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Publications by E. JEŽOVÁ

Interpendence Between the Presence of Contaminating Microorganisms and Agglutination of Bakery Yeast.

English

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Effect of Overfermented Mash on Yeast Agglutination.

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Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents Against Food-Contaminating Microorganisms

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Roles of Sexual Cell Agglutination in Yeast Mass Mating

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Microscopy Examination of Red Blood and Yeast Cell Agglutination Induced by Bacterial Lectins

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Conclusions Drawn From Systematic Study of Molasses Used for Making Bakery Yeast and of Its Quality.

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On the Presence of Phosphoproteins in Baker's Yeast.

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The Presence of Carpet Alters Human Exposure to Microorganisms in the Home

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Use of High Hydrostatic Pressure to Inactivate Natural Contaminating Microorganisms and Inoculated E. Coli O157:H7 on Hermetia Illucens Larvae

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Yeast and Other Fermenting Microorganisms Typical for the Nitra Growing District.

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