J. Záhorec

发表

Estimation of dietary habits and physical activity among young population in Vojvodina: BMI-for-age approach

P. Raspor, I. Seres, E. Kis, 2018 .

Informatics teaching from the students' point of view

Ková, J. Záhorec, Alena Hascaron, 2013 .

Example of Gamification Supporting Elimination of Shortcomings in Pupils’ Learning Achievements

J. Záhorec, A. Hašková, Peter Brečka, 2022, Mobility for Smart Cities and Regional Development - Challenges for Higher Education.

TERTIARY ECONOMY AND MANAGERIAL STUDY FIELDS AND ISSUES OF SCIENCE EDUCATION AIMED AT DATABASE SYSTEMS

M. Bílek, M. Munk, J. Záhorec, 2015, Journal of Baltic Science Education.

Integration of Digital Technology Applications into the Pre-gradual Teacher Training

Alena Hašková, Michal Munk, Ján Záhorec, 2019 .

Teachers’ Professional Digital Literacy Skills and Their Upgrade

Michal Munk, Alena Hašková, Ján Záhorec, 2019, European Journal of Contemporary Education.

Self-Reflection of Digital Literacy of Primary and Secondary School Teachers: Case Study of Slovakia

M. Munk, J. Záhorec, A. Hašková, 2021, European Journal of Contemporary Education.

The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

D. Šoronja-Simović, Z. Šereš, J. Záhorec, 2021, Journal of food science and technology.

Carob flour and sugar beet fiber as functional additives in bread

P. Raspor, I. Seres, M. D. Soronja-Simovic, 2016 .

Effects of quantity and layers number of low trans margarines on puff pastry quality

D. Šoronja-Simović, Nikola Maravić, Z. Šereš, 2017 .

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

Ljubica Dokić, I. Nikolić, D. Šoronja-Simović, 2021 .

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

D. Šoronja-Simović, A. Fišteš, J. Záhorec, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers

D. Šoronja-Simović, Nikola Maravić, Z. Šereš, 2020, Journal of Food Measurement & Characterization.

Teachers' Attitudes to Incorporation Digital Means in Teaching Process in Relation to the Subjects they Teach

Alena Hasková, Ján Záhorec, Adriana Nagyová, 2019, Int. J. Eng. Pedagog..

Concept Mapping in Teaching Mathematics in Slovakia: Pedagogical Experiment Results

J. Záhorec, R. Hrmo, A. Hašková, 2022, Mathematics.

Influence of additives on rheological and textural properties of cellulose based fat mimetic

Ljubica Dokić, I. Nikolić, D. Šoronja-Simović, 2021, Analecta Technica Szegedinensia.

Case Study of the Integration of Digital Competencies into Teacher Preparation

M. Munk, J. Záhorec, A. Hašková, 2021, Sustainability.