Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Juraj Cubon"'
Autor:
Juraj Čuboň, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, Ondřej Bučko
Publikováno v:
Potravinarstvo, Vol 15, Pp 506-512 (2021)
The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and
Externí odkaz:
https://doaj.org/article/9f7de6c98b024dc289b377c32b351060
Publikováno v:
Antibiotics, Vol 10, Iss 12, p 1549 (2021)
Klebsiella pneumoniae carbapenemase (KPC)-producing bacteria is a group of highly dangerous antibiotic resistant Gram-negative Enterobacteriaceae. They cause infections associated with significant morbidity and mortality. Therefore, the rapid detecti
Externí odkaz:
https://doaj.org/article/3240e8546b354055ae017712a554ef5c
Autor:
Miroslava Hlebová, Lukas Hleba, Juraj Medo, Viktoria Uzsakova, Pavel Kloucek, Matej Bozik, Peter Haščík, Juraj Čuboň
Publikováno v:
Foods, Vol 10, Iss 12, p 2993 (2021)
The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia M
Externí odkaz:
https://doaj.org/article/64b0ad5e56684ccca7428fadfc9bbe14
Autor:
Lukas Hleba, Miroslava Hlebova, Anton Kovacik, Jana Petrova, Zuzana Maskova, Juraj Cubon, Peter Massanyi
Publikováno v:
Molecules, Vol 27, Iss 22, p 7861 (2022)
Aflatoxin B1 (AFB1) is one of the most toxic mycotoxins. One of the producers of AFB1 is Aspergillus flavus. Therefore, its rapid identification plays a key role in various sectors of the food and feed industry. MALDI-TOF mass spectrometry is one of
Externí odkaz:
https://doaj.org/article/fa03a36efe6b4322a457ea911e5a5cfa
Autor:
Miroslava Hlebova, Dominika Veseleniyova, Zuzana Sramkova, Veronika Vojcikova, Anton Kovacik, Juraj Cubon, Ivana Charousova, Lenka Hutarova, Lukas Hleba
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e10167
This study aimed to evaluate the antifungal activity and the potential synergistic activity of ten plant extracts (EXs) and ten essential oils (EOs) obtained from the same plant species, namely Agrimonia eupatoria L., Arctium lappa L., Arnica montana
Autor:
Lukáš Hleba, Juraj Cubon, Miroslava Císarová, Adriana Pavelková, Alzbeta Jarosova, Peter Haščík, Jana Tkáčová, Ondrej Bučko
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences. 9:376-379
Autor:
Anton Kovacik, Tomas Sladecek, Rastislav Jurcik, Martin Massanyi, Eva Kovacikova, Tomas Jambor, Lukas Hleba, Juraj Cubon, Francesco Vizzarri, Peter Massanyi
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9549
Humic substances are natural organic substances resulting from the decomposition of mainly plant but also animal residues. The objective of our study was to test if the humic acids can negatively/positively affect brown hares health status. As the ma
Autor:
Jana Tkáčová, Katarína Tokárová, Juraj Cubon, Miroslav Kročko, Viera Duckova, Adriana Pavelkova, Adriana Kolesárová, Jozef Bujko
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9300
Amygdalin is non-toxic, but when placed with certain amino acids in the small intestine, it leads to the production of toxic hydrocyanic acid. In our study, we observed the effect of amygdalin on the activity of Superoxide Dismutase (SOD) and Glutath
Autor:
Juraj Cubon, Alžbeta Jarošová, Peter Haščík, Peter Herc, Miroslava Hlebová, Lukáš Hleba, Ondřej Bučko, Anton Kováčik, Marcela Capcarová
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9288
The chemical composition and content of DBP (di-n-butyl phthalate) and DEHP (di-2-ethylhexyl phthalate) in pork shoulder before and after heat treatment in the package by the sous vide method was analyzed. The meat was analyzed raw and after heat tre
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:1347-1351
Barley is a widely used foodstuff and it is the most important component in malting and brewing. Purity of barley grains in malting and brewing is important in relation to technological processing. Therefore, an effective analysis of barley purity ha