Fatty acid profile of traditional Slovak ewe's and cow's lump cheese von Zajác, Peter, Čurlej, Jozef, Čapla, Jozef, Benešová, Lucia, Jakabová, Silvia, Partika, Adam, Zubrická, Stanislava

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Composition of Ewe's Lump cheese during the production season von Zajác, Peter, Čurlej, Jozef, Čapla, Jozef, Benešová, Lucia, Jakabová, Silvia

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Detection of adulteration of traditional Slovak bryndza ewe's cheese with cow's lump cheese by isoelectric focusing of gamma caseins von Zajác, Peter, Beňová, Elena, Židek, Radoslav, Čapla, Jozef, Benešová, Lucia, Čurlej, Jozef, Golian, Jozef

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Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards von Čapla, Jozef, Zajác, Peter, Ševcová, Katarína, Čurlej, Jozef, Fikselová, Martina

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Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef von Angelovič, Michal, Čapla, Jozef, Zajác, Peter, Čurlej, Jozef, Benešová, Lucia, Jakabová, Silvia, Angelovičová, Mária

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SAFETY ISSUES OF MICROPLASTICS RELEASED FROM FOOD CONTACT MATERIALS von Čurlej, Jozef, Zajác, Peter, Čapla, Jozef, Hleba, Lukas

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Hygiene measures in supermarkets, retail food stores, and grocery shops during the COVID-19 pandemic in Slovakia von Zajác, Peter, Čurlej, Jozef, Benešová, Lucia, Čapla, Jozef

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The Effect of Heat Treatment on Cow's Milk Protein Profiles von Čurlej, Jozef, Zajác, Peter, Čapla, Jozef, Golian, Jozef, Benešová, Lucia, Partika, Adam, Fehér, Alexander, Jakabová, Silvia

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Development of the food act of the Slovak Republic from 1995 to 2021 von Ševcová, Katarína, Zajác, Peter, Čapla, Jozef, Čurlej, Jozef

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Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002–2020 von Čapla, Jozef, Zajác, Peter, Čurlej, Jozef, Benešová, Lucia, Jakabová, Silvia, Fikselová, Martina, Bobková, Alica

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The system of monitoring of inhibitory drug residues in raw cows' milk in Slovakia von Zajác, Peter, Zubrická, Stanislava, Čapla, Jozef, Čurlej, Jozef, Drončovský, Maroš

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Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl von Fehér Pindešová, Iveta, Fehér, Alexander, Prus, Piotr, Zajác, Peter, Prčík, Martin

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The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice von Angelovičová, Mária, Zeleňáková, Lucia, Zajác, Peter, Čapla, Jozef

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Perspectives for the application of the sous-vide cooking in the development of products for public catering von Berdigaliuly, Sayat, Baybolova, Lyazzat, Davydenko, Nataliia, Kulazhanov, Talgat, Kulazhanov, Yernur, Čapla, Jozef, Zajác, Peter

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Content of Mineral Elements in the Traditional Oštiepok Cheese von Snirc, Marek, Arvay, Julius, Kral, Martin, Janco, Ivona, Zajac, Peter, Harangozo, Lubos, Benesova, Lucia

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Food adulteration and safety regarding detected market cases and consumer opinions von Fikselová, Martina, Benešová, Lucia, Zajác, Peter, Golian, Jozef, Čapla, Jozef

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The effect of essential oils on cholesterol content in chicken meat von Angelovičová, Mária, Angelovič, Michal, Zajác, Peter, Čapla, Jozef, Šaraková, Klaudia, Čurlej, Jozef

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The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation von Angelovičová, Mária, Angelovič, Michal, Čapla, Jozef, Zajác, Peter, Folvarčíková, Petra, Čurlej, Jozef

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AUTHENTICITY ANALYSIS OF 100% SHEEP'S BRYNDZA FROM SELECTED ESTABLISHMENTS IN THE SLOVAK REPUBLIC von Čapla, Jozef, Zajác, Peter, Čurlej, Jozef, Benešová, Lucia, Jakabová, Silvia, Hleba, Lukáš

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Food safety from consumer perspective: health safety von Golian, Jozef, Nagyová, Ľudmila, Andocsová, Alexandra, Zajác, Peter, Palkovič, Jozef

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