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1. Accumulation of phenolic compounds in apple in response to infection by the scab pathogen, Venturia inaequalis
Maja Mikulič Petkovšek, Franci Štampar, Robert Veberič, 2009, original scientific article

Keywords: apples, malus domestica, apple scab, flavonoids, dihydrochalones, hydroxybenzoic acids, hydroxycinnamic acids
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2. The influence of exposure to light on the phenolic content of 'Fuji' apple
Jerneja Jakopič, Franci Štampar, Robert Veberič, 2009, original scientific article

Keywords: fruit position, apples, phenols, anthocyanins, quercetin glycoside, light
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3. The influence of organic/integrated production on the content of phenolic compounds in apple leaves and fruits in four different varieties over a 2-year period
Maja Mikulič Petkovšek, Ana Slatnar, Franci Štampar, Robert Veberič, 2010, original scientific article

Keywords: sadjarstvo, jablana, sorte, fenoli, fenolne spojine, flavonoidi, integrirano pridelovanje, organsko pridelovanje, fruit growing, apples, cultivars, phenols, phenolic compounds, flavonoids, antioxidants, integrated production, organic production
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4. Influence of bicarbonate salts, used against apple scab, on selected primary and secondary metabolites in apple fruit and leaves
Ana Slatnar, Franci Štampar, Robert Veberič, 2012, original scientific article

Keywords: alternative fungicides, apples, phenols, phenolic compounds, venturia inaequalis, natural substances, apple scab, potassium bicarbonate, sodium bicarbonate, plant protection
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5. Polyphenol gene expression and changes in anthocyanins and polyphenols in the skin of 'Braeburn' apples after the autumn application of prohexadione-calcium
Jan Bizjak, Nika Weber, Maja Mikulič Petkovšek, Zobayer Alam, Jana Thill, Karl Stich, Heidrun Halbwirth, Robert Veberič, 2013, original scientific article

Keywords: apples, flavonoids, anthocyanins, gene expression, phenolic acids, plant growth regulators, Prohexadione-calcium
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6. Changes in the inner quality parameters of apple fruit from technological to edible maturity
Maja 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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