1.PROTEINS OF POTATOES IN RELATION TO THE CONTENT OF CADMIUM IN THEIR TUBERS

作　　者：Janette Musilová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/74

出版社：Association HACCP Consulting

文章 ID：83131055

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2.POLYPHENOLS IN CHOSEN SPECIES OF LEGUME - A REVIEW

作　　者：Mária Timoracká ;Alena Vollmannová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/81

出版社：Association HACCP Consulting

文章 ID：83131057

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3.PROTEINS OF POTATOES IN RELATION TO THE CONTENT OF CADMIUM IN THEIR TUBERS

作　　者：Janette Musilová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/74

出版社：Association HACCP Consulting

文章 ID：82761271

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4.POLYPHENOLS IN CHOSEN SPECIES OF LEGUME - A REVIEW

作　　者：Mária Timoracká ;Alena Vollmannová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/81

出版社：Association HACCP Consulting

文章 ID：82761273

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5.CHEMICKÉ ZLOŽKY CIBULE KUCHYNSKEJ (Allium cepa L.) S POZITÍVNYMI ÚČINKAMI NA ĽUDSKÉ ZDRAVIECHEMICAL COMPONENTS OF ONION (Allium cepa L.) WITH THE BENEFIT FOR HUMAN HEALTH

作　　者：Judita Bystrická ;Ján Tomáš ;Július Árvay 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:264-271.

出版社：Association HACCP Consulting

文章 ID：82761345

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6.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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7.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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8.Garlic (Allium sativum L.) – the content of bioactive compounds

作　　者：Marianna Lenková ;Judita Bystrická ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):405-412.doi:10.5219/830

出版社：Association HACCP Consulting

文章 ID：230803357

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9.Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

作　　者：Marianna Lenková ;Judita Bystrická ;Alena Vollmannová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):65-70.doi:10.5219/698

出版社：Association HACCP Consulting

文章 ID：230803421

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10.The content of total polyphenols, ascorbic acid and antioxidant activity in selected varieties of quince (Cydonia oblonga mill.)

作　　者：Judita Bystrická ;Janette Musilová ;Helena Lichtnerová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):77-81.doi:10.5219/699

出版社：Association HACCP Consulting

文章 ID：230803423

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	Judita Bystrická	25篇
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