The effect of supplementing highly wilted grass silage with maize silage, fodder beet or molasses on degradation of the diets and the efficiency of microbial protein synthesis in the rumen of sheep

Autor: Špela Velikonja-Bolta, Drago Babnik, Jože Verbič, Tomaž Žnidaršič

Publikováno v: Italian Journal of Animal Science, Vol 9, Iss 4, Pp e86-e86 (2010)

This study aimed at determining the efficiency of microbial protein synthesis (EMPS) in diets based on highly wilted grass silage (GS, 539 g dry matter (DM) per kg) with the supplementation of starch or water-soluble carbohydrates (WSC) rich feeds, i

Externí odkaz: https://doaj.org/article/be9acc8d085149cba1b9e651736e66c4

Stir bar sorptive extraction methods for determination of pesticide residues in wine and a study of storage wines from Slovenia

Autor: Helena Baša Česnik, Špela VELIKONJA BOLTA

Publikováno v: Journal of Central European Agriculture, Vol 22, Iss 3, Pp 557-570 (2021)

New analytical methods for the determination of pesticide residues in wine were introduced and validated. Extraction was performed with sorption of the active substances on the stir bar and determination by gas chromatography-mass spectrometry and li

Externí odkaz: https://doaj.org/article/75d636c28eec4f6b9389589ea9f0c04b

UHPLC-MS/MS determination of varietal thiol precursors in Sauvignon Blanc grapes

Autor: Andreja Vanzo, Lucija Janeš, Franc Požgan, Špela Velikonja Bolta, Paolo Sivilotti, Klemen Lisjak

Publikováno v: Scientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)

Abstract Varietal thiol precursors in grapes are subject to metabolic changes during post-harvest treatments. Metabolic activity should therefore be limited after sampling to understand their biosynthesis in the berry and genetic regulation. In this

Externí odkaz: https://doaj.org/article/292e83d2cf0449f7ad9b377fb471d89c

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Autor: Klemen Lisjak, Uroš Žigon, Špela Velikonja Bolta, Andreja Vanzo, Pierre-Louis Teissedre, Zorica Lelova

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2020, 100 (5), pp.1887-1896. ⟨10.1002/jsfa.10189⟩

BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine‐like medium. In parallel, the same grapes were fermented in industrial tanks. The content

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371568f54b4f0d24d92a9271d7c4103c
http://hdl.handle.net/20.500.12278/26877

Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization

Autor: Lucija JANEŠ, Špela VELIKONJA BOLTA, Martin ŠKRLEP, Marjeta ČANDEK-POTOKAR, Maja PREVOLNIK

Publikováno v: Acta Agriculturae Slovenica, Vol 100, Iss 1 (2012)

The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the differences between the Biceps femoris (BF) and the

Externí odkaz: https://doaj.org/article/fe30a214eeb64917850b3ee3ff96dc35