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• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

  2024-06-19

• Advancements in nano bio sensors for food quality and safety assurance – a review

  Zhainagul Kakimova, Duman Orynbekov, Klara Zharykbasova, Aitbek Kakimov, Yerlan Zharykbasov, Gulmira Mirasheva, Sandugash Toleubekova, Alibek Muratbayev, Godswill Ntsomboh Ntsefong

  728-747

  2023-09-12

• 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

• The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

  Zhanna Kazangeldina, Raushangul Uazhanova, Gulshat Zhaksylykova, Sholpan Abzhanova, Lyazzat Baibolova, Kamilya Tyutebayeva, Gaukhar Kuzembayeva, Yerkin Yerzhigitov

  860-873

  2024-10-07

• Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents

  Alena Saláková, Libor Kalhotka, Miroslav Jůzl, Eva Burdová, Gabriela Růžičková, Zdenka Pšeničková, Tomáš Obr

  598-603

  2019-07-28

• Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages

  Snizhana Lokes, Larysa Shevchenko, Kyrylo Doronin, Vita Mykhalska, Valentyna Israelian, Nataliia Holembovska, Nina Tverezovska, Oleksandr Savchenko

  935-950

  2024-10-30

• Sensory profile of Parenica cheese varieties made from pasteurized cow's milk

  Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa

  76-82

  2019-02-15

• The production of the innovative craft cheese "Anchan"

  Tetyana Semko, Vladyslav Palamarchuk, Olga Ivanishcheva, Olga Vasylyshyna, Nadiia Andrusenko, Kryzhak Liliia, Olena Pahomska, Аlla Solomon

  705-720

  2022-10-27

• Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

  Miroslav Jůzl, Markéta Piechowiczová, Kamila Řehůřková

  390-395

  2019-05-28

• The effect of mechanized shelling and packaging on the quality of melon seeds

  Chijioke Osuji, Chioma Uche, Marcquin Iheagwara, Chigozie Ofoedu, Gloria Omeire, Angela Nwakaudu, Isaac Ozumba

  565-580

  2023-07-13

• A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

  Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian

  258-270

  2022-05-10

• Changes in the microbiota of Bryndza cheese after frozen storage

  Simona Kunová, Peter Zajác, Jozef Čapla, Jozef Čurlej, Ivana Timoracká, Natália Čmiková, Miroslava Kačániová

  497-511

  2024-06-10

• Preference mapping of Slovak cheese

  Patrí­cia Martišová, Jana Štefániková, Matej Hynšt, Vladimí­r Vietoris, Patrí­cia Macková

  1211-1217

  2020-12-16

• Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards

  Mutiat Balogun, Tawakalitu Aruna, Olaide Akintayo, Rasheedat Imam, Olayinka Shukurat, Oluseye Lala, Fausat Kolawole, Christianah Gbadebo

  366-385

  2024-04-03

• Perspectives for the application of the sous-vide cooking in the development of products for public catering

  Sayat Berdigaliuly, Lyazzat Baybolova, Nataliia Davydenko, Talgat Kulazhanov, Yernur Kulazhanov, Jozef Čapla, Peter Zajác

  137-148

  2022-03-10

• Perception of sensory attributes and marketing tools of selected milk brands

  Alexandra Krivoší­ková, Ľudmila Nagyová, Ing. Andrej Géci

  905-913

  2020-10-28

• 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

• Characteristics of textural and sensory properties of Oštiepok cheese

  Peter Zajác, Patrí­cia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian

  116-130

  2019-02-23

• Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

  Bayan Muldabekova, Galiya Zhazykbayeva, Pernekul Maliktayeva, Raushan Izteliyeva, Liliya Alashbayeva

  514-528

  2023-06-08

• Food safety and food security through predictive microbiology tools: a short review

  Caroline Meinert, Sávio Leandro Bertoli, Maksim Rebezov, Shugyla Zhakupbekova, Aigul Maizhanova, Assem Spanova, Sholpan Bakhtybekkyzy, Saida Nurlanova, Mohammad Ali Shariati, Tuany Gabriela Hoffmann, Carolina Krebs de Souza

  324-342

  2023-03-27

• 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

  262-267

  2019-04-27

• Justification and microbiota compositions development for the fermentation of raw meat

  Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

  405-418

  2023-05-09

• Development of gluten-free non-yeasted dough structure as factor of bread quality formation

  Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk

  971-983

  2019-12-28

• Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

  Assel Izembayeva, Zilikha Moldakulova, Asemgul Abdreeva, Galiya Iskakova, Meruyet Baiysbayeva, Makpal Atyhanova

  697-718

  2024-08-20