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1

Organic acids production by lactic acid fermentation of vegetables (celeriac and capsicum)

Ing. J. Karovičová, Doc. Ing. M. Drdák, Ing. P. Šimko, Ing. M. Čanigová

Journal:

Molecular Nutrition & Food Research

Year:

1992

Language:

english

File:

PDF, 150 KB

english, 1992

2

Determination of nitrates in vegetables by capillary isotachophoresis

Ing. J. Karovičová, CSc., Doc. Ing. J. Polonský, CSc., Doc. Ing. M. Drdák, Prof. Ing. A. Príbela

Journal:

Molecular Nutrition & Food Research

Year:

1990

Language:

english

File:

PDF, 104 KB

english, 1990

3

Determination of preservatives in some food products by capillary isotachophoresis

Ing. J. Karovicova, Doc. Ing. J. Polonsky, Ing. P. Simko

Journal:

Molecular Nutrition & Food Research

Year:

1991

Language:

english

File:

PDF, 103 KB

english, 1991

4

Organic acids production by lactic acid fermentation of vegetables (green pea and onion)

Ing. J. Karovičová, Doc. Ing. M. Drdák, Ing. P. Šimko, RNDr. V. Vollek

Journal:

Molecular Nutrition & Food Research

Year:

1992

Language:

english

File:

PDF, 147 KB

english, 1992

5

Utilization of capillary isotachophoresis during fermentation of cabbage

Ing. J. Karovičová, CSc., Doc. Ing. J. Polonsky, Doc. Ing. M. Drdák

Journal:

Molecular Nutrition & Food Research

Year:

1988

Language:

english

File:

PDF, 113 KB

english, 1988

6

The relation between acidity and the representation of acids in red wines

Ing. J. Karovičová, Doc. Ing. M. Drdák, Doc. Ing. J. Polonský, Doc. Ing. F. Malík

Journal:

Molecular Nutrition & Food Research

Year:

1989

Language:

english

File:

PDF, 129 KB

english, 1989

7

Composition of organic acids of Sambucus nigra and Sambucus ebulus

Ing. J. Karovičová, CSc., Doc. Ing. J. Polonský, CSc., Prof. Ing. A. Príbela

Journal:

Molecular Nutrition & Food Research

Year:

1990

Language:

english

File:

PDF, 103 KB

english, 1990

8

Determination of synthetic colourants by capillary isotachophore sis

Ing. J. Karovicova, Doc. Ing. J. Polonsky

Journal:

Molecular Nutrition & Food Research

Year:

1991

Language:

english

File:

PDF, 122 KB

english, 1991

9

Organic acids in malt sprouts

Ing. J. Karovičová, Doc. Ing. J. Polonský, Ing. P. Šimko

Journal:

Molecular Nutrition & Food Research

Year:

1992

Language:

english

File:

PDF, 120 KB

english, 1992

10

Method of separation of anthocyanins in red wines by HPLC

Doz. Dr.-Ing. M. Drdák, Dr. Sc., Dr.-Ing. P. Daučik, Dr.-Ing. P. Simko, Dr.-Ing. J. Karovičová, Dr.-Ing. A. Rajniaková

Journal:

Molecular Nutrition & Food Research

Year:

1992

Language:

english

File:

PDF, 128 KB

english, 1992

11

Analysis of anthocyanins in red wine by HPLC using alkylamines

Doz. Dr.-Ing. M. Drdák, Dr. Sc., Dr.-Ing. P. Daučik, Dr.-Ing. I. Karovičová, Dr.-Ing. P. Šimko, Dr.-Ing. A. Rajniaková, Dr.-Ing. E. Mórová

Journal:

Molecular Nutrition & Food Research

Year:

1992

Language:

english

File:

PDF, 138 KB

english, 1992

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