1. Načrtovanje in izgradnja relacijske podatkovne baze za funkcionalna živilaSimona Juvan, Tomaž Bartol, Bojana Boh Podgornik, 2005, original scientific article Keywords: funkcionalna živila, relacijske baze, bibliografske podatkovne zbirke, načrtovanje, zbiranje podatkov, obdelava podatkov, klasifikacija, znanstvena informatika, bibliometrija, prehrana ljudi, zdrava hrana, preprečevanje bolezni, biološko aktivne snovi, functional foods, relational databases, bibliographic databases, planing, design, data collection, data processing, classification, documentation, information science, bibliometrics, scientometrics, human nutrtion, health foods, disease prevention, biologically active compounds
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2. Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New ZealandAnita Kušar, Katja Žmitek, Liisa Lähteenmäki, Monique Raats, Igor Pravst, 2021, review article Keywords: food labeling, functional foods, health claims, regulation, substantiation
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3. Fortification of yogurt with fruits of Hottentot-fig (Carpobrotus edulis L.)Kim Bratkič, 2022, master's thesis Keywords: Carpobrotus edulis, bioactivity, halophyte plants, phenolics, yogurt, functional foods, physicochemical properties, nutritional properties
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4. Resveratrol food supplement products and the challenges of accurate label information to ensure food safety for consumersMaja Bensa, Irena Vovk, Vesna Glavnik, 2023, original scientific article Keywords: trans-resveratrol, dietary supplements, food safety, regulation, labels, health claims, nutrition claims, novel foods, high-performance thin-layer chromatography, HPTLC
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5. Assessment of the use of food supplements by military personnelIgor Pravst, Živa Lavriša, Hristo Hristov, Maša Hribar, Sanja Krušič, Katja Žmitek, Anita Kušar, Katja Zdešar Kotnik, Petra Golja, Anja Čibej Andlovec, Larisa Pograjc, 2023, original scientific article Keywords: food supplements, dietary supplements, functional foods, nutrition, nutrient intakes, military, armed forces, sport nutrition
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6. Tomato pomace as a source of hydrocolloids for preparation of emulsionsAndrijana Kjiroska, 2024, master's thesis Keywords: tomato pomace, legumes, emulsion, hydrocolloids, dietary fibers, functional foods, vegetable spreads
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7. Health benefits and risks of fermented foods—the PIMENTO initiativeSmilja Todorovic, Diana Paveljšek, 2024, review article Keywords: fermented foods, food characterization, food safety, functional claims, health benefits, health claims, mechanism of action, systematic review
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