Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels by Darko Andronikov, Lea Gašperlin, Tomaž Polak, Božidar Žlender

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Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds by Andrej Živković, Tomaž Polak, Blaž Cigić, Tomaž Požrl

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Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing season by Monika MARIN, Tomaž POLAK, Lea GAŠPERLIN, Božidar ŽLENDER

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The fatty acid composition of broilers from free range rearing by Tomaž POLAK, Antonija HOLCMAN, Vekoslava STIBILJ, Božidar ŽLENDER

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Dinamika procesov zorenja v različnih mišicah goved by Milko LEBARIČ, Tomaž POLAK, Božidar ŽLENDER, Lea GAŠPERLIN

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Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi by Dejan DOŠLER, Tomaž POLAK, Božidar ŽLENDER, Lea GAŠPERLIN

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Fractionation of phenolic compounds extracted from propolis and their activity in the yeast Saccharomyces cerevisiae. by Tanja Petelinc, Tomaž Polak, Lea Demšar, Polona Jamnik

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Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat by Tomaž Polak, Lea Gašperlin, Alenka Rajar, Božidar Žlender

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Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks by Mateja Lušnic Polak, Lea Demšar, Iva Zahija, Tomaž Polak

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Influence of raw matter origin and production period on fatty-acid composition of dry-cured hams by Božidar ŽLENDER, Tomaž POLAK, Dajana ŠPACAPAN, Darko ANDRONIKOV, Lea GAŠPERLIN

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Vpliv sestave krme in spola prašičev na kakovost sušenih vratin by Marjeta FURMAN, Tomaž POLAK, Lea GAŠPERLIN, Sergeja VIDAKOVIČ, Božidar ŽLENDER

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Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (<i>Triticum spelta</i>) by Andrej Živković, Dejan Gođevac, Blaž Cigić, Tomaž Polak, Tomaž Požrl

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A Kinetic Approach in the Evaluation of Radical-Scavenging Efficiency of Sinapic Acid and Its Derivatives by Neda Nićiforović, Tomaž Polak, Damjan Makuc, Nataša Poklar Ulrih, Helena Abramovič

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Oxidative Stability and Quality Parameters of Veal During Ageing by Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak

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Production of Aflatoxin B1 by <i>Aspergillus parasiticus</i> Grown on a Novel Meat-Based Media by Iva Zahija, Barbka Jeršek, Lea Demšar, Mateja Lušnic Polak, Tomaž Polak

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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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Does type of bread ingested for breakfast contribute to lowering of glycaemic index? by Ivica Avberšek Lužnik, Mateja Lušnic Polak, Lea Demšar, Lenka Gašperlin, Tomaž Polak

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Sensory traits of capon meat in three chicken genotypes by Špela MALOVRH, Katarina HRIBERŠEK, Dušan TERČIČ, Marko VOLK, Božidar ŽLENDER, Tomaž POLAK, Antonija HOLCMAN

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Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough by Tomaž Polak, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, Blaž Cigić

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The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products by Tina Lešić, Ana Vulić, Nada Vahčić, Bojan Šarkanj, Brigita Hengl, Ivica Kos, Tomaž Polak, Nina Kudumija, Jelka Pleadin

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