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Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient

Journal of agricultural and food chemistry, 2016-11, Vol.64 (46), p.8722-8734

2016

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Exploring the Role of Games and Gamification in Academic Libraries from the Perspective of LIS Educators

Education for information, 2023-10, Vol.39 (3), p.341-358

2023

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SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Food technology and biotechnology, 2020-04, Vol.58 (2), p.128-137

2020

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Environmental plasticity of Pinot noir grapevine leaves: A trans‐European study of morphological and biochemical changes along a 1,500‐km latitudinal climatic gradient

Plant, cell and environment, 2017-11, Vol.40 (11), p.2790-2805

2017

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Do we need better online book review organisation?

Libellarium, 2017-03, Vol.9 (2), p.203-216

2017

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Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Acta agriculturae slovenica, 2016, Vol.107 (2), p.473-482

2016

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Labour-market needs for industrial property competencies of non-lawyers

Education for information, 2023-11, Vol.39 (4), p.451-469

2023

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The Impact of Oenological Means on Glycerol Content in Montenegrin Wines Vranac and Kratošija

Agroznanje, 2017-12, Vol.18 (2), p.75-84

2017

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Characterisation of volatiles in dried white varieties figs (Ficus carica L.)

Journal of food science and technology, 2014-09, Vol.51 (9), p.1837-1846

2014

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Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

Turkish journal of agriculture and forestry, 2014-01, Vol.38, p.676-687

2014

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The impact of some parameters on volatile compounds in hard type cheeses

Croatian journal of food science and technology, 2016-12, Vol.8 (2), p.74-82

2016

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Focus group interview through storytelling: Researching pre-school children’s attitudes towards books and reading

Journal of documentation, 2015-10, Vol.71 (6), p.1300-1316

2015

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Priložnosti in ovire metapodatkov na slovenskem knjižnem trgu

Knjižnica, 2020-01, Vol.63 (4)

2020

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Aromatic compound in different peach cultivars and effect of preservatives on the final aroma of cooked fruits

Hemijska industrija, 2014, Vol.68 (6), p.767-779

2014

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Priložnosti in ovire metapodatkov na slovenskem knjižnem trgu

Knjižnica, 2019-08, Vol.63 (4), p.45-68

2019

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Information needs and practices in teaching and using industrial property for nonlawyers in Slovenia

Romanian Review of Library & Information Science / Revista Româna de Biblioteconomie si Stiinta Informârii, 2022-12, Vol.18 (2), p.4-11

2022

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Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO one, 2012-12, Vol.46 (4), p.305

2012

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Do Not Steal This Article! A Study on Digital Piracy Among Students

Information Literacy in a Post-Truth Era, p.558-566

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FTIR analysis of ash in wine

BIO Web of Conferences, 2017, Vol.9, p.2023

2017

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Advantages and disadvantages of UV-B radiations on Grapevine (Vitis sp.)

Emirates journal of food and agriculture, 2012-12, Vol.24 (6), p.576-585

2012

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Research of volatile compounds in cheese affected by different technological parameters

Journal of food and nutrition research, 2019-01, Vol.58 (1), p.75

2019

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Focus group interview through storytelling

Journal of documentation, 2015-11, Vol.71 (6), p.1300-1316

2015

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Advantages and disadvantages of UV-B radiations on Grapevine (Vitis sp.)

Emirates journal of food and agriculture, 2012-12, Vol.24 (6), p.576

2012

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Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process

International journal of food science & technology, 2012-11, Vol.47 (11), p.2282-2288

2012

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Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties

Nova Biotechnologica et Chimica, 2014-12, Vol.13 (2), p.182-196

2014

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Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient

Exploring the Role of Games and Gamification in Academic Libraries from the Perspective of LIS Educators

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Environmental plasticity of Pinot noir grapevine leaves: A trans‐European study of morphological and biochemical changes along a 1,500‐km latitudinal climatic gradient

Do we need better online book review organisation?

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Labour-market needs for industrial property competencies of non-lawyers

The Impact of Oenological Means on Glycerol Content in Montenegrin Wines Vranac and Kratošija

Characterisation of volatiles in dried white varieties figs (Ficus carica L.)

Effects of ripening degree and sample preparation on peach aroma profile characterization by headspace solid-phase microextraction

The impact of some parameters on volatile compounds in hard type cheeses

Focus group interview through storytelling: Researching pre-school children’s attitudes towards books and reading

Priložnosti in ovire metapodatkov na slovenskem knjižnem trgu

Aromatic compound in different peach cultivars and effect of preservatives on the final aroma of cooked fruits

Priložnosti in ovire metapodatkov na slovenskem knjižnem trgu

Information needs and practices in teaching and using industrial property for nonlawyers in Slovenia

Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

Do Not Steal This Article! A Study on Digital Piracy Among Students

FTIR analysis of ash in wine

Advantages and disadvantages of UV-B radiations on Grapevine (Vitis sp.)

Research of volatile compounds in cheese affected by different technological parameters

Focus group interview through storytelling

Advantages and disadvantages of UV-B radiations on Grapevine (Vitis sp.)

Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process

Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties

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