1. Fatty acid composition of muscle in Krškopolje pigs and hybrids 12
Marjeta Žemva, Milena Kovač, Janja Urankar, Alenka Levart, Špela Malovrh, 2012, published scientific conference contribution

Keywords: pigs, breeds, Krškopolje breed, hybrids, muscles, m. longissimus dorsi, intramuscular fat, fatty acid composition, nutritional quality
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3. Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing season
Monika Marin, Tomaž Polak, Lea Demšar, Božidar Žlender, 2010, original scientific article

Keywords: živila, ribe, jadranska sardela, Sardina pilchardus Walb., sestava, kemijska sestava, maščobne kisline, prehranska vrednost, letni čas, food, fish, Adriatic sardine, Sardina pilchardus Walb., composition, chemical composition, fatty acids, nutritional values, fishing season
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5. Breeding buckwheat for increased levels and improved quality of protein
Zlata Luthar, Meiliang Zhou, Aleksandra Golob, Mateja Germ, 2021, review article

Keywords: buckwheat, breeding, proteins, digestibility, flavonoids, nutritional value
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7. Fortification of yogurt with fruits of Hottentot-fig (Carpobrotus edulis L.)
Kim Bratkič, 2022, master's thesis

Keywords: Carpobrotus edulis, bioactivity, halophyte plants, phenolics, yogurt, functional foods, physicochemical properties, nutritional properties
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