B. Žlender - Concepedia

Author

B. Žlender

Also Known As

B Žlender, B. Zlender, B. Z̆lender, B. ŽLENDER, B. Žlender, Bozidar Anton Zlender, Božidar ŽLENDER, Božidar Žlender, Zlender B., Žlender, Božidar

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

University of Ljubljana Agricultural institute of Slovenia Institute of Agrifood Research and Technology Physiologie Environnement et Génétique pour l'Animal et les Systèmes d'Elevage University of Maribor

BŽ

About

B. Žlender is an author at University of Ljubljana specializing in animal physiology, health sciences, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	14	647
2	Education	4	4	314
3	Medicine	3	3	64
4	Public Health	2	2	57
5	Allergy	1	1	15

B. Žlender

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs Marjeta Čandek‐Potokar, B. Žlender, Louis Lefaucheur, Meat Science Animal PhysiologyAnimal PerformanceLongissimus Dorsi MuscleMuscle FunctionBody Composition	1998	168
Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex1 Marjeta Čandek‐Potokar, Gabriel Monin, B. Žlender Journal of Animal Science NutritionChemical CompositionEducationMeat QualityTotal Nitrogen	2002	97
Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat Tomaž Polak, Alenka Rajar, L. Gašperlin, Meat Science Animal PhysiologyFatty Acid ProfileLipid AnalysisHealth SciencesAnimal Science	2008	77
Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality Marjeta Čandek‐Potokar, Louis Lefaucheur, B. Žlender, Meat Science Animal PhysiologyAnimal StudyAnimal PerformanceBody CompositionAnimal Science	1999	76
Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs Marjeta Čandek‐Potokar, B. Žlender, M. Bonneau Annales de Zootechnie	1998	64
Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality Tomaž Polak, Dejan DOŠLER, B. Žlender, LWT Pse QualityAnimal PhysiologyBiochemistryAnimal ScienceHeterocyclic Amines	2008	63
Colour of beef heated to different temperatures as related to meat ageing L. Gašperlin, B. Žlender, Veronika Abram Meat Science Different TemperaturesHealth SciencesMeat QualityFood QualityMeat Science	2001	43
Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs Vladimir Tomović, B. Žlender, Marija Jokanović, Agricultural and Food Science Technological QualityMeat QualityLaboratory Animal StudyAnimal StudyBody Composition	2014	42
Sensory Quality of Standard and Light Mayonnaise during Storage Romana Karas, Marlena Skvarča, B. Žlender University of Zagreb University Computing Centre (SRCE)	2002	40
Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle Tomaž Polak, Samo Andrenšek, B. Žlender, LWT Animal PhysiologyLow Internal TemperatureHeterocyclic AminesMeat QualityMeat Science	2008	37

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