1. Impact of source and application time of sulphur on the yield, oil content in winter oilseed rapeBarbara Čeh, Robert Hrastar, Anton Tajnšek, Iztok Jože Košir, 2008, izvirni znanstveni članek Ključne besede: oil crops, brassica napus, proximate composition, potassium sulphate, proteins, fatty acids, fertilizer application Celotno besedilo (povezava drugam) |
2. Targeted lipid analysis of haemolytic mycelial extracts of Aspergillus nigerMaruša Novak, Kristina Sepčić, Nada Kraševec, Igor Križaj, Peter Maček, Gregor Anderluh, Graziano Guella, Ines Mancini, 2014, izvirni znanstveni članek Ključne besede: Aspergillus niger, haemolytic activity, fatty acids, lipid composition, liquid chromatography-selectrospray ionisation tandem mass spectrometry Celotno besedilo (datoteka, 1,11 MB) Gradivo ima več datotek! Več... |
3. Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasmLoretta Bacchetta, Michele Aramini, A. Zini, V. Giammatteo, D. Spera, P. Drogoudi, Merce Rovira, Ana Paula Silva, Anita Solar, Roberto Botta, 2013, izvirni znanstveni članek Ključne besede: leska, maščobne kisline, alfa tokoferol, kakovost, kemična sestava, hazelnut, corylus avellana, fatty acids, alpha tocopherol, chemical composition, germplasm Celotno besedilo (povezava drugam) |
4. Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing seasonMonika Marin, Tomaž Polak, Lea Demšar, Božidar Žlender, 2010, izvirni znanstveni članek Ključne besede: 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 Celotno besedilo (povezava drugam) |
5. Influence of raw matter origin and production period on fatty acid composition of dry-cured hamsBožidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, izvirni znanstveni članek Ključne besede: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija Celotno besedilo (povezava drugam) |
6. Fatty acid and stable carbon isotope composition of Slovenian milkDoris Potočnik, Lidija Strojnik, Tome Eftimov, Alenka Levart, Nives Ogrinc, 2020, izvirni znanstveni članek Ključne besede: milk, fatty acids, stable carbon isotope composition, GC-FID, CSIA, statistical analyses Celotno besedilo (datoteka, 1,68 MB) Gradivo ima več datotek! Več... |