| Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality I Lukić, M Žanetić, MJ Špika, M Lukić, O Koprivnjak, KB Bubola Food chemistry 232, 610-620, 2017 | 67 | 2017 |
| A multidisciplinary approach to the characterisation of autochthonous Istrian olive (Olea europaea L.) varieties D Poljuha, B Sladonja, K Brkić Bubola, M Radulović, K Brščić, E Šetić, ... Food Technology and Biotechnology 46 (4), 347-354, 2008 | 54 | 2008 |
| Influence of filtration on volatile compounds and sensory profile of virgin olive oils KB Bubola, O Koprivnjak, B Sladonja Food chemistry 132 (1), 98-103, 2012 | 50 | 2012 |
| Volatile compounds and sensory profiles of monovarietal virgin olive oil from Buža, Črna and Rosinjola cultivars in Istria (Croatia) K Brkić Bubola, O Koprivnjak, B Sladonja, I Lukić Food Technology and Biotechnology 50 (2), 192-198, 2012 | 48 | 2012 |
| Complementary untargeted and targeted metabolomics for differentiation of extra virgin olive oils of different origin of purchase based on volatile and phenolic composition and … A Da Ros, D Masuero, S Riccadonna, K Brkić Bubola, N Mulinacci, ... Molecules 24 (16), 2896, 2019 | 42 | 2019 |
| Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils KB Bubola, O Koprivnjak, B Sladonja, I Belobrajić Grasas y aceites 65 (3), e034-e034, 2014 | 41 | 2014 |
| Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: A case study I Lukić, I Horvat, S Godena, M Krapac, M Lukić, U Vrhovsek, KB Bubola Food research international 112, 78-89, 2018 | 38 | 2018 |
| Application of Soxtec apparatus for oil content determination in olive fruit. K Brkić, M Radulović, B Sladonja, I Lukić, E Šetić | 33 | 2006 |
| Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition KB Bubola, M Lukić, I Mofardin, A Butumović, O Koprivnjak LWT 84, 370-377, 2017 | 32 | 2017 |
| Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application I Pasković, B Soldo, SG Ban, T Radić, M Lukić, B Urlić, M Mimica, ... Food chemistry 359, 129961, 2021 | 31 | 2021 |
| Chemical and sensorial changes of Croatian monovarietal olive oils during ripening K Brkić Bubola, O Koprivnjak, B Sladonja, D Škevin, I Belobrajić European journal of lipid science and technology 114 (12), 1400-1408, 2012 | 31 | 2012 |
| Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach S Barbieri, K Brkić Bubola, A Bendini, M Bučar-Miklavčič, F Lacoste, ... Foods 9 (3), 355, 2020 | 29 | 2020 |
| Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar I Lukić, M Krapac, I Horvat, S Godena, U Kosić, KB Bubola Lwt 87, 194-202, 2018 | 28 | 2018 |
| Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition O Koprivnjak, D Škevin, S Petričević, KB Bubola, Ž Mokrovčak LWT-Food Science and Technology 42 (1), 50-55, 2009 | 28 | 2009 |
| Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho‐diphenols in virgin olive oil O Koprivnjak, K Brkić Bubola, U Kosić European journal of lipid science and technology 118 (2), 318-324, 2016 | 27 | 2016 |
| Identification and characterization of autochthonous olive varieties in Istria (Croatia) A Milotic, E Setic, D Persuric, D Poljuha, B Sladonja, K Brscic Annales: Series Historia Naturalis 15 (2), 251, 2005 | 25 | 2005 |
| Inter-varietal diversity of typical volatile and phenolic profiles of Croatian extra virgin olive oils as revealed by GC-IT-MS and UPLC-DAD analysis I Lukić, M Lukić, M Žanetić, M Krapac, S Godena, K Brkić Bubola Foods 8 (11), 565, 2019 | 24 | 2019 |
| Comparative study of volatile compounds and sensory characteristics of dalmatian monovarietal virgin olive oils M Žanetić, M Jukić Špika, MM Ožić, K Brkić Bubola Plants 10 (10), 1995, 2021 | 23 | 2021 |
| Variability of phenolic and volatile compounds in virgin olive oil from Leccino and Istarska Bjelica cultivars in relation to their fruit mixtures O Koprivnjak, V Majetić, K Brkić Bubola, U Kosić Food technology and biotechnology 50 (2), 216-221, 2012 | 21 | 2012 |
| The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review D Klisović, A Novoselić, A Režek Jambrak, K Brkić Bubola International journal of food science & technology 56 (10), 4851-4860, 2021 | 20 | 2021 |
