Reitznerová Anna, DVM, PhD

Research/art/teacher profile

Date of last update: 25.08.2026

I. Basic information

I.1 Surname	Reitznerová
I.2 Given name	Anna
I.3 Degrees	DVM, PhD
I.4 Year of birth	1988
I.5 Name of the workplace	University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene, Technology and Safety
I.6 Address of the workplace	Komenského 73, 041 81 Košice, Slovak Republic
I.7 Position	lecturer
I.8 E-mail address	anna.reitznerova@uvlf.sk
I.9 University staff register / partner university profile	https://www.portalvs.sk/regzam/detail/33424
I.11 ORCID iD	0009-0007-0870-8248

II. Higher education and further qualification growth

	Institution	Year	Study field and programme
Second degree higher education		2014
Third degree higher education		2020

III. Current and previous employment

No records yet.

IV. Development of pedagogical, professional, language, digital and other skills

Activity	Institution	Year
		2019

V. Overview of activities within the teaching career at the university

Academic year: 2026/2027

V.1. Overview of taught profile courses

Profile course	Study programme	Degree	Study field
Hygienic requirements for food production	Feed and Foodstuff Safety – part-time study, Slovak language	I.	Veterinary Medicine

V.2. Responsibility for the delivery, development and quality assurance of study programmes

No records yet.

V.3. Responsibility for the development and quality of habilitation and inauguration fields

No records yet.

V.4. Overview of supervised theses

	Bachelor	Master	Doctoral
Currently supervised theses	0	3	0
Defended theses	0	0	0

V.5. Overview of other taught courses

Course	Study programme	Degree	Study field
Hygienic requirements for food production	Feed and Foodstuff Safety – full-time study, Slovak language	I.	Veterinary Medicine
Food hygiene and technology III.	General Veterinary Medicine – full-time study, Slovak language	I. + II.	Veterinary Medicine
Food hygiene and technology III. (meat, meat products and their chemical analysis)	General Veterinary Medicine – full-time study, Slovak language	I. + II.	Veterinary Medicine
Food hygiene and technology III. (meat, meat products and their chemical analysis)	General Veterinary Medicine – full-time study, Slovak language	I. + II.	Veterinary Medicine

VI. Overview of research/artistic/other outputs

The last six completed calendar years: 2020–2025. The current year is excluded.

VI.1. Overview of research/artistic/other outputs and citations

	Total	Over the last six years
VI.1.1 Number of research/artistic/other outputs	118	70
VI.1.2 Number of outputs registered in Web of Science or Scopus	9	3
VI.1.3 Number of citations corresponding to research/artistic/other outputs	298	243
VI.1.4 Number of citations registered in Web of Science or Scopus	266	220
VI.1.5 Number of invited lectures at international and national level	—	—

VI.2. The most significant research/artistic/other outputs

1.	REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. 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 [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, no. 11 (2017), art. no. 1988, p. [1-12]. (2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.631 - ABDC).
2.	REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat. In: Applied Sciences. 2023. ISSN 2076-3417, Vol. 13, no. 6 (2023), art. no. 4059, p. [1-16]. (2023: 2.5 - IF, 2.7 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q, 0.428 - ABDC).
3.	MARCINČÁK, Slavomír - SEMJON, Boris - MARCINČÁKOVÁ, Dana - REITZNEROVÁ, Anna - MUDROŇOVÁ, Dagmar - VAŠKOVÁ, Janka - NAGY, Jozef. Humic substances as a feed supplement and the benefits of produced chicken meat. In: Life. 2023. ISSN 2075-1729, Vol. 13, no. 4 (2023), art. no. 927, p. [1-13]. (2023: 3.2 - IF, 3.1 - IF 5y, 0.713 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.655 - ABDC).
4.	HRICIKOVÁ, Simona - KOŽÁROVÁ, Ivona - HUDÁKOVÁ, Nikola - REITZNEROVÁ, Anna - NAGY, Jozef - MARCINČÁK, Slavomír. Humic substances as a versatile intermediary. In: Life. 2023. ISSN 2075-1729, Vol. 13, no. 4 (2023), art. no. 858, p. [1-25]. (2023: 3.2 - IF, 3.1 - IF 5y, 0.713 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.655 - ABDC).
5.	SEMJON, Boris - KRÁL, Martin - POSPIECH, Matej - REITZNEROVÁ, Anna - MAĽOVÁ, Jana - TREMLOVÁ, Bohuslava - DUDRIKOVÁ, Eva. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením]. In: International Journal of Food Properties. 2018. ISSN 1094-2912, Vol. 21, č. 1(2018), s. 1508-1522. (2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q, 0.24 - ABDC).

VI.3. The most significant research/artistic/other outputs over the last six years

1.	MARCINČÁK, Slavomír - SEMJON, Boris - MARCINČÁKOVÁ, Dana - REITZNEROVÁ, Anna - MUDROŇOVÁ, Dagmar - VAŠKOVÁ, Janka - NAGY, Jozef. Humic substances as a feed supplement and the benefits of produced chicken meat. In: Life. 2023. ISSN 2075-1729, Vol. 13, no. 4 (2023), art. no. 927, p. [1-13]. (2023: 3.2 - IF, 3.1 - IF 5y, 0.713 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.655 - ABDC).
2.	HRICIKOVÁ, Simona - KOŽÁROVÁ, Ivona - HUDÁKOVÁ, Nikola - REITZNEROVÁ, Anna - NAGY, Jozef - MARCINČÁK, Slavomír. Humic substances as a versatile intermediary. In: Life. 2023. ISSN 2075-1729, Vol. 13, no. 4 (2023), art. no. 858, p. [1-25]. (2023: 3.2 - IF, 3.1 - IF 5y, 0.713 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.655 - ABDC).
3.	REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat. In: Applied Sciences. 2023. ISSN 2076-3417, Vol. 13, no. 6 (2023), art. no. 4059, p. [1-16]. (2023: 2.5 - IF, 2.7 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q, 0.428 - ABDC).
4.	MARCINČÁK, Slavomír - REITZNEROVÁ, Anna - SEMJON, Boris - NOSKOVÁ, Erika - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - ČERTÍK, Milan - KLEMPOVÁ, Tatiana - NAGY, Jozef. Fermentované produkty a humínové látky vo výžive hydiny, nový prístup k produkcii bezpečných a funkčných potravín [Fermented products and humic substances in poultry nutrition a new approach to the production of safe and functional foods]. In: HYGIENA ALIMENTORUM XLV: Trendy produkcie a predaja kvalitných a bezpečných produktov z hydiny, rýb a zveri : Zborník vedeckých príspevkov z medzinárodnej vedeckej konferencie. 1. vyd. Košice : UVLF, 2025. ISBN 978-80-8077-852-1, USB kľúč, s. 282-288.
5.	REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - NAGY, Jozef - LAUKO, Stanislav - FALDYNA, Martin - MUDROŇOVÁ, Dagmar - MARCINČÁK, Slavomír. Význam skrmovania probiotík a humínových látok na kvalitu mäsa brojlerových kurčiat [The importance of feeding probiotics and humic substances in nutrition on the meat quality of broiler chickens]. In: Bezpečnosť a kvalita potravín : Zborník vedeckých prác. 1. vyd. Nitra : Garmond, 2024. ISBN 978-80-8266-056-5, online, s. 259-263.

VI.4. The most significant citations corresponding to research/artistic/other outputs

1.	REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. 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 [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, no. 11 (2017), art. no. 1988, p. [1-12]. (2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.631 - ABDC). [1] SRINGARM, Korawan - CHAIWANG, Niraporn - WATTANAKUL, Watcharapong - MAHINCHAI, Prapas - SATSOOK, Apinya - NORKEAW, Rakkiat - SEEL-AUDOM, Mintra - MOONMANEE, Tossapol - MEKCHAY, Supamit - SOMMANO, Sarana Rose - RUKSIRIWANICH, Warintorn - RACHTANAPUN, Pornchai - JANTANASAKULWONG, Kittisak - ARJIN, Chaiwat. Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet. In FOODS, 2022, vol. 11, no. 7, pp. Dostupné na: https://doi.org/10.3390/foods11070907.
2.	REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. 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 [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, no. 11 (2017), art. no. 1988, p. [1-12]. (2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.631 - ABDC). [1] DE SOUZA PAGLARINI, Camila - VIDAL, Vitor A. S. - RIBEIRO, Wanessa - BADAN RIBEIRO, Ana P. - BERNARDINELLI, Oigres D. - HERRERO, Ana M. - RUIZ-CAPILLAS, Claudia - SABADINI, Edvaldo - RODRIGUES POLLONIO, Marise A. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. In JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. ISSN 0022-5142, 2021, vol. 101, no. 2, pp. 505-517.
3.	SEMJON, Boris - KRÁL, Martin - POSPIECH, Matej - REITZNEROVÁ, Anna - MAĽOVÁ, Jana - TREMLOVÁ, Bohuslava - DUDRIKOVÁ, Eva. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením]. In: International Journal of Food Properties. 2018. ISSN 1094-2912, Vol. 21, č. 1(2018), s. 1508-1522. (2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q, 0.24 - ABDC). [1] PREDIERI, Stefano - MAGLI, Massimiliano - GATTI, Edoardo - CAMILLI, Francesca - VIGNOLINI, Pamela - ROMANI, Annalisa. Chemical composition and sensory evaluation of saffron. In Foods, 2021-11-01, 10, 11, pp.
4.	REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. 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 [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, no. 11 (2017), art. no. 1988, p. [1-12]. (2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.631 - ABDC). [1] AGYARE, Anita Nkansah - AN, Chang Hong - LIANG, Qi. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through 'Green' Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. In FOODS, 2022, vol. 11, no. 3, pp. Dostupné na: https://doi.org/10.3390/foods11030369.
5.	REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. 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 [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, no. 11 (2017), art. no. 1988, p. [1-12]. (2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.631 - ABDC). [1] BUNMEE, Thanaporn - SETTHAYA, Phatthawin - CHAIWANG, Niraporn - SANSAWAT, Thanikarn. Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties. In INTERNATIONAL JOURNAL OF FOOD SCIENCE. ISSN 2356-7015, 2022, vol. 2022, no., pp. Dostupné na: https://doi.org/10.1155/2022/9753201.

VI.5. Participation in conducting or leading the most important projects over the last six years

1.	European Structural and Investment Funds 313011V336 – Demand-driven research for the sustainable and inovative food, Drive4SIFood. Project period: 2019–2023.
2.	Scientific grant agency (Ministry of education, science, research and sport of the Slovak Republic) 1/0040/24 – Research of the prevalence, etiological and predisposing factors of gastric ulcerative changes in pigs. Project period: 2024–2026.
3.	Slovak research and development agency APVV-24-0348 – New methods utilizing substances of natural origin for revitalizing the intestinal microbiome and enhancing the immune response in cyprinids as well as improving aquatic environment quality in aquaculture. Project period: 2025–2029.

VII. Overview of organizational experience related to higher education and research/artistic/other activities

No records yet.

VIII. Overview of international mobilities and visits oriented on education and research/artistic/other activities in the given field of study

No records yet.

IX. Other relevant facts

No records yet.