61. Sustainable consumption using the example of food processing in a restaurantSergej Gričar, Violeta Šugar, 2021, izvirni znanstveni članek Ključne besede: efficiency, restaurant business, sensory analysis, frozen food, quality, efficiency management, stuffed pepper Celotno besedilo (datoteka, 1,79 MB) Gradivo ima več datotek! Več... |
62. The introduction of a traditional North Macedonian food product to the Spanish vegan food marketEvgenija Trajkoska, 2021, magistrsko delo Ključne besede: North Macedonia, Spain, food industry, nutrition, products, foreign trade, market, research, analysis Celotno besedilo (povezava drugam) |
63. Global rainfall erosivity projections for 2050 and 2070Panos Panagos, Pasquale Borrelli, Francis Matthews, Leonidas Liakos, Nejc Bezak, Nazzareno Diodato, Cristiano Ballabio, 2022, izvirni znanstveni članek Ključne besede: climate change, agriculture, soil health, land use change, R-factor, food security Celotno besedilo (povezava drugam) |
64. Ongoing community-based whole-food, plant-based lifestyle effectively preserves muscle mass during body mass lossBoštjan Jakše, Barbara Jakše, Uroš Godnov, Stanislav Pinter, 2022, izvirni znanstveni članek Ključne besede: body composition, whole-food, plant-based diet, physical activity, resistance workout, support system, body mass, body fat, muscle mass, phase angle Celotno besedilo (datoteka, 463,81 KB) Gradivo ima več datotek! Več... |
65. Data on the optimisation of GC-MS/MS method for the simultaneous determination of compounds from food contact materialLuka Žnideršič, Anita Mlakar, Helena Prosen, 2020, drugi znanstveni članki Ključne besede: gas chromatography, tandem mass spectrometry, internal standard, food contact materials, additives, migration testing Celotno besedilo (datoteka, 913,46 KB) Gradivo ima več datotek! Več... |
66. The prospects of food sovereignty in the former Yugoslav republicsMirjana Dokmanović, Neven Cvetićanin, 2021, izvirni znanstveni članek Ključne besede: former Yugoslav republics, liberalization, food sovereignty, security, right to food, food security, economic democracy, food market liberalization Celotno besedilo (datoteka, 1,13 MB) |
67. Designing UV-protective and hydrophilic or hydrophobic cotton fabrics through in-situ ZnO synthesis using biodegradable waste extractsAnja Verbič, Katja Brenčič, Matej Dolenec, Gregor Primc, Nina Recek, Martin Šala, Marija Gorjanc, 2022, izvirni znanstveni članek Ključne besede: food waste, invasive alien plants, zinc oxide, in-situ synthesis, multifunctional textile, cotton Celotno besedilo (datoteka, 4,86 MB) Gradivo ima več datotek! Več... |
|
69. A multimethod study on kitchen hygiene, consumer knowledge and food handling practices at homeMojca Jevšnik, Lucija Pirc, Andrej Ovca, Marina Šantić, Peter Raspor, Karmen Godič Torkar, 2022, izvirni znanstveni članek Ključne besede: consumers, food safety, knowledge, practice, observation Celotno besedilo (datoteka, 615,08 KB) Gradivo ima več datotek! Več... |
70. Mobilizing and delivering essential meals to children and families affected by school closures during COVID-19 and beyondBenjamin J. Ryan, Victoria Telford, Mark Brickhouse, Jacqueline Campbell, Connor Crowe, Rok Fink, Kristy Hatch, Tim Hatch, Reiley Jones, Andrea S. Cruz, 2022, izvirni znanstveni članek Ključne besede: food access, essential meals, school closure, COVID-19, education Celotno besedilo (datoteka, 283,41 KB) Gradivo ima več datotek! Več... |