The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice

by Mária Angelovičová, Lucia Zeleňáková, Peter Zajác, Jozef Čapla
Published 2020-10-01

NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY

by Pavol Bajzík, Peter Zajác, Vladimír Vietoris, Jozef Čapla
Published 2010-07-01

VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT

by Peter Zajác, Jozef Čapla, Lucia Zeleňáková, Erika Kolajová
Published 2010-07-01

Textural properties of chicken breast treated by different means

by Jozef Čurlej, Eva Čurlejová, Peter Zajác, Jozef Čapla
Published 2013-12-01

Development of the food act of the Slovak Republic from 1995 to 2021

by Katarína Ševcová, Peter Zajác, Jozef Čapla, Jozef Čurlej
Published 2021-10-01

Hygiene measures in supermarkets, retail food stores, and grocery shops during the COVID-19 pandemic in Slovakia

by Peter Zajác, Jozef Čurlej, Lucia Benešová, Jozef Čapla
Published 2021-05-01

Perception of basic tastes and threshold sensitivity during testing of selected judges

by Peter Zajác, Vladimír Vietoris, Jozef Čapla, Petra Barborová, Jana Jančovičová
Published 2013-01-01

Food adulteration and safety regarding detected market cases and consumer opinions

by Martina Fikselová, Lucia Benešová, Peter Zajác, Jozef Golian, Jozef Čapla
Published 2020-06-01

QUALITY AND SAFETY OF RAW COW’S MILK IN SLOVAKIA IN 2011

by Jozef Čurlej, Jozef Čapla, Anna Murárová, Martin Tomáška, Peter Zajác
Published 2012-04-01

Comparison of textural atributes of selected meat sausages using instrumental analysis

by Vladimír Vietoris, Ľubomír Lopašovský, Peter Zajác, Jozef Čurlej, Jozef Čapla
Published 2013-03-01

Phytoestrogens dietary intake and health status of retiree from middle-notrh Slovakia region

by Jozef Čurlej, Radoslav Židek, Ľubomír Belej, Peter Zajác, Jozef Čapla
Published 2015-12-01

Tibia mineralization of chickens determined to meat production using a microbial phytase

by Mária Angelovičová, Martin Mellen, Peter Zajác, Jozef Čapla, Marek Angelovič
Published 2018-02-01

Characteristics of textural and sensory properties of Oštiepok cheese

by Peter Zajác, Patrícia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian
Published 2019-02-01

Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

by Jozef Čapla, Ľubomír Lopašovský, Jozer Čurlej, Vladimír Vietoris, Peter Zajác
Published 2013-02-01

Detection of Lupine (Lupinus spp. L.) as a food allergen using three methods: end-point PCR, Real-Time PCR and Elisa

by Ondrej Revák, Jozef Golian, Radoslav Židek, Jozef Čapla, Peter Zajác
Published 2014-07-01

Effects of storage on the major constituents of raw milk

by Peter Zajác, Jozef Čapla, Vladimír Vietoris, Stanislava Zubrická, Jozef Čurlej
Published 2015-10-01

DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY

by Jozef Čapla, Peter Zajác, Vladimír Vietoris, Jozef Čurlej, Ľubomír Belej
Published 2015-09-01

The system of monitoring of inhibitory drug residues in raw cows' milk in Slovakia

by Peter Zajác, Stanislava Zubrická, Jozef Čapla, Jozef Čurlej, Maroš Drončovský
Published 2021-10-01

Distribution of invasive plants in the Nitra river basin: threats and benefits for food production

by Alexander Fehér, Daniela Halmová, Iveta Fehér Pindešová, Peter Zajác, Jozef Čapla
Published 2016-12-01

Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

by Peter Zajác, Lenka Kúšová, Lucia Benešová, Jozef Čapla, Jozef Čurlej, Jozef Golian
Published 2020-05-01