Scientific journal
58 2019
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 58, 2019
=Number ?> 3 | |
201-207 |
Valík, Ľ. – Medveďová, A. – Ačai, P. Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods |
208-213 |
Šilha, D. – Morávková, K. – Škodová, G. – Vytřasová, J. Viability and biofilm formation of Arcobacter spp. at various processing temperatures |
214-224 |
Kazimierczak, R. – Hallmann, E. – Carrillo, C. – Rembiałkowska, E. Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties |
225-235 |
Drdolová, Z. – Belej, Ľ. – Golian, J. – Benešová, L. – Čurlej, J. – Zajác, P. Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food |
236-244 |
Matejčeková, Z. – Spodniaková, S. – Koňuchová, M. – Liptáková, D. – In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms |
245-254 |
Nunes, L. – Martins, E. – Francisquini, J. A. – Stringheta, P. C. – Evaluation of the Maillard reaction in infant formulas after opening |
255-265 |
Szymelfejnik, E. – Jaroch, A. – Ameryk, M. – Balcerzak, W. – Evaluation of the use of dietary supplements among first-grade primary school children from Poland in the context of the socioeconomic status of the family and children’s health status |
266-274 |
Gálová, Z. – Palenčárová, E. – Špaleková, A. – Rajnincová, D. – Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion |
275-282 |
Pohůnek, V. – Adamcová, M. – Kulišanová, I. – Šístková, I. – Rohlík, B.-A. – Ševčík, R. Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam |
283-293 |
Godočiková, L. – Ivanišová, E. – Noguera-Artiaga, L. – Carbonell-Barrachina, Á. A. – Kačániová, M. Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates |