Articles

• NUTRITIONAL AND HEALTH BENEFITS OF BUCKWHEAT

  Martina Danihelová, Ernest Šturdík

  1-9

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• BAKERY ENZYMES IN CEREAL TECHNOLOGIES

  Ľubomír Mikuš, Ladislav Dodok, Mária Kováčová, Ladislav Staruch, Václav Koman

  10-15

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• COMPARISON AND ASSESSMENT OF LEPTIN RECEPTOR EXPRESSION BY THE FOLLOWING ORIGAMI AETHEROLEUM STUDY AT BROILER CHICKENS COBB 500

  Ľubica Mrázová, Radoslav Židek, Mária Angelovičová, Martin Král

  16-20

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• ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

  Adriana Pavelková, Erika Flimelová

  21-27

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• NUTIRTION LABELLING OF FOOD AND ALLERGEN IN FOOD

  Ondrej Revák, Jozef Golian

  28-31

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• POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION

  Eva Špakovská, Slavomír Marcinčák, Martin Bača, Peter Turek

  32-35

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• INPUT OF CADMIUM FROM SOIL INTO LENTIL AND FABABEAN SEEDS

  Mária Timoracká, Alena Vollmannová, Dalaram Ismael

  36-40

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• ANALYSIS OF SELECTED DETERMINANTS OF ALIMENTATION HYGIENE OF SCHOOL CHILDREN

  Lucia Zeleňáková, Dagmar Kozelová, Miriam Pietriková

  41-46

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• EFFICIENCY OF REAL-TIME PCR FOR 18S rRNA AMPLIFICATION OF SORBUS DOMESTICA, L.

  Jana Žiarovská, Petronela Poláčeková

  47-49

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