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Food Chemistry|June 11, 2015
Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatmentErika Bešter, Bojan Butinar, Milena Bučar-Miklavčič, et al.Journal of Agricultural and Food Chemistry|July 10, 2009
Characterization of commercial slovenian and cypriot fruit juices using stable isotopesNives Ogrinc, Karmen Bat, Iztok Joze Kosir, 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.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.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.Pageof 1