VÝROSTKOVÁ, Jana - REGECOVÁ, Ivana - ZIGO, František - MARCINČÁK, Slavomír - KOŽÁROVÁ, Ivona - KOVÁČOVÁ, Mariana - BERTOVÁ, Daniela. Detection of gluten in gluten-free foods of plant origin. In Foods. ISSN 2304-8158, 2022, vol. 11, no. 14, art. no. 2011, p. [1-12]. (2021: 5.561 - IF, 5.940 - IF 5y, 53 - H-index, 0.726 - SJR, Q1 - SJR Best Q, Q1

VÝROSTKOVÁ, Jana - REGECOVÁ, Ivana - ZIGO, František - MARCINČÁK, Slavomír - KOŽÁROVÁ, Ivona - KOVÁČOVÁ, Mariana - BERTOVÁ, Daniela. Detection of gluten in gluten-free foods of plant origin. In Foods. ISSN 2304-8158, 2022, vol. 11, no. 14, art. no. 2011, p. [1-12]. (2021: 5.561 - IF, 5.940 - IF 5y, 53 - H-index, 0.726 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q).

Basic data
OCA1. Surname awarded to the assessed person	Marcinčák
OCA2. Name awarded to the assessed person	Slavomír
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
OCA5. Area of assessment	habilitation and inauguration procedure – food hygiene and the environment
OCA6. Category of the research/artistic/other output
OCA7. Year of publication of the research/artistic/other output	2022
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	ID = 496184
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=321DFF4A56F97916F2569E4D35
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:000832356900001
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	VÝROSTKOVÁ, Jana - REGECOVÁ, Ivana - ZIGO, František - MARCINČÁK, Slavomír - KOŽÁROVÁ, Ivona - KOVÁČOVÁ, Mariana - BERTOVÁ, Daniela. Detection of gluten in gluten-free foods of plant origin. In Foods. ISSN 2304-8158, 2022, vol. 11, no. 14, art. no. 2011, p. [1-12]. (2021: 5.561 - IF, 5.940 - IF 5y, 53 - H-index, 0.726 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q).
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.mdpi.com/2304-8158/11/14/2011
OCA14. Characteristics of the author's contribution	The author is the bearer of the main ideas and coordinator of the output.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially produced isolation kit was confirmed to be the most effective procedure.
Other data
OCA16. Annotation of the output in English	The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially produced isolation kit was confirmed to be the most effective procedure.
OCA17. List of maximum 5 most significant citations corresponding to the output	1. Lanubile, A., Stagnati, L., Marocco, A., & Busconi, M. (2024). DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review. Trends in Food Science & Technology, 104568. 2. Iqra, Sughra, K., Ali, A., Afzal, F., Yousaf, M. J., Khalid, W., ... & Arshad, A. (2023). Wheat-based gluten and its association with pathogenesis of celiac disease: a review. International Journal of Food Properties, 26(1), 511-525. 3. Skolmowska, D., Głąbska, D., Guzek, D., & Vriesekoop, F. (2025). Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease. Nutrients, 17(7), 1281. 4. Bokić, Jelena, et al. \"Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions.\" Foods 11.22 (2022): 3692. 5. Liu, S., El Khoury, D., & Joye, I. J. (2023). Gluten-free product recalls and their impact on consumer trust. Nutrients, 15(19), 4170.
OCA18. Characteristics of the output's impact on socio-economic practice	The output provides new insights into the possibilities of detecting gluten as an allergen in food.
OCA19. Characteristics of the output and related activities' impact on the educational process	The paper provides students with new knowledge of the possibilities of detecting and identifying gluten in food, thereby expanding their knowledge of this group of allergens.