Anna Reitznerová

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

B. Semjon, E. Dudríková, M. Král, 2018 .

Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

T. Klempová, M. Čertík, B. Semjon, 2017, Molecules.

Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

T. Klempová, B. Semjon, Anna Reitznerová, 2023, Applied Sciences.

Humic Substances as a Versatile Intermediary

Anna Reitznerová, S. Marcinčák, J. Nagy, 2023, Life.

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese

J. Výrostková, B. Semjon, V. Lovayová, 2018 .