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• Boban, A., Milanović, V., Cardinali, F., Radman, S., Osimani, A., Aquilanti, L., Garofalo, C., Rampanti, G., Budić-Leto, I. (2025) Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process. Applied Food Research, 5, 101145.
• Boban, A., Vrhovsek, U., Carlin, S., Milanović, V., Gajdoš Kljusurić, J., Jurun, Z., Mucalo, A., Budić-Leto, I. (2025) Impact of indigenous non-Saccharomyces yeasts on early volatile fermentation metabolites of white Maraština grape must. European Food Research and Technology.
• Boban, A., Vrhovsek, U., Masuero, D., Milanović, V., Budić-Leto, I. (2025) Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine. Foods, 14, 269.
• Boban, A., Vrhovsek, U., Carlin, S., Milanović, V., Gajdoš Kljusurić, J., Jurun, Z., Budić-Leto, I. (2024) The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation.  Applied Food Research, 4(2), 100554.
• Boban, A., Vrhovsek, U., Anesi, A., Milanović, V., Gajdoš Kljusurić, J., Jurun, Z., Budić-Leto, I. (2024) Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Saccharomyces Yeasts in Croatian Maraština Wines. Foods, 13, 2939.
• Ivić S., Jeromel A., Kozina B., Prusina T., Budić-Leto I., Boban A., Vasilj V., Korenika A-MJ. (2024)  Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora  delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile. Foods. 13(13):2000.
• Boban, A., Milanović, V., Veršić Bratinčević, M., Botta, C., Ferrocino, I., Cardinali, F., Ivić, S., Rampanti, G., Budić-Leto, I. (2024) Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds. Food Research International, 180, 114072.
• Orbanić, F., Rossi, S., Bestulić, E., Budić-Leto, I., Kovačević Ganić, K., Horvat I., Plavša, T., Bubola, M., Lukić, I., Jeromel, A., Radeka, S. (2023)  Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes. Foods, 12, 3838.
• Milanović, V., Cardinali, F., Boban, A., Gajdoš Kljusurić, J., Osimani, A., Aquilanti, L., Garofalo, C., Budić-Leto, I. (2023) White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures. Food Bioscience, 55, 103033. 
• Boban, A., Masuero, D., Vrhovsek, U., Budić-Leto, I. (2023) Comprehensive Lipid Profile of ‘Maraština’ Grape Skins from Dalmatia. Applied Sciences, 13, 6446.
• Mucalo, A., Budić-Leto, I. Zdunić, Goran (2023) Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine. Foods, 12 (9): 1912
• Boban, A. Vrhovsek, U., Carlin, S., Mucalo, A., Budić-Leto, I. (2022) A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines. Metabolites, 12, 1295.
• Milanović, V.,  Cardinali, F., Ferrocino, I., Boban, A., Franciosa, I., Gajdoš Kljusurić, J., Mucalo, A., Osimani, A., Aquilanti, L., Garofalo, C., Budić-Leto, I. (2022) Croatian white grape variety Maraština: first taste of its indigenous mycobiota. Food Research International, 111917.
• Mucalo, A.; Lukšić, K.; Budić-Leto, I.; Zdunić, G. (2022) Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate. Applied Sciences,12, 7327.
• Radeka, S., Rossi, S., Bestulić, E.,  Budić-Leto, I., Kovačević Ganić, K., Horvat, I., Lukić, I., Orbanić, F., Zaninović Jurjević, T., Dvornik, Š. (2022)  Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods, 11(12), 1804. 
• Ruskovska, T., Budić-Leto, I., Corral-Jara, K.F., Ajdžanović, V., Arola-Arnal, A., Bravo, F.I., Deligiannidou, G.-E., Havlik, J., Janeva, M., Kistanova, E., Kontogiorgis, C., Krga, I., Massaro, M., Miler, M., Harnafi, H., Milosevic, V., Morand, C., Scoditti, E., Suárez, M., Vauzour, D., Milenkovic, D. (2022) Systematic analysis of nutrigenomic effects of polyphenols related to cardiometabolic health in humans – Evidence from untargeted mRNA and miRNA studies, Ageing Research Reviews, 79, 101649.
• Gajdoš Kljusurić, J., Boban, A., Mucalo, A., Budić-Leto, I. (2022) Novel Application of NIR Spectroscopy for Non-Destructive Determination of ‘Maraština’ Wine Parameters. Foods, 11(8), 1172.
• Ruskovska, T., Budić-Leto, I., Corral-Jara, K.F., Ajdžanović, V., Arola-Arnal, A., Bravo, F.I., Deligiannidou, G.-E., Havlik, J., Janeva, M., Kistanova, E., Kontogiorgis, C., Krga, I., Massaro, M., Miler, M., Milosevic, V., Morand, C., Scoditti, E., Suárez, M., Vauzour, D., Milenkovic, D. (2021) Systematic Bioinformatic Analyses of Nutrigenomic Modifications by Polyphenols Associated with Cardiometabolic Health in Humans—Evidence from Targeted Nutrigenomic Studies. Nutrients, 13, 2326. 
• Mucalo, A., Budić-Leto, I., Lukšić, K., Maletić, E., Zdunić, G. (2021)  Early Defoliation Techniques Enhance Yield Components, Grape and Wine Composition of cv. Trnjak (Vitis vinifera L.) in Dalmatian Hinterland Wine Region Plants, 10(3), 551.
  
• Budić-Leto, I., Humar, I., Gajdoš Kljusurić, J., Zdunić, G., Zlatić, E. (2020) Free and Bound Volatile Aroma Compounds of ‘Maraština’ Grapes as Influenced by Dehydration Techniques. Applied Sciences, 10, 8928.
• Eker, Merve E. Aaby, K., Budić-Leto, I. Rimac Brnčić, S., Nehir, E., Sedef, Karakaya, S., Simsek, S., Manach, C., Wiczkowski, W., de Pascual-Teresa, S. (2020) A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability Foods, 9, 1; 1-18.
• Lukić, I., Radeka, S., Budić-Leto, I., Bubola, M., Vrhovsek, U. (2019) Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts. Food Chemistry, 300, 125251, 11.
• Budić-Leto, I., Mucalo, A., Ljubenkov, I., Zdunić, G. (2018) Anthocyanin profile of wild grape Vitis vinifera in the eastern Adriatic region. Scientia Horticulturae. 238, 32–37.
• Budić-Leto, I., Zdunić, G., Gajdoš-Kljusurić, J., Mucalo, A., Vrhovsek, U. (2017)
  Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition. Journal of food composition and analysis. 62, 211–216. 
• Fredotović, Ž., Šprung, M., Soldo, B., Ljubenkov, I., Budić-Leto, I., Bilušić, T., Čikeš-Čulić, V., Puizina, J. (2017) Chemical Composition and Biological Activity of A. cepa L. and A. × cornutum (Clementi ex Visiani 1842) Methanolic Extracts .Molecules 22(3), 448, 1-13.
• Lukić, I., Budić-Leto, I., Bubola, M., Damijanić, K., Staver M. (2017) Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine, Food Chemistry, 224, 251-261.
• Zdunić, G., Maul, E., Hančević, K., Leko, M., Butorac, L., Mucalo, A., Radić, T., Šimon, S., Budić-Leto, I., Žulj Mihaljević, M., Maletić, E. (2017) Genetic diversity of wild grapevine (Vitis vinifera sylvestris Gmel Hegi) in the Eastern Adriatic Region. American Journal of Enology and Viticulture 68 (2): 252-257.
• Budić-Leto,  I., Humar, I., Zdunić, G., Hribar, J., Zlatić Z. (2015) Volatile compounds in Prošek Dessert wines produced from white and red grapes, Czech Journal of Food Sciences, 33, 4; 354-360.
• Zdunić, G., Mucalo, A., Budić-Leto, I., Humar, I., Pejić, I., Maletić, E. (2015) Cluster architecture of old, neglected Croatian grapevine cultivars (Vitis vinifera L.), Vitis, 54 ; 177-180.
• Mucalo, A., Zdunić, G., Will, F., Budić-Leto, I., Pejić, I., Maletić, E. (2015) Changes in anthocyanins and berry color of ‘Plavac mali’ grape during ripening, Mitteilungen Klosterneuburg, 65 (2015) ; 130-142
• Budić-Leto, I., Zdunic, G., Tomic-Potrebuješ, I. (2014) Polyphenolic potential of the rare Croatian variety ‘Dobricic’ (Vitis vinifera L.). Acta Horticulturae. 1046, 463-469.
• Zdunić, G.,  Šimon, S., Malenica, N., Budić-Leto, I., Maletić, E., Karoglan Kontić, J., Pejić, I. (2014) Intravarietal variability of ‘Crljenak kastelanski’ and its relationship with ‘Zinfandel’ and ‘Primitivo’ selections. Acta Horticulturae. 1046, 573-580.
• Zdunić, G., Budić-Leto, I., Vrhovsek, U., Tomić-Potrebuješ, I., Maletić, E. (2012)
  Ampelographic and oenological characterization of the ancient grapevine cv. Dobričić grown in the coastal region of Croatia. Journal international des sciences de la vigne et du vin. 46, 4; 263–273.
• Budić-Leto, I. Gajdoš Kljusurić, J. Zdunić, G. Tomić-Potrebuješ, I. Pezo, I. Lovrić, T. (2012) Comparison of the descriptive sensory attributes of taste and chemical parameters of Croatian dessert wine Prošek using multivariate analysis. Journal of Food, Agriculture & Environment. 10, 1, 132–136.
• Budić-Leto, I., Zdunić, G., Banović, M., Kovačević-Ganić; K., Tomić-Potrebuješ, I., Lovrić T. (2010) Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac Mali cv.  Food Technology and Biotechnology. 48 (4) 530–537.
• Zdunić, G., Budić-Leto, I., Pezo, I. (2009) Fizikalno-kemijske karakteristike pjenušavog vina cv. Pinot sivi proizvedenog sekundarnom alkoholnom fermentacijom u boci. Poljoprivreda 15 (1) 19-22.
• Budić-Leto, I., Vrhovšek, U., Gajdoš Kljusurić, J., Lovrić, T. (2009) Anthocyanin pattern of skin extracts from Babić and Plavac mali grapes and anthocyanin pattern of produced wine. Acta Alimentaria 38 (1) 67–75.
• Budić-Leto, I., Gracin, L., Lovrić, T., Vrhovšek, U. (2008) Effects of maceration conditions on the polyphenolic composition of the red wine Plavac mali.Vitis 47 (4) 245-250.
• Budić-Leto, I., Zdunić, G., Gajdoš Kljusurić, J., Pezo, I., Alpeza, I., Lovrić, T. (2008) Effects of polyphenolic composition on sensory perception of Croatian red wineBabić. Journal of Food, Agriculture & Environment 6 (3&4) 138–142.
• Budić-Leto, I., Lovrić, T., Gajdoš-Kljusurić, J., Pezo, I., Vrhovšek, U. (2006) Anthocyanin composition of the red wine Babić affected by maceration treatment. European Food Research and Technology 222 (3-4) 397-402.
• Budić-Leto, I., Lovrić, T., Pezo, I., Gajdoš Kljusurić, J. (2005) Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape. Food Technology and Biotechnology 43 (1) 47-53.
• Budić-Leto, I., Lovrić, T., Vrhovšek, U. (2003) Influence of Different Maceration Techniques and Ageing on Proanthocyanins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.). Food Technology and Biotechnology 41 (4) 299-303.
• Budić-Leto, I., Lovrić, T. (2002)Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac, Food Technology and Biotechnology 40 (3) 221-225.