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

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

Consumers´ awareness of food safety

by Ľudmila Nagyová, Alexandra Andocsová, Andrej Géci, Peter Zajác, Jozef Palkoič, Ingrida Košičiarová, Jozef Golian
Published 2019-01-01

Food safety from consumer perspective: health safety

by Jozef Golian, Ľudmila Nagyová, Alexandra Andocsová, Peter Zajác, Jozef Palkovič

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

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

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

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

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

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

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 and preference mapping of ham

by Lucia Benešová, Jozef Golian, Patrí­cia Martišová, Boris Semjon, Peter Zajác, Jozef Čapla, Tomáš Vlčko
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

Research And Practice: Quantification Of Raw And Heat-Treated Cow Milk in Sheep Milk, Cheese And Bryndza By ELISA Method

by Lucia Zeleňáková, Radoslav Židek, Margita Čanigová, Jana Žiarovská, Peter Zajác, Lenka Maršálková, Martina Fikselová, Jozef Golian
Published 2016-01-01

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

Characteristics of textural and sensory properties of Oštiepok cheese

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

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

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

Textural properties of chicken breast treated by different means

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

Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology

by Lucia Zeleňáková, Michal Ševčík, Silvia Jakabová, Peter Zajác, Margita Čanigová, Marta Habánová, Joanna Wyka
Published 2020-10-01