Aditives influence on fermentation run. by Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ

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Comparison of the content of volatile sulphur-containing compounds in Slovak beers by the SPME method. by Martin ŠULÁK, Daniela ŠMOGROVIČOVÁ, Erich LEITNER

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Low-Alcoholic Beer Production Using Mutant Brewing Yeast. by Radoslav SELECKÝ, Daniela ŠMOGROVIČOVÁ, Martin ŠULÁK

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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead by Ildikó Bénes, Katarína Furdíková, Daniela Šmogrovičová

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Temperature Influence on Fermentation Speed and Organoleptic Beer Properties. by Gabriela ŠEPEĽOVÁ, Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ

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Novel <i>Saccharomyces cerevisiae</i> × <i>Saccharomyces mikatae</i> Hybrids for Non-alcoholic Beer Production by Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek, Daniela Šmogrovičová

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Production and characterisation of non-alcoholic beer using special yeast by Peter Vaštík, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik

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The Heritage of Traditional Superior Beers from the Visegrad Group Countries by Jaromír Fiala, Daniela Šmogrovičová, Gabriella Kun-Farkas, Edyta Kordialik-Bogacka, Jiří Vinopal

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