Innovation Management and Barriers – Creating Space for Innovation and Organizational Change by Róbert Modranský, Silvia Jakabová, Albert Oláh

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Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition by Lucia Benešová, Silvia Jakabová, Ladislav Ondruš, Jozef Golian

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Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods by Štefan Ailer, Silvia Jakabová, Lucia Benešová, Violeta Ivanova-Petropulos

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Fruit as a source of antioxidants and trends in its consumption by Ján Durec, Dagmar Kozelová, Eva Matejková, Martina Fikselová, Silvia Jakabová

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Composition of Ewe’s Lump cheese during the production season by Peter Zajác, Jozef Čurlej, Jozef Čapla, Lucia Benešová, Silvia Jakabová

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Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Techno... by Štefan Ailer, Roman Serenčéš, Dagmar Kozelová, Zuzana Poláková, Silvia Jakabová

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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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Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002–2020 by Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Martina Fikselová, Alica Bobková

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Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology by Lucia Zeleňáková, Michal Ševčík, Silvia Jakabová, Peter Zajác, Margita Čanigová, Marta Habánová, Joanna Wyka

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The use of biofortification for production of selenium enriched garden pea by Silvia Jakabová, Jozef Čurlej, Martina Fikselová, Ľuboš Harangozo, Dagmar Kozelová, Ondrej Hegedűs, Alžbeta Hegedűsová

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Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese by Peter Zajác, Jozef Čurlej, Jozef Čapla, Lucia Benešová, Silvia Jakabová, Adam Partika, Stanislava Zubrická

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Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef by Michal Angelovič, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Mária Angelovičová

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The Effect of Heat Treatment on Cow’s Milk Protein Profiles by Jozef Čurlej, Peter Zajác, Jozef Čapla, Jozef Golian, Lucia Benešová, Adam Partika, Alexander Fehér, Silvia Jakabová

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Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production by Silvia Jakabová, Lucia Benešová, Miroslav Kročko, Peter Zajác, Jozef Čapla, Adam Partika, Jozef Golian, Jana Štefániková

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Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia by Silvia Jakabová, Martina Fikselová, Andrea Mendelová, Michal Ševčík, Imrich Jakab, Zuzana Aláčová, Jana Kolačkovská, Violeta Ivanova-Petropulos

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Mercury in scarletina bolete mushroom (Neoboletus luridiformis): Intake, spatial distribution in the fruiting body, accumulation ability and health risk assessment by Július Árvay, Martin Hauptvogl, Lenka Demková, Ľuboš Harangozo, Marek Šnirc, Lenka Bobuľská, Jana Štefániková, Anton Kováčik, Silvia Jakabová, Ivona Jančo, Vladimír Kunca, Dubravka Relić

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