نتائج البحث

RESEARCH OF HOP POLYPHENOLS IMPACT ON MALT HOPPED WORT AROMA FORMATION MODEL EXPERIMENTS.

• Authors : Gernet, Marina^1,2 (AUTHOR) ; Gribkova, Irina^2,3 (AUTHOR) ; Zakharov, Maxim^2,4 (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2021, Vol. 15 Issue 1, p262-273. 12p. 5 Color Photographs, 5 Charts.

تفاصيل العنوان

Application of electronic nose for determination of Slovak cheese authentication based on aroma profile

• Authors : Jana Štefániková; Veronika Nagyová; Matej Hynšt

Subjects: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

• Source: Potravinarstvo Slovak Journal of Food Sciences. 13:262-267

تفاصيل العنوان

AROMA MARKETING AS A TOOL TO INCREASE TURNOVER IN A CHOSEN BUSINESS ENTITY.

• Authors : Berčík, Jakub¹ (AUTHOR) ; Virágh, Roderik² (AUTHOR) ; Kádeková, Zdenka¹ (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p1161-1175. 15p. 4 Charts, 8 Graphs.

تفاصيل العنوان

THE USE OF CONSUMER NEUROSCIENCE IN AROMA MARKETING OF A SERVICE COMPANY.

• Authors : Berčík, Jabuk¹ (AUTHOR) ; Mravcová, Anna¹ (AUTHOR) ; Gálová, Jana¹ (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p1200-1210. 11p. 2 Color Photographs, 2 Charts, 3 Graphs.

تفاصيل العنوان

Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage

• Authors : Zuzana Remeňová; Margita Canigová; Miroslav Kročko

Subjects: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

• Source: Potravinarstvo Slovak Journal of Food Sciences. 11:436-440

تفاصيل العنوان

Placing of aroma compounds by food sales promotion in chosen services business

• Authors : Jakub Berčí­k; Johana Palúchová; Vladimir Vietoris

Subjects: 0301 basic medicine; 03 medical and health sciences; 13. Climate action

• Source: Potravinarstvo Slovak Journal of Food Sciences. 10:672-679

تفاصيل العنوان

The aromachology and possibilities of its application in a selected business entity.

• Authors : Berčík, Jakub¹ ; Virágh, Roderik² ; Kádeková, Zdenka¹

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p187-205. 19p.

تفاصيل العنوان

EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CHEESE, CHEESE SPREADS AND TRADITIONAL BUTTER FROM SLOVAK PRODUCTION.

• Authors : Jakabová, Silvia¹ (AUTHOR) ; Benešová, Lucia² (AUTHOR) ; Kročko, Miroslav³ (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2021, Vol. 15 Issue 1, p285-295. 11p. 2 Charts, 3 Graphs.

تفاصيل العنوان

DETERMINATION OF VOLATILE ORGANIC COMPOUNDS IN SLOVAK BRYNDZA CHEESE BY THE ELECTRONIC NOSE AND THE HEADSPACE SOLID-PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY.

• Authors : Štefániková, Jana¹ (AUTHOR) ; Árvay, Július² (AUTHOR) ; Miškeje, Michal¹ (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p767-773. 7p. 2 Charts, 1 Graph.

تفاصيل العنوان

PREFERENCE MAPPING OF DIFFERENT VARIETIES OF GARLIC (ALLIUM SATIVUM).

• Authors : Drdolová, Zuzana¹ (AUTHOR) ; Martišová, Patrícia² (AUTHOR) ; Benešová, Lucia¹ (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p385-389. 5p. 1 Color Photograph, 3 Graphs.

تفاصيل العنوان