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Volume 14 Potravinarstvo Slovak Journal of Food Sciences

Vol. 14, All articles [PDF]

PUBLISHED: 28. January 2020

EDIBLE WILD PLANTS GROWING IN ADJACENT SPONTANEOUS VEGETATION OF ENERGY PLANTATIONS IN SOUTHWEST SLOVAKIA
Lýdia Končeková, Daniela Halmová, Alexander Fehér
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 1-7
[abstract] doi: https://doi.org/10.5219/1220 [fulltext]

THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY
Desti Ambar Wati, Fika Shafiana Nadia, Muflihah Isnawati, Mohammad Sulchan, Diana Nur Afifah
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 8-16
[abstract] doi: https://doi.org/10.5219/1236 [fulltext]

INTERACTION OF POLYPHENOLS EXTRACT FROM POLYGONUM MULTIFLORUM THUNB. ROOTS WITH GELATIN AND TOXICITY OF EXTRACT IN MICE
Le Pham Tan Quoc
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 17-23
[abstract] doi: https://doi.org/10.5219/1222 [fulltext]

SLOVAK CONSUMERS´ PERCEPTION OF BAKERY PRODUCTS AND THEIR OFFER IN RETAILS
Ľubica Kubicová, Kristína Predanocyová, Zdenka Kádeková, Ingrida Košičiarová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 24-32
[abstract] doi: https://doi.org/10.5219/1240 [fulltext]

DIETARY FIBRE CONTENT IN ETHNIC AND UNCONVENTIONAL VEGETABLES AND FRUITS GROWING IN BANGLADESH
Ruheea Taskin Ruhee, Samia Sams, Amena Begum, Mohammad Khairul Alam, Parveen Begum, Maksuda Khatun, Mahbuba Kawser, Silvia Saberin, Monira Ahsan, Sheikh Nazrul Islam
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 33-41
[abstract] doi: https://doi.org/10.5219/1202 [fulltext]

FEEDING AND WEANING PRACTICES AMONG MOTHERS OF UNDER-FIVE CHILDREN IN SELECTED PRIMARY HEALTH CARE CENTRES IN ADO-EKITI, EKITI, NIGERIA
Oluwaseyi Akpor, Tunrayo Oluwadare, Omotola Taiwo, Bukola Aladenika, Oghenerobor Akpor
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 42-51
[abstract] doi: https://doi.org/10.5219/1211 [fulltext]

AUTHENTICATION OF WISTAR RAT FATS WITH GAS CHROMATOGRAPHY MASS SPECTOMETRY COMBINED BY CHEMOMETRICS
Any Guntarti, Ibnu Gholib Gandjar, Nadia Miftahul Jannah
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 52-57
[abstract] doi: https://doi.org/10.5219/1229 [fulltext]

PUBLISHED: 28. February 2020

OPTIMIZATION OF BREWING TIME AND TEMPERATURE FOR CAFFEINE AND TANNIN LEVELS IN DAMPIT COFFEE LEAF TEA OF ROBUSTA (COFFEA CANEPHORA) AND LIBERICA (COFFEA LIBERICA)
Dewi Melani Hariyadi, Cynthia Amelia Tedja, Elok Zubaidah, Sudarminto Setyo Yuwono, Kiki Fibrianto
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 58-68
[abstract] doi: https://doi.org/10.5219/1212 [fulltext]

THE CHARACTERISTIC OF SHEEP CHEESE “BRYNDZA” FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY
Miroslava Kačániová, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská, Simona Kunová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 69-75
[abstract] doi: https://doi.org/10.5219/1239 [fulltext]

INFLUENCE OF REDUCTION ON ADHESIVE PROPERTIES
Igor Stadnyk, Volodymyr Piddubnyi, Svitlana Krsnozhon, Nataliia Antoshkova
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 76-87
[abstract] doi: https://doi.org/10.5219/1195 [fulltext]

COMPARATIVE ASSESSMENT OF STORAGE STABILITY OF GINGER-GARLIC AND CHEMICAL PRESERVATION ON FRUIT JUICE BLENDS
Abiola Olaniran, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi, Oghenerobor Akpor
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 88-94
[abstract] doi: https://doi.org/10.5219/1262 [fulltext]

INVESTIGATION OF ZERANOL IN BEEF OF UKRAINIAN PRODUCTION AND ITS REDUCTION WITH VARIOUS TECHNOLOGICAL PROCESSING
Mykola Kukhtyn, Volodymyr Salata, Ruslan Pelenyo, Volodymyr Selskyi, Yulia Horiuk, Nataliia Boltyk, Larisa Ulko, Volodymyr Dobrovolsky
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 95-100
[abstract] doi: https://doi.org/10.5219/1224 [fulltext]

TECHNICAL EFFICIENCY AND FACTORS AFFECTING RICE PRODUCTION IN TIDAL LOWLANDS OF SOUTH SUMATRA PROVINCE INDONESIA
Khairul Fahmi Purba, Muhammad Yazid, Mery Hasmeda, Dessy Adriani, Meitry Firdha Tafarini
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 101-111
[abstract] doi: https://doi.org/10.5219/1287 [fulltext]

NUTRITIONAL AND BIOLOGICAL VALUE OF PORK OBTAINED FROM ANIMALS FED WITH LYSINE AND METHIONINE
Ivan Gorlov, Marina Sklosenkina, Alexander Mosolov, Vladimir Baranikov, Dmitry Nikolaev, Alexander Chernyak, Bogdan Sherstyuk, Olga Krotova
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 112-117
[abstract] doi: https://doi.org/10.5219/1192 [fulltext]

PUBLISHED: 28. March 2020

THE COMPARISON OF HPLC AND SPECTROPHOTOMETRIC METHOD FOR CHOLESTEROL DETERMINATION
Lukáš Kolarič, Peter Šimko
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 118-124
[abstract] doi: https://doi.org/10.5219/1302 [fulltext]

PARAMETERS OF ANTIOXIDANT ACTIVITY OF GALEGA OFFICINALIS L. AND GALEGA ORIENTALIS LAM. (FABACEAE LINDL.) PLANT RAW MATERIAL
Olena Vergun, Oksana Shymanska, Dzhamal Rakhmetov, Olga Grygorieva, Eva Ivanišová, Jan Brindza
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 125-134
[abstract] doi: https://doi.org/10.5219/1271 [fulltext]

COMPARISON OF THE PHYSICO-CHEMICAL MEAT QUALITY OF THE BREEDS MANGALITSA AND LARGE WHITE WITH REGARD TO THE SLAUGHTER WEIGHT
Ivan Imrich, Eva Mlyneková, Juraj Mlynek, Marko Halo, Tomáš Kanka
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 135-141
[abstract] doi: https://doi.org/10.5219/1334 [fulltext]

RESEARCH ON MILK HOMOGENIZATION IN THE STREAM HOMOGENIZER WITH SEPARATE CREAM FEEDING
Kyrylo Samoichuk, Dmytro Zhuravel, Olga Viunyk, Dmytro Milko, Andrii Bondar, Yuriy Sukhenko, Vladyslav Sukhenko, Leonora Adamchuk, Sergey Denisenko
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 142-148
[abstract] doi: https://doi.org/10.5219/1289 [fulltext]

COMPARISON OF HEAT-STABLE PEPTIDES USING A MULTIPLE-REACTION MONITORING METHOD TO IDENTIFY BEEF MUSCLE TISSUE
Daniil Khvostov, Natalya Vostrikova, Irina Chernukha
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 149-155
[abstract] doi: https://doi.org/10.5219/1317 [fulltext]

RESEARCH OF QUALITY INDICATORS IN PROTEIN-BLUEBERRY CONCENTRATES
Olena Grek, Tetiana Pshenychna, Alla Tymchuk, Oleksandr Savchenko, Olena Ochkolyas
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 156-163
[abstract] doi: https://doi.org/10.5219/1255 [fulltext]

PUBLISHED: 28. April 2020

MASTITIS PATHOGENS AND SOMATIC CELL COUNT IN EWES MILK
Kristína Tvarožková, Vladimír Tančin, Michal Uhrinčať, Lukáš Hleba, Lucia Mačuhová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 164-169
[abstract] doi: https://doi.org/10.5219/1338 [fulltext]

EFFECT OF THERMAL STABILIZATION ON PHYSICO-CHEMICAL PARAMETERS AND FUNCTIONAL PROPERTIES OF WHEAT BRAN
Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 170-177
[abstract] doi: https://doi.org/10.5219/1321 [fulltext]

NEW TRENDS AND INNOVATIVE APPROACHES IN PERSONNEL MANAGEMENT OF FOOD BUSINESSES IN SLOVAKIA
Zuzana Lušňáková, Silvia Lenčéšová, Mária Šajbidorová, Veronika Hrdá, Boris Rumanko
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 178-188
[abstract] doi: https://doi.org/10.5219/1233 [fulltext]

SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT
Olga Shanina, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimir Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, Tatyana Rozbytska
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 189-201
[abstract] doi: https://doi.org/10.5219/1200 [fulltext]

EXTRACTIVE STRIPPING VOLTAMMETRY AT A GLASSY CARBON PASTE ELECTRODE FOR ANALYSIS OF COW'S MILK AND CREAM
Granit Jashari, Michaela Frühbauerová, Milan Sýs, Libor Červenka
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 202-207
[abstract] doi: https://doi.org/10.5219/1299 [fulltext]

EVALUATION OF THE FOLIAR NUTRITION INFLUENCE ON SELECTED QUANTITATIVE AND QUALITATIVE PAPRAMETERS OF SUGAR MAYZE (ZEA MAYS SK SACCHARATA)
Samuel Adamec, Alena Andrejiová, Alžbeta Hegedűsová, Marek Šemnicer
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 208-215
[abstract] doi: https://doi.org/10.5219/1194 [fulltext]

MINERAL COMPOSITION OF ALLIUM CEPA L. LEAVES OF SOUTHERN SUBSPECIES
Victor Nemtinov, Yulia Kostanchuk, Svetlana Motyleva, Alena Katskaya, Lidiya Timasheva, Olga Pekhova, Vladimir Pashtetskiy, Ivan Kulikov, Sergei Medvedev, Alexander Bokhan
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 216-223
[abstract] doi: https://doi.org/10.5219/1243 [fulltext]

MILK YIELD AND SOMATIC CELLS IN DAIRY EWES WITH RESPECT TO THEIR MUTUAL RELATIONS
Marta Oravcová, Kristína Tvarožková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 224-229
[abstract] doi: https://doi.org/10.5219/1309 [fulltext]

ANTIOXIDANT PROPERTIES OF PROCESSED CHEESE SPREAD AFTER FREEZE-DRIED AND OVEN-DRIED GRAPE SKIN POWDER ADDITION
Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 230-238
[abstract] doi: https://doi.org/10.5219/1310 [fulltext]

PUBLISHED: 28. May 2020

MODELLING OF THE PROCESS OF VYBROMECHANICAL ACTIVATION OF PLANT RAW MATERIAL HYDROLYSIS FOR PECTIN EXTRACTION
Igor Palamarchuk, Mikhailo Mushtruk, Vladislav Sukhenko, Vladislav Dudchenko, Lidija Korets, Aleksandr Litvinenko, Olena Deviatko, Sergii Ulianko, Natalia Slobodyanyuk
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 239-246
[abstract] doi: https://doi.org/10.5219/1305 [fulltext]

EFFECT OF PROCESS PARAMETERS ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF EXTRUDATES ENRICHED WITH STARCH-BASED NUT FLOUR 
Davit Tsagareishvili, Otari Sesikashvili, Dodo Tavdidishvili, Gia Dadunashvili, Nugzari Sakhanberidze, Shalva Tsagareishvili
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 247-253
[abstract] doi: https://doi.org/10.5219/1296 [fulltext]

¹³⁷Cs ACTIVITY CONCENTRATION IN MUSHROOMS FROM THE BOBRÅ®VKA RIVER VALLEY 
Petr Dvořák, Jana Doležalová, Katarína Beňová, Martin Tomko
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 254-257
[abstract] doi: https://doi.org/10.5219/1245 [fulltext]

EFFECTS OF THE ADMINISTRATION OF BREWED ROBUSTA COFFEE LEAVES ON TOTAL ANTIOXIDANT STATUS IN RATS WITH HIGH-FAT, HIGH-FRUCTOSE DIET-INDUCED METABOLIC SYNDROME
Nurmasari Widyastuti, Gemala Anjani, Vita Gustin Almira, Suci Eka Putri, Amali Rica Pratiwi
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 258-263
[abstract] doi: https://doi.org/10.5219/1350 [fulltext]

PERSONALIZED NUTRITION AND “DIGITAL TWINS” OF FOOD
Marina Nikitina, Irina Chernukha
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 264-270
[abstract] doi: https://doi.org/10.5219/1312 [fulltext]

EFFECTS OF TRADITIONAL FISH PROCESSING METHODS ON THE PROXIMATE COMPOSITION AND PH OF FISH BLACK POMFRET (PARASTROMATEUS NIGER)
Ali Aberoumand
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 271-276
[abstract] doi: https://doi.org/10.5219/1294 [fulltext]

EFFECT OF FUZZY-CONTROLLED SLOW FREEZING ON PUMPKIN (CUCURBITA MOSCHATA DUCH) CELL DISINTEGRATION AND PHENOLICS
Yohanes Kristianto, Wigyanto, Bambang Dwi Argo, Imam Santoso
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 277-285
[abstract] doi: https://doi.org/10.5219/1303 [fulltext]

EVALUATION OF THE PHYSIOLOGICAL STATE OF FEIJOA (FEIJOA SELLOWIANA BERG) IN SUBTROPICAL RUSSIA
Zuhra Omarova, Nataliia Platonova, Oksana Belous, Magomed Omarov
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 286-291
[abstract] doi: https://doi.org/10.5219/1290 [fulltext]

THE EFFECT OF INFRARED DRYING TO THE MICROSTRUCTURAL STRUCTURE AND TEXTURE OF WHOLE DUKU INTACT SKIN BY MEANS OF SCANNING ELECTRON MICROSCOPY (SEM) TECHNIQUE
Laila Rahmawati, Daniel Saputra, Kaprawi Sahim, Gatot Priyanto
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 292-299
[abstract] doi: https://doi.org/10.5219/1234 [fulltext]

EFFECT OF COMMERCIAL YOGURT STARTER CULTURES ON FERMENTATION PROCESS, TEXTURE AND SENSORIC PARAMETERS OF WHITE YOGURT
Peter Zajác, Lenka Kúšová, Lucia Benešová, Jozef Čapla, Jozef Čurlej, Jozef Golian
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 300-306
[abstract] doi: https://doi.org/10.5219/1377 [fulltext]

BIOCHEMICAL COMPOSITION OF THE HOPS AND QUALITY OF THE FINISHED BEER
Anatolii Bober, Mykola Liashenko, Lidiia Protsenko, Nataliia Slobodaniuk, Liudmyla Matseiko, Nadiia Yashchuk, Serhii Gunko, Mikhailo Mushtruk
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 307-317
[abstract] doi: https://doi.org/10.5219/1311 [fulltext]

PUBLISHED: 28. June 2020

THE INFLUENCE OF LIFESTYLE ON CONSUMER BEHAVIOR AND DECISION MAKING IN RESEARCH AIMED AT PROTEIN BARS
Andrej Géci, Alexandra Krivošíková, Ľudmila Nagyová, Dagmar Cagáňová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 318-327
[abstract] doi: https://doi.org/10.5219/1231 [fulltext]

ISOLATION AND IDENTIFICATION OF ACTIVE COUMPOUND FROM BENGLE RHIZOME (ZINGIBER CASSUMUNAR ROXB) AS A STIMULANT IN PHAGOCYTOSIS BY MACROPHAGES
Muhamad Fauzi Ramadhan, Nurkhasanah Mahfud, Nanik Sulistyani
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 328-335
[abstract] doi: https://doi.org/10.5219/1238 [fulltext]

AN ANALYSIS OF THE USE OF MARKETING 4.0 PRINCIPLES FOR MANAGING CUSTOMERS RELATIONSHIPS IN MICROBREWERIES IN THE CAPITAL CITY OF PRAGUE
Vendula Kolářová, Eva Kolářová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 336-342
[abstract] doi: https://doi.org/10.5219/1261 [fulltext]

CONSUMPTION OF FOOD IN THE EU BY THE DEGREE OF URBANIZATION: DATA VISUALIZATION AND CLUSTER ANALYSIS OF THE EU SAMPLE
Lenka Maličká
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 343-350
[abstract] doi: https://doi.org/10.5219/1282 [fulltext]

SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES
Maria Erna Kustyawati, Filli Pratama, Daniel Saputra, Agus Wijaya
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 351-357
[abstract] doi: https://doi.org/10.5219/1247 [fulltext]

IMPACT OF HUMIC ACID AS AN ORGANIC ADDITIVE ON THE MILK PARAMETERS AND OCCURRENCE OF MASTITIS IN DAIRY COWS
František Zigo, Milan Vasiľ, Zuzana Farkašová, Silvia Ondrašovičová, Martina Zigová, Jana Maľová, Jana Výrostková, Jolanta Bujok, Ewa Pecka-Kiełb
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 358-364
[abstract] doi: https://doi.org/10.5219/1340 [fulltext]

POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN PSEUDOCEREALS AND THEIR PRODUCTS
Soňa Škrovánková, Dagmar Válková, Jiří Mlček
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 365-370
[abstract] doi: https://doi.org/10.5219/1341 [fulltext]

PRODUCTS INFLUENCE OF PACKAGING ATTRIBUTES ON PERCEPTION OF JUICE: EYE-TRACKING STUDY
Ján Nemergut, Stanislav Mokrý
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 371-378
[abstract] doi: https://doi.org/10.5219/1267 [fulltext]

ANTIOXIDANT ACTIVITIES OF SNAKEHEAD (CHANNA STRIATA) FISH SKIN: PEPTIDES HYDROLYSIS USING PROTEASE TP2 ISOLATE FROM SWAMP PLANT SILAGE
Ace Baehaki, Indah Widiastuti, Citra Nainggolan, Nuni Gofar
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 379-384
[abstract] doi: https://doi.org/10.5219/1264 [fulltext]

EFFECT OF INOCULATION ON THE CONTENT OF BIOGENIC ELEMENTS IN THE WHITE LUPINE AND GRASS PEA
Erika Zetochová, Alena Vollmannová, Ivana Tirdiľová
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 385-392
[abstract] doi: https://doi.org/10.5219/1327 [fulltext]

COMPARATIVE ANALYSIS OF ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS IN THE FRUITS OF ARONIA SPP.
Yulia Vinogradova, Olena Vergun, Olga Grygorieva, Eva Ivanišová, Ján Brindza
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 393-401
[abstract] doi: https://doi.org/10.5219/1360 [fulltext]

RATIONAL AND IRRATIONAL BEHAVIOR OF SLOVAK CONSUMERS IN THE PRIVATE LABEL MARKET
Ingrida Košičiarová, Zdenka Kádeková, Ľubica Kubicová, Kristína Predanocyová, Jana Rybanská, Milan Džupina, Ivana Bulanda
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 402-411
[abstract] doi: https://doi.org/10.5219/1272 [fulltext]

EFFECTS OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION OF FISH PAMPUS ARGENTEUS (WHITE POMFRET) IN IRAN
Ali Aberoumand
Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p. 412-416
[abstract] doi: https://doi.org/10.5219/1274 [fulltext]

Volume 13 Potravinarstvo Slovak Journal of Food Sciences

Vol. 13, No. 1/2019, All articles [PDF]

PUBLISHED: 31. January 2019

VARIATION OF FRUITS MORPHOMETRIC PARAMETERS AND BIOACTIVE COMPOUNDS OF ASIMINA TRILOBA (L.) DUNAL GERMPLASM COLLECTION
Ján Brindza, Olga Grygorieva, Svitlana Klymenko, Olena Vergun, Ján Mareček, Eva Ivanišová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 1-7
[abstract] doi: https://doi.org/10.5219/1019 [fulltext]

CONSUMERS´ AWARENESS OF FOOD SAFETY
Ľudmila Nagyová, Alexandra Andocsová, Andrej Géci, Peter Zajác, Jozef Palkovič, Ingrida Košičiarová, Jozef Golian
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 8-17
[abstract] doi: https://doi.org/10.5219/1003 [fulltext]

CONSUMER BEHAVIOUR OF YOUNG GENERATION IN SLOVAKIA TOWARDS COCOA-ENRICHED HONEY
Peter Šedík, Elena Horská, Eva Ivanišová, Miroslava Kačániová, Andrzej Krasnodębski
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 18-24
[abstract] doi: https://doi.org/10.5219/1013 [fulltext]

ECOTOXICOLOGICAL STUDIES OF AKMOLA REGION LAKES
Lyailya Akbayeva, Erdaulet Tulegenov, Ainur Omarbayeva, Nazira Kobetaeva, Zina Nurgalieva, Yerlan Nurkeyev, Patrícia Martišová, Vladimir Vietoris, Assylbek Zhanabayev
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 25-31
[abstract] doi: https://doi.org/10.5219/824 [fulltext]

THE COMPOSITION AND CONTENT OF PHENOLIC COMPOUNDS IN TEA, GROWN IN HUMID SUBTROPICS OF RUSSIA
Nataliia Platonova, Anton Astanin, Sergey Sedykh, Lidiia Samarina, Oksana Belous
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 32-37
[abstract] doi: https://doi.org/10.5219/990 [fulltext]

NEUROMARKETING AND THE DECISION-MAKING PROCESS OF THE GENERATION Y WINE CONSUMERS IN THE SLOVAK REPUBLIC
Jana Němcová, Jakub Berčík
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 38-45
[abstract] doi: https://doi.org/10.5219/1018 [fulltext]

PUBLISHED: 28. February 2019

RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF ROSELLE (HIBISCUS SABDARIFFA) LEAVES PUREE
Jaga Mohan Meher, Amit Keshav, Bidyut Mazumdar
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 46-57
[abstract] doi: https://doi.org/10.5219/929 [fulltext]

THE FIELD AND LABORATORY STUDY OF THE COLLECTION SAMPLES OF ONION BREED ALLIUM CEPA L.
Viktor Nemtinov, Yulia Kostanchuk, Svetlana Motyleva, Lidiya Timasheva, Olga Pekhova, Ivan Kulikov, Sergei Medvedev, Alexander Bokhan
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 58-64
[abstract] doi: https://doi.org/10.5219/1012 [fulltext]

BIOINFORMATICS ANALYSIS OF AFLATOXINS PRODUCED BY ASPREGILLUS SP. IN BASIC CONSUMER GRAIN (CORN AND RICE) IN SAUDI ARABIA
Latifa Al Husnan, Muneera Al Kahtani, Randa Mohamed Farag
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 65-75
[abstract] doi: https://doi.org/10.5219/1020 [fulltext]

SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK
Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 76-82
[abstract] doi: https://doi.org/10.5219/1024 [fulltext]

HEALTHY EATING INDEX AND DIFFERENT FRUIT DIETARY HABITS IN SLOVAK ADULT FEMALE
Katarína Fatrcová-Šramková, Marianna Schwarzová, Tűnde Juríková
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 83-93
[abstract] doi: https://doi.org/10.5219/1010 [fulltext]

BIOACTIVE COMPOUNDS EVALUATION IN DIFFERENT TYPES OF CZECH AND SLOVAK HONEYS
Soňa Škrovánková, Lukáš Snopek, Jiří Mlček, Eva Volaříková
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 94-99
[abstract] doi: https://doi.org/10.5219/1025 [fulltext]

MOLECULAR CHARACTERIZATION AND GENETIC DIVERSITY IN SOME EGYPTIAN WHEAT (TRITICUM AESTIVUM L.) USING MICROSATELLITE MARKERS
Ayman El-Fiki, Mohamed Adly
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 100-108
[abstract] doi: https://doi.org/10.5219/978 [fulltext]

WHEAT BRAN STABILIZATION AND ITS EFFECT ON COOKIES QUALITY
Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 109-115
[abstract] doi: https://doi.org/10.5219/1021 [fulltext]

CHARACTERISTICS OF TEXTURAL AND SENSORY PROPERTIES OF OÅ TIEPOK CHEESE
Peter Zajác, Patrícia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 116-130
[abstract] doi: https://doi.org/10.5219/855 [fulltext]

THE EVALUATION OF SELECTED QUALITATIVE PARAMETERS OF SWEET POTATO (IPOMOEA BATATAS L.) IN DEPENDENCE ON ITS CULTIVAR
Miroslav Šlosár, Alžbeta Hegedűsová, Ondrej Hegedűs, Ivana Mezeyová, Ján Farkaš, Marcel Golian
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 131-137
[abstract] doi: https://doi.org/10.5219/1036 [fulltext]

THERMO-DEGRADATIVE CHANGES OF RAPESEED AND SUNFLOWER OILS DURING DEEP-FRYING FRENCH FRIES
Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 138-149
[abstract] doi: https://doi.org/10.5219/1080 [fulltext]

GOAT YOGHURT DRINKS WITH ELEVATED α-LINOLENIC ACID CONTENT AND ENRICHED WITH YACON FIBER
Markéta Borková, Miloslav Šulc, Alena Svitáková, Klára Novotná, Jana Smolová, Jitka Peroutková, Ondřej Elich
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 150-159
[abstract] doi: https://doi.org/10.5219/1031 [fulltext]

PUBLISHED: 25. March 2019

UNUSUAL ASPECTS OF THE FAT CONTENT OF MEALWORM LARVAE AS A NOVEL FOOD
Martin Adámek, Jiří Mlček, Anna Adámková, Marie Borkovcová, Martina Bednářová, Zuzana Musilová, Josef Skácel, Jiří Sochor, Oldřich Faměra
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 157-162
[abstract] doi: https://doi.org/10.5219/1089 [fulltext]

CHARACTERISTICS OF FLOUR AND DOUGH FROM PURPLE AND BLUE WHEAT GRAIN
Iva Burešová, Václav Trojan, Martin Helis
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 163-166
[abstract] doi: https://doi.org/10.5219/1043 [fulltext]

NATURAL FRUIT BEVERAGES FORTIFIED BY BIOLOGICALLY ACTIVE SUBSTANCES OF GRAPE VINES
Lukáš Snopek, Jiří Mlček, Vlastimil Fic, Irena Sytařová, Soňa Škrovánková
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 167-173
[abstract] doi: https://doi.org/10.5219/1051 [fulltext]

MICROBIOTA OF DIFFERENT WINE GRAPE BERRIES
Miroslava Kačániová, Simona Kunová, Soňa Felsöciová, Eva Ivanišová, Attila Kántor, Jana Žiarovská, Czeslaw Puchalski, Margarita Terentjeva
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 174-181
[abstract] doi: https://doi.org/10.5219/1047 [fulltext]

QUALITATIVE PARAMETERS OF PROTEIN GELS FROM ALBUMEN BASE
Sylvie Ondrušíková, Šárka Nedomová, Alžbeta Jarošová, Vojtěch Kumbár
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 182-186
[abstract] doi: https://doi.org/10.5219/1049 [fulltext]

GLUTEN-FREE RICE MUFFINS ENRICHED WITH TEFF FLOUR
Lucia Minarovičová, Michaela Lauková, Jolana Karovičová, Zlatica Kohajdová, Veronika Kepičová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 187-193
[abstract] doi: https://doi.org/10.5219/1045 [fulltext]

MYCOTOXIN-PRODUCING PENICILLIUM SPP. AND OTHER FUNGI ISOLATED FROM GRAPES FOR WINE PRODUCTION IN SMALL CARPATHIANS WINE REGION
Soňa Felšöciová, Miroslava Kačániová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 194-199
[abstract] doi: https://doi.org/10.5219/1044 [fulltext]

THE INFLUENCE OF SELENIUM ON SELECTED HEAVY METALS CUMULATION IN OYSTER MUSHROOM FRUITING BODIES
Marcel Golian, Alžbeta Hegedűsová, Marianna Trochcová, Adriána Maťová, Miroslav Šlosár
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 200-205
[abstract] doi: https://doi.org/10.5219/1037 [fulltext]

QUALITY OF BISCUITS AS AFFECTED BY ADDITION OF FIBRE
Viera Šottníková, Radka Langová, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 206-211
[abstract] doi: https://doi.org/10.5219/1034 [fulltext]

FUNCTIONAL PROPERTIES OF MUFFIN AS AFFECTED BY SUBSTITUING WHEAT FLOUR WITH CAROB POWDER
Libor Červenka, Michaela Frühbauerová, Helena Velichová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 212-217
[abstract] doi: https://doi.org/10.5219/1033 [fulltext]

COMPARISON OF ANTIOXIDANT ACTIVITY, CONTENT OF POLYPHENOLS AND FLAVONOIDS IN LITURGICAL AND COMMON WINES
Jiří Mlček, Anna Adámková, Soňa Škrovánková, Martin Adámek, Monika Ondrášová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 218-223
[abstract] doi: https://doi.org/10.5219/1030 [fulltext]

CHICKEN SKIN GELATINE AS AN ALTERNATIVE TO PORK AND BEEF GELATINES
Petr Mrázek, Pavel Mokrejš, Robert Gál, Jana Orsavová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 224-233
[abstract] doi: https://doi.org/10.5219/1022 [fulltext]

PUBLISHED: 27. April 2019

THE IMPORTANCE OF MILK AND DAIRY PRODUCTS CONSUMPTION AS A PART OF RATIONAL NUTRITION
Ľubica Kubicová, Kristína Predanocyová, Zdenka Kádeková
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 234-243
[abstract] doi: https://doi.org/10.5219/1050 [fulltext]

ASSESSMENT OF LIPID PEROXIDATION IN DAIRY COWS WITH SUBCLINICAL AND CLINICAL MASTITIS
František Zigo, Juraj Elečko, Milan Vasiľ, Zuzana Farkašová, Ladislav Takáč, Jana Takáčová, Martina Zigová, Jolanta Bujok, Ewa Pecka-Kiełb
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 244-250
[abstract] doi: https://doi.org/10.5219/1052 [fulltext]

FRUIT AS A SOURCE OF ANTIOXIDANTS AND TRENDS IN ITS CONSUMPTION
Ján Durec, Dagmar Kozelová, Eva Matejková, Martina Fikselová, Silvia Jakabová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 251-257
[abstract] doi: https://doi.org/10.5219/1042 [fulltext]

OCCURENCE AND ANTIMICROBIAL RESISTANCE OF COMMON UDDER PATHOGENS ISOLATED FROM SHEEP MILK IN SLOVAKIA
Ivan Holko, Vladimír Tančin, Kristína Tvarožková, Peter Supuka, Anna Supuková, Lucia Mačuhová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 258-261
[abstract] doi: https://doi.org/10.5219/1067 [fulltext]

APPLICATION OF ELECTRONIC NOSE FOR DETERMINATION OF SLOVAK CHEESE AUTHENTICATION BASED ON AROMA PROFILE
Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 262-267
[abstract] doi: https://doi.org/10.5219/1076 [fulltext]

EFFECT OF EUGENOL, NERIDOL AND PIPERINE FEED SUPPLEMENT ON THE THIGH MUSCLE FAT PROFILE OF BROILER CHICKENS
Mária Angelovičová, Michaela Klimentová, Marek Angelovič
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 268-274
[abstract] doi: https://doi.org/10.5219/1077 [fulltext]

EFFECT OF WEANING SYSTEM AND TYPE OF MILK FLOW ON MILK PRODUCTION OF CROSSBRED EWES IMPROVED VALACHIAN AND TSIGAI WITH LACAUNE
Lucia Mačuhová, Vladimír Tančin, Juliana Mačuhová, Michal Uhrinčať, Milan Margetín
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 275-279
[abstract] doi: https://doi.org/10.5219/1071 [fulltext]

PUBLISHED: 28. May 2019

INVASIVE SOLIDAGO CANADENSIS L. AS A RESOURCE OF VALUABLE BIOLOGICAL COMPOUNDS
Olga Shelepova, Yulia Vinogradova, Olena Vergun, Olga Grygorieva, Jan Brindza
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 280-286
[abstract] doi: https://doi.org/10.5219/1125 [fulltext]

TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF SELECTED WILD LEAFY VEGETABLES GROWN IN BANGLADESH: A CHEAPEST SOURCE OF ANTIOXIDANTS
Mohammad Khairul Alam, Ziaul Hasan Rana, Sheikh Nazrul Islam, Mohammad Akhtaruzzaman
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 287-293
[abstract] doi: https://doi.org/10.5219/1107 [fulltext]

GENETIC DIVERSITY IN TUNISIAN CASTOR GENOTYPES (RICINUS COMMUNIS L.) DETECTED USING RAPD MARKERS
Martin Vivodík, Ezzeddine Saadaoui, Želmíra Balážová, Zdenka Gálová and Lenka Petrovičová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 294-300
[abstract] doi: https://doi.org/10.5219/1116 [fulltext]

RISK ASSOCIATED WITH FOREIGN BODIES IN FOOD IN THE CZECH REPUBLIC
Pavla Svrčinová, Hana Tomášková, Vladimír Janout
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 301-307
[abstract] doi: https://doi.org/10.5219/1069 [fulltext]

ASSESSMENT OF ANTIMICROBIAL POTENTIAL OF SUBSTANCES ISOLATED FROM SOME WASTES OF MEAT PROCESSING INDUSTRY
Elena Kotenkova, Ekaterina Polishchuk
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 308-313
[abstract] doi: https://doi.org/10.5219/1079 [fulltext]

PROTEOMIC STUDY OF PIG’S SPLEEN
Ekaterina Vasilevskaya, Anastasiya Akhremko
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 314-317
[abstract] doi: https://doi.org/10.5219/1093 [fulltext]

FOOD ALLERGY AND FOOD INTOLERANCE KNOWLEDGE OF FOODSERVICE WORKERS IN HUNGARIAN SCHOOLS
Anna Dunay, Anikó Kovács, Csaba Bálint Illés, András Tóth, András Bittsánszky
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 318-324
[abstract] doi: https://doi.org/10.5219/1111 [fulltext]

INFLUENCE OF TEMPERATURE, HUMIDITY, AND DILUENT TYPE ON SURVIVAL OF SALMONELLA SPP. ON THE SURFACE OF RAW TOMATOES
Oleksandr Tokarskyy, Keith Schneider
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 325-330
[abstract] doi: https://doi.org/10.5219/1121 [fulltext]

INFLUENCE OF TECHNOLOGICAL PROCESSING ON LIPID-LOWERING ACTIVITY OF SUBSTANCES CONTAINING IN PORCINE HEARTS AND AORTAS
Elena Kotenkova, Irina Chernukha
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 331-336
[abstract] doi: https://doi.org/10.5219/1119 [fulltext]

ANTIOXIDANT EFFECT OF OREGANO ESSENTIAL OIL DURING VARIOUS STORAGE MEAT TIME OF HYBRID COMBINATION ROSS 308
Michaela Klimentová, Mária Angelovičová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 337-343
[abstract] doi: https://doi.org/10.5219/1068 [fulltext]

THE EFFECT OF COFFEE BEANS ROASTING ON ITS CHEMICAL COMPOSITION
Pavel Diviš, Jaromír Pořízka, Jakub Kříkala
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 344-350
[abstract] doi: https://doi.org/10.5219/1062 [fulltext]

INCREASING OF SELENIUM CONTENT AND QUALITATIVE PARAMETERS IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AFTER ITS FOLIAR APPLICATION
Alena Andrejiová, Alžbeta Hegedűsová, Samuel Adamec, Ondrej Hegedűs, Ivana Mezeyová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 351-358
[abstract] doi: https://doi.org/10.5219/1097 [fulltext]

HYGIENIC QUALITY AND COMPOSITION OF RAW SHEEP'S BULK MILK SAMPLES ON SELECTED SLOVAK FARMS DURING YEAR 2018
Martina Vršková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristína Tvarožková
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 359-362
[abstract] doi: https://doi.org/10.5219/1058 [fulltext]

ANTIMICROBIAL ACTIVITY OF RESVERATROL AND GRAPE POMACE EXTRACT
Simona Kunová, Soňa Felšöciová, Eva Tvrdá, Eva Ivanišová, Attila Kántor, Jana Žiarovská, Margarita Terentjeva, Miroslava Kačániová
Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, 2019, p. 363-368
[abstract] doi: https://doi.org/10.5219/1054