1.The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

作　　者：Peter Czako ;Peter Zajác ;Jozef Čapla 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):1-10.doi:10.5219/856

出版社：Association HACCP Consulting

文章 ID：230803304

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2.Sauvignon wine quality as affected by its processing and storage

作　　者：Martina Fikselova ;Peter Czako ;Ján Gažo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):299-303.doi:10.5219/885

出版社：Association HACCP Consulting

文章 ID：230803344

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3.Effect of grape seed extract on quality of raw-cooked meat products

作　　者：Marek Bobko ;Peter Haščík ;Miroslav Kročko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):517-521.doi:10.5219/797

出版社：Association HACCP Consulting

文章 ID：230803488

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4.Evaluation of carotenoids, polyphenols content and antioxidant activity in the sea buckthorn fruit

作　　者：Andrea Mendelová ;Ľubomír Mendel ;Peter Czako 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):59-64.doi:10.5219/551

出版社：Association HACCP Consulting

文章 ID：230803533

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5.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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6.Effect of different phytogenic additives on oxidation stability of chicken meat

作　　者：Marek Bobko ;Peter Haščík ;Martin Mellen 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):164-169.doi:10.5219/567

出版社：Association HACCP Consulting

文章 ID：230803550

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7.Quality assessment of juice prepared from different varieties of currant (Ribes L.)

作　　者：Andrea Mendelová ;Ľubomír Mendel ;Tomáš Krajčovič 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):276-281.doi:10.5219/602

出版社：Association HACCP Consulting

文章 ID：230803568

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8.Relations between must clarification and organoleptic attributes of wine varietes

作　　者：Vladimír Vietoris ;Peter Czako ;Andrea Mendelová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2014 ;8(1):155-160.doi:10.5219/359

出版社：Association HACCP Consulting

文章 ID：230803750

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9.Evaluation of anthocynin changes in blueberries and in blueberry jam after the processing and storage

作　　者：Andrea Mendelová ;Ľubomír Mendel ;Martina Fikselová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2013 ;7(1):130-135.doi:10.5219/293

出版社：Association HACCP Consulting

文章 ID：230803802

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10.Effect of drying temperature on lycopene content of processed tomatoes

作　　者：Andrea Mendelová ;Ľubomír Mendel ;Martina Fikselová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2013 ;7(1):141-145.doi:10.5219/300

出版社：Association HACCP Consulting

文章 ID：230803804

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	Peter Czako	10篇
	Andrea Mendelová	6篇
	Ľubomír Mendel	4篇
	Jana Tkáčová	2篇
	Ján Mareček	2篇

	Lenka Trembecká	2篇
	Marek Bobko	2篇
	Martin Mellen	2篇
	Martina Fikselová	2篇
	Peter Haščík	2篇
	Vladimír Vietoris	2篇
	Adriana Pavelkova	1篇
	Alena Vollmannová	1篇
	Alica Bobková	1篇
	Andrea Mendelova	1篇
	Daniel Bajčan	1篇
	Helena Frančáková	1篇
	Jozef Golian	1篇
	Jozef Čapla	1篇
	Jozef Čurlej	1篇
	Judita Bystrická	1篇
	Ján Gažo	1篇
	Július Árvay Július Árvay	1篇
	Lenka Maršálková	1篇
	Lucia Benešová	1篇
	Marek Závracký	1篇
	Martina Fikselova	1篇
	Miroslav Kročko	1篇
	Patrícia Martišová	1篇
	Pavol Trebichalský	1篇
	Peter Zajác	1篇
	Tomáš Krajčovič	1篇
	Tomáš Tóth	1篇
	Vladimír Šimanský	1篇
	Zuzana Remeňová	1篇
	Ľubomír Belej	1篇

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