Search Results - "KoŠir, Iztok J"

Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry by Ocvirk, Miha, Mlinarič, Nataša Kočar, Košir, Iztok J

“…BACKGROUND Although the evaluation of beer is conducted by sensory experts, we cannot neglect the influence of human factors and subjectivity. This problem…”
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Metabolomic Analysis of Cannabinoid and Essential Oil Profiles in Different Hemp (Cannabis sativa L.) Phenotypes by Eržen, Marjeta, Košir, Iztok J., Ocvirk, Miha, Kreft, Samo, Čerenak, Andreja

“…Hemp (Cannabis sativa L.) cannabinoids and terpenoids have therapeutic effects on human and animal health. Cannabis plants can often have a relatively high…”
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Dynamics of Isomerization of Hop Alpha-Acids and Transition of Hop Essential Oil Components in Beer by Ocvirk, Miha, Košir, Iztok J

“…Hops' unique composition of essential oil components and bitter resins are crucial for beer aroma, which is important to consumers' acceptance of beer. In this…”
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Application of Total Reflection X-ray Spectrometry in Combination with Chemometric Methods for Determination of the Botanical Origin of Slovenian Honey by NeČemer, Marijan, KoŠir, Iztok J, Kump, Peter, Kropf, UrŠka, Jamnik, Mojca, Bertoncelj, Jasna, Ogrinc, Nives, Golob, Terezija

“…This work on the botanical origin of various types of honey produced in Slovenia and based on the mineral content analyses by the total reflection X-ray…”
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Relationships between Xanthohumol and Polyphenol Content in Hop Leaves and Hop Cones with Regard to Water Supply and Cultivar by Ceh, Barbara, Kac, Milica, Košir, Iztok J., Abram, Veronika

“…The effect of water supply – especially of drought stress – on the content ofsome secondary metabolites in hops (Humulus lupulus L.) was studied. The…”
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Identification of Amino Acids in Wines by One- and Two-Dimensional Nuclear Magnetic Resonance Spectroscopy by KOSIR, Iztok J, KIDRIC, Jurkica

“…Amino acids are minor compounds in wines, but they have a profound influence on wine quality, and amino acids composition can be used to differentiate wines…”
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A comparison of antioxidant and antimicrobial activity between hop leaves and hop cones by Abram, Veronika, Čeh, Barbara, Vidmar, Mateja, Hercezi, Mario, Lazić, Neda, Bucik, Valentina, Možina, Sonja Smole, Košir, Iztok J., Kač, Milica, Demšar, Lea, Poklar Ulrih, Nataša

“…•Leaves of the hop plant (Humulus lupulus L.) are an agricultural by-product.•Two hop cultivars from four different hop-growing regions in Europe were…”
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Determination of Authenticy, Regional Origin, and Vintage of Slovenian Wines Using a Combination of IRMS and SNIF-NMR Analyses by Ogrinc, Nives, Košir, Iztok J, Kocjančič, Mitja, Kidrič, Jurkica

“…The authenticity and geographical origin of wines produced in Slovenia were investigated by a combination of IRMS and SNIF-NMR methods. A total of 102 grape…”
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Registration of ‘Dana’—A Bittering Hop Cultivar with a Pleasant Hoppy Aroma by Čerenak, Andreja, Radišek, Sebastjan, Luskar, Monika O., Košir, Iztok J.

“…Hop (Humulus lupulus L.) is a perennial plant used mainly in the brewing industry because of its bitter and aromatic substances. Consequently, hop varieties…”
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Density Functional Calculation of the 2D Potential Surface and Deuterium Isotope Effect on 13C Chemical Shifts in Picolinic Acid N-Oxide. Comparison with Experiment by Stare, Jernej, Jezierska, Aneta, Ambrožič, Gabriela, Košir, Iztok J, Kidrič, Jurka, Koll, Aleksander, Mavri, Janez, Hadži, Dušan

“…2D free energy surfaces V = V(r OH, r O ··· O) for the intramolecular H-bond in the title compound were calculated by the DFT method and used in the…”
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Chemometric Classification of Apulian and Slovenian Wines Using 1H NMR and ICP-OES Together with HPICE Data by Brescia, Maria Antonietta, Košir, Iztok J, Caldarola, Vincenzo, Kidrič, Jurkica, Sacco, Antonio

“…High-performance ion chromatography exclusion, inductively coupled plasma emission spectroscopy, and nuclear magnetic resonance (NMR) measurements were carried…”
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Comparison of Sensory and Chemical Evaluation of Lager Beer Aroma by GC and GC/MS by Ocvirk, Miha, Kočar Mlinarič, Nataša, Košir, Iztok J

“…Although beer evaluation runs with sensory experts, we cannot neglect the influence of the human factor and subjectivity. This problem could be solved with…”
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Density Functional Calculation of the 2D Potential Surface and Deuterium Isotope Effect on 13 C Chemical Shifts in Picolinic Acid N -Oxide. Comparison with Experiment by Stare, Jernej, Jezierska, Aneta, Ambrožič, Gabriela, Košir, Iztok J., Kidrič, Jurka, Koll, Aleksander, Mavri, Janez, Hadži, Dušan

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Chemometric Classification of Apulian and Slovenian Wines Using 1 H NMR and ICP-OES Together with HPICE Data by Brescia, Maria Antonietta, Košir, Iztok J., Caldarola, Vincenzo, Kidrič, Jurkica, Sacco, Antonio

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Corrigendum to “A comparison of antioxidant and antimicrobial activity between hop leaves and hop cones” [Ind. Crops Prod. 64, 124–134] by Abram, Veronika, Čeh, Barbarǎ, Vidmar, Mateja, Hercezi, Mario, Lazíc, Neda, Bucik, Valentina, Mǒzina, Sonja Smole, Kǒsir, Iztok J., Kǎc, Milica, Dem̌sar, Lea, Poklar Ulrih, Natǎsa

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