1.EFFECT OF MODERATE RED WINE CONSUMPTION ON THE DEVELOPMENT AND PROGRESSION OF METABOLIC SYNDROME AS A COMPLEX RISK FACTOR FOR CARDIOVASCULAR DISEASE AND DIABETES MELLITUS II.

作　　者：Martina Gažarová ;Marta Habánová ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/91

出版社：Association HACCP Consulting

文章 ID：83131050

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2.EFFECT OF MODERATE RED WINE CONSUMPTION ON THE DEVELOPMENT AND PROGRESSION OF METABOLIC SYNDROME AS A COMPLEX RISK FACTOR FOR CARDIOVASCULAR DISEASE AND DIABETES MELLITUS II.

作　　者：Martina Gažarová ;Marta Habánová ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/91

出版社：Association HACCP Consulting

文章 ID：82761266

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3.The effects of nutritional support on selected laboratory parameters in patients with colorectal cancer undergoing surgical resection of the colon.

作　　者：Mária Servátková ;Peter Chlebo ;Zuzana Chlebová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:528-534.doi:10.5219/1355

出版社：Association HACCP Consulting

文章 ID：259481960

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4.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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5.The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers

作　　者：Jana Mrázová ;Ondřej Bučko ;Martina Gažarová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):644-649.doi:10.5219/957

出版社：Association HACCP Consulting

文章 ID：230803387

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6.The changes in biochemical parameters due to wine consumption depending on gender

作　　者：Martina Gažarová ;Zuzana Chlebová ;Lenka Predná 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):437-443.doi:10.5219/634

出版社：Association HACCP Consulting

文章 ID：230803592

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7.Dietary patterns and lifestyle of patients with myocardial infarction

作　　者：Marta Lorková ;Jana Kopčeková ;Martina Gažarová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):315-323.doi:10.5219/490

出版社：Association HACCP Consulting

文章 ID：230803681

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8.The occurence of risk factors of cardiovascular diseases and the effect of selected dietary habits on the lipid profile and body mass index

作　　者：Jana Kopčeková ;Marta Lorková ;Marta Habánová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):330-336.doi:10.5219/491

出版社：Association HACCP Consulting

文章 ID：230803683

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9.Changes of plasma lipids in relation to the regular consumption of bilberries (Vaccinium myrtillus L.)

作　　者：Marta Habánová ;Miroslav Habán ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2013 ;7(1):1-6.doi:10.5219/233

出版社：Association HACCP Consulting

文章 ID：230803779

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10.EFFECT OF MODERATE RED WINE CONSUMPTION ON THE DEVELOPMENT AND PROGRESSION OF METABOLIC SYNDROME AS A COMPLEX RISK FACTOR FOR CARDIOVASCULAR DISEASE AND DIABETES MELLITUS II.

作　　者：Martina Gažarová ;Marta Habánová ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4):22-27.doi:10.5219/91

出版社：Association HACCP Consulting

文章 ID：230803916

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	Peter Chlebo	11篇
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