Search Results - "Semjon, Boris"

The Effect of Acerola and Rosemary Extracts on the Quality and Oxidative Stability of Sliced Fermented Salami Stored in a Modified Atmosphere †.

Authors: Nosková, Erika Reitznerová, Anna Mesarčová, Lýdia et al.

Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5335, 14p

Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat.

Authors: Makiš, Andrej Čertík, Milan Klempová, Tatiana et al.

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4327, 14p

Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat.

Authors: Marcinčák, Slavomír Semjon, Boris Marcinčáková, Dana et al.

Source: Life (2075-1729). Apr2023, Vol. 13 Issue 4, p927. 13p.

Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat.

Authors: Reitznerová, Anna Semjon, Boris Bartkovský, Martin et al.

Source: Applied Sciences (2076-3417); Mar2023, Vol. 13 Issue 6, p4059, 16p

Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk.

Authors: Kováčová, Mariana Výrostková, Jana Dudriková, Eva et al.

Source: Applied Sciences (2076-3417); Apr2021, Vol. 11 Issue 7, p3196, 16p

Effect of wine maturing on the colour and chemical properties of Chardonnay wine.

Authors: BARTKOVSKÝ, MARTIN SEMJON, BORIS MARCINČÁK, SLAVOMÍR et al.

Source: Czech Journal of Food Sciences. 2020, Vol. 38 Issue 4, p223-228. 6p.

EFFECT OF SUPPLEMENTATION WITH SOLID-STATE FERMENTED FEED IN THE DIET OF LAYING HENS ON EGG QUALITATIVE VARIABLES.

Authors: Semjon, Boris Dudriková, Eva Jaďuttová, Iveta et al.

Source: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p519-527. 9p.

SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW'S MILK.

Authors: Semjon, Boris Maľová, Jana Vataščinová, Tatiana et al.

Source: Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p76-82. 7p.

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.

Authors: Semjon, Boris Reitznerová, Anna Poláková, Zuzana et al.

Source: International Journal of Dairy Technology. Aug2018, Vol. 71 Issue 3, p709-716. 8p.

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Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat.

Authors: Hudák, Marek Semjon, Boris Marcinčáková, Dana et al.

Source: Animals (2076-2615). Apr2021, Vol. 11 Issue 4, p1087. 1p.

Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens.

Authors: Semjon, Boris Bartkovský, Martin Marcinčáková, Dana et al.

Source: Animals (2076-2615). Jun2020, Vol. 10 Issue 6, p942. 1p.

Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat.

Authors: Bartkovský, Martin Sopková, Drahomíra Andrejčáková, Zuzana et al.

Source: Animals (2076-2615). May2022, Vol. 12 Issue 9, pN.PAG-N.PAG. 13p.

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat.

Authors: Bartkovský, Martin Marcinčáková, Dana Makiš, Andrej et al.

Source: MASO International. May2021, Vol. 11 Issue 1, p11-15. 5p.

Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus).

Authors: Popelka, Peter Šuleková, Monika Jevinová, Pavlína et al.

Source: Acta Veterinaria Brno. 2021, Vol. 90 Issue 1, p117-124. 8p.

Molecular diagnostic test systems for meat identification: A comparison study of the MEAT 5.0 LCD-Array and innuDETECT Assay detection methods.

Authors: Golian, Jozef Benešová, Lucia Drdolová, Zuzana et al.

Source: Acta Veterinaria Brno. 2020, Vol. 89 Issue 1, p89-96. 8p.

The effect of dietary humic substances on the fattening performance, carcass yield, blood biochemistry parameters and bone mineral profile of broiler chickens.

Authors: Jaďuttová, Iveta Marcinčáková, Dana Bartkovský, Martin et al.

Source: Acta Veterinaria Brno. 2019, Vol. 88 Issue 3, p307-313. 7p.

AUTHENTICATION AND PREFERENCE MAPPING OF HAM.

Authors: Benešová, Lucia Golian, Jozef Martišová, Patrícia et al.

Source: Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p1051-1056. 6p.

DETECTION OF MICROBIOTA IN THE VINEYARDS OF THE TOKAJ WINE REGION.

Authors: Regecová, Ivana Marcinčák, Slavomír Nagy, Jozef et al.

Source: Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p984-992. 9p.