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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Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia by Peter ŠEDÍK, Cristina Bianca POCOL, Eva IVANIŠOVÁ

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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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ANTIOXIDANT EFFECTS OF HERBAL EXTRACTS AND THEIR FOOD APPLICATION by Martin Mellen, Vladimír Vietoris, Martina Fikselová, Eva Ivanišová

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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 EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 by Štefan Dráb, Marián Tokár, Eva Ivanišová, Miroslav Ondrejovič

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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 comparison of biological activity of chocolates made by different technological procedures by Lucia Godočiková, Eva Ivanišová, Július Árvay, Jana Petrová, Miroslava Kačániová

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Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp. by Yulia Vinogradova, Olena Vergun, Olga Grygorieva, Eva Ivanišová, Ján Brindza

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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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MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR by Krzysztof Buksa, Halina Gambuś, Tatiana Bojňanská, Eva Ivanišová, Marián Tokár

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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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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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Nutrition marketing of honey: chemical, microbiological, antioxidant and antimicrobial profile by Peter Šedík, Grzegorz Zagula, Eva Ivanišová, Vladimíra Kňazovická, Elena Horská, Miroslava Kačániová

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