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Found 60 items.
Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry
Jana Štefániková,
Július Árvay,
Michal Miškeje,
Miroslava Kačániová
767-773
2020-09-28
The use of buckwheat flour in the technology of semi-smoked sausage
Aliya Yessengaziyeva,
Yassin Uzakov,
Irina Chernukha,
Leila Kaimbayeva,
Lyazat Kalashinova,
Daniyar Zhantleuov
311-323
2023-03-27
Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises
Kateryna Rodionova,
Mariia Кhimych,
Anatoliy Paliy
616-626
2021-07-12
Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)
Xin Zhao,
Zehua Zhang,
Zhenkun Cui,
Tatiana Manoli,
Han Yan,
Hao Zhang,
Galina Shlapak,
Alina Menchynska,
Anastasiia Ivaniuta,
Nataliia Holembovska
175-186
2022-04-11
Microbiological characteristics of hard cheese with flax seeds
Mykola Kukhtyn,
David Arutiunian,
Oleg Pokotylo,
Khrystyna Kravcheniuk,
Volodymyr Salata,
Yulia Horiuk,
Halyna Karpyk,
Diana Dalievska
281-296
2024-03-05
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
Diversity of microorganisms in the traditional Slovak cheese
Miroslava Kačániová,
Simona Kunova,
Elena Horská,
Ľudmila Nagyová,
Czeslaw Puchalski,
Peter Haščík,
Margarita Terentjeva
532-537
2019-06-28
Vegetable ingredient in cheese product
Marina Ivanovna Slozhenkina,
Ivan Fyodorovich Gorlov,
Vera Vasilievna Kryuchkova,
Anastasia Evgenievna Serkova,
Anastasia Dmitrievna Ryaskova,
Svetlana Nikolayevna Belik
1018-1025
2019-12-28
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
Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts
Ivan Rogoskii,
Mikhailo Mushtruk,
Liudmyla Titova,
Olha Snezhko,
Svitlana Rogach,
Oleh Blesnyuk,
Yuriy Rosamaha,
Tatiana Zubok,
Oleksandr Yeremenko,
Oleksandr Nadtochiy
1047-1054
2020-11-28
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 antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage
Miroslava Kačániová,
Simona Kunová,
Peter Haščík,
Karol Pietrzyk,
Maciej Kluz,
Margarita Terentjeva,
Tatsiana Savistkaya,
Dzmitry Grinshpan
575-584
2021-06-28
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
Preference mapping of Slovak cheese
Patrícia Martišová,
Jana Štefániková,
Matej Hynšt,
Vladimír Vietoris,
Patrícia Macková
1211-1217
2020-12-16
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
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
Transforming livestock by-products into nutritious extruded feed additives: a sustainable approach for modern agriculture
Rabiga Kassymbek,
Gulmira Kenebay,
Urishbay Chomanov,
Gulzhan Zhumaliyeva,
Marzhan Idayatova
581-593
2023-07-13
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
Microbiological quality of fresh and heat treated cow's milk during storage
Simona Kunová,
Jozef Golian,
Lucia Zeleňáková,
Ľubomír Lopašovský,
Juraj Čuboň,
Peter Haščík,
Miroslava Kačániová
652-657
2017-12-06
Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production
Tatiana Kos,
Inha Kuznietsova,
Tamila Sheiko,
Liubomyr Khomichak,
Larysa Bal-Prylypko,
Volodymyr Vasyliv,
Maxim Gudzenko,
Mykola Nikolaenko,
Mykola Bondar,
Irina Haidai
901-916
2021-10-28
Improving milk quality to prevent microelement deficiencies: a socio-hygienic perspective on adding bioavailable trace elements
Fatima Kozyreva,
Inga Tuaeva,
Olga Baklanova,
Natalya Bondarenko,
Tatyana Bernyukevich,
Evgenia Semkina,
Roman Zhukov,
Alexander Simonov
433-443
2023-06-01
Sensory active substances causing off-odour in liquid whey during storage
Mariana Hanková,
Helena Čížková
729-734
2020-09-28
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
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
69-75
2020-02-27
Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review
Maksim Rebezov,
Natalya Oboturova,
Elena Statsenko,
Vitaly Bachukin,
Ella Katkova,
Mars Khayrullin,
Olga Neverova,
Oksana Zinina
635-648
2023-07-20
26 - 50 of 60 items
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ISSN 1337-0960 online
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Statement on the special military operation in Ukraine
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2022
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