Natka Ćurko

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 6

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Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Natka Ćurko, Katarina Perić, Tomislava Vukušić Pavičić, Sandra Balbino, Marina Tomašević, Damir Iveković, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste. Foods (Basel, Switzerland) 13 (14) (2024)
Natka Ćurko, Katarina Perić, Tomislava Vukušić Pavičić, Sandra Balbino, Marina Tomašević, Damir Iveković, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste. Foods (Basel, Switzerland) 13 (14) (2024)
Natka Ćurko, Katarina Perić, Tomislava Vukušić Pavičić, Sandra Balbino, Marina Tomašević, Damir Iveković, Ivana Radojčić Redovniković, Karin Kovačević Ganić
Effect of Pulsed Electric Field Pretreatment on the Concentration of Lipophilic and Hydrophilic Compounds in Cold-Pressed Grape Seed Oil Produced from Wine Waste. Foods (Basel, Switzerland) 13 (14) (2024)
Marina Tomašević, Katarina Perić, Natka Ćurko, Ana-Marija Jagatić Korenika, Darko Preiner, Valentina Tuščić, Ana Jeromel, Karin Kovačević Ganić
The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines. Foods (Basel, Switzerland) 12 (5) (2023)
Marina Tomašević, Katarina Perić, Natka Ćurko, Ana-Marija Jagatić Korenika, Darko Preiner, Valentina Tuščić, Ana Jeromel, Karin Kovačević Ganić
The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines. Foods (Basel, Switzerland) 12 (5) (2023)
Katarina Perić, Natka Ćurko, Marina Tomašević, Karin Kovačević Ganić
Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods (Basel, Switzerland) 9 (8) (2020)