1.Garlic (Allium sativum L.) – the content of bioactive compounds

作　　者：Marianna Lenková ;Judita Bystrická ;Peter Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):405-412.doi:10.5219/830

出版社：Association HACCP Consulting

文章 ID：230803357

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2.Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

作　　者：Marianna Lenková ;Judita Bystrická ;Alena Vollmannová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):65-70.doi:10.5219/698

出版社：Association HACCP Consulting

文章 ID：230803421

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3.The content of total polyphenols, ascorbic acid and antioxidant activity in selected varieties of quince (Cydonia oblonga mill.)

作　　者：Judita Bystrická ;Janette Musilová ;Helena Lichtnerová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):77-81.doi:10.5219/699

出版社：Association HACCP Consulting

文章 ID：230803423

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4.The influence of variety on the content of bioactive compounds in beetroot (Beta vulgaris L.)

作　　者：Ján Kovarovič ;Judita Bystrická ;Ján Tomáš 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):106-112.doi:10.5219/702

出版社：Association HACCP Consulting

文章 ID：230803427

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5.Evaluation and comparison of bioactive substances in selected species of the genus Allium

作　　者：Ján Kovarovič ;Judita Bystrická ;Alexander Fehér 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):702-708.doi:10.5219/833

出版社：Association HACCP Consulting

文章 ID：230803516

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6.The content of total polyphenols and antioxidant activity in red beetroot

作　　者：Petra Kavalcová ;Judita Bystrická ;Ján Tomáš 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):77-83.doi:10.5219/441

出版社：Association HACCP Consulting

文章 ID：230803640

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7.Varietal dependence of chemoprotective substances in fresh and frozen spinach (Spinacia oleracea, L.)

作　　者：Judita Bystrická ;Janette Musilová ;Ján Tomáš 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):468-473.doi:10.5219/519

出版社：Association HACCP Consulting

文章 ID：230803703

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8.Content of total polyphenols and antioxidant activity in selected varieties of onion (Allium cepa L.)

作　　者：Petra Kavalcová ;Judita Bystrická ;Pavol Trebichalský 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):494-500.doi:10.5219/524

出版社：Association HACCP Consulting

文章 ID：230803707

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	Janette Musilová	2篇
	Alena Vollmannová	1篇
	Alexander Fehér	1篇
	Helena Lichtnerová	1篇
	Jolana Karovičová	1篇
	Kristína Tóthová	1篇
	Marek Chalas	1篇
	Miriama Kopernická	1篇
	Miroslava Hrstková	1篇
	Pavol Trebichalský	1篇
	Peter Chlebo	1篇
	Tomáš Tóth	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Marianna Lenková")))) )) ) )"

	Judita Bystrická	8篇
	Marianna Lenková	8篇
	Ján Kovarovič	6篇
	Ján Tomáš	3篇
	Petra Kavalcová	3篇

	2018	1篇
	2017	4篇
	2015	3篇