1.HODNOTENIE OBSAHOV ORTUTI V POĽNOHOSPODÁRSKYCH SUROVINÁCH V REGIÓNE EVALUATION OF THE MERCURY CONTENT IN AGRICULTURAL PRODUCTS FROM THE HONT REGION

作　　者：Daniel Bajčan ;Ladislav Lahučký ;Tomáš Tóth 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:258-263.

出版社：Association HACCP Consulting

文章 ID：82761344

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2.OBSAH KADMIA A OLOVA V ZRNE JAČMEŇA SIATEHO S OHĽADOM NA DODRŽANIE EKOLOGICKEJ ROVNOVÁHY PESTOVATEĽSKÉHO PROSTREDIACADMIUM AND LEAD CONTENTS IN BARLEY GRAINS FROM THE VIEW POINT OF ECOLOGICAL BALANCE OF CULTIVATION ENVIRONMENT

作　　者：Pavol Trebichalský ;Juliana Molnárová ;Janette Musilová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:358-363.

出版社：Association HACCP Consulting

文章 ID：82761356

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3.EFFECT OF NITROGEN APPLICATION ON SELECTED NUTRITIONAL COMPONENTS OF POTATO TUBERS

作　　者：Diana Hrabovská ;Janette Musilová ;Judita Bystrická 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(4).doi:10.5219/220

出版社：Association HACCP Consulting

文章 ID：82711034

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4.Copper content in cereals grown in the model condition

作　　者：Ľuboš Harangozo ;Peter Lazor ;Miriama Kopernická 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):20-25.doi:10.5219/693

出版社：Association HACCP Consulting

文章 ID：230803415

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5.Hormonal changes in spring barley after triazine herbicide treatment and its mixtures of regulators of polyamine biosynthesis

作　　者：Pavol Trebichalský ;Tomáš Tóth ;Daniel Bajčan 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):156-161.doi:10.5219/719

出版社：Association HACCP Consulting

文章 ID：230803435

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6.Antioxidant properties, total phenolic and total flavonoid content of the Slovak white wines – welschriesling and chardonnay

作　　者：Daniel Bajčan ;Július Árvay ;Alena Vollmannová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):266-271.doi:10.5219/730

出版社：Association HACCP Consulting

文章 ID：230803451

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7.Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) – influence on antioxidant properties

作　　者：Július Árvay ;Martin Hauptvogl ;Eva Ivanišová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):510-516.doi:10.5219/796

出版社：Association HACCP Consulting

文章 ID：230803487

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8.Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

作　　者：Daniel Bajčan ;Alena Vollmannová ;Vladimír Šimanský 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):89-94.doi:10.5219/534

出版社：Association HACCP Consulting

文章 ID：230803538

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9.Herbicidal effect in relation to the accumulation of macroelements and its regulation by regulators of polyamine synthesis

作　　者：Pavol Trebichalský ;Tomáš Tóth ;Daniel Bajčan 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):114-119.doi:10.5219/535

出版社：Association HACCP Consulting

文章 ID：230803542

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10.Total polyphenols content in fruits of selected cultivars of strawberries in relation to concentrations of cadmium and lead in soil

作　　者：Pavol Trebichalský ;Juliana Molnárová ;Daniel Bajčan 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):480-486.doi:10.5219/507

出版社：Association HACCP Consulting

文章 ID：230803705

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	Július Árvay	4篇
	Ľuboš Harangozo	4篇
	Ján Tomáš	3篇
	Tomáš Tóth	3篇
	Diana Hrabovská	2篇
	Juliana Molnárová	2篇
	Peter Lazor	2篇
	Vladimír Šimanský	2篇
	Eva Ivanišová	1篇
	Ivana Tirdiľová	1篇
	Július Árvay Július Árvay	1篇
	Ladislav Lahučký	1篇
	Martin Hauptvogl	1篇
	Miriama Kopernická	1篇
	Miroslava Hrstková	1篇
	Mária Timoracká	1篇
	Peter Czako	1篇
	Petra Kavalcová	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Daniel Bajčan")))) )) ) )"

	Daniel Bajčan	11篇
	Pavol Trebichalský	7篇
	Janette Musilová	5篇
	Judita Bystrická	5篇
	Alena Vollmannová	4篇