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2. Fatty acid composition of muscle in Krškopolje pigs and hybrids 12Marjeta Žemva, Milena Kovač, Janja Urankar, Alenka Levart, Špela Malovrh, 2012, published scientific conference contribution Keywords: pigs, breeds, Krškopolje breed, hybrids, muscles, m. longissimus dorsi, intramuscular fat, fatty acid composition, nutritional quality
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3. The effect of linseed oil supplementation on performance, fatty acid composition and oxidative status of rabbitsTina Trebušak, Alenka Levart, Mojca Voljč, Urška Tomažin, Tatjana Pirman, 2011, original scientific article Keywords: rabbits, animal nutrition, feed additives, linseed oil, fatty acid composition, oxidative status, performance
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4. Can plant-based cheese substitutes nutritionally and sensorially replace cheese in our diet?Andreja Čanžek Majhenič, Alenka Levart, Janez Salobir, Tina Prevc, Tanja Pajk Žontar, 2025, original scientific article Keywords: dairy substitute, plant-based cheese, fatty acid composition, sensory quality, nutritional value
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5. Fat quality in the indigenous Krškopolje pig reared in an enriched environmentMarjeta Žemva, Tania M. Ngapo, Špela Malovrh, Alenka Levart, Milena Kovač, 2014, original scientific article Keywords: pigs, autochthonous breeds, Krškopolje pig, enriched environment, fatty acid composition, intramuscular fat, back subcutaneous fat, quality
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6. Analytical evaluation and antioxidant activity of welected vegetable oils to support evidence-based use in dermal productsNina Poljšak, Nina Kočevar Glavač, 2024, original scientific article Keywords: antioxidant activity, Calendula, fatty acid composition, pharmacopoeial chemical values, Tilia, unsaponifiable compounds, vegetable oil, bioactivity
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