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1. Extraction of phenolic compounds from green walnut fruits in different solvents
Jerneja Jakopič, Robert Veberič, Franci Štampar, 2009, original scientific article

Keywords: walnuts, fruits, ethanol, aromatic compounds, tannins, catechin, organic acids, alcohols, galic acid
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2. 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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3. Evaluation of ten cultivars of determinate tomato (Lycopersicum esculentum Mill.), grown under different climatic conditions
Nina Kacjan-Maršić, Jože Osvald, Marijana Jakše, 2005, original scientific article

Keywords: nizek paradižnik, lycopersicum esculentum, kultivarji, klimatske razmere, pridelek, kakovost plodov, lycopersicon esculentum, tomatoes, cultivars, climatic factors, crop yield, fruits, frut quality, quality
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4. Antociani, kvercetini in druge fenolne spojine pri jablani (Malus domestica Borkh.) sorte 'Fuji' med dozorevanjem
Jerneja Jakopič, 2011, doctoral dissertation

Keywords: sadjarstvo, jablana, Malus domestica, Fuji, plodovi, tehnološki ukrepi, sekundarni metaboliti, fenoli, antociani, kvercetini, dozorevanje, fruit-culture, apple, Fuji, fruits, technological practices, secondary metabolites, anthocyanins, quercetins, phenolics, rippening
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