ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly

Author: Karovičová

Utilisation of beetroot powder for bakery applications	1507	–	1515
Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, and Michaela Lauková	Vol. 72, 6
Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality	1059	–	1065
Zlatica Kohajdová, Jolana Karovičová, Michal Magala, and Veronika Kuchtová	Vol. 68, 8
Effect of lentil and bean flours on rheological and baking properties of wheat dough	398	–	407
Zlatica Kohajdová, Jolana Karovičová, and Michal Magala	Vol. 67, 4
Application of hydrocolloids as baking improvers	26	–	38
Zlatica Kohajdová and Jolana Karovičová	Vol. 63, 1
Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey	186	–	191
K. Kukurova, J. Karovičová, G. Greif, Z. Kohajdová, and J. Lehkoživová	Vol. 60, 3
Lactic Acid-Fermented Vegetable Juices - Palatable and Wholesome Foods	143	–	148
J. Karovičová and Z. Kohajdová	Vol. 59, 2
Sensory and Chemical Evaluation of Lactic Acid-Fermented Cabbage-Onion Juices	55	–	61
Z. Kohajdová and J. Karovičová	Vol. 59, 1
Biogenic Amines in Food	70	–	79
J. Karovičová and Z. Kohajdová	Vol. 59, 1
Using of Multivariate Analysis for Evaluation of Lactic Acid Fermented Cabbage Juices	267	–	274
J. Karovičová, Z. Kohajdová, and E. Hybenová	Vol. 56, 4