Publikačná činnosť univerzity

BAČA, Martin - MARCINČÁK, Slavomír - ČERTÍK, Milan - POPELKA, Peter - MARCINČÁKOVÁ, Dana - GUOTHOVÁ, Lucia - MOLNÁR, Ladislav - KLEMPOVÁ, Tatiana - MASKAĽOVÁ, Iveta. Effect of adding prefermented cereal product containing gamma-linolenic acid to broiler feed on production indicators and fatty acid profile of chicken breast. In: Acta veterinaria Brno. 2014. ISSN 0001-7213, Vol. 83, č. 4 (2014), s. 379-384.
(2014: 0.469 - IF, 36 - H-index, 0.047 - IF 5y, 0.297 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)

SUPUKA, Peter - MARCINČÁK, Slavomír - POPELKA, Peter - PETROVIČ, Vladimír - MOLNÁR, Ladislav - MASKAĽOVÁ, Iveta - KOVALÍK, Pavol - MARCINČÁKOVÁ, Dana - SUPUKOVÁ, Anna - TUREK, Peter. The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens [Účinok pridávania extraktov repíka lekárskeho a šalvie lekárskej vo vode na biochemické parametre krvi a kvalitu mäsa brojlerových kurčiat]. In: Acta veterinaria Brno. 2015. ISSN 0001-7213, Vol. 84, č. 2 (2015), s. 119-124.
(2015: 0.442 - IF, 36 - H-index, 0.459 - IF 5y, 0.318 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)

ŽOLDOŠ, Peter - POPELKA, Peter - MARCINČÁK, Slavomír - NAGY, Jozef - MESARČOVÁ, Lýdia - PIPOVÁ, Monika - JEVINOVÁ, Pavlína - NAGYOVÁ, Alena - MAĽA, Pavel. The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions. In: Acta veterinaria Brno. 2011. ISSN 0001-7213, Vol. 80, č. 3 (2011), s. 299-304.
(2011: 0.431 - IF, 36 - H-index, 0.539 - IF 5y, 0.274 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)

MARCINČÁK, Slavomír - SOKOL, Jozef - TUREK, Peter - POPELKA, Peter - NAGY, Jozef. Stanovenie malóndialdehydu v bravčovom mäse s použitím extrakcie na tuhej fáze a HPLC [Determination of malondialdehyde in pork meat using solid phase extraction and HPLC]. In: Chemické listy. 2006. ISSN 0009-2770, Roč. 100, č. 7 (2006), s. 528-532.
(2006: 0.431 - IF, 27 - H-index, 0.155 - SJR, Q4 - SJR Best Q, Q4 - JCR Best Q)

MESARČOVÁ, Lýdia - MARCINČÁK, Slavomír - NAGY, Jozef - POPELKA, Peter - BAČA, Martin - JEVINOVÁ, Pavlína - MARCINČÁKOVÁ, Dana. Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.). In: Acta Alimentaria. 2013. ISSN 0139-3006, Vol. 42, č. 2(2013), s. 236 - 244.
(2013: 0.427 - IF, 27 - H-index, 0.421 - IF 5y, 0.210 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)

POPELKA, Peter - LUPTÁKOVÁ, Oľga - MARCINČÁK, Slavomír - NAGY, Jozef - MESARČOVÁ, Lýdia - NAGYOVÁ, Alena. The effect of glaze and storage temperature on the quality of frozen mackerel fillets. In: Acta veterinaria Brno. 2012. ISSN 0001-7213, Vol. 81, č. 4 (2012), s. 397-402.
(2012: 0.393 - IF, 36 - H-index, 0.561 - IF 5y, 0.315 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)

MARCINČÁK, Slavomír - SOKOL, Jozef - NAGY, Jozef. DETERMINATION OF MALONDIALDEHYDE IN EGG YOLK BY SOLID PHASE EXTRACTION AND HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY. In: Chemické listy. 2004. ISSN 0009-2770, Roč. 98, č. 8 (2004), s. 608-609.
(2004: 0.348 - IF, 27 - H-index, 0.137 - SJR, Q4 - SJR Best Q, Q4 - JCR Best Q)

MARCINČÁK, Slavomír - SOKOL, Jozef - TUREK, Peter. Determination of malondialdehyde in pork meat by solid phase extraction and HPLC. In: Chemické listy. 2003. ISSN 0009-2770, Roč. 97, č. 8 (2003), s. 626.
(2003: 0.345 - IF, 27 - H-index, 0.160 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)

DIČÁKOVÁ, Zuzana - SOKOL, Jozef - BYSTRICKÝ, Pavel - MARCINČÁK, Slavomír. Stanovenie biogénnych amínov v mäse metodou HPLC. In: Chemické listy. 2003. ISSN 0009-2770, Roč. 97, č. 8(2003), s. 625.
(2003: 0.345 - IF, 27 - H-index, 0.160 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)

MARCINČÁKOVÁ, Dana - ČERTÍK, Milan - MARCINČÁK, Slavomír - POPELKA, Peter - ŠIMKOVÁ, Jana - KLEMPOVÁ, Tatiana - PETROVIČ, Vladimír - TUČKOVÁ, Marta - BAČA, Martin. Effect of dietary supplementation of Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on broiler growth performance, fatty acid composition and lipid oxidation of chicken meat. In: Italian Journal of Animal Science. 2011. ISSN 1594-4077, Vol. 10, č. 4 (2011), s. 165-170.
(2011: 0.342 - IF, 32 - H-index, 0.275 - IF 5y, 0.265 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)