1. The effect of freezing, frozen storage and thawing on the strawberry fruit compositionKristyna Šimkova, Mariana Cecilia Grohar, Massimiliano Pelacci, Robert Veberič, Jerneja Jakopič, Metka Hudina, 2024, izvirni znanstveni članek Ključne besede: anthocyanins, ascorbic acid, enzyme activity, freezing, phenolic compounds, strawberry
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2. Površinska odpornost betonov na zmrzovanje in tajanje ob prisotnosti talilnih soliJan Šircelj, 2013, diplomsko delo Ključne besede: gradbeništvo, OG-MK, diplomska dela, VS, aeriran beton, zračne mikropore, mineralni dodatek (elektrofiltrski pepel), solne raztopine, zmrzovanje, tajanje, površinska odpornost, OPZT, luščenje, graduation thesis, civil engineering, OG-MK, aerated concrete, air micro pores, mineral additive (fly ash), saline solutions, freezing, thawing, surface resistance, salt scaling resistance, scaling
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4. Relation of physical quality parameters to accumulation, distribution and stability of anthocyanins and other phenolic compounds of strawberry (Fragaria ananassa) fruitKristýna Šimková, 2024, doktorsko delo/naloga Ključne besede: harvest time, fruit size, freezing, thawing, anthocyanins, phenolic compounds
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5. Influence of food composition on freezing timeSebastjan Filip, Rok Fink, Mojca Jevšnik, 2010, izvirni znanstveni članek Ključne besede: freezing, food composition, freezing time, freezing point, food quality, food safety
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6. The effect of freezing, frozen storage and thawing on the strawberry fruit compositionKristyna Šimkova, Mariana Cecilia Grohar, Massimiliano Pelacci, Robert Veberič, Metka Hudina, Jerneja Jakopič, 2024 Ključne besede: strawberry, freezing, anthocyanins, phenolic compounds, enzyme activity, ascorbic acid
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