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Kvalita surovín a potravín rastlinného pôvodu |
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| ANTIOXIDANT PROPERTIES OF RED WINE - BLAUFRÄNKISCH |
239 - 243 |
Daniel Bajčan, Mária Timoracká, Silvia Melicháčová, Janette Musilová |
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| RESVERATROL – ITS PROPERTIES AND OCCURRENCE IN FOODSTUFF |
244 - 248 |
Daniel Bajčan, Tomáš Tóth, Pavol Trebichalský, Judita Bystrická |
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| PROTEINS CONTENT AND QUALITY IN SELECTED PLANT PARTS OF OILY SQUASH (CUCURBITA PEPO VAR. STYRIACA). |
249 - 253 |
Ján Brindza, Zdenka Balátová, Janka Nôžková, Mariia Fil, Ivan Syrohman |
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| SPECTROSCOPIC MARKERS OF BARLEY COMPONENTS |
254 - 257 |
Eva Budilová, Andriy Synytsya, František Kvasnička, Jana Čopíková, Kateřina Vaculová |
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| THE DYNAMICS OF SELECTED QUANTITATIVE PARAMETRES OF NAKED OATS VARIETIES |
258 - 261 |
Daniela Dvončová, Peter Hozlár, Peter Kováčik |
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| THE EFFECT OF BREAD FORMULA ON EVALUATING RAPID MIX TEST |
262 - 267 |
Petra Dvořáková, Jindřiška Kučerová, Stanislav Kráčmar |
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| QUALITY OF CEREALS, PSEUDOCEREALS AND LEGUME FROM THE POINT OF VIEW GLUTEN FREE DIET |
268 - 273 |
Zdenka Gálová, Monika Kečkešová, Zuzana Kopálová, Milan Chňapek, Andrea Poláčková |
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| PROTEIN PROFIL OF TRITICALE (X TRITICOSECALE WITT.), WHEAT (TRITICUM AESTIVUM L.) AND RYE (SECALE CEREALE) |
274 - 277 |
Zdenka Gálová, Andrej Trebichalský, Eva Palenčárová |
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| WHEAT TECHNOLOGICAL QUALITY WITH NEW GLUTENIN SUBUNITS |
278 - 280 |
Edita Gregová, Soňa Gavurníková, Svetlana Šliková |
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| WINTER WHEAT CULTIVARS HOMEOSTABILITY EVALUATION |
281 - 286 |
Andrea Hanková, Ľubomír Rückschloss, Katarína Matúšková, Katarína Zirkelbachová |
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| THE INFLUENCE OF APPLICATION DIGESTATE ON PRODUCTION PARAMETER OF SILAGE CORN (ZEA MAYS L.) |
287 - 289 |
Marián Mano, Richard Pospišil
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| ASSESSING THE QUALITY OF SERBIAN VARIETIES TRITICUM AESTIVUM L. AND TRITICUM DURUM L. |
290 - 293 |
Ján Mareček, Karolina Mocko, Helena Frančáková, Andrea Mendelová, Miriam Líšková
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| ANTIOXIDANT ACTIVITY AND TOTAL POLYFENOL CONTENS IN SELECTED VARIETIES OF APPLES AND PEARS |
294 - 298 |
Andrea Mendelová, Eva Ivanišová, Tatiana Bojňanská, Ján Mareček, Dagmar Kozelová |
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| RESPONSE OF SOYBEAN ROOTS TO IONS OF CADMIUM AND ARSENIC |
299 - 302 |
Patrik Mészáros, Ievgenija Golovatiuk, Beáta Piršelová, Jana Moravčíková, Jana Libantová, Jaroslav Michalko, Ildikó Matušíková |
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| THE SENSITIVITY OF PISUM SATIVUM CV. OLIVÍN TO SOME HEAVY METAL IONS |
303 - 307 |
Beáta Piršelová, Anna Gogoláková, Roman Kuna |
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| MORPHOLOGIC AND SPECTROSCOPIC ANALYSIS OF SUNFLOWER (HELIANTHUS ANNUUS L.) BEE POLLEN |
308 - 313 |
Andriy Synytsya, Alla Synytsya, Roman Bleha, Ján Brindza, Radovan Ostrovský, Jana Čopíková, Janka Nôžková |
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| FORMULA FOR PASTA GLUTEN – FREE DIET |
314 - 318 |
Viera Šottníková |
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| EFFECT OF ENZYMES ON THE QUALITY OF WINE |
319 - 322 |
Viera Šottníková, Jindřiška Kučerová, Tomáš Gregor |
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| THE SELENIUM UPTAKE IN TARTARY BUCKWHEAT SPROUTS GROWN FROM SEEDS SOAKED IN VARIOUS SELENIUM SOLUTIONS |
323 - 325 |
Petra Štrekelj, Ivan Kreft, Vekoslava Stibilj |
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| EFFECT OF INULIN ADDITION ON TECHNOLOGICAL AND BAKING QUALITY OF WHEAT BREAD |
326 - 331 |
Marián Tokár, Tatiana Bojňanská, Eva Ivanišová, Štefan Dráb |
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| ANALYSIS OF SELECTED FACTORS OF PRODUCTION ON YIELD CREATION AND FAT CONTENT OF SUNFLOWER (Helianthus annuus L.) |
332 - 335 |
Alexandra Veverková, Ivan Černý, Zuzana Bacsová |
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| RUTIN IN TARTARY BUCKWHEAT BREAD |
336 - 339 |
Maja Vogrinčič, Maria Timoracka, Silvia Melichacova, Alena Vollmannova, Ivan Kreft |
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