LEŠKO, Matej - PETRIČ, Daniel - VÁRADY, Matúš - SIDORUK, Pola - MIKULA, Róbert - ŚLUSARCZYK, Sylwester - HODUREK, Paweł Edward - KOMÁROMYOVÁ, Michaela - BABJÁK, Michal - VÁRADY, Marián - KUMAR PATRA, Amlan - CIESLAK, Adam - VÁRADYOVÁ, Zora. Bioactive compounds, ruminal fermentation, and anthelmintic activity of specialty coffee and spent coffee grounds in vitro. In: Agriculture. 2025. ISSN 2077-0472, Vol. 15, no. 14 (2025), art. no. 1515, p. [1-15]
(2024: 3.600 - IF, 3.800 - IF 5y, 0.704 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)

VÁRADY, Matúš - GRAJZER, Magdalena - ZALEWSKI, Iwan - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods. In: Applied food research. 2024. ISSN 2772-5022, Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
(2024: 6.200 - IF, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)

VÁRADY, Matúš - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds. In: LWT - Food Science and Technology. 2022. ISSN 0023-6438, Vol. 172, no. (2022), art. no. 114245, p. [1-8]
(2022: 6.000 - IF, 158 - H-index, 6.000 - IF 5y, 1.173 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)

VÁRADY, Matúš - ŚLUSARCZYK, Sylwester - BORŽÍKOVÁ, Jana - HANKOVÁ, Katarína - VIERIKOVÁ, Michaela - MARCINČÁK, Slavomír - POPELKA, Peter. Heavy-metal contents and the impact of roasting on polyphenols, caffeine, and acrylamide in specialty coffee beans. In: Foods. 2021. ISSN 2304-8158, Vol. 10, no. 6 (2021), art. no. 1310, p. [1-14]
(2021: 5.561 - IF, 53 - H-index, 5.940 - IF 5y, 0.726 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)

SEMJON, Boris - BARTKOVSKÝ, Martin - OČENÁŠ, Peter - REGECOVÁ, Ivana - MEGYESY EFTIMOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MESARČOVÁ, Lýdia - KOVÁČOVÁ, Mariana - VÁRADY, Matúš - ŠUĽÁKOVÁ, Lucia - MARCINČÁK, Slavomír. The impact of grape maceration on quality and biogenic amine formation in Slovak Tokaj wines: examination of microbial, chemical and sensory properties. In: Fermentation. 2025. ISSN 2311-5637, Vol. 11, no. 1 (2025), art. no. 27, p. [1-20]
(2024: 3.300 - IF, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)

VÁRADY, Matúš - BORŽÍKOVÁ, Jana - POPELKA, Peter. Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee. In: Heliyon. 2024. ISSN 2405-8440, Vol. 10, no. 3 (2024), art. no. e25563, p. [1-8]
(2024: 3.400 - IF, 3.900 - IF 5y, 0.627 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)

VÁRADY, Matúš - TAUCHEN, Jan - KLOUČEK, Pavel - POPELKA, Peter. Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee. In: Fermentation. 2022. ISSN 2311-5637, Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
(2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)

HUDÁKOVÁ, Terézia - ŠULEKOVÁ, Monika - TAUCHEN, Jan - ŠEMELÁKOVÁ, Martina - VÁRADY, Matúš - POPELKA, Peter. Bioactive compounds and antioxidant activities of selected types of chilli peppers. In: Czech Journal of Food Sciences. 2023. ISSN 1212-1800, Vol. 41, no. 3 (2023), p. 204-211.
(2023: 1.200 - IF, 1.400 - IF 5y, 0.349 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)

POPELKA, Peter - ŠULEKOVÁ, Monika - JEVINOVÁ, Pavlína - SEMJON, Boris - HUDÁKOVÁ, Terézia - KLEMPOVÁ, Tatiana - ČERTÍK, Milan - ROBA, Pavol - VÁRADY, Matúš. Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). In: Acta veterinaria Brno. 2021. ISSN 0001-7213, Vol. 90, no. 1 (2021), p. 117-124.
(2021: 0.817 - IF, 40 - H-index, 0.892 - IF 5y, 0.264 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)

VÁRADY, Matúš - HRUŠKOVÁ, Tatiana - POPELKA, Peter. Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages. In: Czech Journal of Food Sciences. 2020. ISSN 1212-1800, Vol. 38, no. 6 (2020), p. 417-421.
(2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)