21. Acoustic observations of jellyfish distributions in Malo lake (Mljet is., Croatia)Adam Benović, E. Marcelo Acha, Alenka Malej, Gustavo Alvarez Colombo, Željko Baće, Hermes Mianzan, 2009, izvirni znanstveni članek Ključne besede: sea, medusae, Aurelia, biological research, abundance, acoustic observations, bathimetric distribution, Mljet lake, composition, Adriatic Sea Celotno besedilo (povezava drugam) |
22. Influence of raw matter origin and production period on fatty acid composition of dry-cured hamsBožidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, izvirni znanstveni članek Ključne besede: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija Celotno besedilo (povezava drugam) |
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24. Influence of crop load on yield and grape quality of cv. 'Chardonnay'Franc Čuš, 2004, izvirni znanstveni članek Ključne besede: vinska trta, chardonnay, obremenitev, kardon, vzgojne oblike, kakovost grozdja, grapevine, crop load, cordon trellis, quality, grape quality, pruning, plant training, chemical composition, sugars, acids, carbohydrate content, climatic factors Celotno besedilo (povezava drugam) |
25. Democratized image analytics by visual programming through integration of deep models and small-scale machine learningPrimož Godec, Matjaž Pančur, Nejc Ilenič, Andrej Čopar, Martin Stražar, Aleš Erjavec, Ajda Pretnar Žagar, Janez Demšar, Anže Starič, Marko Toplak, Lan Žagar, Jan Hartman, Wang Hamilton, Riccardo Bellazzi, Uroš Petrovič, Silvia Garagna, Maurizio Zuccotti, Dongsu Park, Gad Shaulsky, Blaž Zupan, 2019, izvirni znanstveni članek Ključne besede: algorithm, biochemical composition, data assimilation, data mining, image analysis, machine learning, numerical model, protein, visualization Celotno besedilo (datoteka, 1,35 MB) Gradivo ima več datotek! Več... |
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28. Vpliv različnih tehnoloških postopkov na kakovost vina malvazijaMojmir Wondra, Kristina Kavčič, 2013, izvirni znanstveni članek Ključne besede: wines, cv. Malvasia, winemaking, classical method, maceration, ageing wine on lees, sur lie, chemical composition, physico-chemical properties, sensory quality Celotno besedilo (povezava drugam) |
29. Fat quality in the indigenous Krškopolje pig reared in an enriched environmentMarjeta Žemva, Tania M. Ngapo, Špela Malovrh, Alenka Levart, Milena Kovač, 2014, izvirni znanstveni članek Ključne besede: pigs, autochthonous breeds, Krškopolje pig, enriched environment, fatty acid composition, intramuscular fat, back subcutaneous fat, quality Celotno besedilo (povezava drugam) |
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