L. Gašperlin - Concepedia

Author

L. Gašperlin

University of Ljubljana

Also Known As

Gašperlin L., Gašperlin, Lea, L Gašperlin, L. Gasperlin, L. Gašperlin, Lea GAŠPERLIN, Lea Gašperlin

Publications

710

Citations

H-Index

Concepts

All Affiliations

University of Ljubljana Agricultural institute of Slovenia

About

L. Gašperlin is an author at University of Ljubljana specializing in health sciences, meat science, and animal physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	409
2	Education	1	1	37
3	Medicine	1	1	16
4	Natural Sciences	1	1	183
5	Biochemistry	1	1	63

L. Gašperlin

Publications

655

Citations

H-Index

Page 1

	Year	Citations
Phenolics in Slovenian Bilberries (Vaccinium myrtillus L.) and Blueberries (Vaccinium corymbosum L.) Špela Može, Tomaž Polak, L. Gašperlin, Journal of Agricultural and Food Chemistry BiologyFood ChemistryPlant HealthPolyphenolicsFood Bioactive Compound	2011	183
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
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
Antioxidative Activity of Propolis Extract in Yeast Cells Tanja Cigut, Tomaž Polak, L. Gašperlin, Journal of Agricultural and Food Chemistry	2011	44
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
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
Colour of normal and high pH beef heated to different temperatures as related to oxygenation L. Gašperlin, B. Žlender, Veronika Abram Meat Science Different TemperaturesMeat PackagingAnimal ScienceAnimal NutritionHigh Ph Beef	2000	37
Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat L. Gašperlin, Tomaž Polak, Alenka Rajar, World Rabbit Science	2010	34
Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat Tomaž Polak, L. Gašperlin, Alenka Rajar, Hrčak Portal of scientific journals of Croatia (University Computing Centre)	2006	27
Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle L. Gašperlin, Blaž Lukan, B. Žlender, LWT Animal PhysiologyPhysiologyHeterocyclic AminesPoultry FarmingMeat Science	2009	19

Page 1