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Consumers’ awareness of food safety from shopping to eating

Food control, 2008-08, Vol.19 (8), p.737-745

2008

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Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts

Australian journal of grape and wine research, 2019-01, Vol.25 (1), p.43-52

2019

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Bacterial adhesion capacity of protein-terminating polyelectrolyte multilayers

International journal of adhesion and adhesives, 2020-12, Vol.103, p.102687, Article 102687

2020

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Implementation of the Bacillus cereus microbiological plate used for the screening of tetracyclines in raw milk samples with STAR protocol – the problem with false-negative results solved

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014-11, Vol.31 (11), p.1840-1849

2014

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Hepatitis E - a "new" foodborne disease

IOP conference series. Earth and environmental science, 2017-09, Vol.85 (1), p.12018

2017

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Good Nutritional Practice from Producer to Consumer

Critical reviews in food science and nutrition, 2008-03, Vol.48 (3), p.276-292

2008

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Determination of MICING: a new assay for assessing minimal inhibitory concentration for invasive growth

European journal of clinical microbiology & infectious diseases, 2015-05, Vol.34 (5), p.1023-1030

2015

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effect of pyrimethanil on the growth of wine yeasts

Letters in applied microbiology, 2008-07, Vol.47 (1), p.54-59

2008

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The evidence for clonal spreading of quinolone resistance with a particular clonal complex of Campylobacter jejuni

Epidemiology and infection, 2014-12, Vol.142 (12), p.2595-2603

2014

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Total food chain safety: how good practices can contribute?

Trends in food science & technology, 2008-01, Vol.19 (8), p.405-412

Raspor, Peter

2008

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The European Declaration on Food, Technology and Nutrition

Acta alimentaria (Budapest), 2009-03, Vol.38 (1), p.3-7

Raspor, P.

2009

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Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-1 and application in the development of a cloning vector

Applied microbiology and biotechnology, 2000-03, Vol.53 (3), p.289-295

2000

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Maximum residue limit of fungicides inhibits the viability and growth of desirable non- Saccharomyces wine yeasts: Maximum residue limit of fungicides inhibits yeasts

Australian journal of grape and wine research, 2019-01, Vol.25 (1), p.43-52

2019

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Robust reporter system based on chalcone synthase rppA gene from Saccharopolyspora erythraea

Journal of microbiological methods, 2010-11, Vol.83 (2), p.111-119

2010

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Food safety knowledge and practices among food handlers in Slovenia

Food control, 2008-12, Vol.19 (12), p.1107-1118

2008

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Pro-oxidative vs antioxidative properties of ascorbic acid in chromium(VI)-induced damage: an in vivo and in vitro approach

Journal of applied toxicology, 2005-11, Vol.25 (6), p.535-548

2005

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Prevention of intracellular oxidation in yeast: the role of vitamin E analogue, Trolox (6-hydroxy-2,5,7,8-tetramethylkroman-2-carboxyl acid)

Cell biology international, 2005, Vol.29 (1), p.57-63

2005

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Inconsistent terminology in food safety field: a permanent risk factor?

Journal of food and nutrition research, 2010, Vol.49 (4), p.186-194

2010

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Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp

Journal of food and nutrition research, 2022-01, Vol.61 (1), p.61

2022

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Compliance of proposed Codex Alimentarius Guidelines for virus management with principles of good practice

Acta alimentaria (Budapest), 2011-09, Vol.40 (3), p.364-375

2011

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Yeast population dynamics in five spontaneous fermentations of Malvasia must

Food microbiology, 2001-06, Vol.18 (3), p.247-259

2001

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Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

International journal of food microbiology, 2013-09, Vol.166 (2), p.294-300

2013

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The involvement of ATP sulfurylase in Se(VI) and Cr(VI) reduction processes in the fission yeast Schizosaccharomyces pombe

Applied microbiology and biotechnology, 2003-11, Vol.63 (1), p.89-95

2003

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Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia

International journal of food microbiology, 2006-05, Vol.109 (1), p.97-102

2006

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Slovenian public opinion regarding genetically modified organisms in winemaking

Acta alimentaria (Budapest), 2007-03, Vol.36 (1), p.61-73

2007

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Consumers’ awareness of food safety from shopping to eating

Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts

Bacterial adhesion capacity of protein-terminating polyelectrolyte multilayers

Implementation of the Bacillus cereus microbiological plate used for the screening of tetracyclines in raw milk samples with STAR protocol – the problem with false-negative results solved

Hepatitis E - a "new" foodborne disease

Good Nutritional Practice from Producer to Consumer

Determination of MICING: a new assay for assessing minimal inhibitory concentration for invasive growth

effect of pyrimethanil on the growth of wine yeasts

The evidence for clonal spreading of quinolone resistance with a particular clonal complex of Campylobacter jejuni

Total food chain safety: how good practices can contribute?

The European Declaration on Food, Technology and Nutrition

Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-1 and application in the development of a cloning vector

Maximum residue limit of fungicides inhibits the viability and growth of desirable non- Saccharomyces wine yeasts: Maximum residue limit of fungicides inhibits yeasts

Robust reporter system based on chalcone synthase rppA gene from Saccharopolyspora erythraea

Food safety knowledge and practices among food handlers in Slovenia

Pro-oxidative vs antioxidative properties of ascorbic acid in chromium(VI)-induced damage: an in vivo and in vitro approach

Prevention of intracellular oxidation in yeast: the role of vitamin E analogue, Trolox (6-hydroxy-2,5,7,8-tetramethylkroman-2-carboxyl acid)

Inconsistent terminology in food safety field: a permanent risk factor?

Antifungal and anti-adhesion activity of plant extracts and essential oils against Candida spp. and Pichia spp

Compliance of proposed Codex Alimentarius Guidelines for virus management with principles of good practice

Yeast population dynamics in five spontaneous fermentations of Malvasia must

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

The involvement of ATP sulfurylase in Se(VI) and Cr(VI) reduction processes in the fission yeast Schizosaccharomyces pombe

Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia

Slovenian public opinion regarding genetically modified organisms in winemaking

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