doc. dr. Boris Kovač

KRANJC, Katja, ČONDIĆ, Mia, KOVAČ, Boris. Valorisation of Refosco grape pomace : exploring its antioxidant, antimicrobial, and antiadhesive properties. International journal of food science & technology. [Print ed.]. 2025, vol. , iss. , [article no.] vvaf003, str. 1-18, ilustr. ISSN 0950-5423.

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

KOVAČ, Boris, RIJAVEC BREGAR, Andreja. Development of wheat composite bread using barley beta-glucan rich flour. Potravinárstvo. [Online ed.]. 2024, vol. 18, iss. 1, str. 66-76. ISSN 1337-0960.

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.

KOGOVŠEK, Urša, BABNIK, Katarina, KOVAČ, Boris. Perceptions of nanotechnology utilization in food: a pilot study. Journal of engineering & processing management. [Online ed.]. dec. 2017, vol. 9, no. 1, str. 10-14.

KOVAČ, Boris, PETRIČ, Urška, VOMBERGAR, Blanka. Perspective chapter : Key issues of curriculum revision and integration of novelties in education and training in food and nutrition in Slovenia. V: YE, Jian-Hong, JIANG, Man, STAVROPOULOS, Katherine K:M:. Technical and vocational education and training. [S. l.]: Intechopen, 2024. Str. [1-20]. ISBN 978-1-83769-013-8.

KOVAČ, Boris, KNIFIC, Maja. The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food = Percepcija manj slanega kruha pri predšolskih otrocih in vloga vzgojnega osebja pri kreiranju odnosa do preoblikovanega živila. Zdravstveno varstvo : Slovenian journal of public health. [Tiskana izd.]. 2017, letn. 56, št. 1, str. 39-46. ISSN 0351-0026. https://www.degruyter.com/downloadpdf/j/sjph.2017.56.issue-1/sjph-2017-0006/sjph-2017-0006.xml, Digitalna knjižnica Slovenije – dLib.si, DOI: 10.1515/sjph-2017-0006.

ŠPORIN, Monika, AVBELJ, Martina, KOVAČ, Boris, SMOLE MOŽINA, Sonja. Sensory properties of bread fortified with grape pomace. V: ĐURAGIĆ, Olivera (ur.). Celebrating food : proceedings. FoodTech Congress, 25-27. 10. 2016, Novi Sad, Serbia [:] XVII International Symposium Feed Technology [and] III International Congress Food Technology, Quality and Safety. Novi Sad: Institute of Food Technology, 2016. F. 169-174, ilustr. ISBN 978-86-7994-051-3, ISBN 978-86-7994-050-6.