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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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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Identification of Lactic Acid Bacteria in Milk and Milk Products with MALDI-TOF Mass Spectrometry by Miroslava Kačániová, Margareta Terentjeva, Lucia Godočíková, Czeslaw Puchalski, Simona Kunová, Maciej Kluz, Rafal Kordiaka, Peter Haščík

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Rapid Identification of Enterobacteriaceae in Milk and Dairy Products with the Matrix-Assisted Laser Desorption Ionization–Time of Flight Mass Spectrometry (MALDI-TOF MS) by Miroslava Kačániová, Margarita Terentjeva, Lucia Godočíková, Czeslaw Puchalski, Maciej Kluz, Rafal Kordiaka, Simona Kunová, Peter Haščík

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Lactic Acid Bacteria Isolated from Traditional Cheese by Miroslava Kačániová, Soňa Felsöciová, Peter Haščík, Ľudmila Nagyová, Elena Horská, Lucia Godočíková, Ľubomír Lopašovský, Margarita Terentjeva, Simona Kunová

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The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality by Miroslava Kačániová, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočí­ková, Peter Haščí­k, Elena Horská, Simona Kunová

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates by Lucia Godočiková, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, Miroslava Kačániová

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