Webmail

izv. prof. dr. sc. Natka Ćurko

Laboratory for Technology and Analysis of Wine
Title: Associate Professor
Function: Head of Laboratory
Zavod / Katedra: Laboratory for Technology and Analysis of Wine
Location: 309A
Public phone number: +385 1 4605 034
Internal phone number: 1034
Znanstvene publikacije
  • Membranes, 16 (2026) str. 48-66, doi: 10.3390/membranes16010048
  • MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications, İTÜ YAYINEVİ, (2025) str. 374-375
  • (2025)
  • (2025)
  • MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications, İTÜ YAYINEVİ, (2025) str. 197-198
  • Effect of pre-fermentative maceration on the polyphenolic composition of Pinot blanc wine
    (2025)
  • Fermentation, 10 (5) (2024) 252, 17, doi: 10.3390/fermentation10050252
  • Effect of ultrasound pretreatment and cold pressing on the composition of polyphenolic compounds in grape seed oil
    (2024)
  • 16th expert meeting Functional food in Croatia - "Synergy of economy, science, technology, control and food safety"
    nije evidentirano, (2024)
  • Foods, 13 (2024) 2299, 15, doi: 10.3390/foods13142299
  • Applied sciences (Basel), 14 (2024) str. 6612-27 pages, doi: 10.3390/app14156612
  • Influence of ultrasound and cold pressing on the composition of tocopherol and tocotrienol in grape seed oil
    (2024)
  • The effect of pulsed electric fields (PEF) and cold pressing on extraction yield and chemical composition of grape seed oil
    (2023)
  • Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 184 (2023) 114974, 11, doi: 10.1016/j.lwt.2023.114974
  • Program and Abstract book of 3rd Black Sea Association of Food Science and Technology Congress, Institute of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade, (2023) str. 77-77
  • Proceedings - 58th Croatian and 18th International Symposium on Agriculture,(2023) str. 195-200
  • OenoMacrowine : Book of Abstracts, International Symposium of Oenology, (2023) str. 318-318
  • OenoMacrowine : Book of Abstracts, International Symposium of Oenology, (2023) str. 285-285
  • Foods, 12 (2023) 985, 12, doi: 10.3390/foods12050985
  • FOOD INDUSTRY BY-PRODUCTS ; Book of Abstracts,(2022) str. 28-29
  • Valorization of grape pomace seeds using supercritical CO2
    (2022)
  • BOOK OF ABSTRACTS, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2022) str. 136-137
  • Book of abstracts of 4th International Congress on “Green Extraction of Natural Products” (GENP2022),(2022) str. 89-89
  • Proceedings of The 4th International Congress on "Green Extraction of Natural Products" (GENP2022), Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, (2022) str. 21-25
  • Lebensmittel-Wissenschaft + Technologie = Food science and technology, 154 (2022) 112619, 10, doi: 10.1016/j.lwt.2021.112619
  • Proceedings of 4th International scientific and expert conference Natural resources, green technology and sustainable development,(2022) str. 19-23
  • (2022)
  • (2022)
  • Glasnik zaštite bilja, 45 (2022) str. 114-121, doi: 10.31727/gzb.45.5.12
  • 57th Croatian & 17th International Symposium on Agriculture / Book of abstracts, Grafika Osijek, (2022) str. 320-320
  • Proceedings, Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2022) str. 559-563
  • BOOK OF A3BSTRACTS of 2nd INTERNATIONAL MEETING ON DEEP EUTECTIC SYSTEMS,(2021) str. 36-36
  • Food chemistry, 339 (2021) 127848, 11, doi: 10.1016/j.foodchem.2020.127848
  • SN applied sciences, 2 (2020) 1189, 15, doi: 10.1007/s42452-020-3005-8
  • Ultrasonics sonochemistry, 68 (2020) 105194, 11, doi: 10.1016/j.ultsonch.2020.105194
  • European food research and technology, 246 (2020) str. 1141-1152, doi: 0.1007/s00217-020-03467-2
  • Foods, 9 (2020) 1034, 22, doi: 10.3390/foods9081034
  • OENO One, 54 (2020) str. 657-670, doi: 10.20870/oeno-one.2020.54.4.3540
  • Journal of agricultural and food chemistry, 68 (2020) str. 3302-3311, doi: 10.1021/acs.jafc.9b03661
  • Influence of antioxidants addition on the stability of anthocyanins and tannins in wine during ageing
    (2020)
  • Anthocyanins and color stability of wine during bottle aging
    (2020)
  • Stability of wine proanthocyanidins during bottle aging
    (2020)
  • Polish Journal of Food and Nutrition Sciences,Polish journal of food and nutrition sciences, 69 (2019) str. 235-246, doi: 10.31883/pjfns/109423
  • Ultrasonics sonochemistry, 59 (2019) 104725, 14, doi: 10.1016/j.ultsonch.2019.104725
  • Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 65-75
  • Glasnik zaštite bilja, 42 (2019) str. 54-61
  • Polish journal of food and nutrition sciences, 69 (2019) PJFNS-00097-2019-03, 16, doi: 10.31883/pjfns/112328
  • Impact of high hydrostatic pressure and antioxidant addition on the wine polyphenolic and aroma composition during ageing
    (2019)
  • Book of abstracts of 1st Science & Wine World Congress,(2019) str. 60-60
  • Influence of ultrasound and antioxidants addition on the stability of polyphenol compounds and aroma of Cabernet Sauvignon wine
    (2019)
  • Influence of high power ultrasound and addition of antioxidants on polyphenolic and aroma composition of wine during ageing
    (2019)
  • Influence of high voltage electrical discharge on the composition of polyphenolic and volatile compounds of wine during ageing
    (2019)
  • Impact of high hydrostatic pressure on composition of polyphenols and chromatic characteristics of wine Cabernet Sauvignon
    (2019)
  • Innovative food science & emerging technologies, 53 (2019) str. 70-77, doi: 10.1016/j.ifset.2017.11.004
  • Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 1-5
  • Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 27-31
  • International Congress on Grapevine and Wine Sciences, Abstracts Book,(2018) str. 194-194
  • Proceedings of Natural resources, green technology & sustainable development/3.,(2018) str. 12-16
  • Book of abstracts, PhD Candidate Symposium 2018,(2018) str. 18-18
  • Impact of high hydrostatic pressure on the aroma of wine Graševina
    (2018)
  • Food technology and biotechnology, 55 (2017) str. 429-437, doi: 10.17113/ftb.55.03.17.5200
  • Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 81 (2017) str. 67-76, doi: 10.1016/j.lwt.2017.03.035
  • Croatian journal of food science and technology, 9 (2017) str. 136-144, doi: 10.17508/cjfst.2017.9.2.08
  • Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
  • Journal of Food Processing & Technology 8 (9) DOI:10.4172/2157-7110-C1-068,Journal of food processing & technology, (2017) str. 39-39
  • Book of Abstracts,(2017)
  • Book of Abstracts, 31st EFFoST International Conference,(2017) str. ---
  • Journal of Biotechnology, Volume 256, Supplement,Journal of biotechnology, Elsevier, (2017) str. 11-12
  • Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids
    Food technology and biotechnology, 55 (2017) str. 429-437, doi: 10.17113/ft b.55.03.17.5200
  • Book of Abstracts of International Conference on Natural Resources, Green Technology & Sustainable Development 2, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 90-90
  • LWT-Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 73 (2016) str. 45-51, doi: 10.1016/j.lwt.2016.05.037
  • Food Technology and Biotechnology,Food technology and biotechnology, 54 (2016) str. 145-155
  • Proceedings of Natural resources, green technology & sustainable development/2, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 70-75
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11 (2016) str. 122-127
  • Food chemistry, 200 (2016) str. 159-166, doi: 10.1016/j.foodchem.2016.01.040
  • Book of Abstracts, National University of Food Technologies (NUFT), (2016) str. 137-137
  • Proceedings of the 38th World Congress of Vine and Wine and 13th General Assembly of Vine and Wine International Organization (O.I.V.),(2015) str. 1-5
  • Book of Abstracts ; International Conference on Natural Resources, Green Technology & Sustainable Development, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 86-86
  • Food chemistry, 145 (2014) str. 15-22, doi: 10.1016/j.foodchem.2013.07.131
  • Proceedings of 5th World Congress on Biotechnology, Journal of Biotechnology&Biomaterilas, OMICS group, (2014) str. 54-54
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists,(2014) str. 70-74
  • Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists,(2014) str. 42-42
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists,(2014) str. 65-69
  • Procceding of Natural Resources, Green Technology & Sustainable Development, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
  • Procceding of Natural Resources, Green Technology & Sustainable Development, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
  • Proceedings of the 36th World Congress of Vine and Wine,(2013)
  • (2013)
  • Proceedings of the 36th World Congress of Vine and Wine,(2013)
  • Proceedings of the 35th World Congress of Vine and Wine and 10th General Assembly of Vine and Wine International Organization (O.I.V.),(2012)
  • Œno 2011 Actes de colloques du 9e symposium international d’œnologie de Bordeaux, Dunod, (2012) str. 126-131
  • Polyphenols Communications 2012 of XXVIth International Conference on Polyphenols,(2012)
  • 7th International Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS,(2011)
  • Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2011) str. xx-xx
  • Proceedings of the 34th World Congress of Vine and Wine,(2011)
  • Book of abstracts of 13th Ružička days „Today science – tomorrow industry“,(2010)
  • Presentation summaries of 32nd world congress of vine and wine, Ministry of Agricultural, Fisheries and Rural Development, (2009)
  • Italian journal of food sciences, 21 (2009) str. 123-134
  • Presentation summaries of 32nd World Congress of Vine and Wine, 32nd World Congress of Vine and Wine,(2009) str. 1-5
  • Final papers of 32nd world congress of vine and wine, Ministry of Agricultural, Fisheries and Rural Development, (2009) str. x-x
  • 32nd World Congress of Vine and Wine & 7th General Assembly of the OIV : Final papers = 32. svjetski kongres vinogradarstva i vinarstva i 7. Generalna skupština OIV-a : radovi = 32eme congres mondial de la vigne et du vin et 7eme Assemblee generale de l’OIV = 32. Weltkongress fuer Rebe und Wein und 7. Generalversammlung der OIV : Tagungsband = 32o congreso mundial de la vina y el vino y 7a Asamlea general de la O.I.V. : Procedimentes = 32-o congresso modiale della vigna e del vino e 7a Assemblea generale dell O.I.V. : final papers,(2009) str. 1-5
  • Presentation summaries of 32nd World Congress of Vine and Wine, Ministarstvo poljoprivrede Republike Hrvatske, (2009)
  • Croatian journal of food science and technology, 1 (2009) str. 21-27
  • Czech journal of food sciences, 27 (2009) str. S401-S403
  • Abstracts of the 14th World Congress of Food Science & Technology,(2008) str. 243-243
  • In vitro protein digestibility of mixed corn bread supplemented with soy protein
    (2007)