1.APPLICATION OF WESTERN BLOT ANALYSIS FOR DETECTION OF PROLAMIN PROTEINS IN CEREAL GRAINS AND BREAD

作　　者：Peter Socha ;Barbara Mickowska ;Elżbieta Mazur 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/115

出版社：Association HACCP Consulting

文章 ID：83131028

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2.INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

作　　者：Tatiana Bojňanská ;Dana Urminská

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/77

出版社：Association HACCP Consulting

文章 ID：83131047

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3.APPLICATION OF WESTERN BLOT ANALYSIS FOR DETECTION OF PROLAMIN PROTEINS IN CEREAL GRAINS AND BREAD

作　　者：Peter Socha ;Barbara Mickowska ;Elżbieta Mazur 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/115

出版社：Association HACCP Consulting

文章 ID：82761259

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4.INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

作　　者：Tatiana Bojňanská ;Dana Urminská

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/77

出版社：Association HACCP Consulting

文章 ID：82761263

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5.OPTIMALIZÁCIA STANOVENIA PRÍTOMNOSTI CELIAKÁLNE AKTÍVNYCH BIELKOVÍN V CEREÁLIÁCH A PSEUDOCEREÁLIÁCHOPTIMIZATION OF CELIATIC DISEASE ACTIVE PROTEINS ESTIMATION IN CEREALS AND PSEUDOCEREALS

作　　者：Peter Socha ;Adriana Raždíková ;Dana Urminská

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:497-508.

出版社：Association HACCP Consulting

文章 ID：82761377

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6.BETA-GLUKÁNY, VÝZNAMNÉ POLYSACHARIDY HLIVY USTRICOVITEJ (PLEUROTUS OSTREATUS) BETA-GLUCANS: IMPORTANT POLYSACCHARIDES OF PLEUROTUS OSTREATUS

作　　者：Eva Szabová ;Dana Urminská ;Anežka Poláková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:509-515.

出版社：Association HACCP Consulting

文章 ID：82761378

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7.MINIMALIZáCIA ZDROJOV UHLíKA VO VZ.AHU KU PRODUKCII HYDROLáZ BAKTéRIAMI BACILLUS SUBTILIS A BACILLUS LICHENIFORMIS MINIMISATION OF CARBON SOURCES IN RELATIO TO HYDROLASES PRODUCTION BY CULTURES OF BACILLUS SUBTILIS AND BACILLUS LICHENIFORMIS

作　　者：Dana Urminská ;Ján Ambróš ;Eva Szabová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:523-536.

出版社：Association HACCP Consulting

文章 ID：82761380

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8.Potential of Lactobacillus plantarum ccm 3627 and Lactobacillus brevis ccm 1815 for fermentation of cereal substrates

作　　者：Kvetoslava Romanová ;Dana Urminská

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):544-549.doi:10.5219/696

出版社：Association HACCP Consulting

文章 ID：230803493

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9.Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.)

作　　者：Kvetoslava Kačmárová ;Blažena Lavová ;Peter Socha 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):78-82.doi:10.5219/563

出版社：Association HACCP Consulting

文章 ID：230803536

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10.Comparable efficiency of different extraction protocols for wheat and rye prolamins

作　　者：Peter Socha ;Marián Tomka ;Kvetoslava Kačmárová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):139-144.doi:10.5219/540

出版社：Association HACCP Consulting

文章 ID：230803546

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