Projects / Programmes source: ARIS

Senzorične in nekatere kemijske značilnosti sorte istrska belica (Slovene)

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Research activity

Code Science Field Subfield
4.03.01  Biotechnical sciences  Plant production  Agricultural plants 

Code Science Field
T430  Technological sciences  Food and drink technology 
P300  Natural sciences and mathematics  Analytical chemistry 
Keywords
olive oil, sensory analysis, qualitative characteristics of olive oils
Evaluation (metodology)
source: COBISS
Evaluation of bibliographic research performance indicators according to ARIS methodology
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Organisations (1) , Researchers (4)
1510  Science and Research Centre Koper
no. Code Name and surname Research area Role Period No. of publications
1.  18697  PhD Milena Bučar Miklavčič  Chemistry  Researcher  1999 - 2001  341 
2.  10375  PhD Bojan Butinar  Plant production  Researcher  1999 - 2001  272 
3.  09980  PhD Terezija Golob  Animal production  Head  1999 - 2001  486 
4.  11595  PhD Tomislav Levanič  Forestry, wood and paper technology  Researcher  1999 - 2001  643 
Abstract
Istrska belica is the most extended Olive variety in Slovenia. The goal of the project is to compare the sensory and some chemical characteristics of virgin olive oils obtained from Istrska belica and other varieties (Leccino).
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