B. Žlender

University of Ljubljana — SI

Agricultural and Biological Sciences · Life Sciences

19h-index1.2kcitations59works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(42), Animal Nutrition and Physiology(26), Pharmacological Effects and Assays(6), Protein Hydrolysis and Bioactive Peptides(5), Muscle metabolism and nutrition(4)

Publications59 total

Characterization of the <i>Kranjska klobasa</i>, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork
Journal of Food Processing and Preservation·2017· 7 cited
Degradation of PCBs in dry fermented sausages during drying/ripening
Food Chemistry·2016· 7 cited
Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs
Acta Alimentaria·2015· 15 citedOpen Access
Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions
Food Chemistry·2014· 12 cited
Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs
Agricultural and Food Science·2014· 42 citedOpen Access
Sensory, physical and chemical characteristics of meat from free-range reared Swallow-belly mangulica pigs.
The Journal of Animal and Plant Sciences·2014· 12 cited
Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks
Meat Science·2013· 31 cited
Texture and quality parameters of Slovenian dry-cured ham Kraški pršut according to mass and salt levels.
Goce Delchev University Repository (Goce Delčev University of Štip)·2013· 7 citedOpen Access
Polychlorinated biphenyls in meat and meat products: possibilities for risk reduction.
2013
External, Internal and Sensory Qualities of Table Eggs as Influenced by Two Different Production Systems
Агрознање·2012· 13 citedOpen Access
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing
Meat Science·2012· 25 cited
Quality Assessment of Slovenian<i>Krvavica</i>, A Traditional Blood Sausage: Sensory Evaluation
Journal of Food Processing and Preservation·2012· 18 cited
Degradation of PCBs in a frankfurter-type meat emulsion: Effects of a meat starter, its proteins extract and thermal treatments
Food and Chemical Toxicology·2012· 3 cited
Dinamika procesov zorenja v različnih mišicah goved
Acta agriculturae Slovenica·2011· 1 citedOpen Access
Variations in the fatty acid composition and nutritional value of Adriatic sardine (Sardina pilchardus Walb.) through the fishing season
Acta agriculturae Slovenica·2010· 11 citedOpen Access
Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté
LWT·2010· 14 citedOpen Access
Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat
World Rabbit Science·2010· 34 citedOpen Access
Sensory traits of capon meat in three chicken genotypes
Acta agriculturae Slovenica·2009· 3 citedOpen Access
Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain
Livestock Science·2009· 24 cited
Cholesterol oxides in chicken liver pâté supplemented with coenzyme Q10 and ascorbic acid
2009
page 1 of 3Next →

Frequent Co-authors

Tomaž Polak(24), L. Gašperlin(23), Marjeta Čandek‐Potokar(8), Alenka Rajar(6), A. Holcman(6), M. Bonneau(4), Vladimir Tomović(4), Marija Jokanović(3), Branislav Šojić(3), Tatjana Tasić(3), Predrag Ikonić(3), R. Vadnjal(3), Darko Andronikov(3), Mateja Lušnic(3), Dušan Terčič(3), Mateja Lušnic Polak(3), Lea Demšar(3), Louis Lefaucheur(2), Dejan DOŠLER(2), Veronika Abram(2)