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Items: 6

1.

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1.

Matejčeková Z, Dujmić E, Liptáková D, Valík Ľ.

Food Sci Technol Int. 2019 Mar;25(2):141-149. doi: 10.1177/1082013218803257. Epub 2018 Oct 4.

PMID:
30286623
2.

Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper.

Mošovská S, Medvecká V, Halászová N, Ďurina P, Valík Ľ, Mikulajová A, Zahoranová A.

Food Res Int. 2018 Apr;106:862-869. doi: 10.1016/j.foodres.2018.01.066. Epub 2018 Jan 31.

PMID:
29579997
3.

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat.

Matejčeková Z, Soltészová F, Ačai P, Liptáková D, Valík Ľ.

J Food Sci. 2018 Apr;83(4):1053-1062. doi: 10.1111/1750-3841.14090. Epub 2018 Mar 25.

PMID:
29577285
4.

Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.

Sádecká J, Kolek E, Pangallo D, Valík L, Kuchta T.

Food Chem. 2014 May 1;150:301-6. doi: 10.1016/j.foodchem.2013.10.163. Epub 2013 Nov 9.

PMID:
24360454
5.

Microbial diversity and dynamics during the production of May bryndza cheese.

Pangallo D, Saková N, Koreňová J, Puškárová A, Kraková L, Valík L, Kuchta T.

Int J Food Microbiol. 2014 Jan 17;170:38-43. doi: 10.1016/j.ijfoodmicro.2013.10.015. Epub 2013 Oct 30.

PMID:
24291178
6.

Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk: a quantitative approach.

Sípková A, Valík L, Cizniar M, Liptáková D.

Food Sci Technol Int. 2014 Jan;20(1):23-31. doi: 10.1177/1082013212469615. Epub 2013 Jun 3.

PMID:
23733814

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