Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia by Kristína Predanócyová, Július Árvay, Marek Šnirc

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The Effect of <i>Amanita rubescens</i> Pers Developmental Stages on Aroma Profile by Jana Štefániková, Patrícia Martišová, Marek Šnirc, Vladimír Kunca, Július Árvay

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Screening of the Honey Aroma as a Potential Essence for the Aromachology by Jana Štefániková, Patrícia Martišová, Marek Šnirc, Peter Šedík, Vladimír Vietoris

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HPLC-DAD method for simultaneous determination of gallic acid, catechins, and methylxanthines and its application in quantitative analysis and origin identification of green tea by Silvia Jakabová, Július Árvay, Marek Šnirc, Jana Lakatošová, Alena Ondejčíková, Jozef Golian

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Risk Assessment of the Wild Edible <i>Leccinum</i> Mushrooms Consumption According to the Total Mercury Content by Marek Šnirc, Ivona Jančo, Martin Hauptvogl, Silvia Jakabová, Lenka Demková, Július Árvay

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Characterization of Moravian Wines by Selected Chemical Parameters by Jan Javorský, Martin Král, Marek Šnirc, Július Árvay, Bohuslava Tremlová, Dani Dordević

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Assessment of Selected Chemical Components in Different Types of Chocolates by Alica Bobková, Július Árvay, Marek Šnirc, Ľubomír Belej, Marek Bobko, Henrieta Brenkusová, Tomáš Fekete

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Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (<i>Allium ursinum</i> L.) by Agnieszka Pluta-Kubica, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Lakatošová, Marek Šnirc, Jozef Golian

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines by Natália ČERYOVÁ, Daniel BAJČAN, Judita LIDIKOVÁ, Marek ŠNIRC, Pavol TREBICHALSKÝ, Janka BERESECKÁ, Jarmila HORVÁTHOVÁ

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Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (<i>Ipomoea batatas</i> L.) Due to Heat Treatments by Hana Franková, Janette Musilová, Július Árvay, Marek Šnirc, Ivona Jančo, Judita Lidiková, Alena Vollmannová

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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production by Alena Vollmannova, Judita Lidikova, Janette Musilova, Marek Snirc, Tatiana Bojnanska, Dana Urminska, Ivana Tirdilova, Erika Zetochova

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Mercury in <i>Macrolepiota procera</i> (Scop.) Singer and Its Underlying Substrate—Environmental and Health Risks Assessment by Ivona Jančo, Marek Šnirc, Martin Hauptvogl, Lenka Demková, Hana Franková, Vladimír Kunca, Tomáš Lošák, Július Árvay

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Textural Changes in Carrot during Cooking by Alica Bobková, Marek Šnirc, Tomáš Fekete, Ľubomír Belej, Marek Bobko, Ivana Mezeyová, Andrea Mendelová, Miroslava Hanusová

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Heavy Metals Presence in the Soil and Their Content in Selected Varieties of Chili Peppers in Slovakia by Judita Lidiková, Natália Čeryová, Marek Šnirc, Janette Musilová, Ľuboš Harangozo, Alena Vollmannová, Jan Brindza, Olga Grygorieva

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Variability of Bioactive Substances in Potatoes (<i>Solanum Tuberosum</i> L.) Depending on Variety and Maturity by Hana Franková, Janette Musilová, Július Árvay, Ľuboš Harangozo, Marek Šnirc, Alena Vollmannová, Judita Lidiková, Alžbeta Hegedűsová, Edina Jaško

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Mercury Content in Three Edible Wild-Growing Mushroom Species from Different Environmentally Loaded Areas in Slovakia: An Ecological and Human Health Risk Assessment by Lenka Demková, Július Árvay, Martin Hauptvogl, Jana Michalková, Marek Šnirc, Ľuboš Harangozo, Lenka Bobuľská, Daniel Bajčan, Vladimír Kunca

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Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (<i>Fagopyrum esculentum</i> Moench) by Alena Vollmannová, Janette Musilová, Judita Lidiková, Július Árvay, Marek Šnirc, Tomáš Tóth, Tatiana Bojňanská, Iveta Čičová, Ivan Kreft, Mateja Germ

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