ADC The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese = Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením / Boris Semjon, Anna Reitznerová, Zuzana Poláková, Jana Výrostková, Jana Maľová, Beáta Koréneková, Eva Dudriková, Viera Lovayová. In International Journal of Dairy Technology. - ISSN 1364-727X. - Vol. 71, č. 3(2018), s. 709-716. (1.225

ADC The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese = Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením / Boris Semjon, Anna Reitznerová, Zuzana Poláková, Jana Výrostková, Jana Maľová, Beáta Koréneková, Eva Dudriková, Viera Lovayová. In International Journal of Dairy Technology. - ISSN 1364-727X. - Vol. 71, č. 3(2018), s. 709-716. (1.225 - IF2018).

Basic data
OCA1. Surname awarded to the assessed person	Koréneková
OCA2. Name awarded to the assessed person	Beáta
OCA3. Degrees awarded to the assessed person	DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6082
OCA5. Area of assessment	study programme the market and quality of foodstuffs · II. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2018
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	71556
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioFormChildUD6MN&sid=61CB92FCD5972FF2D8F5CC1A&seo=CREP%C4%8C-detail-%C4%8Cl%C3%A1nok
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.webofscience.com/wos/woscc/full-record/WOS:000437683000018
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	ADC The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese = Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením / Boris Semjon, Anna Reitznerová, Zuzana Poláková, Jana Výrostková, Jana Maľová, Beáta Koréneková, Eva Dudriková, Viera Lovayová. In International Journal of Dairy Technology. - ISSN 1364-727X. - Vol. 71, č. 3(2018), s. 709-716. (1.225 - IF2018).
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)	article
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12522
OCA14. Characteristics of the author's contribution
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.
Other data
OCA16. Annotation of the output in English	Bryndza is a natural, white, mature and spreadable kind of cheese, and since 2008, it has been manufactured in specified mountainous areas of the Slovak Republic with Protected Geographical Indication. The aim of this work was to provide useful information about the microbial, physico-chemical and sensory characteristics of bryndza, taking into consideration the variabilities related to the traditional methods of production technology of three bryndza cheese varieties. Statistically significant differences were observed in bryndza cheese production methods in chemical parameters of NaCl and malondialdehyde content (P
OCA17. List of maximum 5 most significant citations corresponding to the output	Cais-Sokolińska, D., Kaczyński, Ł.K., Bierzuńska, P., Skotarczak, E., Dobek, A.Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese(2021) International Journal of Dairy Technology, 74 (1), pp. 225-234 Kačániová, M., Terentjeva, M., Kunová, S., Haščík, P., Kowalczewski, P.Ł., Štefániková, J.Diversity of microbiota in Slovak summer ewes\' cheese \"bryndza\"(2021) Open Life Sciences, 16 (1), pp. 277-286 Štefániková, J., Ducková, V., Miškeje, M., Kačániová, M., Čanigová, M. The impact of different factors on the quality and volatile organic compounds profile in “Bryndza” cheese(2020) Foods, 9 (9), art. no. 1195 Béjar-Lio, G.I., Gutiérrez-Méndez, N., Nevárez-Moorillón, G.V.Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk(2020) AIMS Agriculture and Food, 5 (1), pp. 86-101
OCA18. Characteristics of the output's impact on socio-economic practice
OCA19. Characteristics of the output and related activities' impact on the educational process