Showing 1 - 12 results of 12 for search 'Peter Czako', query time: 0.06s Refine Results
  1. 1
    Application of by-products in the development of foodstuffs for particular nutritional uses

    Application of by-products in the development of foodstuffs for particular nutritional uses by Stanislava Matejová, MARTINA FIKSELOVÁ, Jozef Čurlej, Peter Czako

    Published 2016-12-01
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  2. 2
    Effect of drying temperature on lycopene content of processed tomatoes

    Effect of drying temperature on lycopene content of processed tomatoes by Peter Czako, Ľubomír Mendel, Martina Fikselová, Andrea Mendelová

    Published 2013-11-01
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  3. 3
    Evaluation of anthocynin changes in blueberries and in blueberry jam after the processing and storage

    Evaluation of anthocynin changes in blueberries and in blueberry jam after the processing and storage by Peter Czako, Ľubomír Mendel, Martina Fikselová, Andrea Mendelová

    Published 2013-07-01
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  4. 4
    Relations between must clarification and organoleptic attributes of wine varietes

    Relations between must clarification and organoleptic attributes of wine varietes by Vladimír Vietoris, Peter Czako, Andrea Mendelová, Zuzana Remeňová, Marek Závracký

    Published 2014-02-01
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  5. 5
    Change of selected antioxidant parameters of red wines during maturation

    Change of selected antioxidant parameters of red wines during maturation by Ján Mezey, Peter Czako, Ivana Mezeyová, Daniel Bajčan, Radoslav Kobolka

    Published 2016-08-01
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  6. 6
    Sauvignon wine quality as affected by its processing and storage

    Sauvignon wine quality as affected by its processing and storage by Martina Fikselova, Peter Czako, Ján Gažo, Andrea Mendelová, Martin Mellen

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  7. 7
    Quality assessment of juice prepared from different varieties of currant (Ribes L.)

    Quality assessment of juice prepared from different varieties of currant (Ribes L.) by Andrea Mendelová, Ľubomír Mendel, Tomáš Krajčovič, Peter Czako, Ján Mareček, Helena Frančáková

    Published 2016-06-01
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  8. 8
    Effect of Phytogenic Additives on Oxidation Stability of Frozen Chicken Meat

    Effect of Phytogenic Additives on Oxidation Stability of Frozen Chicken Meat by Marek Bobko, Peter Haščík, Alica Bobková, Tomáš Tóth, Adriana Pavelková, Jana Tkáčová, Peter Czako

    Published 2023-09-01
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  9. 9
    Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

    Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines by Daniel Bajčan, Alena Vollmannová, Vladimír Šimanský, Judita Bystrická, Pavol Trebichalský, Július Árvay Július Árvay, Peter Czako

    Published 2016-01-01
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  10. 10
    Effect of grape seed extract on quality of raw-cooked meat products

    Effect of grape seed extract on quality of raw-cooked meat products by Marek Bobko, Peter Haščík, Miroslav Kročko, Lenka Trembecká, Andrea Mendelova, Jana Tkáčová, Peter Czako, Tomáš Tóth

    Published 2017-01-01
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  11. 11
    Effect of different phytogenic additives on oxidation stability of chicken meat

    Effect of different phytogenic additives on oxidation stability of chicken meat by Marek Bobko, Peter Haščík, Martin Mellen, Alica Bobková, Jana Tkáčová, Peter Czako, Adriana Pavelkova, Lenka Trembecká

    Published 2016-05-01
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  12. 12
    The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

    The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count by Peter Czako, Peter Zajác, Jozef Čapla, Vladimír Vietoris, Lenka Maršálková, Jozef Čurlej, Ľubomír Belej, Jozef Golian, Lucia Benešová, Patrícia Martišová

    Published 2018-02-01
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