Jan 17, 2019   11:58 p.m. Nataša
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Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


Application shows list of current and approved topics offered under the selected department or under all its subordinate departments. You can limit the list of topics by the following criteria:

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Ord.TypeTopicThesis supervisorSupervising departmentStudy programmeTrackIntended forDetailsOccupied/Max.Project participants
1.BTActive moisturizing agents in cosmeticsHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Belanská, B.
2.BTAntibiotic resistant anaerobes in different environmentBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Baliová, K.
3.BTAnalytical methods for monitoring the stability of vegetable oilsSchmidt, Š.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
4.DTAnalysis of Geotrichum candidum growth activity in real and model mediumKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Mikušová, D.
5.BTAnalysis of interactions between cheese relevant microorganismsMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
6.BTAntimicrobial activity of cinnamon oilKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 2 Smorádková, K.
7.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Vaľková, K.
8.DTAntioxidant activity of sea buckthorn biomassKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Nuoška, J.
9.DTAntioxidant Activity of Extracts from Selected Phytomass SpeciesSekretár, S.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Eliášová, D.
10.BTAntioxidants in ceralsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-BIOPOTFCFTDetails of topic0 / ----
11.BTAntioxidants in ceralsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
12.BTAntioxidative activity of substances in grape meal and their potential use in cosmeticKreps, F.Institute of Food Science and Nutrition (FCFT)B-BIOPOTFCFTDetails of topic1 / 2 Ondrová, N.
13.DTAntioxidant potential of oxidized and reduced form of Coenzyme Q10Martiniaková, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Uličná, L.
14.BTAntioxidant effect of selected fragrance oilsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Mihaliková, M.
15.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
16.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOxAFCFTDetails of topic0 / ----
17.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
18.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-CHEMATFCFTDetails of topic0 / ----
19.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZxAFCFTDetails of topic0 / ----
20.BTAntioxidants in teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
21.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
22.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-CHEMATFCFTDetails of topic0 / ----
23.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOxAFCFTDetails of topic0 / ----
24.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
25.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZxAFCFTDetails of topic0 / ----
26.BTAntioxidants in wineHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Kancírová, E.
27.DTApplication of capillary isotachophoresis in the analysis of fermented cereal beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Hégliová, D.
28.DTAromatic amines and amino acids as precursors of antimicrobial metabolites in Geotrichum candidumGreif, G.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Tomášiková, M.
29.BTAstaxhantin: antioxidant activity and benefits for cosmetic industryMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Ryšková, P.
30.BTFood safetyStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Švecová, Z.
31.BTBioactive substances of berry fruitKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
32.BTBioactive Substances from Food Production WastesSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Holkovičová, T.
33.DTBioactive Components of Fermented CerealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Perončík, M.
34.BTBiogenic amines in dairy products: origin, occurrence and control optionsGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
35.BTBiochemical pathways for production of flavorings in cheese during maturationGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
36.DTBiological effects of Theobroma cacao extractŽemlička, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Lopatková, T.
37.BTCeliac Disease and NutritionMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic1 / 1 Borošová, J.
38.BTKombucha Tea Fermentation - Her Potency and ExpolitationMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Mazáňová, P.
39.BTKombucha Tea Fermentation - Her Potency and ExpolitationMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
40.BTKombucha Tea Fermentation - Her Potency and ExpolitationMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
41.BTBaby fruit puree and its analysisKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
42.BTDual food qualityStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Mokošáková, M.
43.BTNitrites in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
44.DTGrowth dynamics of Escherichia coli in dependence on temperature and NaCl concentrationMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Kočiš-Kovaľ, M.
45.DTExtraction of essential oils from plant biomassKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 2 Bittnerová, A.
46.BTExtraction of wheat and potato starchMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
47.DTCharacterization of antibiotic resistant bacteria isolated from smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Micajová, B.
48.DTInhibition of free radicals formation by the effect of selected carotenoidsMartiniaková, S.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / -- Tholtová, M.
49.DTIncorporation of lupine flour into the cereal-based productsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Kubišová, K.
50.BTInnovation of cereal products from wheat flourKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
51.DTIsolation and characterization of components of bee productsŽemlička, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Schulczová, S.
52.BTCocoa beansMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
53.BTSprouts in NutritionMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
54.BTSprouts in NutritionMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
55.BTSprouts in NutritionMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Macíková, L.
56.BTFood Contol and Food SafetyMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-CHEMATFCFTDetails of topic1 / -- Rerková, D.
57.BTFood Contol and Food SafetyMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
58.BTThe quality of meat in Slovakia and its originStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
59.BTHoney quality in the SlovakiaKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
60.BTMethods of evaluation of antioxidant activity in vitroMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Šoucová, P.
61.BTMethods for determination of antibiotic efflux in bacteriaBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
62.BTMethods for determining of unsaturation level of fats and oilsSchmidt, Š.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
63.BTDetermination methods of dietary fiberLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
64.BTThe skin microbiome - cosmetic aspects of beneficial and harmful microorganismsHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Svitková, N.
65.BTMicrobiota of traditional Slovak cheesesMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / 1--
66.BTMonitoring of potential risk of dermal absorption of selected essencial oils used for cosmeticsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Černáková, L.
67.BTMycotoxins in dairy productsValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
68.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Šprláková, N.
69.BTUnconventional cerealsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
70.BTUnconventional sources of starchMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-BIOPOTFCFTDetails of topic1 / -- Barančinová, J.
71.BTUnconventional sources of starchMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
72.DTUnwanted drying of cosmetic products - causes and solutions (Horečná D.)Hojerová, J.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Horečná, D.
73.BTModern Materials for Food PackagingSekretár, S.Department of Food Technology (IFSN FCFT)B-VYKOZFCFTDetails of topic1 / 1 Rago, L.
74.BTNutritional Benefits of Amazon Amaranthus (Amaranthus sp.) SeedsSekretár, S.Department of Food Technology (IFSN FCFT)B-VYKOZFCFTDetails of topic1 / 1 Smolárová, N.
75.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
76.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZxAFCFTDetails of topic0 / ----
77.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
78.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOxAFCFTDetails of topic0 / ----
79.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
80.BTRutin and other phenolic acids in the fruit of sea buckthornKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 2 Schniererová, A.
81.BTSkin protection from UV radiation by natural substancesMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Bukvaiová, L.
82.BTDonkey milk - benefits and technological challengesGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Labačková, P.
83.BTSilybum marianumKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
84.BTBuckwheat as a raw material for the cereal industryKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Kubicová, V.
85.BTFood Intolerance and Food AllergyMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Szeif, O.
86.BTThe Use of Antibacterial Soaps in HouseholdMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Grögerová, A.
87.BTThe Use of Antibacterial Soaps in HouseholdMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
88.BTThe Use of Antibacterial Soaps in HouseholdMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
89.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
90.DTUsing of chenopodium quinoa for preparation of fermented cereal beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Sedláčková, K.
91.BTSurface-active Properties of Moringa Oleifera (Moringa Oleifera L.) Seed ExtractSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Dutko, M.
92.BTPrevalence of antibiotic resistant bacteria in food chainBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
93.BTResearch of modern antioxidant agents in cosmeticsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Gocníková, P.
94.BTNatural substances and their derivatives of salty tasteGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
95.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Bakajsová, K.
96.BTHippophae rhamnoidesKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
97.BTRedox states of Coenzyme Q10: their biological activitiy and antioxidant potentialMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Karasová, N.
98.BTResveratrol - the elixir of longevity?Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
99.BTResveratrol - the elixir of longevity?Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZxAFCFTDetails of topic0 / ----
100.BTResveratrol - the elixir of longevity?Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
101.BTResveratrol - the elixir of longevity?Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
102.BTResveratrol - the elixir of longevity?Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOxAFCFTDetails of topic0 / ----
103.BTSweeteners with prebiotic effectMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
104.BTSweeteners in nutrition of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
105.BTMonitoring the content of selected parameters in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 2--
106.BTMonitoring the content of selected parameters in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 2--
107.DTMonitoring fatty acid profile and characteristics of the meat Mangalice influence of different feed mixtures and green pastureStaruch, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 György, A.
108.BTStabilization of cereals milling by-producstLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
109.DTDetermination of food contaminants` content in some food matrix.Šimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Bortlíková, V.
110.BTLegumes as a crops for new cereal productsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
111.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
112.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZFCFTDetails of topic0 / ----
113.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-VYKOZxAFCFTDetails of topic0 / ----
114.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
115.BTStarch syrup and its application to food and beveragesMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-BIOPOTFCFTDetails of topic1 / -- Haukszová, K.
116.BTStarch syrup and its application to food and beveragesMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
117.BTMicrobial thermoresistanceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
118.BTTrends in Cosmetic Hair CareHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Jánovová, L.
119.BTEffectivity of nanomaterials in wastewater treatmentBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic1 / 1 Strunga, D.
120.DTEffect of Cold Plasma on Decontamination of Sprouts SeedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Ivanišová, D.
121.BTTools of predictive microbiology: How have I become familiar to the Combase databaseValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
122.BTTools of predictive microbiology: How have I become familiar to the SymPrevious databaseValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
123.BTDietary fiber in food with nutrition and health claimsLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
124.BTProperties and Utilization of Melon papaya (Carica papaya L.) Seed OilSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Piddenezhnyy, V.
125.BTWater Extraction of Useful Substances from FytomassSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Odranová, S.
126.DTThe influence of chestnut flour addition on the technological quality of cereal productsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Hudzíková, A.
127.DTInfluence of Hippophae rhamnoides on fermented dairy product propertiesGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Grivnová, P.
128.DTOccurence of antibiotic resistant bacteria in surface water and possibilities of their eliminationBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Bačová, I.
129.DTAplication of wild garlic in pasta productionMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Psotová, K.
130.BTUsing of stevia rebaudiana for production of non-alcoholic beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
131.BTUsing of by-products obtained from the processing of apples for food applicationsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Škripeková, M.
132.BTNutrition and eating habits of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
133.BTFormation, occurrence and determination of carcinogenic compounds` content in foods.Šimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 5--
134.BTHealth Benefits of Boswellia Serrata (Boswellia Serrata L.)Sekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Lašová, I.
135.BTHealth risks of histamine occurrence in foodKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Takáčová, M.