Detection of Antimicrobial Resistance of Bacteria <i>Staphylococcus chromogenes</i> Isolated from Sheep’s Milk and Cheese by Ivana Regecová, Jana Výrostková, František Zigo, Gabriela Gregová, Mariana Kováčová

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Antimicrobial Resistance of <i>Staphylococcus</i> sp. Isolated from Cheeses by Jana Výrostková, Ivana Regecová, František Zigo, Boris Semjon, Gabriela Gregová

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Effects of Using an Alternative Bedding Composition on the Levels of Indicator Microorganisms and Mammary Health in Dairy Farm Conditions by František Zigo, Nad’a Sasáková, Gabriela Gregová, Jana Výrostková, Silvia Ondrašovičová

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Biofilm-Producing Ability of <i>Staphylococcus aureus</i> Obtained from Surfaces and Milk of Mastitic Cows by Mária Vargová, František Zigo, Jana Výrostková, Zuzana Farkašová, Ibrahim F. Rehan

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Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk by Mariana Kováčová, Jana Výrostková, Eva Dudriková, František Zigo, Boris Semjon, Ivana Regecová

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Antimicrobial resistance of coagulase-negative species of staphylococci isolated from the meat of wild pheasants (Phasianus colchicus) by Ivana Regecová, Monika Pipová, Pavlina Jevinová, Vladimír Kmeť, Jana Výrostková, Drahomíra Sopková

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Detection of Resistant and Enterotoxigenic Strains of <i>Staphylococcus warneri</i> Isolated from Food of Animal Origin by Ivana Regecová, Jana Výrostková, František Zigo, Gabika Gregová, Monika Pipová, Pavlina Jevinová, Jana Becová

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Antimicrobial Resistance of <i>Enterococcus</i> sp. Isolated from Sheep and Goat Cheeses by Jana Výrostková, Ivana Regecová, Eva Dudriková, Slavomír Marcinčák, Mária Vargová, Mariana Kováčová, Jana Maľová

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Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance by Zuzana Hanzelová, Eva Dudriková, Viera Lovayová, Jana Výrostková, Ivana Regecová, František Zigo, Klára Bartáková

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Detection of Gluten in Gluten-Free Foods of Plant Origin by Jana Výrostková, Ivana Regecová, František Zigo, Slavomír Marcinčák, Ivona Kožárová, Mariana Kováčová, Daniela Bertová

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Analysis of the quality of curds from Slovakia and neighbouring countries by Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková, Mária Vargová

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Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content by Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, Martin Bartkovský

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The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region by Ivana Regecová, Jana Výrostková, Boris Semjon, Viera Lovayová, Pavlina Jevinová, Zuzana Megyesy Eftimová, Martin Bartkovský, Monika Pipová, Slavomír Marcinčák

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Dairy Cows’ Udder Pathogens and Occurrence of Virulence Factors in Staphylococci by František Zigo, Zuzana Farkašová, Jana Výrostková, Ivana Regecová, Silvia Ondrašovičová, Mária Vargová, Naďa Sasáková, Ewa Pecka-Kielb, Šárka Bursová, David Sandor Kiss

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The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties by Boris Semjon, Martin Bartkovský, Peter Očenáš, Ivana Regecová, Zuzana Megyesy Eftimová, Jana Výrostková, Lýdia Mesarčová, Mariana Kováčová, Matúš Várady, Lucia Šuľáková, Slavomír Marcinčák

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