1. Extraction of phenolic compounds from green walnut fruits in different solventsJerneja Jakopič, Robert Veberič, Franci Štampar, 2009, original scientific article Keywords: walnuts, fruits, ethanol, aromatic compounds, tannins, catechin, organic acids, alcohols, galic acid
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2. Changes in the inner quality parameters of apple fruit from technological to edible maturityMaja Mikulič Petkovšek, Franci Štampar, Robert Veberič, 2009, original scientific article Keywords: apples, fruits, storage, phenolic compounds, technological maturity, sugars, organic acids, edible maturity
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3. Evaluation of ten cultivars of determinate tomato (Lycopersicum esculentum Mill.), grown under different climatic conditionsNina Kacjan-Maršić, Jože Osvald, Marijana Jakše, 2005, original scientific article Keywords: nizek paradižnik, lycopersicum esculentum, kultivarji, klimatske razmere, pridelek, kakovost plodov, lycopersicon esculentum, tomatoes, cultivars, climatic factors, crop yield, fruits, frut quality, quality
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4. Antociani, kvercetini in druge fenolne spojine pri jablani (Malus domestica Borkh.) sorte 'Fuji' med dozorevanjemJerneja Jakopič, 2011, doctoral dissertation Keywords: sadjarstvo, jablana, Malus domestica, Fuji, plodovi, tehnološki ukrepi, sekundarni metaboliti, fenoli, antociani, kvercetini, dozorevanje, fruit-culture, apple, Fuji, fruits, technological practices, secondary metabolites, anthocyanins, quercetins, phenolics, rippening
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5. Ethylene sensor-enabled dynamic monitoring and multi-strategies control for quality management of fruit cold chain logisticsXuepei Wang, Xinwu Li, Daqi Fu, Rajko Vidrih, Xiaoshuan Zhang, 2020, original scientific article Keywords: ethylene sensor, dynamic monitoring, multi-strategies control, postharvest quality, fruits, cold chain
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6. Construction of IsoVoc database for the authentication of natural flavoursLidija Strojnik, Jože Hladnik, Nika Cvelbar Weber, Darinka Koron, Matej Stopar, Emil Zlatić, Doris Kokalj, Martin Strojnik, Nives Ogrinc, 2021, original scientific article Keywords: IsoVoc, database, volatile aroma compounds, fruits, headspace-solid phase microextraction (HS-SPME), gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS), authenticity
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7. Fruit quality characteristics and biochemical composition of fully ripe blackberries harvested at different timesMaja Mikulič Petkovšek, Robert Veberič, Metka Hudina, Zala Zorenč, Darinka Koron, Mateja Šenica, 2021, original scientific article Keywords: blackberry fruits, quality parameters, fruit weight, fruit colour, sugars, organic acids, phenolic compounds, ripening season
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8. Effect of ripening on the phenolic and sugar contents in the meso- and epicarp of olive fruits (Olea europaea L.) cultivar ‘Leccino’Tea Burin, Jerneja Jakopič, Robert Veberič, Viljanka Vesel, Metka Hudina, 2022, original scientific article Keywords: olive fruits, Olea europaea, ripening stages, tannins, oil content, fruit quality, primary metabolites, secondary metabolites, HPLC-MS
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9. Effect of brown marmorated stink bug (Halyomorpha halys Stål.) infestation on the phenolic response and quality of olive fruits (Olea europaea L.)Tea Burin, Mariana Cecilia Grohar, Jerneja Jakopič, Robert Veberič, Metka Hudina, 2022, original scientific article Keywords: pests, brown marmorated stink bug, Halyomorpha halys, olive fruits, phenolics, metabolic response, fruit quality, olive orchard
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