Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

by Maciej Bilek, Vladímir Vietoris, Vojtech Ilko
Published 2016-10-01

SENSORY EVALUATION OF FRESH CHEESE TASTE WITH THE ADDITION OF OREGANO

by Adriana Pavelková, Erika Flimelová, Vladimír Vietoris
Published 2012-02-01

Quality and availability of organic foods by Slovak consumers

by Martina Fikselová, Vladimír Vietoris, Dagmar Kozelová
Published 2013-11-01

Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage

by Tatiana Bojňanská, Jana Šmitalová, Vladimír Vietoris, Alena Vollmannová
Published 2016-07-01

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

by Jakub Berčík, Johana Palúchová, Vladimir Vietoris, Elena Horská
Published 2016-12-01

INSTABILITY OF QUALITY WHITE AND RED WINES WITHOUT A GEOGRAPHICAL INDICATION MARKETED IN COMMERCIAL CHAINS

by Peter Czako, Marek Závracký, Jana Jančovičová, Vladimír Vietoris
Published 2013-02-01

UNCOMMON SENSORY METHODOLOGIES

by Vladimír Vietoris, Hana Balková, Peter Czako, Tatiana Bojňanská
Published 2015-02-01

NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY

by Pavol Bajzík, Peter Zajác, Vladimír Vietoris, Jozef Čapla
Published 2010-07-01

ANTIOXIDANT EFFECTS OF HERBAL EXTRACTS AND THEIR FOOD APPLICATION

by Martin Mellen, Vladimír Vietoris, Martina Fikselová, Eva Ivanišová
Published 2010-11-01

Analysis of the Slovak consumer behaviour regarding the organic food purchase

by Dagmar Kozelová, Martina Fikselová, Vladimír Vietoris, Peter Czako
Published 2013-01-01

ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

by Umida Khodjaeva, Tatiana Bojňanská, Vladimír Vietoris, Oksana Sytar
Published 2013-02-01

Perception of basic tastes and threshold sensitivity during testing of selected judges

by Peter Zajác, Vladimír Vietoris, Jozef Čapla, Petra Barborová, Jana Jančovičová
Published 2013-01-01

CHEMICAL, PHYSICAL AND SENSORY ANALYSIS OF ACTIVITY DIFFERENT YEAST SPECIES ON IDENTICAL SUBSTRATE IN WINE PRODUCTION

by Vladimír Vietoris, Hana Balková,Tatiana Bojňanská, Ľubomír Bennár, Peter Czako
Published 2013-02-01

Comparison of textural atributes of selected meat sausages using instrumental analysis

by Vladimír Vietoris, Ľubomír Lopašovský, Peter Zajác, Jozef Čurlej, Jozef Čapla
Published 2013-03-01

Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

by Jozef Čapla, Ľubomír Lopašovský, Jozer Čurlej, Vladimír Vietoris, Peter Zajác
Published 2013-02-01

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

Effects of storage on the major constituents of raw milk

by Peter Zajác, Jozef Čapla, Vladimír Vietoris, Stanislava Zubrická, Jozef Čurlej
Published 2015-10-01

BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH

by Tatiana Bojňanská, Jana Šmitalová, Alena Vollmannová, Marián Tokár, Vladimír Vietoris
Published 2015-02-01

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
Published 2015-09-01

Screening of the Honey Aroma as a Potential Essence for the Aromachology

by Jana Štefániková, Patrícia Martišová, Marek Šnirc, Peter Šedík, Vladimír Vietoris
Published 2021-09-01