SANITATION PROCESS OPTIMALIZATION IN RELATION TO THE MICROBIAL BIOFILM OF PSEUDOMONAS FLUORESCENS

by Vladimír Vietoris, Jozef Golian, Lucia Zeleňáková, Pavol Bajzík, Peter Zajác, Jozef Čapla
Published 2012-02-01

CAMPYLOBACTERIOSIS: IMPORTANCE OF STRENGTHENING SURVEILLANCE AND REPORTED FOODBORNE DISEASE CONTROL WITHIN EUROPEAN UNION

by Jozef Čapla, Peter Zajác, Alica Bobková, Ľubomír Lopašovský, Ladislav Mura, Dagmar Kozelová, Jana Žiarovská, Lucia Zeleňáková, Katarína Tináková
Published 2012-02-01

RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

by Lucia Zeleňáková, Marek Bobko, Alica Bobková, Ľubomír Lopašovský, Pavol Bajzík, Jozef Čapla
Published 2012-02-01

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

Determination of textural properties of different kinds of ketchups of two different rates under different conditions of storage for the determination of their consumal quality

by Andrea Bebejová, Jozef Čapla, Peter Zajác, Ľubomír Belej, Jozef Čurlej, Vladimír Vietoris
Published 2014-02-01

Detection of ovine milk adulteration using taqman real-time pcr assay

by Marek Šnirc, Tomáš Fekete, Ľubomír Belej, Radoslav Židek, Jozef Golian, Peter Haščík, Peter Zajác, Jozef Čapla
Published 2017-01-01

Authentication of poultry products at the breed level using genetic markers

by Ľubomí­r Belej, Lukáš Jurčaga, Slavomí­r Mindek, Cyril Hrnčár, Jozef Čapla, Peter Zajác, Lucia Benešová, Radoslav Židek, Jozef Golian
Published 2019-12-01

The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

by Peter Czako, Peter Zajác, Jozef Čapla, Vladimír Vietoris, Lenka Maršálková, Jozef Čurlej, Ľubomír Belej, Jozef Golian, Lucia Benešová, Patrícia Martišová
Published 2018-02-01

Procedures for the identification and detection of adulteration of fish and meat products

by Jozef Čapla, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová, Tomáš Vlčko
Published 2020-10-01

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

Protein quality chicken meat after feeding with active substances of citrus fruits and diclazuril and salinomycin sodium

by Mária Angelovičová, Ondřej Bučko, Marek Angelovič, Peter Zajác, Jozef Čapla, Marek Šnirc, Jana Tkáčová, Michaela Klimentová
Published 2018-07-01

Authentication and preference mapping of ham

by Lucia Benešová, Jozef Golian, Patrí­cia Martišová, Boris Semjon, Peter Zajác, Jozef Čapla, Tomáš Vlčko
Published 2019-12-01

Characteristics of textural and sensory properties of Oštiepok cheese

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

Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production

by Silvia Jakabová, Lucia Benešová, Miroslav Kročko, Peter Zajác, Jozef Čapla, Adam Partika, Jozef Golian, Jana Štefániková
Published 2021-04-01

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

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

The effect of essential oils on cholesterol content in chicken meat

by Mária Angelovičová, Michal Angelovič, Peter Zajác, Jozef Čapla, Klaudia Šaraková, Jozef Čurlej
Published 2021-10-01

The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

by Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej
Published 2021-10-01

Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

by Tomáš Fekete, Marek Šnirc, Ľubomír Belej, Jozef Golian, Peter Zajác, Jozef Čapla
Published 2016-05-01

Microbiological quality of chicken breast meat after application of thyme and caraway essential oils

by Simona Kunová, Lucia Zeleňáková, Ľubomír Lopašovský, Martin Mellen, Jozef Čapla, Peter Zajác, Miroslava Kačániová
Published 2017-01-01