Factors Influencing Elderly Consumers’ Preferences for Edible Gels: Insights from Slovakia by Melina Korčok, Miroslav Veverka, Kristina Nakonechna, Simona Škrípová, Vladimir Vietoris

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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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DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY by Jozef Čapla, Peter Zajác, Vladimír Vietoris, Jozef Čurlej, Ľubomír Belej

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Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes by Melina Korčok, Nikola Vietorisová, Patrícia Martišová, Jana Štefániková, Anna Mravcová, Vladimír Vietoris

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Analysis of consumer preferences focused on food additives by Dagmar Kozelová, Martina Fikselová, Simona Dodoková, Ladislav Mura, Andrea Mendelová, Vladimír Vietoris

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Organoleptic properties and neuroimaging response on the perception of edible gels by Jakub Berčík, Vladimír Vietoris, Melina Korčok, Adriana Rusková, Ján Durec, Katarína Neomániová

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Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market by Kristina Nakonechna, Vojtech Ilko, Markéta Berčíková, Vladimír Vietoris, Zdeňka Panovská, Marek Doležal

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Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese by Jana Štefániková, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, Vladimír Vietoris

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The influence of lupine flour on selected parameters of novel bakery products by Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská

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