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Potravinarstvo Slovak Journal of Food Sciences
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Found 58 items.
  • Key factors affecting consumption of meat and meat products from perspective of Slovak consumers

    Kristí­na Predanocyová, Ľubica Kubicová, Zdenka Kádeková, Ingrida Košičiarová
    1001-1012
    2019-12-28
  • Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

    Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko
    297-312
    2024-03-05
  • The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

    Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Оleksandr Natalich, Mykola Gruntkovskyi, Iryna Kharsika, Oleksandr Androshchuk, Inna Stetsiuk
    977-992
    2024-11-06
  • Effects of meat and processed meat consumption on the lipid profile in the population with cardiovascular diseases

    Jana Kopčeková, Jana Mrázová, Martina Gažarová, Marta Habánová
    828-835
    2020-09-28
  • The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

    Mamura Absalimova, Aigul Tayeva , Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina, Sergey Shakhov
    816-832
    2023-10-27
  • The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles

    Anatolii Ugnivenko, Olha Kruk, Dmytro Nosevych, Tetiana Antoniuk, Yuliya Kryzhova, Mykola Gruntovskyi, Nataliia Prokopenko, Viktor Yemtcev, Iryna Kharsika, Nataliia Nesterenko
    358-370
    2023-05-09
  • Product line of selected agricultural entity in Slovakia and suggestion for its expansion based on analysis of consumers' interest in dairy and meat products

    Jana Kozáková, Erika Hornáčková
    939-960
    2021-10-28
  • The quality characteristics of sausage prepared from different ratios of fish and duck meat

    Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi
    26-32
    2021-01-28
  • The study of physicochemical and technological properties of boiled sausage recommended for the older adults

    Gulzhan Tokysheva, Tamara Tultabayeva, Rauan Mukhtarkhanova, Gulmira Zhakupova, Viktoriya Gorbulya, Mukhtarbek Kakimov, Kadyrzhan Makangali
    16-29
    2023-01-10
  • The effect of vibration massage on the salting process of ostrich meat

    Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska
    530-544
    2022-09-01
  • Analysis of the possibility of fish and meat raw materials combination in products

    Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yuliiа Matsuk
    647-655
    2020-08-28
  • Quality and safety of pork meat after cooling and treatment with lactic starters

    Volodymyr Vovkotrub, Olha Iakubchak, Nataliia Vovkotrub, Larysa Shevchenko, Tetiana Lebedenko, Nataliia Holembovska, Oksana Pylypchuk, Alina Omelian
    439-452
    2024-05-20
  • The study of the intensification of technological parameters of the sausage production process

    Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko
    27-41
    2022-01-17
  • The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

    Iryna Smetanska, Oksana Tonkha, Tetjana Patyka, Dase Hunaefi, Diaa Mamdouh, Mуkola Patyka, Anatolyi Bukin, Mikhailo Mushtruk, Natalia Slobodyanyuk, Alina Omelian
    1-8
    2021-01-28
  • Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

    Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko
    239-250
    2024-02-28
  • Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue

    Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, Oleksandr Kolisnyk, Dmytro Nosevych, Semen Tolok, Olena Kolesnikova, Vitalii Zhurenko, Tetiana Brovenko, Vitalii Vakulenko
    997-1008
    2023-11-29
  • The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

    Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej
    1056-1068
    2021-10-28
  • Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

    Oksana Shtonda, Kateryna Semeniuk
    513-520
    2021-06-28
  • Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

    Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
    588-604
    2024-06-26
  • Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308

    Michaela Klimentová, Mária Angelovičová
    337-343
    2019-05-28
  • The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

    Volodymyr Vovkotrub, Olga Iakubchak, Leonid Horalskyi, Nataliia Vovkotrub, Larysa Shevchenko, Nataliia Shynkaruk, Tatyana Rozbytska, Yuliia Slyva, Olga Tupitska, Oksana Shtonda
    759-776
    2023-09-12
  • Investigation of dependences of the morphological composition of body and amino acid composition of trout meat proteins (Oncorhynchus mykiss) on levels of the energy value of feeds

    Vadym Kondratiuk, Volodymyr Otchenashko
    497-505
    2021-05-28
  • A model for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production

    Kairat Aituganov, Gulnara Assanova, Makhabat Saginbayeva, Serik Aitkhozhin, Daniyar Nurpeissov, Aliya Shaimerdenova
    502-518
    2022-09-01
  • Сonsumer preferences on the market of plant-based milk analogues

    Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová
    131-142
    2021-02-28
  • Social demographic factors influencing consumer's preferences on rice attributes in Indonesia: a multinomial logistic approach

    Julkhaidar Romadhon, Muhammad Yazid, Andy Mulyana, Yunita
    235-244
    2021-03-28
1 - 25 of 58 items 1 2 3 > >> 

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ISSN 1337-0960 online

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Statement on the special military operation in Ukraine

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2.4
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40th percentile
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