Works matching IS 13380230 AND DT 2020 AND VI 14 AND IP 1
Results: 145
ESSENTIAL OILS AND THEIR APPLICATION IN A FOOD MODEL.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1088, doi. 10.5219/1490
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Sensory evaluation and acceptance Of food made of edible insects.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 921, doi. 10.5219/1430
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Zingiber cassumunar roxb. Extract increase the reactive oxidant level and interleukins expression in vitro.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 807, doi. 10.5219/1418
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PREPARATION OF PROTEIN PRODUCTS FROM COLLAGEN-RICH POULTRY TISSUES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 713, doi. 10.5219/1319
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MEAT PERFORMANCE OF JAPANESE QUAILS AFTER THE APPLICATION OF BEE BREAD POWDER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 735, doi. 10.5219/1330
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ANALYSIS OF PORK ADULTERATION IN THE CORNED PRODUCTS USING FTIR ASSOCIATED WITH CHEMOMETRICS ANALYSIS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1042, doi. 10.5219/1412
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PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 978, doi. 10.5219/1474
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DEVELOPMENT OF AN INTEGRATED FOOD QUALITY MANAGEMENT SYSTEM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 862, doi. 10.5219/1434
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EFFECTS OF MEAT AND PROCESSED MEAT CONSUMPTION ON THE LIPID PROFILE IN THE POPULATION WITH CARDIOVASCULAR DISEASES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 828, doi. 10.5219/1428
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PREVALENCE OF CAMPYLOBACTER SPP. IN A POULTRY AND PORK PROCESSING PLANTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 815, doi. 10.5219/1422
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INTELLIGENT CONTROL SYSTEM FOR MINCED MEAT PRODUCTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 750, doi. 10.5219/1342
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PATIN (PANGASIUS HYPOPHTHALMUS) FISH PROTEIN CONCENTRATE ALTERS INSULIN-LIKE GROWTH FACTOR (IGF)-1 AND IGF BINDING PROTEIN (IGFBP)-3 LEVEL OF SPRAGUE DAWLEY NEONATE RATSINDUCED MALNUTRITION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1066, doi. 10.5219/1394
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RESEARCH OF SELECTED PHYSICAL INDICATORS OF TABLE EGGS IN THE SMALL-SCALE BREEDINGS FROM THE ASPECT OF HEALTH SAFETY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 893, doi. 10.5219/1357
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ENGINEERING MANAGEMENT OF STARTER CULTURES IN STUDY OF TEMPERATURE OF FERMENTATION OF SOUR-MILK DRINK WITH APIPRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1047, doi. 10.5219/1437
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SENSORY ACTIVE SUBSTANCES CAUSING OFF-ODOR IN LIQUID WHEY DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 729, doi. 10.5219/1324
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THE NOVA SYSTEM AND ULTRA-PROCESSED FOODS IN RELATION TO CONSUMER DECISION-MAKING IN FOODS CHOICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 914, doi. 10.5219/1358
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THE EFFECT OF FORTIFIED DADIH (FERMENTED BUFFALO MILK) WITH VITAMIN D<sub>3</sub> ON CAECUM CHOLESTEROL CONCENTRATION AND HIGH SENSITIVITY C-REACTIVE PROTEIN (hs-CRP) LEVEL IN TYPE 2 DIABETES MELLITUS RAT MODEL.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 960, doi. 10.5219/1446
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DETERMINATION OF VOLATILE ORGANIC COMPOUNDS IN SLOVAK BRYNDZA CHEESE BY THE ELECTRONIC NOSE AND THE HEADSPACE SOLID-PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 767, doi. 10.5219/1300
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PREFERENCE MAPPING OF SLOVAK CHEESE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1211, doi. 10.5219/1092
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INFLUENCE OF DIFFERENT STORAGE CONDITIONS ON THE OCCURRENCE OF ENTEROCOCCI IN SMEAR RIPENED CHEESES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1131, doi. 10.5219/1361
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EFFECT OF SOMATIC CELL COUNT ON MILKABILITY AND MILK COMPOSITION OF EWES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1035, doi. 10.5219/1411
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THE OCCURRENCE OF ELEVEN ELEMENTS IN DAIRY COW'S MILK, FEED, AND SOIL FROM THREE DIFFERENT REGIONS OF SLOVAKIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 967, doi. 10.5219/1461
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OCCURRENCE OF RESISTANCE TO ANTIBIOTICS THERAPY IN COAGULASE-POSITIVE AND COAGULASE-NEGATIVE STAPHYLOCOCCI ISOLATED FROM SHEEP´S MILK IN HOLDING IN SLOVAKIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 781, doi. 10.5219/1333
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FACTORS AFFECTING RAW MILK QUALITY OF DAIRY COWS UNDER PRACTICAL CONDITIONS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 744, doi. 10.5219/1336
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PERCEPTION OF SENSORY ATTRIBUTES AND MARKETING TOOLS OF SELECTED MILK BRANDS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 905, doi. 10.5219/1363
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THE CONSUMER BEHAVIOR OF SLOVAK MILLENNIALS IN THE SEGMENT OF MILK AND DAIRY PRODUCTS WITHIN PRIVATE LABELS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 798, doi. 10.5219/1404
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MATHEMATICAL MODELING OF THE OIL EXTRUSION PROCESS WITH PRE-GRINDING OF RAW MATERIALS IN A TWIN-SCREW EXTRUDER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 937, doi. 10.5219/1436
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THE EVALUATION OF EXTRACTION OF SOME NUT OILS USING SCREW PRESSING.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 847, doi. 10.5219/1379
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MONITORING THE STABILITY OF FORTIFIED COLD-PRESSED SUNFLOWER OIL UNDER DIFFERENT STORAGE CONDITIONS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 887, doi. 10.5219/1348
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CHEMICAL PROPERTIES AND ACCEPTANCE IN THE BISCUIT FORMULA OF BELITUNG TARO (XANTHOSOMA SAGITTIFOLIUM) WITH ADDITION OF ANT NEST TUBERS (HYDNOPHYTUM FORMICARUM) PLANT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1176, doi. 10.5219/1241
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SUBSTANTIATION OF FOAMY STRUCTURE FORMATION IN A GLUTEN-FREE BISCUIT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1008, doi. 10.5219/1399
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INFLUENCE OF REDUCTION ON ADHESIVE PROPERTIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 76, doi. 10.5219/1195
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MILK THISTLE FLOUR EFFECT ON DOUGH RHEOLOGICAL PROPERTIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 788, doi. 10.5219/1365
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- Article
POLLEN DIVERSITY IN HONEY OF THE CZECH REPUBLIC IN THE 2019 SEASON.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1115, doi. 10.5219/1504
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MONITORING OF MICROSCOPIC FUNGI COMMUNITY IN SELECTED BEE PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1105, doi. 10.5219/1405
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- Article
THE INFLUENCE OF HONEY ENRICHMENT WITH BEE POLLEN OR BEE BREAD ON THE CONTENT OF SELECTED MINERAL COMPONENTS IN MULTIFLORAL HONEY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 874, doi. 10.5219/1329
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ADHESION OF MARZIPAN PASTES BASED ON DRY DEMINERALIZED WHEY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1149, doi. 10.5219/1351
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FUNCTIONAL PROPERTIES OF THREE NATIVE STARCHES AND THEIR MODIFIED DERIVATIVES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 682, doi. 10.5219/1232
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FORMING THE SYSTEM OF FOOD SECURITY INDICATORS FOLLOWING THE CRITERIA OF THE SDGS-2030.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1055, doi. 10.5219/1443
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THE QUALITATIVE PARAMETERS OF POTATO TUBERS IN DEPENDENCE ON VARIETY AND DURATION OF STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1097, doi. 10.5219/1392
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TRANSFER EFFICACY OF ESCHERICHIA COLI O157:H7 BETWEEN SURFACES OF GREEN MATURE TOMATOES AND COMMON FOOD PROCESSING MATERIALS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1027, doi. 10.5219/1408
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THE INFLUENCE OF CHOSEN ORGANIC FERTILIZERS ON QUALITATIVE PARAMETERS OF THREE DAUCUS CAROTA L. VARIETIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1183, doi. 10.5219/1423
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PHYSIOLOGICAL STATE OF PLANTS AND QUALITY OF PLUM FRUITS GRAFTED ON THE ROOTSTOCKS OF VARIOUS STRENGTH OF GROWTH DEPENDING ON THE PLANT NUTRITION MODE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1075, doi. 10.5219/1469
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INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 774, doi. 10.5219/1332
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VITAMIN C AND NITRATES CONTENTS IN FRUIT AND VEGETABLES FROM FARMERS' MARKETS AND SUPERMARKETS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1124, doi. 10.5219/1347
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DIETARY FIBRE CONTENT IN ETHNIC AND UNCONVENTIONAL VEGETABLES AND FRUITS GROWING IN BANGLADESH.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 33, doi. 10.5219/1202
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INFLUENCE OF PACKAGING ATTRIBUTES ON PERCEPTION OF JUICE: EYE-TRACKING STUDY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 371, doi. 10.5219/1267
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AROMA MARKETING AS A TOOL TO INCREASE TURNOVER IN A CHOSEN BUSINESS ENTITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1161, doi. 10.5219/1475
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THE USE OF CONSUMER NEUROSCIENCE IN AROMA MARKETING OF A SERVICE COMPANY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1200, doi. 10.5219/1465
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INVESTIGATING CHEMICAL CHANGES DURING SNAKE FRUIT AND BLACK TEA KOMBUCHA FERMENTATION AND THE ASSOCIATED IMMUNOMODULATORY ACTIVITY IN SALMONELLA TYPHI-INFECTED MICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 995, doi. 10.5219/1416
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- Article