food safety
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Pesticide residues in different honey types and public health risk assessment
Nenad Stevanović, Wisam Idbeaa, Jelena Bošković, Radivoj Prodanović, Ivana Vapa, Vojislava Bursić, Nikola Puvača, Sunčica Vještica
2024, Vol. 93, Issue 1, pp. 105-114 -
Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation
Petr Dvořák, Katarína Beňová, Dionýz Máté, Martin Tomko, Jana Doležalová
2019, Vol. 88, Issue 4, pp. 481-486 -
Artificial environmental radionuclides in Europe and methods of lowering their foodstuff contamination – a review
Katarína Beňová, Petr Dvořák, Martin Tomko, Marcel Falis
2016, Vol. 85, Issue 1, pp. 105-112 -
Comparative data concerning aflatoxin contents in Bt maize and non-Bt isogenic maize in relation to human and animal health – a review
Vladimír Ostrý, František Malíř, Annie Pfohl-Leszkowicz
2015, Vol. 84, Issue 1, pp. 47-53 -
Dynamics of staphylococcal enterotoxin production in model experiments simulating the fresh cheese environment
Lenka Necidová, Bohdana Janštová, Renáta Karpíšková
2012, Vol. 81, Issue 4, pp. 391-396 -
The assessment of melamine and cyanuric acid residues in eggs from laying hens exposed to contaminated feed
Pavel Novák, Pavel Suchý, Eva Straková, Miriam Vlčáková, Robert Germuška
2012, Vol. 81, Issue 2, pp. 163-167 -
Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)
Katarína Hudecová, Hana Buchtová, Iva Steinhauserová
2010, Vol. 79, Issue 9, pp. 93-100 -
Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation
P. Dvořák, J. Kunová, M. Vodňanský
2007, Vol. 76, Issue 8, pp. 67-71
