Bound phenolic compounds of whole cereals grain as a functional food component: part one by Petra TERPINC

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Bound phenolic compounds of whole cereal grains as a functional food component: part two by Petra TERPINC

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Camelina (Camelina sativa (L.) Crantz) oilcake – untapped resource of phenolic compounds by Petra TERPINC, Helena ABRAMOVIČ

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Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics by Marjeta Mencin, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc

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Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (<i>Triticum spelta</i> L.) Seeds by Marjeta Mencin, Maja Mikulic-Petkovsek, Robert Veberič, Petra Terpinc

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Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread by Marjeta Mencin, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc

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Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread by Marjeta Mencin, Nika Markanovič, Maja Mikulič-Petkovšek, Robert Veberič, Petra Terpinc

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Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread by Marjeta Mencin, Katja Golob, Maja Krek, Tomaž Polak, Tomaž Požrl, Petra Terpinc

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Antioxidant and antimicrobial activity of extracts obtained from rosemary (Rosmarinus officinalis) and vine (Vitis vinifera) leaves by Sonja Smole Možina, Višnja Katalinić, Petra Terpinc, Anja Klančnik, Danijela Skroza, Ivana Generalić, Helena Abramovič

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