BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Departamento
University of Ljubljana
Liubliana, EsloveniaPublikationen in Zusammenarbeit mit Forschern von University of Ljubljana (11)
2023
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Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
Journal fur Verbraucherschutz und Lebensmittelsicherheit, Vol. 18, Núm. 2, pp. 133-146
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Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 4, pp. 2047-2056
2022
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How do consumers perceive food safety risks? – Results from a multi-country survey
Food Control, Vol. 142
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Interactions of (−)-epigallocatechin-3-gallate with model lipid membranes
Biochimica et Biophysica Acta - Biomembranes, Vol. 1864, Núm. 10
2021
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Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems
Food Biophysics, Vol. 16, Núm. 1, pp. 84-97
2012
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Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water
International Journal of Food Microbiology, Vol. 152, Núm. 1-2, pp. 35-39
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Evaluation of high hydrostatic pressure effect on human adenovirus using molecular methods and cell culture
International Journal of Food Microbiology, Vol. 157, Núm. 3, pp. 368-374
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Natural Plant Essential Oils Do Not Inactivate Non-enveloped Enteric Viruses
Food and Environmental Virology, Vol. 4, Núm. 4, pp. 209-212
2011
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Virus Genome Quantification Does not Predict Norovirus Infectivity After Application of Food Inactivation Processing Technologies
Food and Environmental Virology, Vol. 3, Núm. 3-4, pp. 141-146
2010
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High hydrostatic pressure as emergent technology for the elimination of foodborne viruses
Trends in Food Science and Technology, Vol. 21, Núm. 11, pp. 558-568
2009
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The genome sequence of taurine cattle: A window to ruminant biology and evolution
Science, Vol. 324, Núm. 5926, pp. 522-528