The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese [Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením].
About the publication
Record:
SEMJON, Boris - REITZNEROVÁ, Anna - POLÁKOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MAĽOVÁ, Jana - KORÉNEKOVÁ, Beáta - DUDRIKOVÁ, Eva - LOVAYOVÁ, Viera. The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese [Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením]. In: International Journal of Dairy Technology. 2018. ISSN 1364-727X, Vol. 71, č. 3(2018), s. 709-716.
(2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
(2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
Year:
2018
Category:
ADC - Scientific papers in foreign journals
Authors:
50 %
10 %
POLÁKOVÁ Zuzana
10 %
10 %
10 %
5 %
4 %
LOVAYOVÁ Viera
1 %
UVMP share:
89 %
Edition:
International Journal of Dairy Technology
Vol. 71, č. 3(2018), s. 709-716
Country of issue:
Slovakia
ISSN:
1364-727X
Research area:
200 - Veterinary Sciences
Scientometrics:
2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q
Language:
english
Citations:
2023-2023: [1] DANYLENKO, S. - BONDARCHUK, V. - KHABLENKO, A. - LUKIANETS, A. - KOZLOVSKA, G. - KOPYLOVA, K. Authentic cheeses: microbiology, starters, and technological aspects of production. In Food science and technology, 2023, vol. 17, no. 3, p. 43-53.
2023-2023: [2] JAKABOVÁ, Silvia - ÁRVAY, Július - BENEŠOVÁ, Lucia - ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - GOLIAN, Jozef. EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN. In Journal of Microbiology, Biotechnology and Food Sciences, 2023-01-01, 13, 2, pp. Dostupné na: https://doi.org/10.55251/jmbfs.10000.
2023-2023: [1] YUKALO, Volodymyr - KRUPA, Olha - DATSYSHYN, Kateryna - STOROZH, Liudmyla. Proteolytic activity of the Carpathian traditional liquid milk coagulant. In Ukrainian Food Journal, 2023-01-01, 12, 2, pp. 240-251. ISSN 2304974X. Dostupné na: https://doi.org/10.24263/2304-974X-2023-12-2-7.
2023-2023: [1] ZAJAC, P. - CURLEJ, J. - CAPLA, J. - BENESOVA, L. - JAKABOVA, S. Composition of Ewe's Lump cheese during the production season. In COGENT FOOD & AGRICULTURE. ISSN 2331-1932, 2023, vol. 9, no. 1, p. 2243105.
2021-2021: [1] CAIS-SOKOLIŃSKA, Dorota - KACZYŃSKI, Łukasz K. - BIERZUŃSKA, Paulina - SKOTARCZAK, Ewa - DOBEK, Anita. Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese. In International Journal of Dairy Technology. ISSN 1364727X, 2021-02-01, 74, 1, pp. 225-234. Dostupné na: https://doi.org/10.1111/1471-0307.12747. [Scopus]
2021-2021: [1] KAČÁNIOVÁ, Miroslava - TERENTJEVA, Margarita - KUNOVÁ, Simona - HAŠČÍK, Peter - KOWALCZEWSKI, Przemysław Łukasz - ŠTEFÁNIKOVÁ, Jana. Diversity of microbiota in Slovak summer ewes' cheese "bryndza". In Open Life Sciences, 2021-01-01, 16, 1, pp. 277-286. Dostupné na: https://doi.org/10.1515/biol-2021-0038. [Scopus]
2020-2020: [1] IVETTE BEJAR-LIO, Graciela - GUTIERREZ-MENDEZ, Nestor - VIRGINIA NEVAREZ-MOORILLON, Guadalupe. Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk. In AIMS AGRICULTURE AND FOOD. ISSN 2471-2086, 2020, vol. 5, no. 1, pp. 86-101. [WoS]
2020-2020: [1] STEFANIKOVA, Jana - DUCKOVA, Viera - MISKEJE, Michal - KACANIOVA, Miroslava - CANIGOVA, Margita. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. In FOODS, 2020, vol. 9, no. 9, pp. [WoS]
2019-2019: [1] GHASEMI-VARNAMKHASTI, Mahdi - MOHAMMAD-RAZDARI, Ayat - YOOSEFIAN, Seyedeh Hoda - IZADI, Zahra - SIADAT, Maryam. Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM). In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2019, vol. 111, no., pp. 85-98. [WoS]