1. Accumulation of phenolic compounds in apple in response to infection by the scab pathogen, Venturia inaequalisMaja Mikulič Petkovšek, Franci Štampar, Robert Veberič, 2009, izvirni znanstveni članek Ključne besede: apples, malus domestica, apple scab, flavonoids, dihydrochalones, hydroxybenzoic acids, hydroxycinnamic acids
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2. Antioxidants in spring leaves of Oxalis acetosella L.Helena Šircelj, Maja Mikulič Petkovšek, Franc Batič, 2010, izvirni znanstveni članek Ključne besede: antioksidanti, oxalis acetosella, užitne divje rastline, listi, tokoferoli, fenolne spojine, flavonoidi, rutin, antioksidativne lastnosti, edible wild plants, ascorbic acids, carotenoids, tocopherols, phenolic acids, flavonoids, antioxidants, antioxidant capacity, rutin
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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 periodMaja Mikulič Petkovšek, Ana Slatnar, Franci Štampar, Robert Veberič, 2010, izvirni znanstveni članek Ključne besede: 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. Phenolic response in green walnut husk after the infection with bacteria Xanthomonas arboricola pv. juglandisMaja Mikulič Petkovšek, Ana Slatnar, Robert Veberič, Franci Štampar, Anita Solar, 2011, izvirni znanstveni članek Ključne besede: walnut, juglans regia, bacterial blight, flavonoids, hydroxybenzoic acids, resistance
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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-calciumJan Bizjak, Nika Cvelbar Weber, Maja Mikulič Petkovšek, Zobayer Alam, Jana Thill, Karl Stich, Heidi Halbwirth, Robert Veberič, 2013, izvirni znanstveni članek Ključne besede: apples, flavonoids, anthocyanins, gene expression, phenolic acids, plant growth regulators, Prohexadione-calcium
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6. Effect of heat pasteurization and enzymatic maceration on yield, color, sugars, organic acids, and phenolic content in the ‘Merlot Kanthus’ grape juiceAlema Puzović, Massimiliano Pelacci, Kristyna Šimkova, Metka Hudina, Denis Rusjan, Robert Veberič, Maja Mikulič Petkovšek, 2024, izvirni znanstveni članek Ključne besede: heat treatment, enzyme concentration, juice processing, flavonoids, hydroxycinnamic acids
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7. Effects of flavonoids from food and dietary supplements on glial and glioblastoma multiforme cellsMarko Vidak, Damjana Rozman, Radovan Komel, 2015, pregledni znanstveni članek Ključne besede: food, dietary supplements, flavonoids, quercetin, catechins, proanthocyanidins, bioavailability, blood-brain barrier, glial cells, glioblastoma multiforme
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8. Breeding buckwheat for increased levels and improved quality of proteinZlata Luthar, Meiliang Zhou, Aleksandra Golob, Mateja Germ, 2021, pregledni znanstveni članek Ključne besede: buckwheat, breeding, proteins, digestibility, flavonoids, nutritional value
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9. Breeding buckwheat for increased levels of rutin, quercetin and other bioactive compounds with potential antiviral effectsZlata Luthar, Mateja Germ, Matevž Likar, Aleksandra Golob, Katarina Vogel-Mikuš, Paula Pongrac, Anita Kušar, Igor Pravst, Ivan Kreft, 2020, pregledni znanstveni članek Ključne besede: breeding, buckwheat, flavonoids, rutin, quercetin, emodin, fagopyrin, antiviral activity
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10. Tartary buckwheat in human nutritionZlata Luthar, Aleksandra Golob, Mateja Germ, Blanka Vombergar, Ivan Kreft, 2021, pregledni znanstveni članek Ključne besede: Tartary buckwheat, retrograde starch, proteins, phenolic substances, flavonoids, anti-virus
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