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1. Relation of physical quality parameters to accumulation, distribution and stability of anthocyanins and other phenolic compounds of strawberry (Fragaria ananassa) fruit Kristýna Šimková, 2024, doktorsko delo/naloga Ključne besede: harvest time, fruit size, freezing, thawing, anthocyanins, phenolic compounds |
2. Influence of food composition on freezing time Sebastjan Filip, Rok Fink, Mojca Jevšnik, 2010, izvirni znanstveni članek Ključne besede: freezing, food composition, freezing time, freezing point, food quality, food safety |