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Strojnik, L., Ogrinc, N. Authenticity assessment of apple and strawberry key aroma compounds with gas chromatography-combustion isotope ratio mass spectrometry (GC-CIRMS) analysis.

Drame, A., Novak, S., Lorenzetti, M., Drnovšek, N. A method for detection of TiOnanoparticle presence in food based on colorimetric assays.

Strojnik, L., Ogrinc, N. Optimization of HS-SPME method coupled with GC-MSD and GC-IRMS for authentication of apple aroma compounds.

Potočnik, D., Eftimov, T., Ogrinc, N. Differentiation of Slovenian milk based on the content and carbon isotope composition of fatty acids.

Mahne Opatić, A., Nečemer, M.n, Lojen, S., Masten, J., Zlatić, E., Šircelj, H., Stopar, D., Vidrih, R. A preliminary traceability model for tomato using analysis of stable isotopes, elemental content and chemical markers.

Hamzić Gregorčič, S., Potočnik, D., Camin, F., Ogrinc, N. Stable isotope oxygen composition of slovenian milk and possible use of lactose as an internal standard to detect milk adulteration with water.

Mahne Opatić, A., Nečemer, M., Budič, B., Lojen, S.. Chemical profiling and stable isotope analysis to differentiate the origin of potato at the scale of Slovenia.

Mrzlikar, M., Heath, D. J., Heath, E., Markelj, J., Prosen, H.Analysis of neonicotinoid pesticides in honey.

Mahne Opatić, A., Nečemer, M., Budič, B., Lojen, S. Geographical authentication of potato using multi-elemental fingerprint and stable isotope ratio analysis.

Ogrinc, N., Heath, D. J.. Isotopic techniques and their applications in environmental and food research

Heath E., Kosjek, T., Heath D. PCBs, Dioxins, and Furans in Fish Commonly Available on the Slovene Market.

Benedik, L., Trdin, M. Analysis of actinides in the insoluble residues after decomposition by various techniques.

Rovan, L., Benedik, L., Prosen, H., Jeran, Z., Faganeli, Jadran, F., I. Distribution of Po-210 in the fish tissues from the Gulf of Trieste (Northern Adriatic Sea).

Strojnik, L., Ogrinc, N. Optimization of headspace sampling using Solid-Phase Microextraction (SPME) for analysis of apple aroma compounds.

Potočnik, D., Nečemer, M., Jagodic, M., Mazej, D., Ogrinc, N. Stable isotope and elemental characterization of Slovenian milk.

Kranjc, E., Mazej, D., Regvar, M., Milačič, R., Horvat, M., Drobne, D., Remškar, M. Comparison of Arugula ( Eruca sativa Mill.) and escarole ( Cichorium endivia L.) interactions with foliar- and root-applied platinum nanoparticles.

Drame, A., Novak, S., Lorenzetti, M. Colorimetric assay for TiO2 nano particles detection in complex matrices as food samples.

Eftimov, T., Korošec, P., Koroušić Seljak, B. Synergy of Natural Language Processing and Statistics to explore Food- and Nutrition-related Data and Knowledge.

Eftimov, T., Korošec, P., Koroušić Seljak, B., Roe, M., Turrini, A., Finglas, P. Matching foods from EuroFIR databases to FoodEx by using a semi-automatic system for classifying and describing foods.


Eftimov, T., Koroušić Seljak, B., Korošec, P., 2016, Grammar- and dictionary-based named entity linking for knowledge extraction of evidence-based dietary recommendations.

Eftimov, T., Korošec, P., Koroušić Seljak, B., 2016, Knowledge extraction on evidence-based dietary recommendations.

Kranjc, E., Remškar, M., Drobne, D., Novak, S., 2016, Comparison of internalization and translocation of platinum nanoparticles in arugula (Eruca sativa Mill.) and escarole (Circhorium endivia L.) salad greens Preliminary results.

Kroflič, A., Jerše, A., Kacjan Maršić, N., Germ, M., Šircelj, H., Stibilj, V., 2016, Selenium and its compounds in selenium and iodine enriched pea sprouts.

Mahne Opatić, A., Nečemer, M., Kacjan Maršić, N., Šink, N., Perko, T., Lojen, S., 2016, Organic versus conventional – Can δ15N be used as an indicating parameter in garlic, sweet pepper and carrot?.

Mahne Opatić, A., Nečemer, M., Lojen, S., 2016, Preliminary study: Geographical origin of Slovenian garlic and potato.

Potočnik, D., Nečemer, M., Ogrinc, N., 2016, Discrimination between Slovenian cow, goat, and sheep milk and cheese based on elemental and stable isotope composition.


Česen, M., Laimou-Geraniou, M., Kosjek, M., Blaznik, U., Lambropolou, D., Heath, E., Heath, D., 2015, Determination of Bisphenols in Honey.

Drame, A., Lorenzetti, M., Novak, S., Žnidaršič Plazl, P., 2015, Extraction and caracterization of TiO2 nanoparticles in chewing gums.

Eftimov, T., Koroušić Seljak, B., 2015, POST-probability weighted method for matching the Internet recipe ingredients with food composition data.

Laimou-Geraniou, M., Heath, D., Kosjek, T., Žigon, D., Česen, M., Lambropolou, D., Heath, E., 2015, Determination of Bisphenol A and its Analogues in Honey.

Lorenzetti, M., Novak, S., 2015, E171 as ingredient for cake decorations: physico-chemical characterisation of titania (nano)particles.

Ogrinc, N., Bučar Miklavčič, M., Casiello, G., Longobardi, F., 2015, Determination of geographical origin and authenticity of olive oil using stable isotope approach.

Ogrinc, N., Potočnik, D., Mazej, D., Nečemer, M., Heath, D., 2015, Characterization of Slovenian milk and dairy products using elemental composition and stable isotopes.


Ogrinc, N., Lojen, S., Horvat, M., Benedik, L., Jaćimović, R., Koroušić Seljak, B., Kosjek, T., Milačič, R., Novak, S., Remškar, M., Ščančar, J., Vreča, P., Heath, D., 2014, ERA Chair “ISO-FOOD” Isotope techniques in food quality, safety, security and traceability.