatia
Phenolic Potential of Olive Leaves from Different Istrian Cultivars in Croatia Open
For the first time the effects of different sampling periods and their interaction with five major autochthonous Croatian Istrian olive cultivars and the Italian cultivar ‘Leccino’ on the quantity and composition of olive leaf phenolic com…
View article: Comprehensive Volatilome Signature of Various Brassicaceae Species
Comprehensive Volatilome Signature of Various Brassicaceae Species Open
To investigate in detail the volatilomes of various Brassicaceae species, landraces, and accessions, and to extract specific volatile markers, volatile aroma compounds were isolated from plant samples by headspace solid-phase microextracti…
View article: Tissue-specific calcium and magnesium allocation to explain differences in bulk concentration in leaves of one-year-old seedlings of two olive (Olea europaea L.) cultivars
Tissue-specific calcium and magnesium allocation to explain differences in bulk concentration in leaves of one-year-old seedlings of two olive (Olea europaea L.) cultivars Open
Olive tree (Olea europaea L.) leaves have recently been recognised as a valuable source in cosmetic and pharmaceutical industry as well as in preparation of health-supporting beverages. Little is known about the element composition of oliv…
View article: Utility of Comprehensive GC×GC Gas Chromatography in Finding Varietal Markers among Volatile Compounds in Non-Aromatic Red Wines
Utility of Comprehensive GC×GC Gas Chromatography in Finding Varietal Markers among Volatile Compounds in Non-Aromatic Red Wines Open
To investigate the utility of comprehensive GC×GC gas chromatography metabolomics in finding varietal markers among volatile compounds in non-aromatic red wines, representative samples of the two most important Croatian monovarietal red wi…
View article: Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes
Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes Open
Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasi…
View article: Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation Open
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before…
View article: Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health Open
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of th…
View article: Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality
Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality Open
This study investigates the effect of combined sulfur (S) and nitrogen (N) foliar fertilization on leaf S and N concentration, as well as on the growth of olive fruit and on the quantity and quality of olive oil, obtained from two olive cu…
View article: Evaluation of health risks that dominantly affect the health potential of the student population during the COVID-19 pandemic
Evaluation of health risks that dominantly affect the health potential of the student population during the COVID-19 pandemic Open
The COVID-19 pandemic has negatively affected the health potential of populations around the world. The student population was greatly affect-ed by the conditions of the pandemic, quarantine and state of emergency. Health risks that domina…
View article: Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques
Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques Open
Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a …
View article: Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree Open
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carri…
View article: Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines
Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines Open
The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day…
View article: The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition
The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition Open
The effect of the addition of different amounts of olive leaf (1, 2.5, and 5%, m/m) during Buža olive cv. oil production on the quantitative production parameters, composition, and sensory characteristics of the obtained oils were investig…
View article: Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition
Biophenolic Profile Modulations in Olive Tissues as Affected by Manganese Nutrition Open
Manganese (Mn) is an essential element that intervenes in several plant metabolic processes. The olive tree, and its fruits and leaves, are known as a source of nutraceuticals since they are rich in biophenols. However, there is still a se…
View article: Influence of Small Amount of Water Addition in the Extraction Process on the Olive Oil Yield and Phenolic Compounds
Influence of Small Amount of Water Addition in the Extraction Process on the Olive Oil Yield and Phenolic Compounds Open
Climate changes have a significant influence on rainfall quantity, on the loss of soil humidity and consequently loss of water in olive fruit. The loss of fruit moisture could result in dry olive paste during oil production, which makes ex…
View article: Effect of Olive (Olea europaea L.) Variety on Leaf Biophenolic Profile
Effect of Olive (Olea europaea L.) Variety on Leaf Biophenolic Profile Open
Olive leaves are rich in valuable biophenolic compounds, characterised by high antioxidant activity, antimicrobial properties and beneficial effects on human health. Leaf biophenols are essential for metabolic adaptation of olive to variou…