Education

Ph.D of Genetics, Postgraduate Study in Biological and Biotechnical Sciences, Biotechnical Faculty, University of Ljubljana, Slovenia, 2010

Current position

Scientist in Analytical Development, Biologics Technical Development & Manufacturing Mengeš, Novartis, Slovenia

Publications

1. Darja, O., Stanislav, M., Sasa, S., Andrej, F., Lea, B. and Branka, J. (2016). Responses of CHO cell lines to increased pCO2 at normal (37 degrees C) and reduced (33 degrees C) culture temperatures. J Biotechnol 219: 98-109.
2. Flajsman, M., Mandelc, S., Radisek, S., Stajner, N., Jakse, J., Kosmelj, K. and Javornik, B. (2016). Identification of Novel Virulence-Associated Proteins Secreted to Xylem by Verticillium nonalfalfae During Colonization of Hop Plants. Mol Plant Microbe Interact 29(5): 362-373.
3. Kolenc, Z., Vodnik, D., Mandelc, S., Javornik, B., Kastelec, D. and Cerenak, A. (2016). Hop (Humulus lupulus L.) response mechanisms in drought stress: Proteomic analysis with physiology. Plant Physiol Biochem 105: 67-78.
4. Cregeen, S., Radisek, S., Mandelc, S., Turk, B., Stajner, N., Jakse, J. and Javornik, B. (2015). Different Gene Expressions of Resistant and Susceptible Hop Cultivars in Response to Infection with a Highly Aggressive Strain of Verticillium albo-atrum. Plant Mol Biol Report 33(3): 689-704.
5. Mandelc, S. and Javornik, B. (2015). The secretome of vascular wilt pathogen Verticillium albo-atrum in simulated xylem fluid. Proteomics 15(4): 787-797.
6. Mandelc, S., Timperman, I., Radisek, S., Devreese, B., Samyn, B. and Javornik, B. (2013). Comparative proteomic profiling in compatible and incompatible interactions between hop roots and Verticillium albo-atrum. Plant Physiol Biochem 68: 23-31.
7. Bregar, O., Mandelc, S., Celar, F. A. and Javornik, B. (2012). Proteome analysis of the plant pathogenic fungus Monilinia laxa showing host specificity. Food technol biotech 50(3): 326-333.
8. Skrlep, M., Candek-Potokar, M., Mandelc, S., Javornik, B., Gou, P., Chambon, C. and Sante-Lhoutellier, V. (2011). Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness. Meat Sci 88(4): 657-667.
9. Škrlep, M., Mandelc, S., Javornik, B., Santé-Lhoutellier, V., Gou, P. and Čandek-Potokar, M. (2010). Green ham pH value affects proteomic profile of dry-cured ham. Ital J Anim Sci 9: 153-156.
10. Mandelc, S., Radisek, S., Jamnik, P. and Javornik, B. (2009). Comparison of mycelial proteomes of two Verticillium albo-atrum pathotypes from hop. Eur J Plant Pathol 125(1): 159-171.