Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Zuzana Barborakova"'
Autor:
Monika Mrvová, Juraj Medo, Jana Lakatošová, Zuzana Barboráková, Marcel Golian, Zuzana Mašková, Dana Tančinová
Publikováno v:
Foods, Vol 13, Iss 19, p 3202 (2024)
Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial pr
Externí odkaz:
https://doaj.org/article/26acdf77fa0c4b1aa5446a36e6f39370
Publikováno v:
Potravinarstvo, Vol 15, Pp 378-386 (2021)
This study aimed to evaluate the fungicidal effect of eight essential oils against five strains of the genus Rhizopus. Strains were obtained from various moldy foods, namely Rhizopus stolonifer KMi 383 from chestnut, R. stolonifer KMi 510 from strawb
Externí odkaz:
https://doaj.org/article/4982ab647ded49d7aefa9748ba88b6d0
Publikováno v:
Potravinarstvo, Vol 14, Pp 1105-1114 (2020)
Honey is a remarkably complex food with a valued place in the human diet. An important indicator of its quality is the presence of microorganisms. This study aimed to monitor the mycological quality of 27 samples of Slovak kinds of honey and honey pr
Externí odkaz:
https://doaj.org/article/2364215d62904e438aa9d708b7b1c5ec
Autor:
Dana Tančinová, Zuzana Mašková, Andrea Mendelová, Denisa Foltinová, Zuzana Barboráková, Juraj Medo
Publikováno v:
Foods, Vol 11, Iss 19, p 2945 (2022)
Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. Botrytis cinerea is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied i
Externí odkaz:
https://doaj.org/article/02b0437d38d647fe9956e32bd20098b0
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 172-177 (2014)
A total of 67 samples of spices and herbs were tested for mould contamination. From 50.7% of samples, moulds were not isolated. The most dominant genera were Aspergillus and Penicillium. Potential producers of mycotoxins Aspergillus spp. and Penicill
Externí odkaz:
https://doaj.org/article/9fdd2290c51f4f11b497050c64ad6a76
Publikováno v:
Potravinarstvo, Vol 5, Iss 1, Pp 43-50 (2011)
The aim of this study was to monitor isolates of Alternaria and Fusarium species, isolated from Slovak wheat grains in 2006 - 2008, for ability to produce mycotoxins and to estimate a potential contamination risk of wheat grains by mycotoxins. Toxino
Externí odkaz:
https://doaj.org/article/4c98267e454643a9a9d2b38720cb28ab
Autor:
Ján Mareček, Zuzana Barboráková, Miriam Kadási-Horáková, Mária Dovičičová, Martin Melich, Miroslava Kačániová, Vladimíra Kňazovická
Publikováno v:
Potravinarstvo, Vol 5, Iss 1, Pp 27-32 (2011)
The aim of this study was evaluation of microbial quality in raw materials (honey, pollen) and evaluation of microbial quality in honey mixture with pollen (2.91 % and 3.85 %) and also dynamics of microbial groups in honey mixtures with pollen after
Externí odkaz:
https://doaj.org/article/25024941828a4983a05d200d2ffd319f
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 12:e9113
Species of the Rhizopus genus are often involved in the moulding of bread and bakery products. Essential oils (EOs) are a suitable alternative to extend the shelf life of food. This research was focused on testing the effect of selected EOs on the gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e30b5b204e6c838726782f8287bb41a
https://doi.org/10.55251/jmbfs.9113
https://doi.org/10.55251/jmbfs.9113