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• Development of the food act of the Slovak Republic from 1995 to 2021

  Katarína Ševcová, Peter Zajác, Jozef Čapla, Jozef Čurlej

  982-994

  2021-10-28

• Household food waste behaviour: subjective and objective evidence

  Naďa Hazuchová, Marcela Tuzová, Michaela Macková, Jana Stávková

  784-792

  2019-10-28

• Forming the system of food security indicators following the criteria of the SDGs-2030

  Olena Kotykova, Mykola Babych, Iryna Krylova

  1055-1065

  2020-11-28

• Food adulteration and safety regarding detected market cases and consumer opinions

  Martina Fikselová, Lucia Benešová, Peter Zajác, Jozef Golian, Jozef Čapla

  417-428

  2020-06-28

• Social responsibility in reducing food losses and waste in the Slovak Republic: the role of policies – the responsibility of all

  Mária Medveďová, Zuzana Kapsdorferová, Petronela Švikruhová, Veronika Zábojníková

  219-232

  2022-05-05

• Hygiene measures in supermarkets, retail food stores, and grocery shops during the COVID-19 pandemic in Slovakia

  Peter Zajác, Jozef Čurlej, Lucia Benešová, Jozef Čapla

  396-422

  2021-05-28

• Risk associated with foreign bodies in food in the Czech Republic

  Pavla Svrcinova, Hana Tomášková, Vladimí­r Janout

  301-307

  2019-05-28

• Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards

  Jozef Čapla, Peter Zajác, Katarína Ševcová, Jozef Čurlej, Martina Fikselová

  431-462

  2022-08-05

• Development of an integrated food quality management system

  Mykola Nikolaienko, Larysa Bal-Prylypko

  862-873

  2020-09-28

• The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice

  Mária Angelovičová, Lucia Zeleňáková, Peter Zajác, Jozef Čapla

  914-920

  2020-10-28

• The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

  Zhuldyz Zharylkasynova, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, Anton Slavov

  603-621

  2022-09-14

• The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions

  Michaela Gabašová, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová, Viera Jelemenská

  170-184

  2023-03-01

• Use of non-conventional raw materials in the production of gluten-free pasta – a review

  Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, Auelbek Iztaev, Gaukhar Kossaliyeva, Fatima Dikhanbayeva, Ramza Berzhanova, Nazym Alzhaxina, Anar Kabylda

  719-740

  2024-08-20

• The importance of milk and dairy products consumption as a part of rational nutrition

  Ľubica Kubicová, Kristí­na Predanocyová, Zdenka Kádeková

  234-243

  2019-04-27

• Accelerated technology for bread preparation using activated water

  Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, Bauyrzhan Auyelbekovich Iztayev, Rauan Buribayevna Mukhtarkhanova, Madina Asatullaevna Yakiyayeva

  484-502

  2023-06-06

• Authentication of poultry products at the breed level using genetic markers

  Ľubomí­r Belej, Lukáš Jurčaga, Slavomí­r Mindek, Cyril Hrnčár, Jozef Čapla, Peter Zajác, Lucia Benešová, Radoslav Židek, Jozef Golian

  956-960

  2019-12-28

• Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam

  Ololade Abosede Olodude, Victoria Funmilayo Abioye, Yetunde Mary Iranloye

  776-783

  2021-09-28

• The monitoring of biogenic amines in the raw food

  Pavel Pleva, Lucie Berčí­ková, Erika Čechová, Petr Bartošek, Leona Buňková

  482-489

  2019-06-28

• Slovak consumers´ perception of bakery products and their offer in retails

  Ľubica Kubicová, Kristí­na Predanocyová, Zdenka Kádeková, Ingrida Košičiarová

  24-32

  2020-01-28

• The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive

  Galiya Imankulova, Zhanar Kalibekkyzy, Zarina Kapshakbaeva, Shynar Kyrykbaeva, Alem Beisembayeva, Shugyla Zhakupbekova, Aigul Maizhanova, Sholpan Baytukenova, Mohammad Ali Shariati

  185-199

  2023-03-01

• 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 nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

  Hartati Kartikaningsih, Yahya Yahya, Trihartita Yuniar, Abdul Aziz Jaziri, Wahidu Zzaman, Rovina Kobun, Nurul Huda

  846-857

  2021-09-17

• 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

• Food safety from consumer perspective: health safety

  Jozef Golian, Ľudmila Nagyová, Alexandra Andocsová, Peter Zajác, Jozef Palkovič

  313-322

  2018-03-28

• Research of selected physical indicators of table eggs in the small-scale breedings from the aspect of health safety

  Mária Angelovičová, Michal Angelovič, Lucia Zeleňáková

  893-904

  2020-10-28