Search Results - Slavomír Marcinčák

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  1. 1

    The effects of natural additives on litter condition, microclimate environment and antimicrobial resistance in the broiler chickens rearing by Nikola Dančová, Gabriela Gregová, Tatiana Szabóová, Slavomír Marcinčák

    Published in Frontiers in Sustainable Food Systems (2025-03-01)
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  2. 2

    Detection of Carrageenan in Meat Products Using Lectin Histochemistry by Marie Bartlová, Bohuslava Tremlová, Slavomír Marcinčák, Matej Pospiech

    Published in Foods (2021-04-01)
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  3. 3

    The Effect of the Supplementation of Humic Substances and Fermented Products in the Feed on the Content of Salinomycin Residues in Poultry Tissues by Simona Hriciková, Ivona Kožárová, Beáta Koréneková, Slavomír Marcinčák

    Published in Foods (2023-12-01)
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  4. 4

    Comprehensive Screening of Salinomycin in Feed and Its Residues in Poultry Tissues Using Microbial Inhibition Tests Coupled to Enzyme-Linked Immunosorbent Assay (ELISA) by Daniela Spišáková, Ivona Kožárová, Simona Hriciková, Slavomír Marcinčák

    Published in Foods (2024-05-01)
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  5. 5

    Effect of wine maturing on the colour and chemical properties of Chardonnay wine by Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová

    Published in Czech Journal of Food Sciences (2020-08-01)
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  6. 6

    Humic Substances as a Versatile Intermediary by Simona Hriciková, Ivona Kožárová, Nikola Hudáková, Anna Reitznerová, Jozef Nagy, Slavomír Marcinčák

    Published in Life (2023-03-01)
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  7. 7

    Effect of feed supplementation with humic substances on phenotypic resistance profiles of Escherichia coli isolates from the ceca of broiler chickens by Monika Pipová, Pavlína Jevinová, Boris Semjon, Ivana Regecová, Slavomír Marcinčák, Jozef Nagy

    Published in Poultry Science (2025-07-01)
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  8. 8

    Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk by Zuzana Sýkorová Goffová, Ivona Kožárová, Dionýz Máté, Slavomír Marcinčák, Zuzana Gondová, Drahomíra Sopková

    Published in Czech Journal of Food Sciences (2012-08-01)
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  9. 9

    The Effect of a Leaf Fertilization Method Using Humic Acids on the Minerality and Chemical Composition of Sauvignon Blanc Wine from the Slovak Wine Region by Martin Bartkovský, Boris Semjon, Ivana Regecová, Viera Baričičová, Peter Očenáš, Lucia Šuľáková, Slavomír Marcinčák

    Published in Fermentation (2024-12-01)
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  10. 10

    Antimicrobial Resistance of <i>Enterococcus</i> sp. Isolated from Sheep and Goat Cheeses by Jana Výrostková, Ivana Regecová, Eva Dudriková, Slavomír Marcinčák, Mária Vargová, Mariana Kováčová, Jana Maľová

    Published in Foods (2021-08-01)
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  11. 11

    Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat by Slavomír Marcinčák, Boris Semjon, Dana Marcinčáková, Anna Reitznerová, Dagmar Mudroňová, Janka Vašková, Jozef Nagy

    Published in Life (2023-04-01)
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  12. 12

    Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat by Andrej Makiš, Milan Čertík, Tatiana Klempová, Boris Semjon, Dana Marcinčáková, Pavlína Jevinová, Slavomír Marcinčák

    Published in Applied Sciences (2024-05-01)
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  13. 13

    Detection of Gluten in Gluten-Free Foods of Plant Origin by Jana Výrostková, Ivana Regecová, František Zigo, Slavomír Marcinčák, Ivona Kožárová, Mariana Kováčová, Daniela Bertová

    Published in Foods (2022-07-01)
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  14. 14

    Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances by Boris Semjon, Dana Marcinčáková, Beáta Koréneková, Martin Bartkovský, Jozef Nagy, Peter Turek, Slavomír Marcinčák

    Published in Poultry Science (2020-03-01)
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  15. 15

    Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans by Matúš Várady, Sylwester Ślusarczyk, Jana Boržíkova, Katarína Hanková, Michaela Vieriková, Slavomír Marcinčák, Peter Popelka

    Published in Foods (2021-06-01)
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  16. 16

    Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Rever... by Anna Reitznerová, Monika Šuleková, Jozef Nagy, Slavomír Marcinčák, Boris Semjon, Milan Čertík, Tatiana Klempová

    Published in Molecules (2017-11-01)
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  17. 17

    Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat by Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika Šuleková, Jozef Nagy, Tatiana Klempová, Slavomír Marcinčák

    Published in Applied Sciences (2023-03-01)
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  18. 18

    The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschr... by Lucia Šuľáková, Boris Semjon, Ivana Regecová, Peter Očenáš, Martin Bartkovský, Zuzana Megyesy Eftimová, Slavomír Marcinčák

    Published in Fermentation (2025-10-01)
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  19. 19

    Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains by Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał

    Published in Journal of Ethnic Foods (2024-01-01)
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  20. 20

    Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content by Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, Martin Bartkovský

    Published in Foods (2022-10-01)
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