CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY by Gabriel Greif, Mária Greifová, Zuzana Hladíková, Jana Smetanková

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Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri by Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová

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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties by Jana Smetanková, Zuzana Hladíková, Michaela Zimanová, Gabriel Greif, Mária Greifová

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Application of lactic acid bacteria for production of fermented beverages based on rice flour by Michal MAGALA, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Mária GREIFOVÁ, Jarmila HOJEROVÁ

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Utilisation of Quinoa for development of fermented beverages by Jolana Karovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, Gabriel Greif

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Characterisation of Lactobacilli from eweʼs and goatʼs milk for their further processing re-utilisation by Miroslav Kološta, Anna Slottová, Maroš Drončovský, Lýdia Klapáčová, Vladimír Kmeť, Dobroslava Bujňáková, Andrea Lauková, Gabriel Greif, Maria Greifová, Martin Tomáška

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