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162. Metode določanja laktoze v mleku in mlečnih izdelkihMartina Pernuš, 2022, undergraduate thesis Keywords: mleko, mlečni izdelki, analizne metode, laktozna intoleranca, laktoza, HPLC, MID-IR, encimske metode, biosenzorji
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164. Cytosine methylation in genomic DNA and characterization of DNA methylases and demethylases and their expression profiles in viroid-infected hop plants (Humulus lupulus var. ‘Celeia’)Andrej Sečnik, Nataša Štajner, Sebastjan Radišek, Urban Kunej, Mitja Križman, Jernej Jakše, 2022, original scientific article Keywords: DNA methylation, viroid, hop plant, HPLC, DNA methylase, DNA demethylase, phylogeny, RT-qPCR
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166. Characterization and quantification of capsaicinoids and phenolic compounds in two types of chili olive oils, using HPLC/MSTilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberič, Aljaž Medič, 2022, original scientific article Keywords: capsaicinoids, HPLC/MS, health, secoiridoids, chili olive oils, phenols, phenolics
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168. Elucidation of the AI-2 communication system in the food-borne pathogen Campylobacter jejuni by whole-cell-based biosensor quantificationDina Ramić, Anja Klančnik, Sonja Smole Možina, Iztok Dogša, 2022, original scientific article Keywords: Campylobacter jejuni, AI-2 quantification, biosensor method, HPLC-FLD
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169. Phytochemical composition of red-fleshed apple cultivar ‘Baya Marisa’ compared to traditional, white-fleshed apple cultivar ‘Golden Delicious’Jan Juhart, Aljaž Medič, Robert Veberič, Metka Hudina, Jerneja Jakopič, Franci Štampar, 2022, original scientific article Keywords: Malus domestica Borkh., sugars, biochemical compounds, ascorbic acid, phenolic compounds, anthocyanins, HPLC-MS identification, organic acids
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