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1. Influence of raw matter origin and production period on fatty acid composition of dry-cured hams
Božidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, original scientific article

Keywords: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija
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2. Characterization of allergens in meat products
Žana Marin, 2019, master's thesis

Keywords: meat allergy, meat products, serum albumin, myosin light chain, parvalbumin, recombinant allergens
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3. Meat starter culture reduces Aspergillus parasiticus production of aflatoxins on meat-based and salami model media
Iva Zahija Jazbec, Lea Demšar, Barbara Jeršek, Tomaž Polak, 2024, original scientific article

Keywords: Aspergillus parasiticus, aflatoxins, meat starter culture, meat-based media, salami model media, dry-fermented meat products, food safety
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4. Clostridioides difficile in raw mechanically separated poultry meat and pasteurized product made from contaminated meat
Majda Biasizzo, Urška Henigman, Jana Avberšek, Urška Jamnikar Ciglenečki, Stanka Grebenc, 2025, original scientific article

Keywords: Clostridioides difficile, mechanically separated poultry meat, pasteurized products, food, whole-genome sequencing
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