Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts by Karolina Pycia, Eva Ivanišová

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Technological Properties of Fruit and Vegetable Natural Colorants by Eva Ivanišová, Karin Karabová, Miroslava Kačániová

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Study of the chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from hybrid grape varieties by Tatyana Yoncheva, Eva Ivanišová, Attila Kántor

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Antioxidant Activity and Total Polyphenol Content of Different Varieties of Grape from the Small Carpathians Wine Region of Slovakia by Eva Ivanišová, Attila Kántor, Miroslava Kačániová

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Antioxidant Activity and Total Polyphenol Content of Medicinal Herbs with Adaptogenic Effect to Human Body by Eva Ivanišová, Anton Farkaš, Helena Frančáková, Miroslava Kačániová

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Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread by Rafał Ziobro, Eva Ivanišová, Tatiana Bojňanská, Dorota Gumul

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The Antioxidant Activity of Monofloral Honey and Its Awareness Among Urban Consumers in Slovakia by Peter ŠEDÍK, Kristína PREDANÓCYOVÁ, Cristina Bianca POCOL, Eva IVANIŠOVÁ

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The Evaluation of Antioxidant and Antimicrobial Effect of Tussilago farfara L. and Cetraria islandica L. by Eva Ivanišová, Miroslava Kačániová, Jana Petrová, Helena Frančáková, Marián Tokár

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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread by Natalia Naumenko, Irina Potoroko, Irina Kalinina, Rinat Fatkullin, Eva Ivanisova

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Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds by Dorota Gumul, Marek Kruczek, Eva Ivanišová, Jacek Słupski, Stanisław Kowalski

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Anti-biofilm and Antiradical Activity of Different Essential Oils by Miroslava Kačániová, Lucia Galovičová, Eva Ivanišová, Attila Kántor, Simona Kunová

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The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread by Natalia Naumenko, Irina Potoroko, Irina Kalinina, Ekaterina Naumenko, Eva Ivanisova

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Antimicrobial Effect of Lactobacillus kunkeei Against Pathogenic Bacteria Isolated from Bees’ Gut by Miroslava Kačániová, Simona Kunová, Eva Ivanišová, Margarita Terentjeva, Jaroslav Gasper

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Analysis of the market of meat products in Ukraine by Artem Antoniv, Leonora Adamchuk, Eva Ivanišová, Róbert Chlebo, Erkan Topal

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The effect of buckwheat adjunct on the technological profile of unhopped wort by Miriam SOLGAJOVÁ, Andrea MENDELOVÁ, Eva IVANIŠOVÁ, Štefan DRÁB, Anna KOLESÁROVÁ, Dušan STRAKA

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Identification of Apis mellifera Gut Microbiota with MALDI-TOF MS Biotyper by Jaroslav Gasper, Margarita Terentjeva, Attila Kántor, Eva Ivanišová, Maciej Kluz, Miroslava Kačániová

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Antioxidant Activity and Hypoglycaemic Effect of Cornelian Cherry Stone in Diabetic Rats by Rudolf Dupak, Anna Kalafova, Monika Schneidgenova, Eva Ivanisova, Jan Brindza, Marcela Capcarova

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Potential of Wild Plants as a Source of Bioactive Compounds by Eva Ivanišová, Tomáš Krajčovič, Marián Tokár, Štefan Dráb, Attila Kántor, Miroslava Kačániová

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Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality by Dorota Gumul, Eva Ivanišová, Joanna Oracz, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro

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Biological Activity of Selected Plants with Adaptogenic Effect by Eva Ivanišová, Miroslava Kačániová, Jana Petrová, Radka Staňková, Lucia Godočíková, Tomáš Krajčovič, Štefan Dráb

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