1.

Oleuropein and biophenols in olive leaves

Olive leaves are ideal source for secoiridoid type of biophenols, especially oleuropein. Oleuropein has antioxidative, antimicrobial, antiviral and anti-inflammatory effects. In leaves of Slovenian olive cultivars Istrska belica and Leccino there are

B.03 Paper at an international scientific conference

COBISS.SI-ID: 2176723

2.

Antioxidant and antimicrobial activity of phenolic extracts of grape seeds and skins

During the harvest in 2010 on different location of Vipava valley the samples of Zelen’, ‘Sauvignon’, ‘Rebula’, ‘Merlot’, ‘Cabernet Sauvignon’ and ‘Pinot Noir’ grape seeds and skins were colletced, freeze dried and ultrasonically extracted with diffe

B.03 Paper at an international scientific conference

COBISS.SI-ID: 1992443

3.

Nanoencapsulation in food industry : materials and cases.

In the food industry as matrix materials for encapsulation of biological substances a variety of natural substances - polysaccharides, proteins and lipids, which may be of plant, marine, animal or microbial origin, are used. This paper presents diffe

B.04 Guest lecture

COBISS.SI-ID: 4134776

4.

The setting of the methodology for determination of sugars in olive drupes and leaves

Sugars are precursors of various biological molecules in olive, especially lipids and biophenols. The way of extracting sugars and water soluble biophenols is described among with the HPLC determination based on ion exclusion chromatography and RID d

B.03 Paper at an international scientific conference

COBISS.SI-ID: 2176979

5.

Antifungal effect of essential oils on Aspergillus westerdijkiae, A. ochraceus, A. flavus and Penicillium nordicum

MICs of essential oils of oregano, thyme, mint, fennel, pine needles and pinecones, and carvacrol, thymol, menthol and anisaldehyde were determined with broth microdilution method in RPMI-1640 medium for Aspergillus westerdijkiae, A. ochraceus, A. fl

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4088184