Found: 18
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Chemical Properties and Antioxidant and Antimicrobial Activities of Slovenian Propolis.
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- Chemistry & Biodiversity, 2012, v. 9, n. 8, p. 1545, doi. 10.1002/cbdv.201100337
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- Article
Elemental Composition of Different Slovenian Honeys Using k<sub>0</sub>- Instrumental Neutron Activation Analysis.
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- Journal of AOAC International, 2017, v. 100, n. 4, p. 871, doi. 10.5740/jaoacint.17-0146
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- Article
Yolk colour of eggs from different housing systems.
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- MESO, 2019, v. 21, n. 4, p. 378, doi. 10.31727/m.21.4.4
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- Article
Protocol for Sensory Assessment of Traditional Dish Cottage Cheese Struklji.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2012, v. 7, p. 5
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- Article
Use of EDXRF elemental fingerprinting for discrimination of botanical and geographical origin of Slovenian bee pollen.
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- XRS: X-ray Spectrometry, 2022, v. 51, n. 3, p. 186, doi. 10.1002/xrs.3250
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- Article
Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 681, doi. 10.1111/ijfs.14322
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- Article
Carbohydrate composition of Slovenian bee pollens.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 8, p. 1880, doi. 10.1111/ijfs.13773
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- Article
Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1661, doi. 10.1111/j.1365-2621.2011.02664.x
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- Article
Chemical composition and content of free tryptophan in Slovenian bee pollen.
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- Journal of Food & Nutrition Research, 2015, v. 54, n. 4, p. 323
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- Article
Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic.
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- Sustainability (2071-1050), 2021, v. 13, n. 9, p. 5118, doi. 10.3390/su13095118
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Linear Regression Model of the Ash Mass Fraction and Electrical Conductivity for Slovenian Honey.
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- Food Technology & Biotechnology, 2008, v. 46, n. 3, p. 335
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- Article
Trans fatty acids in frequently consumed products from Serbian and Slovenian market.
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- Central European Journal of Public Health, 2022, v. 30, n. 1, p. 51, doi. 10.21101/cejph.a5928
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- Article
Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1818, doi. 10.1111/ijfs.14808
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- Article
Effects of particle size on determination of the contents of grain and legume dietary fibre and resistant starch.
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- Acta Agriculturae Slovenica, 2023, v. 119, n. 4, p. 1, doi. 10.14720/aas.2023.119.4.15383
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Pomen čebeljih pridelkov v humani prehrani.
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- Acta Agriculturae Slovenica, 2020, v. 115, n. 2, p. 223, doi. 10.14720/aas.2020.115.2.632
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- Article
Problematika določanja vsebnosti prehranske vlaknine -- vpliv frakcije mletja in načina mešanja vzorca.
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- Acta Agriculturae Slovenica, 2018, v. 111, n. 1, p. 111, doi. 10.14720/aas.2018.111.1.11
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- Article
Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumption.
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- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1446771
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- Article
Inadequate Intake of Dietary Fibre in Adolescents, Adults, and Elderlies: Results of Slovenian Representative SI. Menu Study.
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- Nutrients, 2021, v. 13, n. 11, p. 3826, doi. 10.3390/nu13113826
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- Article