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Št. zadetkov: 27
Primerjava modernih pristopov za identifikacijo pomembno izraženih genov za dve skupini
Tine Matoš, Vasilij Valenčič
Diplomsko delo
Oznake: visokorazsežni podatki;izbira spremenljivk;napovedna točnost;logistična regresija;naključni gozdovi;najbližji skrčeni centroid;
Leto: 2017 Vir: Fakulteta za matematiko, naravoslovje in informacijske tehnologije Koper (UP FAMNIT)
Vpliv oljčne muhe (Bactrocera oleae Gmelin) na vsebnost in sestavo biofenolov v oljčnem olju
Tine Matoš, Vasilij Valenčič
Diplomsko delo
Oznake: Bactrocera oleae Gmelin;biofenoli;oljčno olje;oljčna muha;
Leto: 2017 Vir: Univerza na Primorskem (UP)
Vpliv tehnoloških postopkov na kakovost namiznih oljk Slovenske Istre
Vasilij Valenčič, Terezija Golob, Sonja Smole Možina
Doktorska disertacija
Oznake: namizne oljke;fermentacija namiznih oljk;Olea europaea L.;`Štorta`;`Istrska belica`;biofenoli;hidroksitirosol;tirosol;HPLC;antioksidativna učinkovitost;DPPH;kvasovke;restrikcijski fragmenti;senzorične lastnosti;
Vpliv tehnoloških postopkov na kakovost namiznih oljk Slovenske Istre
Leto: 2010 Vir: Biotehniška fakulteta (UL BF)
Evaluation of measurement uncertainty for the methods of analysis used to assess the characteristics of olive oil and olive-pomace oil from commission regulations EEC 2568/91 and EC 1989/2003
Bojan Butinar, Milena Bučar-Miklavčič, Erika Bešter, Vasilij Valenčič
Izvirni znanstveni članek
Oznake: CRM;EEC 2568/91;EC 1989/2003;metrology;olive oil;PT scheme;
Metrology has been present in our scientific knowledge for a long time, but mostly in physical measurements. Chemical measurement can be defined as a comparison of a quantity of measurand and relating it to a unit (e.g. mol/kg).When expressing a result of a measurement, the problem of traceability, ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
Evaluation of the acidity in samples of virgin olive oil for the 1995-2005 period and correlation between the collected data and the performed sensory analysis
Vasilij Valenčič, Erika Bešter, Milena Bučar-Miklavčič, Bojan Butinar
Izvirni znanstveni članek
Oznake: olive oil acidity;grading of oil;harvest;storage;processing;sensory analysis;
The acidity and organoleptic characteristics of virgin olive oil produced in Slovenian Istra were studied. The acidity of 4,871 samples of virgin olive oils was determined for the 1995-2005 period. 135 samples produced in crop year 2002/2003 with acidity below 0.2% (w/w) and 291 samples of crop year ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
Karotenoidi v oljčnem olju
Erika Bešter, Milena Bučar-Miklavčič, Bojan Butinar, Vasilij Valenčič
Pregledni znanstveni članek
Oznake: oljčno olje;karotenoidi;antioksidanti;
The pigments profile of virgin olive oil is determined by the pigments initially present in the fruits and their derivatives formed during the extraction process. The presence of other carotenoids or chlorophyll pigments at levels other than that associated with the extraction process indicate that ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
ǂThe ǂeffect of olive fruit fly Bactrocera oleae (Rossi) infestation on certain chemical parameters of produced olive oils
Vasilij Valenčič, Bojan Butinar, Maja Podgornik, Milena Bučar-Miklavčič
Izvirni znanstveni članek
Oznake: olives;Istrska belica;olive fruit fly;biophenols;sterols;triterpenic dialcohols;fatty acids;
Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyze ...
Leto: 2021 Vir: Repozitorij Univerze na Primorskem (RUP)
The influence of Slovenian traditional and modified Spanish style production technology on the sensory quality of table olives from Slovenian Istria
Vasilij Valenčič, Erika Bešter, Milena Bučar-Miklavčič, Bojan Butinar, Terezija Golob
Prispevek na konferenci brez natisa
Oznake: table olives;traditional production;biophenols;
The influence of Slovenian traditional and modified Spanish style production technology on the sensory quality of table olives from Slovenian Istria
Leto: 2010 Vir: Univerza na Primorskem (UP)
Dynamics of oil quality parameters changes related to olive fruit fly attack
Olivera Koprivnjak, Ivana Dminić, Urška Kosić, Valerija Majetić, Sara Godena, Vasilij Valenčič
Izvirni znanstveni članek
Oznake: Bactrocera oleae;Olive cultivars;Olive fruit fly;Olive oil quality;
In order to evaluate the role of intrinsic characteristics of olive cultivars on dynamics of oil quality parameters changes related to the olive fruit fly (Bactrocera oleae (Gmelin)) attack, two specific olive cultivars were compared, Istarska bjelica and Buža. I. bjelica is characterised by late ri ...
Leto: 2010 Vir: Repozitorij Univerze na Primorskem (RUP)
Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
Milena Bučar-Miklavčič, Terezija Golob, Vasilij Valenčič, Erika Bešter, Bojan Butinar, Ana Miklavčič
Izvirni znanstveni članek
Oznake: olive oil;phenolic compounds;sensory properties;Istrska belica;
Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
Leto: 2016 Vir: Univerza na Primorskem (UP)
Št. zadetkov: 27
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