All Stories

  1. Characterisation of the surface growth of Mucor circinelloides in cheese agar media using predictive mathematical models

    Article • Heliyon, May 2024, Elsevier

    prof. Ľubomír Valík

  2. Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

    Article • Food Production Processing and Nutrition, April 2024, Springer Science + Business Media

    prof. Ľubomír Valík

  3. Sorption isotherm modelling of dried tomatoes

    Article • Czech Journal of Food Sciences, February 2024, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  4. Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk

    Article • Applied Sciences, July 2023, MDPI AG

    prof. Ľubomír Valík

  5. Sorption isotherm modelling of chilgoza pine nuts (Pinus gerardiana)

    Article • LWT, January 2023, Elsevier

    prof. Ľubomír Valík

  6. Decontamination of Escherichia coli on the surface of soybean seeds using plasma activated water

    Article • LWT, January 2022, Elsevier

    prof. Ľubomír Valík

  7. Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

    Article • Applied Sciences, October 2021, MDPI AG

    prof. Ľubomír Valík

  8. One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk

    Article • Applied Sciences, September 2021, MDPI AG

    prof. Ľubomír Valík

  9. Modelling the Effect of Temperature on the Initial Decline during the Lag Phase of Geotrichum candidum

    Article • Applied Sciences, August 2021, MDPI AG

    prof. Ľubomír Valík

  10. Quantitative Characterization of Geotrichum candidum Growth in Milk

    Article • Applied Sciences, May 2021, MDPI AG

    prof. Ľubomír Valík

  11. Effect of salt and temperature on the growth of Escherichia coli PSII

    Article • Acta Alimentaria, March 2021, Akademiai Kiado

    prof. Ľubomír Valík

  12. Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

    Article • Applied Sciences, March 2021, MDPI AG

    prof. Ľubomír Valík

  13. Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

    Article • Microorganisms, March 2021, MDPI AG

    prof. Ľubomír Valík

  14. Modelling the inactivation of Staphylococcus aureusat moderate heating temperatures

    Article • Czech Journal of Food Sciences, February 2021, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  15. Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

    Article • February 2021, MDPI AG

    prof. Ľubomír Valík

  16. Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

    Article • Frontiers in Microbiology, December 2020, Frontiers

    prof. Ľubomír Valík

  17. Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk

    Article • Food Science and Technology International, December 2020, SAGE Publications

    prof. Ľubomír Valík

  18. Cold atmospheric pressure plasma decontamination of allspice berries and effect on qualitative characteristics

    Article • European Food Research and Technology, July 2020, Springer Science + Business Media

    prof. Ľubomír Valík

  19. Co-Cultivation Growth of Escherichia coli and Staphylococcus aureus as Two Common Dairy Contaminants

    Article • Polish Journal of Food and Nutrition Sciences, March 2020, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    prof. Ľubomír Valík

  20. Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity

    Article • Italian Journal of Food Safety, December 2019, PAGEPress Publications

    prof. Ľubomír Valík

  21. Design of Bacterial Cultures in Fermented Functional Maize Product Formulation

    Article • Polish Journal of Food and Nutrition Sciences, November 2019, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    prof. Ľubomír Valík

  22. Plasma inactivation of Aspergillus flavus on hazelnut surface in a diffuse barrier discharge using different working gases

    Article • Food Control, October 2019, Elsevier

    prof. Ľubomír Valík

  23. Growth of Staphylococcus aureus 2064 described by predictive microbiology: From primary to secondary models

    Article • October 2019, De Gruyter

    prof. Ľubomír Valík

  24. Growth prediction of two bacterial populations in co-culture with lactic acid bacteria

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

    prof. Ľubomír Valík

  25. Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition

    Article • Fermentation, April 2019, MDPI AG

    prof. Ľubomír Valík

  26. The Effect of Salt and Temperature on the Growth of Fresco Culture

    Article • Fermentation, December 2018, MDPI AG

    prof. Ľubomír Valík

  27. Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

    Article • Food Science and Technology International, October 2018, SAGE Publications

    prof. Ľubomír Valík

  28. Application of competitive models in predicting the simultaneous growth of Staphylococcus aureus and lactic acid bacteria in milk

    Article • Food Control, May 2018, Elsevier

    prof. Ľubomír Valík

  29. Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper

    Article • Food Research International, April 2018, Elsevier

    prof. Ľubomír Valík

  30. Lactobacillus plantarum in Functional Fermented Buckwheat Products

    Article • Journal of Food Science, March 2018, Wiley

    prof. Ľubomír Valík

  31. The Medical Functions of Probiotics and Their Role in Clinical Nutrition

    Article • Current Nutrition & Food Science, January 2018, Bentham Science Publishers

    prof. Ľubomír Valík

  32. Antimicrobial Potential of Probiotics in Combination with Start er Lactic Acid Bacteria

    Article • December 2017, De Gruyter

    prof. Ľubomír Valík

  33. Effects of lactic acid, Na benzoate, and temp on the growth of Candida

    Article • Letters in Applied Microbiology, October 2017, Wiley

    prof. Ľubomír Valík

  34. Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus

    Article • LWT, August 2017, Elsevier

    prof. Ľubomír Valík

  35. Staphylococcus aureus Enterotoxin Production in Relation to Environmental Factors

    Article • March 2017, IntechOpen

    prof. Ľubomír Valík

  36. Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

    Article • February 2017, IntechOpen

    prof. Ľubomír Valík

  37. E. coli and LAB

    Article • Food Science and Technology International, July 2016, SAGE Publications

    prof. Ľubomír Valík

  38. Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese

    Article • LWT, July 2016, Elsevier

    prof. Ľubomír Valík

  39. Growth of Lactobacillus acidophilus NCFM in dependence on temperature

    Article • Acta Alimentaria, March 2016, Akademiai Kiado

    prof. Ľubomír Valík

  40. Evaluation of The Potential of Amaranth Flour for Lactic Acid Fermentation

    Article • Journal of Pharmacy and Nutrition Sciences, February 2016, Lifescience Global

    prof. Ľubomír Valík

  41. Application of a new method to control microbial quality of foods based on the detection of oxygen consumption

    Article • Acta Chimica Slovaca, January 2016, De Gruyter

    prof. Ľubomír Valík

  42. Biodiversity Evaluation of Geotrichum candidum Link. Is Arthrosporic Nucleus Number in Geotrichum candidum related to the Fungus Biodiversity?

    Article • Scientia Agriculturae Bohemica, January 2016, De Gruyter

    Martina Koňuchová, prof. Ľubomír Valík

  43. Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature

    Article • Acta Chimica Slovaca, January 2016, De Gruyter

    prof. Ľubomír Valík

  44. Fermented legume foods with probiotic bacteria.

    Article • Acta Alimentaria, June 2015, Akademiai Kiado

    prof. Ľubomír Valík

  45. Viability of Lactobacillus acidophilus NCFM Howaru Dophilus

    Article • Acta Chimica Slovaca, January 2015, De Gruyter

    prof. Ľubomír Valík

  46. Food allergy and intolerance

    Article • Acta Chimica Slovaca, January 2015, De Gruyter

    prof. Ľubomír Valík

  47. Fermentation of milk- and water-based amaranth mashes

    Article • Acta Chimica Slovaca, January 2015, De Gruyter

    prof. Ľubomír Valík

  48. Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

    Article • Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, January 2015, Mendel University Press

    prof. Ľubomír Valík

  49. Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products

    Article • Czech Journal of Food Sciences, August 2014, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  50. Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods 

    Article • Czech Journal of Food Sciences, July 2014, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  51. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese

    Article • Food Chemistry, May 2014, Elsevier

    Dr Tomas Kuchta, prof. Ľubomír Valík

  52. Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic

    Article • Czech Journal of Food Sciences, April 2014, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  53. Microbial diversity and dynamics during the production of May bryndza cheese

    Article • International Journal of Food Microbiology, January 2014, Elsevier

    Dr Tomas Kuchta, prof. Ľubomír Valík

  54. Growth relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk

    Article • Food Science and Technology International, June 2013, SAGE Publications

    prof. Ľubomír Valík

  55. Exposure and risk assessment of Staphylococcus aureus in food chain in Slovakia

    Article • Potravinarstvo Slovak Journal of Food Sciences, March 2013, HACCP Consulting

    prof. Ľubomír Valík

  56. Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption

    Article • Potravinarstvo Slovak Journal of Food Sciences, March 2013, HACCP Consulting

    prof. Ľubomír Valík

  57. Suitability of cereal porridges as substrate for probiotic strain Lactobacillus rhamnosus GG

    Article • Potravinarstvo Slovak Journal of Food Sciences, February 2013, HACCP Consulting

    prof. Ľubomír Valík

  58. Evaluation of temperature effect on growth rate of Lactobacillus rhamnosus GG in milk using secondary models

    Article • Chemical Papers, January 2013, Springer Science + Business Media

    prof. Ľubomír Valík

  59. Microbial and senzory quality of raw milk cheeses from the milk vending machines

    Article • Acta Chimica Slovaca, January 2013, De Gruyter

    prof. Ľubomír Valík

  60. Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

    Article • Journal of Chemistry, January 2013, Hindawi Publishing Corporation

    prof. Ľubomír Valík

  61. Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

    Article • August 2012, IntechOpen

    prof. Ľubomír Valík

  62. EFFECT OF DIFFERENT ENVIRONMENTAL FACTORS ON THE GROWTH DYNAMICS OF STAPHYLOCOCCUS AUREUS IN MODEL MEDIUM

    Article • Potravinarstvo Slovak Journal of Food Sciences, February 2012, HACCP Consulting

    prof. Ľubomír Valík

  63. Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation

    Article • Czech Journal of Food Sciences, December 2011, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  64. Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

    Article • Czech Journal of Food Sciences, December 2011, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  65. EVALUATION OF THE GROWTH OF SELECTED LACTOBACILLI IN PSEUDOCEREAL SUBSTRATE

    Article • Potravinarstvo Slovak Journal of Food Sciences, December 2011, HACCP Consulting

    prof. Ľubomír Valík

  66. CONTRIBUTION TO THE DEBATE ON THE MICROBIOLOGICAL QUALITY OF RAW MILK FROM VENDING MACHINES

    Article • Potravinarstvo Slovak Journal of Food Sciences, July 2011, HACCP Consulting

    prof. Ľubomír Valík

  67. POTENTIAL OF CEREALS AND PSEUDOCEREALS FOR LACTIC ACID FERMENTATIONS

    Article • Potravinarstvo Slovak Journal of Food Sciences, April 2011, HACCP Consulting

    prof. Ľubomír Valík

  68. SURFACE GROWTH OF GEOTRICHUM CANDIDUM: EFFECT OF THE ENVIRONMENTAL FACTORS ON ITS DYNAMICS

    Article • Potravinarstvo Slovak Journal of Food Sciences, February 2011, HACCP Consulting

    prof. Ľubomír Valík

  69. Usage of hydrocolloids in cereal technology

    Article • Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, January 2011, Mendel University Press

    prof. Ľubomír Valík

  70. Genotoxic and antimutagenic activities of extracts from pseudocereals in the Salmonella mutagenicity assay

    Article • Food and Chemical Toxicology, June 2010, Elsevier

    prof. Ľubomír Valík

  71. A Method for the Detection of Cryptosporidium parvum Oocysts in Milk Based on Microfiltration and Real-Time Polymerase Chain Reaction

    Article • Food Analytical Methods, April 2010, Springer Science + Business Media

    Dr Tomas Kuchta, prof. Ľubomír Valík

  72. GROWTH DYNAMIC OF EWES’ LUMP CHEESE MICROFLORA

    Article • Potravinarstvo Slovak Journal of Food Sciences, April 2010, HACCP Consulting

    prof. Ľubomír Valík

  73. The effect of temperature and water activity on the growth of Staphylococcus aureus

    Article • Czech Journal of Food Sciences, December 2009, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  74. Growth characterisation of Staphylococcus aureus in milk: a quantitative approach

    Article • Czech Journal of Food Sciences, December 2009, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  75. Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

    Article • Czech Journal of Food Sciences, December 2009, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  76. Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk

    Article • International Journal of Food Microbiology, February 2009, Elsevier

    prof. Ľubomír Valík

  77. Comparative study of a new composite biomaterial fluor-hydroxyapatite on fibroblast cell line NIH-3T3 by direct test

    Article • Biologia, January 2008, De Gruyter Open Sp. z o.o.

    prof. Ľubomír Valík

  78. Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

    Article • Czech Journal of Food Sciences, October 2007, Czech Academy of Agricultural Sciences

    prof. Ľubomír Valík

  79. Growth modelling of heat-resistant fungi: the effect of water activity

    Article • International Journal of Food Microbiology, January 2001, Elsevier

    prof. Ľubomír Valík

  80. Predicting fungal growth: the effect of water activity on Penicillium roqueforti

    Article • International Journal of Food Microbiology, March 1999, Elsevier

    prof. Ľubomír Valík

  81. Effect of water activity adjusted with different solutes on growth and lactic acid production byLactobacillus helveticus

    Article • Folia Microbiologica, October 1995, Springer Science + Business Media

    prof. Ľubomír Valík

  82. Growth of Staphylococcus aureus in pasta in relation to its water activity

    Article • International Journal of Food Microbiology, October 1993, Elsevier

    prof. Ľubomír Valík