ZNANSTVENI RADOVI a1 kategorije
- Lukić, K., Vukušić, T., Tomašević, M., Ćurko, N., Gracin, L., Kovačević Ganić, K. (2019) The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines. Innovative Food Science & Emerging Technologies 53, 70-77.
- Križanović, S., Gracin, L., Cindrić, M., Tomašević, M., Kelšin, K., Lukić, K., Kovačević Ganić, K. (2019) Comparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian Wines. American Journal of Enology and Viticulture 70(1), 77-87.
- Lukić, K., Brnčić, M., Ćurko, N., Tomašević, M., Valinger, D., Denoya, G., Barba, F., Kovačević Ganić, K. (2019) Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine. Ultrasonic Sonochemistry. 59 (In press)
- Križanović, S., Tomašević, M., Režek Jambrak, A., Ćurko, N., Gracin, L., Lukić, K., Kovačević Ganić, K. (2019) Effect of thermosonication and physicochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines. Journal of Agricultural and Food Chemistry. (In press)
ZNANSTVENI RADOVI a2 kategorije
- Ćurko, N., Kelšin, K., Režek Jambrak, A., Tomašević, M., Gracin, L., Poturica, V., Ružman, E., Kovačević Ganić, K. (2017) The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines. Croatian Journal of Food science and Technology 9, 136-144.
- Gracin, L., Križanović, S., Režek Jambrak, A., Tomašević, M., Kelšin, K., Lukić, K., Kovačević Ganić, K. (2017) Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensisn in red wine. Croatian Journal of Food Technology, Biotechnology and Nutrition 12 (3-4), 107-112.
- Tomašević, M., Lukić, K., Bosiljkov, T., Kelšin, K., Ćurko, N., Kovačević Ganić, K. (2017) Effect of high hydrostatic pressure on the volatile compounds in wine. Works of the Faculty of Agriculture and Food Sciences, University of Sarajevo 62 (67/2), 505-516.
- Lukić, K., Tomašević, M., Vukušić, T., Kelšin, K., Gracin, L., Kovačević Ganić, K. (2017) Influence of high voltage eletrical discharge plasma treatment on the physicochemical characteristics of wine. Works of the Faculty of Agriculture and Food Sciences, University of Sarajevo 62 (67/2), 516-524.
ZNANSTVENI RADOVI a3 kategorije
- Ćurko, N., Režek Jambrak, A.,Tomašević, M., Gracin, L., Kovačević Ganić, K. (2016) Influence of high power ultrasound as green technology on wine quality. Proceedings of Natural resources, green technology & sustainable development/2., Zagreb, Hrvatska, 70-75.
- Križanović, S., Kelšin, K., Režek Jambrak, A., Bosiljkov, T., Vukušić, T., Marković, K., Tomašević, M., Kovačević Ganić, K. (2018) Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine. Proceedings of Natural resources, green technology & sustainable development/3, 6-11.
- Gracin, L., Križanović, S., Prusac, M., Režek Jambrak, A., Tomašević, M., Ćurko, N., Kelšin, K., Kovačević Ganić, K. (2018) Influence of thermosonication on colour and content of phenolic compounds in red wine. Proceedings of Natural resources, green technology & sustainable development/3, 12-16.
- Tomašević, M., Lukić, K., Kelšin, K., Ježek, D., Vukušić, T., Ćurko, N., Poturica, V., Križanović, S., Kovačević Ganić, K. (2018) Effect of non-thermal processing techniques on the aroma compounds in white wine Graševina. Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, 1-5.
SUDJELOVANJE NA SKUPOVIMA
- Ćurko, N., Režek Jambrak, A.,Tomašević, M., Gracin, L., Kovačević Ganić, K. (2016) Influence of high power ultrasound as green technology on wine quality. Proceedings of Natural resources, green technology & sustainable development/2., Zagreb, Hrvatska, 70-75. (poster prezentacija)
- Gracin, L., Križanović, S., Režek Jambrak, A., Tomašević, M., Kovačević Ganić, K. (2017) Brettanomyces population in wine-Influence of ultrasound treatment. Abstracts of European Biotechnology Congress, Dubrovnik, Croatia, May 25-27. Journal of Biotechnology 256 (Supplement), 13. (predavanje)
- Lukić, K., Tomapević, M., Vukušić, T., Kelšin, K., Gracin, L., Kovačević Ganić, K. (2017) Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine. Radovi Poljoprivredno-prehrambenog fakulteta Univerziteta u Sarajevu 67, 516,524. (poster prezentacija)
- Tomašević, M., Lukić, K., Bosiljkov, T., Kelšin, K., Ćurko, N., Kovačević Ganić, K. (2017) Effect of high hydrostatic pressure on the volatile compounds in wine. Radovi Poljoprivredno-prehrambenog fakulteta Univerziteta u Sarajevu 67, 516,524. (predavanje)
- Lukić, K., Tomašević, M., Bosiljkov, T., Kelšin, K., Ćurko, N., Kovačević Ganić, K. (2017) Effect of high hydrostatic pressure treatments on the chromatic characteristics and phenolic content of red and white wines. Book of abstracts, 31st EFFoST International Conference, Sitges, Španjolska, November 13-16. (poster prezentacija)
- Križanović, S., Kelšin, K., Režek Jambrak, A., Bosiljkov, T., Vukušić, T., Marković, K., Tomašević, M., Kovačević Ganić, K. (2018) Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine. Proceedings of Natural resources, green technology & sustainable development3, 6-11. (poster prezentacija)
- Gracin, L., Križanović, S., Prusac, M., Režek Jambrak, A., Tomašević, M., Ćurko, N., Kelšin, K., Kovačević Ganić, K. (2018) Influence of thermosonication on colour and content of phenolic compounds in red wine. Proceedings of Natural resources, green technology & sustainable development3, 12-16. (poster prezentacija)
- Tomašević, M., Lukić, K., Kelšin, K., Ježek, D., Vukušić, T., Ćurko, N., Poturica, V., Križanović, S., Kovačević Ganić, K. (2018) Effect of non-thermal processing techniques on the aroma compounds in white wine Graševina. Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, 1-5. (usmeno izlaganje)
- Lukić, K., Brnčić, M., Tomašević, M., Ćurko, N., Kovačević Ganić, K. (2018) Influence of high power ultrasound on the changes in sensory and color properties of wine: ultrasonic probe vs. ultrasonic bath. Book of abstracts, PhD Candidate Symposium, str. 18. (poster prezentacija)
- Tomašević, M., Lukić, K., Brnčić, M., Kelšin, K., Ćurko, N., Kovačević Ganić, K. (2018) Changes in wine aroma influenced by ultrasonic bath treatment. Book of abstracts of International Congress on Grapevine and Wine Sciences, str. 194. (poster prezentacija)
- Križanović, S., Tomašević, M., Režek Jambrak, A., Ćurko, N., Gracin, L., Lukić, K., Kovačević Ganić, K. (2019) Effect of thermosonication and physisochemical properties of wine on culturability, viability and metabolic activity of Brettanomyces bruxellensis yeast in red wines. Book of abstracts of 1st Science & Wine World Congress, str. 65. (poster prezentacija)
- Lukić, K., Tomašević, M., Ćurko, N., Vukušić, T., Kovačević Ganić, K. (2019) Impact of high voltage electrical discharge plasma on the phenolic and chromatic composition of red wine during bottle storage. Book of abstracts of 1st Science & Wine World Congress, str. 60. (poster prezentacija)