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Application of lactic acid bacteria for production of fermented beverages based on rice flour

Czech Journal of Food Sciences, 2015-01, Vol.33 (5), p.458-463

2015

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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157

Smetankova, J., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology
Hladikova, Z., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology
Zimanova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology
Greif, G., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology
Greifova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology

2014

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A comparison of the traditional method of counting viable cells and a quick microplate method for monitoring the growth characteristics of Listeria monocytogenes

Letters in applied microbiology, 2004-03, Vol.38 (3), p.181-184

2004

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Antimicrobially active lactobacilli from goats’ milk that do not produce biogenic amines

Journal of food and nutrition research, 2015-01, Vol.54 (3), p.270-274

2015

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Analytical and organoleptic profiles of lactic acid-fermented cucumber juice with addition of onion juice

Journal of food and nutrition research, 2007, Vol.46 (3), p.105-111

2007

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Study of antimicrobial activity of selected plant extracts against bacterial food contaminants

Journal of food and nutrition research, 2008, Vol.47 (3), p.125-130

2008

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A comparison of the traditional method of counting viable cells and a quick microplate method for monitoring the growth characteristics of Listeria monocytogenes

Journal of applied microbiology, 2004-01, Vol.38 (3), p.181

2004

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Lactic acid cultures with protective properties as a tool for health safety enhance in cheeses

Potravinárstvo (Slovak Republic), 2009, Vol.3 (1)

2009

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Antimicrobial activity of lactobacilli isolated from raw ewes and cows milk

Potravinárstvo (Slovak Republic), 2009, Vol.3 (1)

2009

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Development of an ELISA specific for Listeria monocytogenes using a polyclonal antibody raised against a cell extract containing internalin B

Food and agricultural immunology, 2003-09, Vol.15 (3-4), p.167-182

2003

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Lactic acid fermentation of some vegetable juices

Journal of food and nutrition research, 2006, Vol.45 (3), p.115-119

2006

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Development of a rapid, simple paddle-style dipstick dye immunoassay specific for Listeria monocytogenes

European food research & technology, 2006-10, Vol.223 (6), p.821-827

2006

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Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions

Journal of food and nutrition research, 2006, Vol.45 (1)

2006

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Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok

Czech Journal of Food Sciences, 1999-01, Vol.17 (No. 1), p.15-21

1999

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In vitro testing of selected probiotlc characteristics of Lactobacillus plantarum and Bifidobacterium longum

Journal of food and nutrition research, 2006-01, Vol.45 (2), p.77-83

2006

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Is there impact of the SARS-CoV-2 pandemic on steroidogenesis and fertility?

Physiological research, 2021, Vol.70 (S2), p.S161-S175

2021

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P15-05 Comparison between bisphenol A and its major substituent, bisphenol S, in terms of affecting the inflammatory process through the production of inflammatory mediators

Toxicology letters, 2024-09, Vol.399, p.S230-S230

2024

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Application of lactic acid bacteria for production of fermented beverages based on rice flour

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

A comparison of the traditional method of counting viable cells and a quick microplate method for monitoring the growth characteristics of Listeria monocytogenes

Antimicrobially active lactobacilli from goats’ milk that do not produce biogenic amines

Analytical and organoleptic profiles of lactic acid-fermented cucumber juice with addition of onion juice

Study of antimicrobial activity of selected plant extracts against bacterial food contaminants

A comparison of the traditional method of counting viable cells and a quick microplate method for monitoring the growth characteristics of Listeria monocytogenes

Lactic acid cultures with protective properties as a tool for health safety enhance in cheeses

Antimicrobial activity of lactobacilli isolated from raw ewes and cows milk

Development of an ELISA specific for Listeria monocytogenes using a polyclonal antibody raised against a cell extract containing internalin B

Lactic acid fermentation of some vegetable juices

Development of a rapid, simple paddle-style dipstick dye immunoassay specific for Listeria monocytogenes

Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions

Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok

In vitro testing of selected probiotlc characteristics of Lactobacillus plantarum and Bifidobacterium longum

Is there impact of the SARS-CoV-2 pandemic on steroidogenesis and fertility?

P15-05 Comparison between bisphenol A and its major substituent, bisphenol S, in terms of affecting the inflammatory process through the production of inflammatory mediators

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