41. Estimating the optimal efflux inhibitor concentration of carvacrol as a function of the bacterial physiological stateAnna Jánosity, József Baranyi, Botond Bendegúz Surányi, Sonja Smole Možina, Andrea Taczman-Brückner, Gabriella Kiskó, Anja Klančnik, 2023, original scientific article Keywords: efflux inhibitor, carvacrol, physiological-state-dependent resistance, fluorescence-based assays, predictive modeling
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44. Chemical composition and antimicrobial activity of essential oils made from Lavandula x intermedia from Hvar (Croatia)Saša Piskernik, Miha Jeršek, Anja Klančnik, Sonja Smole Možina, Franz Bucar, Barbara Jeršek, 2023, short scientific article Keywords: lavandin, essential oil, characteristic components, bioactivity
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45. Molecular structures mediating adhesion of Campylobacter jejuni to abiotic and biotic surfacesJerica Sabotič, Nikolaja Janež, Manca Volk, Anja Klančnik, 2023, review article Keywords: adhesion, adhesin, Campylobacter, interaction
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46. Antibiotic's target site affects the potentiation of Lactiplantibacillus plantarum inhibition and inactivation by electroporationŽana Lovšin, Tadej Kotnik, Anja Klančnik, 2024, original scientific article Keywords: electroporation, antibiotics, mode of action, combined antibacterial treatments, treatment time
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47. Protimikrobno delovanje ekstraktov rožmarina na bakterije vrste Alicyclobacillus acidoterrestrisAnja Arzenšek, 2009, undergraduate thesis Keywords: mikroorganizmi, kvarljivci, Alicyclobacillus, Alicyclobacillus acidoterrestris, rožmarin, Rosmarinus officinalis L., ekstrakt rožmarina, protimikrobno delovanje, karnozolna kislina, minimalna inhibitorna koncentracija, minimalna baktericidna koncentracija
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48. Vpliv suše na fenilalanin-aminopeptidazno aktivnost v ekstraktih fižolovih listovAnja Gotar, 2009, undergraduate thesis Keywords: encimi, fiziologija rastlin, stres, suša, fižol, Phaseolus vulgaris, proteolitični encimi, aminopeptidaze, fenilalanin-aminopeptidaze, nativna elektroforeza, cimografija
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49. Kakovostni parametri zorenih vin na kvasovkahAnja Planinc, 2011, undergraduate thesis Keywords: vino, bela vina, rdeča vina, zorenje vina na drožeh, sur lies, kemijska sestava vina, fizikalno-kemijske lastnosti, antiokisidativni potencial, višji alkoholi, aromatične hlapne spojine, kromatografske metode, senzorične lastnosti
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50. Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevaliAnja Perović, 2012, undergraduate thesis Keywords: omake, paradižnikove omake, kuhinjska sol, zmanjševanje soli, zgoščevanje omak, koruzni škrob, pšenična moka, brezglutenska moka, senzorične lastnosti, reološke lastnosti, viskoznost, tekstura, pH
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