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Publications by Monika Dilongová
Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods
Journal of Chemistry
Chemistry
Related publications
Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”
Frontiers in Microbiology
Microbiology
Measurement and Evaluation of Calorimetric Descriptors for the Suitability for Evolutionary High-Throughput Material Development
Metals
Materials Science
Evaluation of Aflatoxins Levels and Molecular Identification of Toxigenic Molds in Cereals and Cereal-Derived Breakfast Foods in Nigeria
African Journal of Biotechnology
The Value to Consumers of Health Labeling Statements on Breakfast Foods and Cereals
Journal of Food Products Marketing
Marketing
International Management
Business
Food Science
Technological Suitability of Lactobacillus Rhamnosus K4 Strain for Producing Probiotic Vegetable Juice
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
New Breeding Technologies for Cereals
Cereal Chemistry
Organic Chemistry
Food Science
Isolation and Characterization of Lactic Acid Bacteria From Homemade Fermented Foods for Probiotic Applications
International Journal of Current Microbiology and Applied Sciences
Study the Effect of Probiotic Bacteria Isolated From Foods on Pathogens
International Journal of Current Microbiology and Applied Sciences
