T
Terezija Golob
Researcher at University of Ljubljana
Publications - 23
Citations - 2069
Terezija Golob is an academic researcher from University of Ljubljana. The author has contributed to research in topics: DPPH & Food composition data. The author has an hindex of 15, co-authored 23 publications receiving 1841 citations.
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Analytical, Nutritional and Clinical Methods Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
TL;DR: The results of the study showed that total phenolic content, antioxidant activity, and color parameters differ widely among different honey types as discussed by the authors, and the relationship between the parameters analysed were found to be statistically significant (p < 0.05).
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Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
TL;DR: The results of the study showed that total phenolic content, antioxidant activity, and color parameters differ widely among different honey types as mentioned in this paper, and the relationship between the parameters analysed were found to be statistically significant (p < 0.05).
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Dietary fibre content of dry and processed beans
TL;DR: In this article, the effects of soaking, cooking, soaking-cooking, and canning on soluble, insoluble and total dietary fibre contents of beans are studied, and the results indicate that thermal processing decreased the insoluble fibre content, and consequently the total dietary fiber content of beans.
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Nutrient Content in Buckwheat Milling Fractions
Vida Škrabanja,Ivan Kreft,Terezija Golob,Mateja Modic,Sayoko Ikeda,Kiyokazu Ikeda,Samo Kreft,Giovanni Bonafaccia,Martina Knapp,Katarina Košmelj +9 more
TL;DR: In this paper, the protein content varied from 4.4 to 11.9% in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% and from 42.6 to 20.3%.
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Determination of trace and minor elements in Slovenian honey by total reflection X-ray fluorescence spectroscopy
TL;DR: In this article, trace and minor elements in Slovenian honey were analyzed by total reflection X-ray fluorescence spectroscopy, and statistically significant differences were established between different types of honey (acacia, floral, lime, chestnut, spruce, fir, forest and Metcalfa pruinosa honeydew honey).