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AUTHENTICITY ANALYSIS OF 100% SHEEP'S BRYNDZA FROM SELECTED ESTABLISHMENTS IN THE SLOVAK REPUBLIC.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.10920
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- Publication type:
- Article
SAFETY ISSUES OF MICROPLASTICS RELEASED FROM FOOD CONTACT MATERIALS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 2, p. 1, doi. 10.55251/jmbfs.10317
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
The Effect of Heat Treatment on Cow's Milk Protein Profiles.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1023, doi. 10.3390/foods11071023
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- Publication type:
- Article
Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow's Milk after the Addition of Water and NaCl.
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- Agriculture; Basel, 2022, v. 12, n. 2, p. 136, doi. 10.3390/agriculture12020136
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- Publication type:
- Article
Perspectives for the application of the sous-vide cooking in the development of products for public catering.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 137, doi. 10.5219/1719
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- Publication type:
- Article
Milk and diary products -- summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 431, doi. 10.5219/1744
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- Publication type:
- Article
Perspectives for the application of the sous-vide cooking in the development of products for public catering.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 137, doi. 10.5219/1719
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- Publication type:
- Article
Milk and diary products - summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 431, doi. 10.5219/1744
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- Publication type:
- Article
A Proof of Concept for Very Fast Finite Element Poisson Solvers on Accelerator Hardware.
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- PAMM: Proceedings in Applied Mathematics & Mechanics, 2021, v. 21, n. 1, p. 1, doi. 10.1002/pamm.202100091
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- Publication type:
- Article
SIGHTS TO AUTHENTICATION AND ADULTERATION OF THE COFFEE IN GLOBAL ASPECT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 6, p. 1, doi. 10.15414/jmbfs.4793
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- Publication type:
- 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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- Publication type:
- Article
HYGIENE MEASURES IN SUPERMARKETS, RETAIL FOOD STORES, AND GROCERY SHOPS DURING THE COVID-19 PANDEMIC IN SLOVAKIA.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 396, doi. 10.5219/1592
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- Publication type:
- Article
THE SYSTEM OF MONITORING OF INHIBITORY DRUG RESIDUES IN RAW COWS' MILK IN SLOVAKIA.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 858, doi. 10.5219/1687
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- Publication type:
- Article
DEVELOPMENT OF THE FOOD ACT OF THE SLOVAK REPUBLIC FROM 1995 TO 2021.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 982, doi. 10.5219/1689
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- Publication type:
- Article
THE EFFECT OF OREGANO ESSENTIAL OIL ON CHICKEN MEAT LIPID OXIDATION AND PEROXIDATION.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 1056, doi. 10.5219/1690
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- Publication type:
- Article
THE EFFECT OF ESSENTIAL OILS ON CHOLESTEROL CONTENT IN CHICKEN MEAT.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 1069, doi. 10.5219/1691
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- Publication type:
- Article
EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 285, doi. 10.5219/1614
- By:
- Publication type:
- Article
HYGIENE MEASURES IN SUPERMARKETS, RETAIL FOOD STORES, AND GROCERY SHOPS DURING THE COVID-19 PANDEMIC IN SLOVAKIA
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 396, doi. 10.5219/1592
- By:
- Publication type:
- Article
THE SYSTEM OF MONITORING OF INHIBITORY DRUG RESIDUES IN RAW COWS' MILK IN SLOVAKIA.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 858, doi. 10.5219/1687
- By:
- Publication type:
- Article
DEVELOPMENT OF THE FOOD ACT OF THE SLOVAK REPUBLIC FROM 1995 TO 2021.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 982, doi. 10.5219/1689
- By:
- Publication type:
- Article
THE EFFECT OF OREGANO ESSENTIAL OIL ON CHICKEN MEAT LIPID OXIDATION AND PEROXIDATION.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1056, doi. 10.5219/1690
- By:
- Publication type:
- Article
THE EFFECT OF ESSENTIAL OILS ON CHOLESTEROL CONTENT IN CHICKEN MEAT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1069, doi. 10.5219/1691
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- Publication type:
- 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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- Publication type:
- Article
Content of Mineral Elements in the Traditional Oštiepok Cheese.
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- Biological Trace Element Research, 2020, v. 196, n. 2, p. 639, doi. 10.1007/s12011-019-01934-w
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- Publication type:
- Article
EFFECT OF COMMERCIAL YOGURT STARTER CULTURES ON FERMENTATION PROCESS, TEXTURE AND SENSORIC PARAMETERS OF WHITE YOGURT.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 300, doi. 10.5219/1377
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- Publication type:
- Article
FOOD ADULTERATION AND SAFETY REGARDING DETECTED MARKET CASES AND CONSUMER OPINIONS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 417, doi. 10.5219/1345
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- Publication type:
- Article
THE NOVA SYSTEM AND ULTRA-PROCESSED FOODS IN RELATION TO CONSUMER DECISION-MAKING IN FOODS CHOICE.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 914, doi. 10.5219/1358
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- Publication type:
- Article
PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 978, doi. 10.5219/1474
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- Publication type:
- Article
EFFECT OF COMMERCIAL YOGURT STARTER CULTURES ON FERMENTATION PROCESS, TEXTURE AND SENSORIC PARAMETERS OF WHITE YOGURT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 300, doi. 10.5219/1377
- By:
- Publication type:
- Article
FOOD ADULTERATION AND SAFETY REGARDING DETECTED MARKET CASES AND CONSUMER OPINIONS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 417, doi. 10.5219/1345
- By:
- Publication type:
- Article
THE NOVA SYSTEM AND ULTRA-PROCESSED FOODS IN RELATION TO CONSUMER DECISION-MAKING IN FOODS CHOICE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 914, doi. 10.5219/1358
- By:
- Publication type:
- Article
PROCEDURES FOR THE IDENTIFICATION AND DETECTION OF ADULTERATION OF FISH AND MEAT PRODUCTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 978, doi. 10.5219/1474
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- Publication type:
- Article
ANALYSIS OF THE INCIDENCE OF FOREIGN BODIES IN EUROPEAN FOODS.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 370, doi. 10.15414/jmbfs.2019.9.special.370-375
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- Publication type:
- Article
Utilization of Indocyanine Fluorescence in Esophageal Cancer Surgery.
- Published in:
- 2019
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- Publication type:
- journal article
Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food.
- Published in:
- Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 225
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- Publication type:
- Article
Od estetiky k poetike chvenia.
- Published in:
- Svet Literatury: Casopis Pro Novodobé Literatury, 2019, n. 60, p. 145
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- Publication type:
- Article
Poetika ideálneho realizmu?
- Published in:
- Ceska Literatura, 2019, n. 3, p. 374
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- Publication type:
- Article
Poetika textu a poetika udalosti v slovenskej literatúre II.
- Published in:
- Slovenská Literatúra: Revue Pre Literárnu Vedu, 2019, v. 66, n. 2, p. 67
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- Publication type:
- Article
CONSUMERS' AWARENESS OF FOOD SAFETY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 8, doi. 10.5219/1003
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- Publication type:
- Article
CHARACTERISTICS OF TEXTURAL AND SENSORY PROPERTIES OF OŠTIEPOK CHEESE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 116, doi. 10.5219/855
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- Publication type:
- Article
EFFECT OF SOMATIC CELL COUNTS OCCURRED IN MILK ON QUALITY OF SLOVAK TRADITIONAL CHEESE - PARENICA.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 675, doi. 10.5219/1099
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- Publication type:
- Article
AUTHENTICATION OF POULTRY PRODUCTS AT THE BREED LEVEL USING GENETIC MARKERS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 956, doi. 10.5219/1254
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- Publication type:
- Article
AUTHENTICATION AND PREFERENCE MAPPING OF HAM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1051, doi. 10.5219/1263
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- Publication type:
- Article
THE EFFECT OF UV-C IRRADIATION ON GRAPE JUICE TURBIDITY, SENSORIC PROPERTIES AND MICROBIAL COUNT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 1, doi. 10.5219/856
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- Publication type:
- Article
TIBIA MINERALIZATION OF CHICKENS DETERMINED TO MEAT PRODUCTION USING A MICROBIAL PHYTASE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 40, doi. 10.5219/805
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- Publication type:
- Article
FOOD SAFETY FROM CONSUMER PERSPECTIVE: HEALTH SAFETY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 313, doi. 10.5219/917
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- Publication type:
- Article
PROTEIN QUALITY CHICKEN MEAT AFTER FEEDING WITH ACTIVE SUBSTANCES OF CITRUS FRUITS AND DICLAZURIL AND SALINOMYCIN SODIUM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 499, doi. 10.5219/915
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- Publication type:
- Article