Terezija Golob

The Slovenian food composition database.

Barbara Koroušić Seljak, Mojca Korošec, Terezija Golob, 2013, Food chemistry.

Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach

Mojca Korošec, Terezija Golob, Jasna Bertoncelj, 2011 .

Sensory acceptability of chocolate with inulin

Mojca Korošec, Terezija Golob, Jasna Bertoncelj, 2004 .

Determination of the geographical origin of Slovenian black locust, lime and chestnut honey.

Nives Ogrinc, Marijan Nečemer, Peter Kump, 2010 .

LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey

Mojca Korošec, Terezija Golob, Jasna Bertoncelj, 2011 .

Determination of trace and minor elements in Slovenian honey by total reflection X-ray fluorescence spectroscopy

Marijan Nečemer, Peter Kump, Terezija Golob, 2005 .

Carbon and nitrogen natural stable isotopes in Slovene honey: adulteration and botanical and geographical aspects.

Nives Ogrinc, Marijan Nečemer, Peter Kump, 2010, Journal of agricultural and food chemistry.