izv. prof. dr. sc. Natka Ćurko
Laboratorij za tehnologiju i analitiku vina
Radno mjesto:
izvanredni profesor
Funkcija:
Pročelnik laboratorija
Zavod / Katedra:
Laboratorij za tehnologiju i analitiku vina
Lokacija:
309A
Telefon:
+385 1 4605 034
Interni telefon:
1034
E-mail:
E-mail
Nastava
Prijediplomski
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (predmet na engleskom jeziku) (196364) — Nositelj, Nositelj
- Osnove tehnologije voća, povrća i vina (252763) — Predavanja, Laboratorijske vježbe
- Voćna vina (269935) — Predavanja, Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
Diplomski
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (53735) — Nositelj, Seminar, Laboratorijske vježbe
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (53744) — Nositelj, Seminar, Laboratorijske vježbe
- Proizvodnja predikatnih, specijalnih i pjenušavih vina (253088) — Nositelj, Seminar, Laboratorijske vježbe
- Senzorika i analitika vina (53294) — Nositelj, Laboratorijske vježbe
- Senzorika i analitika vina (53748) — Nositelj, Laboratorijske vježbe
- Senzorika i analitika vina (239598) — Nositelj, Laboratorijske vježbe
- Kemija i tehnologija vina (53712) — Predavanja, Laboratorijske vježbe
- Kemija i tehnologija vina (253081) — Predavanja, Laboratorijske vježbe
- Uvod u diplomski rad (66876) — Seminar
- Uvod u diplomski rad (66880) — Seminar
- Uvod u diplomski rad (66882) — Seminar
- Uvod u diplomski rad (172770) — Seminar
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66883) — Laboratorijske vježbe
- Diplomski rad (253377) — Laboratorijske vježbe
- Primijenjena instrumentalna analiza (66800) — Laboratorijske vježbe
Konzultacije
Srijedom, 11.00 - 12.00 h
Znanstvene publikacije
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Comparative Assessment of Reverse Osmosis and Nanofiltration for Wine Partial Dealcoholization: Effects on Membrane Performance, Fouling, and Phenolic Compounds
Membranes, 16 (2026) str. 48-66, doi: 10.3390/membranes16010048
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Reverse Osmosis and Nanofiltration for Advanced Wine Dealcoholization: Comparative Assessment of Membranes at 4% Ethanol Reduction
MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications,İTÜ YAYINEVİ, (2025) str. 374-375
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Comparative Evaluation of RO and NF Membranes for Partial Dealcoholization of Red Wine
(2025)
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Screening of RO Membranes for Mild Wine Dealcoholization: Comparative Evaluation at 25 and 35 bar
MEMTEK 2025-8th International Symposium on Membrane Technologies and Applications,İTÜ YAYINEVİ, (2025) str. 197-198
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Influence of Operating Parameters on the Performance of a RO Membrane for Wine Dealcoholization
(2025)
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Utjecaj predfermentativne maceracije na polifenolni sastav vina Pinot bijel
(2025)
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Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
Applied sciences (Basel), 14 (2024) str. 6612-27 pages, doi: 10.3390/app14156612
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Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa
(2024)
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16. stručni skup Funkcionalna hrana u Hrvatskoj - "Sinergija gospodarstva, znanosti, tehnologije, kontrole i sigurnosti hrane"
nije evidentirano, (2024)
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The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine
Fermentation, 10 (5) (2024) 252, 17, doi: 10.3390/fermentation10050252
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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, 13 (2024) 2299, 15, doi: 10.3390/foods13142299
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Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa
(2024)
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Valorization of grape wine pomace using pulsed electric fields (PEF) and supercritical CO2 (SC CO2) extraction
OenoMacrowine : Book of Abstracts,International Symposium of Oenology, (2023) str. 318-318
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Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures
Proceedings - 58th Croatian and 18th International Symposium on Agriculture, (2023) str. 195-200
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Utjecaj pulsirajućeg električnog polja (PEF) i hladnog prešanja na iskorištenje i kemijski sastav ulja sjemenki grožđa
(2023)
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The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines
Foods, 12 (2023) 985, 12, doi: 10.3390/foods12050985
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Effect of ultrasound and cold pressing on the composition of Graševina grape seed oil lipophilic and hydrophilic antixidants
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
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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics
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
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Determination of mineral composition in cv. Teran (Vitis vinifera L.) red wine affected by pre-fermentative mash cooling, heating, saignée technique and prolonged postfermentative macerations
OenoMacrowine : Book of Abstracts,International Symposium of Oenology, (2023) str. 285-285
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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
Lebensmittel-Wissenschaft + Technologie = Food science and technology, 154 (2022) 112619, 10, doi: 10.1016/j.lwt.2021.112619
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Application of supercritical CO2 as green technology for oil extraction from Graševina grape seed pomace
Proceedings of 4th International scientific and expert conference Natural resources, green technology and sustainable development, (2022) str. 19-23
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Applying different maceration treatments to increase the antioxidant capacity and vitamin content of Malvazija istarska wines
(2022)
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Effect of supercritical CO2 extraction parameters on the fatty acids composition of Graševina grape seed oil
Proceedings of The 4th International Congress on "Green Extraction of Natural Products" (GENP2022),Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, (2022) str. 21-25
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Valorization of grape pomaces: Green extraction of grape seed oil using supercritical CO2
Book of abstracts of 4th International Congress on “Green Extraction of Natural Products” (GENP2022), (2022) str. 89-89
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Phenolic profile of cold-pressed grape seed oil from Teran red grape variety (Vitis vinifera L.): Impact of pre-fermentative mash cooling, heating, and prolonged macerations
FOOD INDUSTRY BY-PRODUCTS ; Book of Abstracts, (2022) str. 28-29
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Maceration time effect on the mineral composition of Malvazija istarska (Vitis vinifera L.) wines
Proceedings,Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2022) str. 559-563
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Effect of maceration duration, heat treatment, and barrel aging on water-soluble vitamin content in Teran wines
57th Croatian & 17th International Symposium on Agriculture / Book of abstracts,Grafika Osijek, (2022) str. 320-320
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Varietal thiols in Pošip wines: Effect of clone selection
Glasnik zaštite bilja, 45 (2022) str. 114-121, doi: 10.31727/gzb.45.5.12
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Influence of maceration duration, heat treatment, and barrel aging on mineral composition in Teran wines
(2022)
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Impact of pre-fermentative mash cooling, heating, saignée technique and prolonged macerations on antioxidant capacity and total phenolic content in Teran red wine
BOOK OF ABSTRACTS, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 136-137
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Valorizacija sjemenki komine grožđa primjenom superkritičnog CO2
(2022)
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Sustainable waste management from wine production
BOOK OF A3BSTRACTS of 2nd INTERNATIONAL MEETING ON DEEP EUTECTIC SYSTEMS, (2021) str. 36-36
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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
Food chemistry, 339 (2021) 127848, 11, doi: 10.1016/j.foodchem.2020.127848
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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, 68 (2020) str. 3302-3311, doi: 10.1021/acs.jafc.9b03661
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Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing
Ultrasonics sonochemistry, 68 (2020) 105194, 11, doi: 10.1016/j.ultsonch.2020.105194
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Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
Foods, 9 (2020) 1034, 22, doi: 10.3390/foods9081034
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Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure
OENO One, 54 (2020) str. 657-670, doi: 10.20870/oeno-one.2020.54.4.3540
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Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC‑TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes
SN applied sciences, 2 (2020) 1189, 15, doi: 10.1007/s42452-020-3005-8
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Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants
European food research and technology, 246 (2020) str. 1141-1152, doi: 0.1007/s00217-020-03467-2
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Utjecaj dodataka antioksidansa na stabilnost antocijana i tanina vina tijekom starenja
(2020)
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Stabilnost proantocijanidina vina tijekom starenja u boci
(2020)
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Stabilnost antocijana i boje vina tijekom starenja u boci
(2020)
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Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines
Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 65-75
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Changes in the composition of aroma and phenolic compounds induced by different enological practices of Croatian white wine
Polish journal of food and nutrition sciences, 69 (2019) PJFNS-00097-2019-03, 16, doi: 10.31883/pjfns/112328
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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 (2019) str. 70-77, doi: 10.1016/j.ifset.2017.11.004
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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, (2019) str. 60-60
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Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja
(2019)
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Utjecaj visokog hidrostatskog tlaka i dodatka antioksidansa na sastav polifenolnih spojeva i arome vina tijekom starenja
(2019)
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Utjecaj visokonaponskog električnog pražnjenja na sastav polifenolnih i hlapivih spojeva vina tijekom starenja
(2019)
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Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon
(2019)
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Utjecaj visokog hidrostatskog tlaka na sastav polifenola i kromatske karakteristike vina Cabernet Sauvignon
(2019)
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Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
Polish Journal of Food and Nutrition Sciences,Polish journal of food and nutrition sciences, 69 (2019) str. 235-246, doi: 10.31883/pjfns/109423
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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
Ultrasonics sonochemistry, 59 (2019) 104725, 14, doi: 10.1016/j.ultsonch.2019.104725
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Potential application of high voltage electrical discharge plasma control of Brettanomyces bruxellensis in wine
Glasnik zaštite bilja, 42 (2019) str. 54-61
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Influence of thermosonication on colour and content of phenolic compounds in red wine
Proceedings of Natural resources, green technology & sustainable development/3., (2018) str. 12-16
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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 2018, (2018) str. 18-18
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Effect of nonthermal processing techniques on the aroma compounds in white wine Graševina
Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 1-5
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Microwave-assisted extraction of tannins from grape skin pomaces
Proceedings of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 27-31
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Changes in wine aroma influenced by ultrasonic bath treatment
International Congress on Grapevine and Wine Sciences, Abstracts Book, (2018) str. 194-194
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Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina
(2018)
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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
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Green Solvents for Green Technologies
Journal of Biotechnology, Volume 256, Supplement,Journal of biotechnology, Elsevier, (2017) str. 11-12
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Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging
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
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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, (2017) str. ---
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Effect of high hydrostatic pressure on the volatile compounds in wine
Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
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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 (2017) str. 136-144, doi: 10.17508/CJFST.2017.9.2.08
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Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids
Food technology and biotechnology, 55 (2017) str. 429-437, doi: 10.17113/ftb.55.03.17.5200
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Green solvents for green extraction of biologically active compounds
Journal of Food Processing & Technology 8 (9) DOI:10.4172/2157-7110-C1-068,Journal of food processing & technology, (2017) str. 39-39
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Effect of high hydrostatic pressure on the volatile compounds in wine
Book of Abstracts, (2017)
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Green extraction of grape skin phenolics by using deep eutectic solvents
Food chemistry, 200 (2016) str. 159-166, doi: 10.1016/j.foodchem.2016.01.040
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Influence of high power ultrasound as green technology on wine quality
Proceedings of Natural resources, green technology & sustainable development/2,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 70-75
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Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity
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
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Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas chromatography-mass spectrometry
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11 (2016) str. 122-127
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Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines
Food Technology and Biotechnology,Food technology and biotechnology, 54 (2016) str. 145-155
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Isolation of anthocyanins from grape pomace by natural deep eutectic solvents and valorization of their biological activity
Book of Abstracts of International Conference on Natural Resources, Green Technology & Sustainable Development 2,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 90-90
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Quantitative descriptive sensory analysis of varietal thiols in Pošip wine- influence of enological practices
Book of Abstracts,National University of Food Technologies (NUFT), (2016) str. 137-137
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Effect of enological practice on phenolic composition of white wine Pošip during bottle storage
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
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Determination of varietal thiols in Pošip wine
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 70-74
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Determination of the main odorants of Croatian most important monovarietal white wines
Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 42-42
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Green solvents for green technologies
Book of Abstracts ; International Conference on Natural Resources, Green Technology & Sustainable Development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 86-86
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Green solvents for green technologies
Procceding of Natural Resources, Green Technology & Sustainable Development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
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Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium
Food chemistry, 145 (2014) str. 15-22, doi: 10.1016/j.foodchem.2013.07.131
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Green solvents for green technologies
Procceding of Natural Resources, Green Technology & Sustainable Development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 64-70
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Evaluation of deep eutectic solvent in extraction of plant phenolic
Proceedings of 5th World Congress on Biotechnology, Journal of Biotechnology&Biomaterilas,OMICS group, (2014) str. 54-54
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Influence of enological treatments on the phenolic content in white wine
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutricionists, (2014) str. 65-69
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Influence of maceration temperature on the concentration of biogenic amines in wine
Proceedings of the 36th World Congress of Vine and Wine, (2013)
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Effect of microoxygenation and enological treatments on polyphenolic and sensory characteristics of Plavac mali wine
(2013)
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Identification of aroma compounds of Malvasia istriana wines using different sample preparation methods
Proceedings of the 36th World Congress of Vine and Wine, (2013)
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Effect of sulfur dioxide, iron and copper on phenolic changes during aging in barrel of micro-oxygenated wine
Proceedings of the 35th World Congress of Vine and Wine and 10th General Assembly of Vine and Wine International Organization (O.I.V.), (2012)
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Comparison of seeds proanthocyanidins composition between Croatian Vitis vinifera spp. (cv. Plavac mali and Babić) and some American Vitis spp.
Œno 2011 Actes de colloques du 9e symposium international d’œnologie de Bordeaux,Dunod, (2012) str. 126-131
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Characterization of seed and skin proanthocyanidins in two Croatian wine grapes (Plavac mali and Babić)
Polyphenols Communications 2012 of XXVIth International Conference on Polyphenols, (2012)
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Phenolic changes induced by different microoxygenation treatments of Plavac mali wine
Proceedings of the 34th World Congress of Vine and Wine, (2011)
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Effect of high intensity ultrasound on yeast of Brettanomyces genus and sensory quality of wine
7th International Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS, (2011)
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Influence of bottles temperature storage on the concentration of biogenic amines in wine
Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2011) str. xx-xx
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Influence of maceration process on anthocyanins composition of cv. Teran wines
Book of abstracts of 13th Ružička days „Today science – tomorrow industry“, (2010)
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Changes of the content of biogenic amines during winemaking of Sauvignon wines
Croatian journal of food science and technology, 1 (2009) str. 21-27
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Determination of Biogenic amines in red Croatian Wines
Final papers of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009) str. x-x
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Volatile compounds in the production process of Croatian traditional sweet wine Prošek
Presentation summaries of 32nd World Congress of Vine and Wine, 32nd World Congress of Vine and Wine, (2009) str. 1-5
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Volatile compounds in the production process of Croatian traditional sweet wine Prošek
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
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Phenolic composition and antioxidant capacity of Kujundžuša wine
Presentation summaries of 32nd World Congress of Vine and Wine,Ministarstvo poljoprivrede Republike Hrvatske, (2009)
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Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Presentation summaries of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009)
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Production of high protein bread using extruded corn and soybean flour blend
Italian journal of food sciences, 21 (2009) str. 123-134
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Influence of vintage on Cu, Fe, Zn and Pb content in some Croatian red wines
Czech journal of food sciences, 27 (2009) str. S401-S403
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Effect of wine ageing in oak barrels on the phenolic content and antioxidant capacity of red wine
Abstracts of the 14th World Congress of Food Science & Technology, (2008) str. 243-243
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Probavljivost proteina in vitro miješanog kukuruznog kruha obogaćenog proteinima soje
(2007)