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Food Chemistry|July 29, 2022
Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in SloveniaBlaž Ferjančič, Mihaela Skrt, Mojca Korošec, et al.Frontiers in Nutrition|August 19, 2024
Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumptionBlaž Ferjančič, Mojca Korošec, Ana Kočevar Baloh, et al.Food Chemistry|April 23, 2013
The Slovenian food composition databaseMojca Korošec, Terezija Golob, Jasna Bertoncelj, et al.Journal of AOAC International|May 24, 2017
Elemental Composition of Different Slovenian Honeys Using k0- Instrumental Neutron Activation AnalysisUrška Kropf, Vekoslava Stibilj, Radojko Jaćimović, et al.Nutrients|March 28, 2026
Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National "Whole Grain" ProjectEva M Čad, Anja Bolha, Blaž Ferjančič, et al.Journal of Agricultural and Food Chemistry|November 20, 2010
Carbon and nitrogen natural stable isotopes in Slovene honey: adulteration and botanical and geographical aspectsUrška Kropf, Terezija Golob, Marijan Nečemer, et al.Chemistry & Biodiversity|August 18, 2012
Chemical properties and antioxidant and antimicrobial activities of Slovenian propolisAna Mavri, Helena Abramovič, Tomaž Polak, et al.Journal of Agricultural and Food Chemistry|April 15, 2009
Application of total reflection X-ray spectrometry in combination with chemometric methods for determination of the botanical origin of Slovenian honeyMarijan Necemer, Iztok J Kosir, Peter Kump, et al.Central European Journal of Public Health|April 14, 2022
Trans fatty acids in frequently consumed products from Serbian and Slovenian marketDanijela Ristić-Medić, Snježana Petrović, Tomaž Polak, et al.Nutrients|November 27, 2021
Inadequate Intake of Dietary Fibre in Adolescents, Adults, and Elderlies: Results of Slovenian Representative SI. Menu StudyBarbara Koroušić Seljak, Eva Valenčič, Hristo Hristov, et al.Pageof 1