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Biogenic and Risk Elements in Walnuts (Juglans regia L.) from Chosen Localities of Slovakia.
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- Biological Trace Element Research, 2021, v. 199, n. 5, p. 2047, doi. 10.1007/s12011-020-02306-5
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- Article
Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.
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- Molecules, 2022, v. 27, n. 11, p. 3535, doi. 10.3390/molecules27113535
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- Article
DETERMINATION OF BIOGENIC AMINES IN CULTIVATED AND PROCESSED MUSHROOMS INTENDED FOR THE SLOVAK MARKET.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.11046
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- Article
AUTHENTICITY ANALYSIS OF 100% SHEEP'S BRYNDZA FROM SELECTED ESTABLISHMENTS IN THE SLOVAK REPUBLIC.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.10920
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- Article
EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 2, p. 1, doi. 10.55251/jmbfs.10000
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- Article
TOXIN PRODUCING MICROMYCETES OF THE GENUS PENICILLIUM AND ASPERGILLUS ON BERRIES, GRAPES, AND TOMATO FRUITS IN SLOVAK STORES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 1, p. 1, doi. 10.55251/jmbfs.9927
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- Article
OPTIMIZATION AND VALIDATION OF HPLC-FLD METHOD FOR DETERMINATION OF AFLATOXIN B<sub>1</sub> AND PRODUCTION OF THIS MYCOTOXIN BY ASPERGILLUS SECTION FLAVI ISOLATES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9271
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- Article
THE WINE QUALITY DESCRIPTION OF DIFFERENT ORIGIN EVALUATED BY MODERN CHEMOMETRIC APPROACH.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9270
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- Article
The Effect of Heat Treatment on Cow's Milk Protein Profiles.
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- Foods, 2022, v. 11, n. 7, p. 1023, doi. 10.3390/foods11071023
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- Article
Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 844, doi. 10.5219/1765
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- Article
EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 285, doi. 10.5219/1614
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- Article
PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 978, doi. 10.5219/1474
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- Article
THE USE OF BIOFORTIFICATION FOR PRODUCTION OF SELENIUM ENRICHED GARDEN PEA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 437, doi. 10.5219/1359
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- Article
Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 844, doi. 10.5219/1765
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- Article
EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 285, doi. 10.5219/1614
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- Publication type:
- Article
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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- Publication type:
- Article
THE USE OF BIOFORTIFICATION FOR PRODUCTION OF SELENIUM ENRICHED GARDEN PEA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 437, doi. 10.5219/1359
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- Article
FRUIT AS A SOURCE OF ANTIOXIDANTS AND TRENDS IN ITS CONSUMPTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 251, doi. 10.5219/1042
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- Article
Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 22, p. 11059, doi. 10.3390/app112211059
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- Article
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 15, p. 6735, doi. 10.3390/app11156735
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- Article
MEASURING AND COMPARING THE WATER ACTIVITY AND SALT CONTENT IN PARENICA CHEESES MADE BY TRADITIONAL AND INDUSTRIAL TECHNOLOGY.
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- Annals of the National Institute of Hygiene / Roczniki Państwowego Zakładu Higieny, 2020, v. 71, n. 3, p. 291, doi. 10.32394/rpzh.2020.0127
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- Article
Vybrané aspekty komplexného systému hodnotenia a sebahodnotenia žiakov vo vyučovaní odborných predmetov.
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- Studia Scientifica Facultatis Paedagogicae Universitas Catholica Ruomberok, 2023, v. 22, n. 5, p. 82, doi. 10.54937/ssf.2023.22.5.82-90
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- Article
DETERMINATION OF NITRATES IN LETTUCE (LACTUCA SATIVA VAR. CAPITATA) FROM VARIOUS PRODUCERS BY ION-SELECTIVE ELECTRODE.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 19
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- Article
Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage.
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- International Journal of Food Engineering, 2021, v. 17, n. 5, p. 403, doi. 10.1515/ijfe-2020-0143
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- Article
CURRENT KNOWLEDGE ABOUT MICROORGANISMS USED IN BIOLOGICAL CONTROL OF PESTS AND THEIR RELATION TO BEES: A REVIEW.
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- Slovak Journal of Animal Science, 2022, v. 55, n. 1-4, p. 55, doi. 10.36547/sjas.708
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Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 5, p. 359, doi. 10.17221/30/2022-CJFS
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- Article
Risk Assessment of the Wild Edible Leccinum Mushrooms Consumption According to the Total Mercury Content.
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- Journal of Fungi, 2023, v. 9, n. 3, p. 1, doi. 10.3390/jof9030287
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- Article
Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS).
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- Food Analytical Methods, 2015, v. 8, n. 8, p. 1947, doi. 10.1007/s12161-014-0062-x
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- Article