1. Accumulation of phenolic compounds in apple in response to infection by the scab pathogen, Venturia inaequalisMaja 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. 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, original scientific article Keywords: heat treatment, enzyme concentration, juice processing, flavonoids, hydroxycinnamic acids
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3. Impact of microbiological and technological factors on volatile phenols content in Montenegrin red winesSanja Radonjić, 2020, doctoral dissertation Keywords: wine, volatile phenols, hydroxycinnamic acids, starter cultures, yeasts, lactic acid bacteria, red wine, autochthonous grape varieties, Vranac, Kratošija, Cabernet Sauvignon
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4. Natural sources, pharmacokinetics, biological activities and health benefits of hydroxycinnamic acids and their metabolitesMatej Sova, Luciano Saso, 2020, review article Keywords: diet, natural compounds, phenolic acids, hydroxycinnamic acids, metabolites, pharmacokinetic properties, biological activities, health effects
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5. Brown marmorated stink bug (Halyomorpha halys Stål.) attack induces a metabolic response in strawberry (Fragaria × ananassa Duch.) fruitNika Cvelbar Weber, Jaka Razinger, Jerneja Jakopič, Valentina Schmitzer, Metka Hudina, Ana Slatnar, Robert Veberič, Franci Štampar, Tilen Zamljen, 2021, original scientific article Keywords: anthocyanins, ellagic acid derivatives, hydroxycinnamic acids, strawberry, total sugars, total organic acids
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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, complete scientific database of research data Keywords: heat treatment, enzyme concentration, juice processing, flavonoids, hydroxycinnamic acids
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