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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, original scientific article Keywords: 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. HPLC-MS identification of phenols in hazelnut (Corylus avellana L.) kernelsJerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Anita Solar, Franci Štampar, Robert Veberič, 2011, original scientific article Keywords: hazelnuts, kernels, HPLC-MS, phenolic compounds, flavanols, antioxidant activity, phenols, analythical methods
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5. Comparative study of primary and secondary metabolites in apricot (Prunus armeniaca L.) cultivarsValentina Schmitzer, Ana Slatnar, Maja Mikulič Petkovšek, Robert Veberič, Boris Krška, Franci Štampar, 2011, original scientific article Keywords: sadjarstvo, marelica, sorte, metaboliti, kemična sestava, fenoli, fenolne spojine, ogljikovi hidrati, organske kisline, barva ploda, fruit growing, apricots, cultivars, metabolites, phenols, phenolic compounds, carbohydrates, organic acids, colour parameters
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6. Characterisation of selected hazelnut cultivars: phenology, growing and yielding capacity, market quality and nutraceutical valueAnita Solar, Franci Štampar, 2011, original scientific article Keywords: sadjarstvo, leska, lešnik, hranilna vrednost, pridelek, fenoli, fenolne spojine, sorte, fenologija, fruit growing, corrylus avellana, cultivars, vegetative growth, phenols, phenolic compounds, nutraceutical values
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7. HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry speciesMaja Mikulič Petkovšek, Ana Slatnar, Franci Štampar, Robert Veberič, 2012, original scientific article Keywords: berry species, flavanols, HPLC-MS, phenolic compounds, polyphenols, phenols
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8. Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry speciesMaja Mikulič Petkovšek, Valentina Schmitzer, Ana Slatnar, Franci Štampar, Robert Veberič, 2012, original scientific article Keywords: berry species, flavanols, organic acids, fruit quality, phenolic compounds, sugars, polyphenols, phenols
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9. Influence of bicarbonate salts, used against apple scab, on selected primary and secondary metabolites in apple fruit and leavesAna Slatnar, Franci Štampar, Robert Veberič, 2012, original scientific article Keywords: alternative fungicides, apples, phenols, phenolic compounds, venturia inaequalis, natural substances, apple scab, potassium bicarbonate, sodium bicarbonate, plant protection
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10. Microoxygenation of red winesMarko Lesica, Tatjana Košmerl, 2009, review article Keywords: wines, microoxygenation, microoxy-genators, oxygen, phenols, colour, stability, anthocyanins, tannins, polymerization
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