The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions von Gabašová, Michaela, Zeleňáková, Lucia, Ciesarová, Zuzana, Benešová, Lucia, Kukurová, Kristína, Jelemenská, Viera

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Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads von Ciesarová, Zuzana, Kukurová, Kristína, Torbica, Aleksandra, Belović, Miona, Horváthová, Jana, Daško, Ľubomír, Jelemenská, Viera

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Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits von Ciesarová, Zuzana, Kukurová, Kristína, Jelemenská, Viera, Horváthová, Jana, Kubincová, Janka, Belović, Miona, Torbica, Aleksandra

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QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY von Kukurová, Kristína, Ciesarová, Zuzana, Jelemenská, Viera, Orolínová, Martina, Duhović, Zerina, Kubincová, Janka, Dubová, Zuzana, Horváthová, Jana, Tobolková, Blanka, Murkovic, Michael, Siegmund, Barbara

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Process for the production of fruit and/or vegetable preparations with a reduced potential for acrylamide formation von Kukurová, Kristína, Ciesarová, Zuzana, Jelemenská, Viera

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Process for the production of fruit and/or vegetable preparations with a reduced potential for acrylamide formation von Kukurová, Kristína, Ciesarová, Zuzana, Jelemenská, Viera

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Process for the production of puffed product having a reduced amount of acrylamide von Kukurová, Kristína, Ciesarová, Zuzana, Jelemenská, Viera, Murín, Jozef

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