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].
Informácie o publikácii
Zápis:
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, no. 3 (2018), p. 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)
Rok vydania:
2018
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
50 %
10 %
POLÁKOVÁ Zuzana
10 %
10 %
10 %
5 %
4 %
LOVAYOVÁ Viera
1 %
Podiel UVLF:
89 %
Vydanie:
International Journal of Dairy Technology
Vol. 71, no. 3 (2018), p. 709-716
Krajina vydania:
Spojené štáty americké
ISSN:
1364-727X
Oblasť výskumu:
200 - Veterinárske vedy
Scientometria:
2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q
Jazyk:
anglický
Ohlasy:
1. 2026: [2] ALMASIOVA, Simona - TOMAN, Robert - PSENKOVA, Martina - TANCIN, Vladimir - JANCO, Ivona. CONTENT OF CHEMICAL ELEMENTS IN "BRYNDZA" (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION. In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2026, vol. 15, no. 5, pp. ISSN 1338-5178. Dostupné na: https://doi.org/10.55251/jmbfs.13657.
2. 2025: [1] AKBAR, Azra - NABEEL, Muhammad Ikram - SIDDIQUI, Amna Jabbar - MUSHARRAF, Syed Ghulam. Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese. In FOOD CHEMISTRY-X, 2025, vol. 31, no., pp. ISSN 2590-1575. Dostupné na: https://doi.org/10.1016/j.fochx.2025.103197.
3. 2025: [1] AKBAR, Azra - NABEEL, Muhammad Ikram - SIDDIQUI, Amna Jabbar - MUSHARRAF, Syed Ghulam. Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese. In FOOD CHEMISTRY-X, 2025, vol. 31, no., pp. ISSN 2590-1575. Dostupné na: https://doi.org/10.1016/j.fochx.2025.103197.
4. 2025: [1] HALICI DEMIR, Fatmagül - KAPTAN, Binnur. Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity. In International Dairy Journal, 2025-03-01, 162, pp. ISSN 09586946. Dostupné na: https://doi.org/10.1016/j.idairyj.2024.106156.
5. 2025: [1] HALICI DEMIR, Fatmagül - KAPTAN, Binnur. Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity. In International Dairy Journal, 2025-03-01, 162, pp. ISSN 09586946. Dostupné na: https://doi.org/10.1016/j.idairyj.2024.106156.
6. 2025: [1] PAPADEMAS, P. - BINTSIS, T. Cheeses From Ewes’ and Goats’ Milk. In Cheese Chemistry Physics and Microbiology, 2025-01-01, pp. 1109-1138. ISBN [9780443159572, 9780443159565]. Dostupné na: https://doi.org/10.1016/B978-0-443-15956-5.00022-1.
7. 2025: [1] PAPADEMAS, P. - BINTSIS, T. Cheeses From Ewes’ and Goats’ Milk. In Cheese Chemistry Physics and Microbiology, 2025-01-01, pp. 1109-1138. ISBN [9780443159572, 9780443159565]. Dostupné na: https://doi.org/10.1016/B978-0-443-15956-5.00022-1.
8. 2025: [2] PARTIKA, Adam - ZAJÁC, Peter - ČAPLA, Jozef - GOLIAN, Jozef - ČURLEJ, Jozef - BENEŠOVÁ, Lucia - JAKABOVÁ, Silvia. THE EFFECT OF SEASONS ON THE PROTEIN CONTENT IN EWE´S AND COW´S LUMP CHEESE. In Journal of Microbiology Biotechnology and Food Sciences, 2025-10-08, 15, 3, pp. 1-8. Dostupné na: https://doi.org/10.55251/jmbfs.12453.
9. 2025: [2] PARTIKA, Adam - ZAJÁC, Peter - ČAPLA, Jozef - GOLIAN, Jozef - ČURLEJ, Jozef - BENEŠOVÁ, Lucia - JAKABOVÁ, Silvia. THE EFFECT OF SEASONS ON THE PROTEIN CONTENT IN EWE´S AND COW´S LUMP CHEESE. In Journal of Microbiology Biotechnology and Food Sciences, 2025-10-08, 15, 3, pp. 1-8. Dostupné na: https://doi.org/10.55251/jmbfs.12453.
10. 2025: [1] ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - TKÁČOVÁ, Jana - PARTIKA, Adam - BENEŠOVÁ, Lucia. Composition profile of traditional Slovak ewe lump cheese. In Journal of Dairy Science, 2025-03-01, 108, 3, pp. 2227-2242. ISSN 00220302. Dostupné na: https://doi.org/10.3168/jds.2024-25809.
11. 2025: [1] ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - TKÁČOVÁ, Jana - PARTIKA, Adam - BENEŠOVÁ, Lucia. Composition profile of traditional Slovak ewe lump cheese. In Journal of Dairy Science, 2025-03-01, 108, 3, pp. 2227-2242. ISSN 00220302. Dostupné na: https://doi.org/10.3168/jds.2024-25809.
12. 2024: [2] KUNOVÁ, Simona - ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - TIMORACKÁ, Ivana - ČMIKOVÁ, Natália - KAČÁNIOVÁ, Miroslava. Changes in the microbiota of Bryndza cheese after frozen storage. In Potravinarstvo Slovak Journal of Food Sciences, 2024-01-01, 18, pp. 497-511. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1991.
13. 2024: [2] KUNOVÁ, Simona - ZAJÁC, Peter - ČAPLA, Jozef - ČURLEJ, Jozef - TIMORACKÁ, Ivana - ČMIKOVÁ, Natália - KAČÁNIOVÁ, Miroslava. Changes in the microbiota of Bryndza cheese after frozen storage. In Potravinarstvo Slovak Journal of Food Sciences, 2024-01-01, 18, pp. 497-511. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1991.
14. 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.
15. 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.
16. 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.
17. 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.
18. 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.
19. 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.
20. 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.
21. 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]
22. 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]
23. 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]
24. 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]
25. 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]