Fermentation of milk- and water-based amaranth mashes
Matejčeková, Zuzana, Liptáková, Denisa, Valík, Ľubomír
Growth of Staphylococcus aureus 2064 described by predictive microbiology: From primary to secondary models
Medveďová, Alžbeta, Havlíková, Adriana, Valík, Ľubomír
Food allergy and intolerance
Petruláková, Monika, Valík, Ľubomír
Viability of Lactobacillus acidophilus NCFM Howaru Dophilus during storage at refrigeration temperatures
Mančušková, Tatiana, Medved’ová, Alžbeta, Valík, Ľubomír
Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative
Matejčeková, Zuzana, Čmiková, Tamara, Ačai, Pavel, Valík, Ľubomír
Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature
Matejčeková, Zuzana, Liptáková, Denisa, Spodniaková, Sabína, Valík, Ľubomír
Application of a new method to control microbial quality of foods based on the detection of oxygen consumption
Lehotová, Veronika, Petruláková, Monika, Valík, Ľubomír
Microbial and senzory quality of raw milk cheeses from the milk vending machines
Medveďová, Alžbeta, Studeničová, Adriana, Valík, Ľubomír, Ladislav, Ondruš