All Stories

  1. Electrical properties and chemical composition of value-added pasta

    Article • January 2023, American Institute of Physics

    Peter Hlaváč, Eva Ivanišová

  2. Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

    Article • Acta Alimentaria, September 2019, Akademiai Kiado

    Eva Ivanišová, prof Miroslava Kačániová, Margarita Terentjeva

  3. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber

    Article • Food Science and Technology International, August 2019, SAGE Publications

    Eva Ivanišová, prof Miroslava Kačániová, Margarita Terentjeva

  4. Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

    Article • Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences, May 2018, De Gruyter

    Eva Ivanišová, prof Miroslava Kačániová, Margarita Terentjeva

  5. The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks

    Article • Quality Assurance and Safety of Crops & Foods, March 2018, Wageningen Academic Publishers

    Eva Ivanišová, Rafal Ziobro

  6. Characterization of morphological parameters and biological activity of jujube fruit (Ziziphus jujuba Mill.)

    Article • Journal of Berry Research, December 2017, IOS Press

    Eva Ivanišová, Margarita Terentjeva

  7. Biological properties of black mulberry-derived food products (Morus nigra L.)

    Article • Journal of Berry Research, September 2016, IOS Press

    Eva Ivanišová, Margarita Terentjeva