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Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region

Potravinarstvo, 2019-03, Vol.13 (1), p.194-199

2019

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Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region

Potravinarstvo, 2020-09, Vol.14, p.721-728

2020

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The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region

Potravinarstvo, 2021-04, Vol.15, p.340-349

2021

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Fungal diversity in the grapes-to-wines chain with emphasis on Penicillium species

Potravinarstvo, 2018-04, Vol.12 (1), p.379-386

2018

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Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia

Potravinarstvo, 2020-10, Vol.14, p.945-953

2020

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Mycobiota of Slovak wine grapes with emphasis on aspergillus and penicillium species in the south Slovak wine region

Potravinarstvo, 2017, Vol.11 (1), p.496-502

2017

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Mycobiota of Slovak wine grapes with emphasis on Aspergillus and Penicillium species in the small carpathian area

Potravinarstvo, 2015, Vol.9 (1), p.501-508

2015

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Colonization of grapes berries and cider by potential producers of patulin

Potravinarstvo, 2015, Vol.9 (1), p.138-142

2015

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Colonization of grapes berries by Alternaria sp. and their ability to produce mycotoxins

Potravinarstvo, 2016, Vol.10 (1), p.7-13

2016

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Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

Potravinarstvo, 2020-08, Vol.14, p.641-646

2020

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Biological Activity and Antibiofilm Molecular Profile of Citrus aurantium Essential Oil and Its Application in a Food Model

Molecules (Basel, Switzerland), 2020-08, Vol.25 (17), p.3956

2020

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Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander ( Coriandrum sativum L.) Essential Oil for Its Application in Foods

Foods, 2020-03, Vol.9 (3), p.282

2020

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Antifungal activity of selected volatile essential oils against Penicillium sp

Open life sciences, 2020-01, Vol.15 (1), p.511-521

2020

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Antimicrobial activity of resveratrol and grape pomace extract

Potravinarstvo, 2019-05, Vol.13 (1), p.363-368

2019

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Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region

Open life sciences, 2023-09, Vol.18 (1), p.20220676-93

2023

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The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

Potravinarstvo, 2021, Vol.14, p.69-75

2021

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MYCOCENOSIS OF GRAPE BERRIES CULTIVATED IN THE CENTRAL SLOVAK WINE REGION

Journal of microbiology, biotechnology and food sciences, 2022-12, p.e9224

2022

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The Change in Microbial Diversity and Mycotoxins Concentration in Corn Silage after Addition of Silage Additives

Diversity (Basel), 2022-07, Vol.14 (8), p.592

2022

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Microbiota of different wine grape berries

Potravinarstvo, 2019-03, Vol.13 (1), p.174-181

2019

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Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation

Open Chemistry, 2021-02, Vol.19 (1), p.214-227

2021

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Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt

Plants (Basel), 2021-08, Vol.10 (8), p.1655

2021

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Physicochemical characterization of natural honeys from different regions in Slovakia

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009, Vol.57 (2), p.125-134

2009

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Isolation and Identification of Lactic Acid Bacteria in Wine Production by MALDI-TOF MS Biotyper

Acta horticulturae et regiotecturae, 2020-05, Vol.23 (1), p.21-24

2020

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Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

Agronomy (Basel), 2020-09, Vol.10 (9), p.1301

2020

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The effect of lactic acid bacteria addition on microbiota and occurrence of mycotoxins in rye silages

Journal of Central European Agriculture, 2022-01, Vol.23 (2), p.342-350

2022

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Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region

Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region

The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region

Fungal diversity in the grapes-to-wines chain with emphasis on Penicillium species

Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia

Mycobiota of Slovak wine grapes with emphasis on aspergillus and penicillium species in the south Slovak wine region

Mycobiota of Slovak wine grapes with emphasis on Aspergillus and Penicillium species in the small carpathian area

Colonization of grapes berries and cider by potential producers of patulin

Colonization of grapes berries by Alternaria sp. and their ability to produce mycotoxins

Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

Biological Activity and Antibiofilm Molecular Profile of Citrus aurantium Essential Oil and Its Application in a Food Model

Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander ( Coriandrum sativum L.) Essential Oil for Its Application in Foods

Antifungal activity of selected volatile essential oils against Penicillium sp

Antimicrobial activity of resveratrol and grape pomace extract

Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region

The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

MYCOCENOSIS OF GRAPE BERRIES CULTIVATED IN THE CENTRAL SLOVAK WINE REGION

The Change in Microbial Diversity and Mycotoxins Concentration in Corn Silage after Addition of Silage Additives

Microbiota of different wine grape berries

Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation

Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt

Physicochemical characterization of natural honeys from different regions in Slovakia

Isolation and Identification of Lactic Acid Bacteria in Wine Production by MALDI-TOF MS Biotyper

Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

The effect of lactic acid bacteria addition on microbiota and occurrence of mycotoxins in rye silages

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