1.

Biodiversity in Slovenian wine regions: case of amino acids in spontaneous and induced fermentations of Malvasia

In this paper we presented a study on differences in amino acid composition of 14 musts/wines fermented with local or commercial starter yeasts, comparing all to the spontaneous fermentations of musts. The paper was presented as a plenary lecture on Scientific meeting on mycology in Serbia.

B.04 Guest lecture

COBISS.SI-ID: 3628408

2.

Oxidizing and antioxidation processes in yeast: how many we can throw light from cellular and proteomic approaches

The invited lecture focused on proteomic and physiological methodological approach in studying factors that cause oxidative changes in the cell and usefulness of antioxidants which decrease the processes in the cell.

B.04 Guest lecture

COBISS.SI-ID: 3607672