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2. Application of lactic acid and acetic acid bacteria for production of alcohol-free fermented beveragesBarbara Rovtar, 2021, master's thesis Keywords: lactic acid bacteria, acetic acid bacteria, alcohol-free beverages, low-alcohol beverages, fermentation, unhopped wort, hopped wort, water kefir, lactic acid, gluconic acid
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3. Beer-like gluten-free beverages fermented from buckwheat and quinoaMatjaž Deželak, 2014, doctoral dissertation Keywords: celiac disease, gluten, gluten-free beverages, beer-like beverages, barley, buckwheat, quinoa, Saccharomyces pastorianus TUM 34/70, Saccharomyces cerevisiae TUM 177, Saccharomycodes ludwigii TUM SL17, sensory analysis, aroma compounds, karyotypes, protein profile, successive fermentation, amino acids, fermentable sugars, metal cations, brewing attributes, fatty acids, aldehydes, ketones, method validation
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4. Heterologous expression of vinylphenol reductase of yeast Brettanomyces bruxellensis in yeast Saccharomyces cerevisiaeLuka Kranjc, 2016, doctoral dissertation Keywords: Brettanomyces bruxellensis, Saccharomyces cerevisiae, yeasts, vinylphenol reductase, heterologous expression, wine spoilage, wine fermentation, volatile phenols, 4-vinylphenol, 4-ethylphenol, defined synthetic medium, gene expression, regulation of gene expression, vectors, plasmids, promoter
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5. In vitro gas and short-chain fatty acid production from soybean meal treated with chestnut and quebracho wood extracts by using sheep rumen fluidAndrej Lavrenčič, Tatjana Pirman, 2021, original scientific article Keywords: cattle, feed additives, nutrition, rumen fermentation, sheep, chestnut, in vitro gas production, quebracho, short-chain fatty acids, tannins
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6. Invasive plants in support of urban farmingRozalija Cvejić, Susanne Klages-Haberkern, Marina Pintar, Lara Resman, Ana Slatnar, Rok Mihelič, 2021, original scientific article Keywords: Japanese knotweed, Fallopia japonica, fermentation, organic fertilizer, urban food production, land management
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7. Insight into the antioxidant effect of fermented and non-fermented Spirulina water and ethanol extracts at the proteome level using a yeast cell modelJasmina Masten Rutar, Berta Cillero-Pastor, Ronny Mohren, Nataša Poklar Ulrih, Nives Ogrinc, Polona Jamnik, 2021, original scientific article Keywords: Spirulina, lactic acid fermentation, Saccharomyces cerevisiae, ethanol, proteome, antioxidant, stress response
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8. Accumulation and transformation of biogenic amines and gamma-aminobutyric acid (GABA) in chickpea sourdoughTomaž Polak, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, Blaž Cigić, 2021, original scientific article Keywords: biogenic amines, gamma-aminobutyric acid, chickpea sourdough, fermentation, diamine oxidases
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9. Fermented biomass of Arthrospira platensis as a potential food ingredientPolona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik da Silva, Barbara Jeršek, Alberto Niccolai, Jasmina Masten Rutar, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih, 2022, original scientific article Keywords: Arthrospira platensis, lactic acid fermentation, Lactobacillus plantarum, antioxidant activity, microbiological safety, nutritional composition
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10. Changes in the bioaccessibility of antioxidants after simulated in vitro digestion of bioprocessed spelt-enhanced wheat breadMarjeta Mencin, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc, 2023, original scientific article Keywords: bioprocessed flour, germination, fermentation, enzymatic treatment, bioaccessibility, in vitro digestion, bread, phenolics, HPLC-MS
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