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Chemometric Approach Application in Modern Wine Studies

Beverages (Basel), 2024-09, Vol.10 (3), p.84

2024

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Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Annual review of food science and technology, 2021-03, Vol.12 (1), p.433-460

2021

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Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards

Potravinarstvo, 2022-08, Vol.16, p.431-462

2022

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Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002–2020

Heliyon, 2024-01, Vol.10 (1), p.e23146-e23146, Article e23146

2024

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Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

Applied sciences, 2021-11, Vol.11 (22), p.11059

2021

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HYGIENIC QUALITY OF CHICKPEA SPREADS IN RELATION TO THE USED INGREDIENTS AND STORAGE CONDITIONS

Journal of microbiology, biotechnology and food sciences, 2024-02, p.e10556

2024

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CURRENT OVERVIEW IN THE FIELD OF APPLICATION OF EDIBLE COATINGS/FILMS (MEAT PRODUCTS EXAMPLES)

Journal of microbiology, biotechnology and food sciences, 2022-12, p.e9281

2022

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VARIABILITY OF SELECTED PARAMETERS OF HYGIENIC QUALITY OF FRESH, MARINATED AND GRILLED POULTRY MEAT IN RELATION TO ITS STORAGE CONDITIONS

Journal of microbiology, biotechnology and food sciences, 2022-12, p.e9233

2022

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Food adulteration and safety regarding detected market cases and consumer opinions

Potravinarstvo, 2020-06, Vol.14, p.417-428

2020

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Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products

Journal of Central European Agriculture, 2022-01, Vol.23 (4), p.832-840

2022

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CAROTENOID AND ANTIOXIDANT RETENTION OF THE DEHYDRATED TOMATO PRODUCTS AFFECTED BY THEIR DIFFERENT TECHNOLOGICAL TREATMENTS

Journal of microbiology, biotechnology and food sciences, 2020-12, Vol.10 (3), p.409-412

2020

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Analysis of Consumer Preferences at Organic Food Purchase in Romania

Polish journal of food and nutrition sciences, 2016-06, Vol.66 (2), p.139-146

2016

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Fruit as a source of antioxidants and trends in its consumption

Potravinarstvo, 2019-04, Vol.13 (1), p.251-257

2019

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Selected parameters of arabica coffee quality affected by its geographical origin

Potravinarstvo, 2017, Vol.11 (1), p.260-265

2017

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THE WINE QUALITY DESCRIPTION OF DIFFERENT ORIGIN EVALUATED BY MODERN CHEMOMETRIC APPROACH

Journal of microbiology, biotechnology and food sciences, 2022-12, p.e9270

2022

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Antioxidant Effect of Natural Honeys Affected by Their Source and Origin

Polish journal of food and nutrition sciences, 2015-06, Vol.65 (2), p.81-85

2015

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The use of biofortification for production of selenium enriched garden pea

Potravinarstvo, 2020-07, Vol.14, p.437-442

2020

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Application of by-products in the development of foodstuffs for particular nutritional uses

Journal of Central European Agriculture, 2016-01, Vol.17 (4), p.1306-1319

2016

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Analysis of consumer behavior at chocolate purchase

Potravinarstvo, 2014-04, Vol.8 (1), p.62-66

2014

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Sauvignon wine quality as affected by its processing and storage

Potravinarstvo, 2018-03, Vol.12 (1), p.299-303

2018

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Eggs and their consumption affected by the different Factors of purchase

Potravinarstvo, 2018-08, Vol.12 (1), p.570-577

2018

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ANALYSIS OF THE INCIDENCE OF FOREIGN BODIES IN EUROPEAN FOODS

Journal of microbiology, biotechnology and food sciences, 2019-11, Vol.9 (Special issue), p.370-375

Čapla, Jozef

2019

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BY-PRODUCTS OF PLANT PROCESSING AND THEIR POSSIBLE APPLICATION INTO INNOVATIVE GLUTEN-FREE FOODSTUFFS

Journal of microbiology, biotechnology and food sciences, 2019-11, Vol.9 (Special issue), p.434-438

Matejová, Stanislava

2019

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Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment

Potravinarstvo, 2017, Vol.11 (1), p.489-495

2017

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A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Chemometric Approach Application in Modern Wine Studies

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards

Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002–2020

Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

HYGIENIC QUALITY OF CHICKPEA SPREADS IN RELATION TO THE USED INGREDIENTS AND STORAGE CONDITIONS

CURRENT OVERVIEW IN THE FIELD OF APPLICATION OF EDIBLE COATINGS/FILMS (MEAT PRODUCTS EXAMPLES)

VARIABILITY OF SELECTED PARAMETERS OF HYGIENIC QUALITY OF FRESH, MARINATED AND GRILLED POULTRY MEAT IN RELATION TO ITS STORAGE CONDITIONS

Food adulteration and safety regarding detected market cases and consumer opinions

Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products

CAROTENOID AND ANTIOXIDANT RETENTION OF THE DEHYDRATED TOMATO PRODUCTS AFFECTED BY THEIR DIFFERENT TECHNOLOGICAL TREATMENTS

Analysis of Consumer Preferences at Organic Food Purchase in Romania

Fruit as a source of antioxidants and trends in its consumption

Selected parameters of arabica coffee quality affected by its geographical origin

THE WINE QUALITY DESCRIPTION OF DIFFERENT ORIGIN EVALUATED BY MODERN CHEMOMETRIC APPROACH

Antioxidant Effect of Natural Honeys Affected by Their Source and Origin

The use of biofortification for production of selenium enriched garden pea

Application of by-products in the development of foodstuffs for particular nutritional uses

Analysis of consumer behavior at chocolate purchase

Sauvignon wine quality as affected by its processing and storage

Eggs and their consumption affected by the different Factors of purchase

ANALYSIS OF THE INCIDENCE OF FOREIGN BODIES IN EUROPEAN FOODS

BY-PRODUCTS OF PLANT PROCESSING AND THEIR POSSIBLE APPLICATION INTO INNOVATIVE GLUTEN-FREE FOODSTUFFS

Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment

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