Articles

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

  Marta Habánová, Miroslav Habán, Peter Chlebo, Marianna Schwarzová

  1-6

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• Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods

  Mária Kováčová, Ladislav Dodok, Livia Žofajová, Ľubomír Mikuš

  7-11

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• Perception of basic tastes and threshold sensitivity during testing of selected judges

  Petra Barborová, Jana Jančovičová, Peter Zajác, Jozef Čapla, Vladimír Vietoris

  12-17

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• Antibacterial activity of oregano and sage plant extracts against decarboxylase-positive enterococci isolated from rabbit meat

  Renata Szabóová, Andrea Lauková, Ľubica Chrastinová

  18-21

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• Suitability of cereal porridges as substrate for probiotic strain Lactobacillus rhamnosus GG

  Monika Kocková, Ľubomír Valík

  22-27

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• Importance of prebiotic and probiotic: the role of galactooligosacharides as prebiotic additives: a review

  Monika Vidová, Helena Hronská, Silvia Tokošová, Michal Rosenberg

  28-35

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• Morphological, biochemical and sensory characteristics of black mulberry fruits (Morus nigra L.)

  Ján Brindza, Lucia Kucelová, Andrej Sinica, Beáta Stehlíková, Marcela Čuláková

  36-44

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• Microwave milk pasteurization without food safety risk

  Péter Korzenszky, Péter Sembery, Gábor Géczi

  45-48

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• Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

  Jozef Čapla, Peter Zajác, Jozer Čurlej, Ľubomír Lopašovský, Vladimír Vietoris

  49-52

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• Hop pellets as an interesting source of antioxidant active compounds

  Andrea Holubková, Silvia Mošovská, Barbora Baloghová, Ernest Šturdík

  53-57

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• Exposure and risk assessment of Staphylococcus aureus in food chain in Slovakia

  Ľubomír Valík, Alžbeta Medveďová

  58-62

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• Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption

  Pavel Ačai, Ľubomír Valík, Denisa Liptáková, Jana Minarovičová

  63-66

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• Comparison of textural atributes of selected meat sausages using instrumental analysis

  Jozef Čurlej, Peter Zajác, Jozef Čapla, Vladimír Vietoris, Ľubomír Lopašovský

  67-70

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• Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands

  Lenka Trembecká, Tomáš Fekete, Zuzana Beňová, Noémi Dubová

  71-75

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• Aetheroleum and fat oxidation of chicken meat

  Jana Tkáčová, Mária Angelovičová

  76-79

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• The effect of the probiotics Bacillus subtilis (PB6) on the selected indicators of the table eggs quality, fat and cholesterol

  Mária Angelovičová, Ebrahim Alfaig, Martin Král, Jana Tkáčová

  80-84

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• Safety and fortification with folic acid in neonatal period

  Tatiana Žikavská, Ingrid Brucknerová

  85-88

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• Antioxidant and antiproteinase effects of buckwheat hull extracts

  Martina Danihelová, Ernest Šturdík

  89-94

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  Celiac disease and gluten-free diet

  Eva Hybenová, Julia Štofirová, Anna Mikulajová

  95-100

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• Oilseed rape as feedstock for biodiesel production in relation to the environment and human health

  Michal Angelovič, Zdenko Tkač, Marek Angelovič

  101-106

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• Sensory evaluation for broiler meat after addition Slovak bee pollen in their feed mixture

  Peter Haščík, Ibrahim Omer Elamin Elimam, Jozef Garlík, Marek Bobko, Miroslav Kročko

  107-110

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• The effect of iodine in production of broiler chickens and selected quality indicators of breast muscles

  Mária Angelovičová, Marieta Semivanová

  111-119

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• Applying the principles of welfare and quality of production in the organic farm of the laying hens

  Mária Angelovičová, Martin Mellen, Jana Zdechovanová

  120-129

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

  Andrea Mendelová, Ľubomír Mendel, Martina Fikselová, Peter Czako

  130-135

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• Content of amino acids and minerals in selected sorts of legumes

  Petra Vojtíšková, Pavel Švec, Stanislav Kráčmar

  136-140

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• Effect of drying temperature on lycopene content of processed tomatoes

  Andrea Mendelová, Ľubomír Mendel, Martina Fikselová, Peter Czako

  141-145

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• Quality and availability of organic foods by Slovak consumers

  Dagmar Kozelová, Vladimír Vietoris, Martina Fikselová

  146-150

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• Study of antioxidant activity of natural food supplements

  Tetyana Lozova

  151-155

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• Textural properties of selected Slovak cow and sheep products measured by texturometer

  Mária Angelovičová, Mária Angelovičová, ml.

  156-163

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• The changes of the polyphenol content and antioxidant activity in potato tubers (Solanum tuberosum L.) due to nitrogen fertilization

  Janette Musilová, Jaromír Lachman, Judita Bystrická, Zuzana Poláková, Peter Kováčik, Diana Hrabovská

  164-170

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• Evaluation of diet quality indicators in adults

  Katarína Fatrcová-Šramková

  171-180

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• Occurence of antibiotic resistant enterococci on skin of teats and teat cups of milking machine

  Anna Krebs Artimová, Viera Ducková, Miroslav Kročko

  181-185

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• Comparison of the sensitivity of determining soyeabean allergens by ELISA method and SYBR green I

  Jozef Golian, Ľubomir Belej, Radoslav Židek, Jozef Trandžík, Jozef Čapla, Peter Zajác

  186-190

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• The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

  František Buňka, Gabriela Nagyová, Richados Nikolaos Salek, Michaela Černíková, Helena Bacova, Stanislav Kráčmar

  191-196

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• Textural properties of chicken breast treated by different means

  Jozef Čurlej, Eva Čurlejová, Peter Zajác, Jozef Čapla

  197-201

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• Position of folic acid in fortification of nutrition in neonatal period

  Tatiana Žikavská, Ingrid Brucknerová

  202-206

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• Relationship between mastitis causative pathogens and somatic cell counts in dairy cows

  Sharaf Eldeen Abu Baker Idriss, Vladimír Tančin, Vladimír Foltys, Katarína Kirchnerová, Dana Tančinová, Martina Vršková

  207-212

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