Modelling of inactivation kinetics of Escherichia coli, Salmonella Enteritidis and Bacillus subtilis treated with a multi-hollow surface dielectric barrier discharge plasma by Silvia Mošovská, Veronika Medvecká, Ľubomír Valík, Anna Mikulajová, Anna Zahoranová

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Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products by Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

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Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties by Anna Mikulajová, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík, Eva Hybenová

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Antioxidant activity, β-glucan and lipid contents of oat varieties by Lucia Brindzová, Milan Čertík, Peter RAPTA, Michal Zalibera, Anna Mikulajová, Mária Takácsová

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Design of Bacterial Cultures in Fermented Functional Maize Product Formulation by Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

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