Relevant bibliographies by topics / Slovenian Cookery

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Academic literature on the topic 'Slovenian Cookery'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Slovenian Cookery"

1

Šparl, Luka, and Eva Zupan. "First records of two ascomycete fungi (Ascomycota) for Slovenia." Natura Sloveniae 21, no. 2 (2019): 5–11. http://dx.doi.org/10.14720/ns.21.2.5-11.

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In April and May 2019, two ascomycetous species – Vibrissea filisporia (Bonord.) Korf & A. Sánchez 1967 and Cudoniella tenuispora (Cooke & Massee) Dennis 1974 were observed in Tivoli, Rožnik and Šiška hill Landscape Park in central Slovenia. This is the first evidence of their presence in the country. Despite specific growth condition requirements, there is a reasonable probability that these two species grow also elsewhere in Slovenia, but have simply been overlooked. We recommend further studies of suitable habitats for the species, to complete the knowledge on their distribution wit
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2

Polak, Tomaž, Mateja Lušnic Polak, Vladimir M. Tomović, Božidar Žlender, and Lea Demšar. "Characterization of the Kranjska klobasa , a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork." Journal of Food Processing and Preservation 41, no. 6 (2017): e13269. http://dx.doi.org/10.1111/jfpp.13269.

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3

Požrl, T., K. Podgrajšek, J. Hribar, and M. Simčič. "Functional Perspective of Products from Pears cv. Pituralka." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S301—S303. http://dx.doi.org/10.17221/923-cjfs.

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Pears cv. Pituralka are autochthon old cultivar from west Slovenian region and northern part of Italy, that were traditionally consumed as cooked or baked meals. In our study we developed new products and defined their nutritional value. Different thermical treatments (cooking and baking) were used for preservation of these products in sugar solution with or without an ascorbic or citric acid and packed in vacuum in a thermostable polyamide/polypropylene (PA/PP) foil. The products made from pears cv. Pituralka were sensory evaluated. The results show that Pituralka pears can be consumed only i
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4

Gabrijelčič Blenkus, M. "Sustainability of food systems, supported by public institutions, case of Slovenia." European Journal of Public Health 30, Supplement_5 (2020). http://dx.doi.org/10.1093/eurpub/ckaa165.523.

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Abstract Slovene National nutrition and PA strategy 2015-25 is comprehensively addressing food systems. Public institutions, offering food programs to specific population groups such as children in kindergartens, students in primary and secondary schools, older adults in residential homes, patients in hospitals, all create a substantial demand for foods, purchased partially from the public budget. For food programs there are nutrition guidelines, for school environment mandatory in the School Nutrition Law. The extent of the foods, purchased in short food chains has the effect on local economi
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5

Žele Vengušt, Diana, Brane Krt, Rok Blagus, Gorazd Vengušt, and Petra Bandelj. "Seroprevalence of infectious pathogens of zoonotic and veterinary importance in wild ruminants from Slovenia." Frontiers in Veterinary Science 11 (June 10, 2024). http://dx.doi.org/10.3389/fvets.2024.1415304.

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IntroductionWildlife represents an increasingly important source of pathogens of medical and veterinary importance. Surveillance in wildlife offers an insight on current epidemiological status of selected pathogens and help to prevent spillovers to humans and livestock.Material and methodsOur study included 312 wild ruminants belonging to five species: Roe deer (n = 134), red deer (n = 113), Alpine chamois (n = 53), European mouflon (n = 10) and Alpine ibex (n = 2). Seven pathogens that may have profound effect on human/livestock health and economic viability of the farms were tested using ser
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6

PIRMAN, Tatjana, Vekoslava STIBILJ, Jasna M. A. STEKAR, and Etiennette COMBE. "Amino acid composition of beans and lentil." Acta agriculturae Slovenica 78, no. 1 (2001). http://dx.doi.org/10.14720/aas.2001.78.1.15588.

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The amino acid composition of raw seeds, lyophilised cooked seeds and the water soluble matter from cooking of three varieties of Slovenian common beans (Phaseolus vulgaris), namely Češnjevec, Semenarna 22 and Cipro, and of the French green lentil (Lens esculenta) Anicia was determined. For the raw seeds, crude protein contents vary from 21.5, 23.5 and 26.2 g per 100 g of dry matter for the Češnjevec, Cipro and Semenarna 22, respectively, and 26.7 g in the lentil. However, non-protein N is higher in the lentil than in the beans. The contens of amino acids in beans are similar, whereas for the
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7

"Gibberella avenacea. [Distribution map]." Distribution Maps of Plant Diseases, no. 1) (August 1, 2005). http://dx.doi.org/10.1079/dmpd/20066500950.

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Abstract A new distribution map is provided for Gibberella avenacea Cooke Ascomycota: Hypocreales Principal hosts: Barley (Hordeum vulgare), lucerne (Medicago sativa), oat (Avena sativa), pea (Pisum sativum), potato (Solanum tuberosum), rape (Brassica napus var. napus) and wheat (Triticum aestivum). Information is given on the geographical distribution in EUROPE, Austria, Belarus, Belgium, Bulgaria, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Netherlands, Norway, Poland, Portugal, Romania, Central Russia Russia, Eastern, Russi
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Books on the topic "Slovenian Cookery"

1

Fraz, Marija. Jedi na žlico: Enolončnice za vsak žep in okus. Pomurska založba, 2009.

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2

Babilon, Ján. Prvá kuchárska kniha v slovenskej reči. Tatran, 1989.

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3

Grilanc, Vesna Guštin. Je več dnevou ku klobas: Nekdanje prehrambene navade in recepti tržaškega podeželja. ZTT-EST, 2007.

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Grilanc, Vesna Guštin. Je več dnevou ku klobas: Nekdanje prehrambene navade in recepti tržaškega podeželja. ZTT-EST, 2007.

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5

Slovenian Women's Union of America. More pots and pans: A cookbook of the Slovenian Women's Union of America. The Union, 1998.

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6

Renčelj, Stanislav. Okusi Krasa. Kmeči glas, 2009.

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7

Milhench, Heike. Flavors of Slovenia. Hippocrene Books, 2007.

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8

Slovenian Cookery. Mladinska Knjiga Zalozba, 2001.

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9

Adamlje, Slavko. TRADITIONAL SLOVENIAN COOKERY. ZALOZBA MLADINSKA KNJIGA, LJUBLJANA, SLOVENIA, 1997.

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10

Slovenian cookery: Over 100 classic dishes. 2nd ed. Založba Mladinska knjiga, 2001.

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Book chapters on the topic "Slovenian Cookery"

1

Viršček-Marn, M., F. Štampar, J. Smole, and A. Solar. "Susceptibility of some apple cultivars to scab (Venturia inaequalis (Cooke) Aderh.) in Slovenia." In Developments in Plant Breeding. Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-0467-8_7.

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