dr. Monika Šporin [37041]

1. KOVAČ, Boris, AVBELJ, Martina, POLAK, Tomaž, SMOLE MOŽINA, Sonja, ŠPORIN, Monika. Exploring the impact of olive cake enrichment on wheat flour bread : acomprehensive study on quality parameters and nutritional enhancement. LWT - Food science and technology. Jan. 2025, vol. 215, [article no.] 117279, str. 1-9, ilustr. ISSN 1096-1127. https://www.sciencedirect.com/science/article/pii/S0023643824015627, Repozitorij Univerze v Ljubljani – RUL, DOI: 10.1016/j.lwt.2024.117279. [COBISS.SI-ID 221008643]

2. ŠPORIN, Monika, AVBELJ, Martina, KOVAČ, Boris, SMOLE MOŽINA, Sonja. Quality characteristics of wheat flour dough and bread containing grape pomace flour. Food science and technology international. 2018, vol. 24, no. 3, str. 251-263, ilustr. ISSN 1082-0132. DOI: 10.1177/1082013217745398. [COBISS.SI-ID 4873080]

3. ŠPORIN, Monika. Izboljšanje prehranske vrednosti in trajnosti kruha z dodatkom grozdnih tropin in oljčne pogače : doktorska disertacija = Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake : doctoral dissertation. Ljubljana: [M. Šporin], 2019. XIII, 131 f., ilustr. Repozitorij Univerze v Ljubljani – RUL, http://www.dlib.si/details/URN:NBN:SI:doc-6O3XA0TR. [COBISS.SI-ID 5079928]

4. ŠPORIN, Monika. Genetska variabilnost gena cmeB pri bakterijah vrst Campylobacter jejuni in Campylobacter coli : diplomsko delo, univerzitetni študij = Genetic variation of cmeB gene in bacteria Campylobacter jujuni and Campylobacter coli : graduation thesis, university studies. Ljubljana: [M. Šporin], 2011. XI, 62 f., graf. prikazi, tabele. Biotehniška fakulteta, Oddelek za živilstvo, Ljubljana, Diplomske naloge, 1432. http://www.digitalna-knjiznica.bf.uni-lj.si/dn_sporin_monika.pdf, Repozitorij Univerze v Ljubljani – RUL. [COBISS.SI-ID 3942264]