Other publications

Papers

Hernik, J., Gawroński, K., & Dixon-Gough, R. (2013). Social and economic conflicts between cultural landscapes and rural communities in the English and Polish systems. Land Use Policy, 30(1), 800-813. https://doi.org/10.1016/j.landusepol.2012.06.006
 
Grešlová, P., Štych, P., Salata, T., Hernik, J., Knížková, I., Bičík, I., ... & Noszczyk, T. (2019). Agroecosystem energy metabolism in Czechia and Poland in the two decades after the fall of communism: From a centrally planned system to market oriented mode of production. Land Use Policy, 82, 807-820. https://doi.org/10.1016/j.landusepol.2019.01.008
 
Noszczyk, T., & Hernik, J. (2019). Understanding the cadastre in rural areas in Poland after the socio-political transformation. Journal of Spatial Science, 64(1), 73-95. https://doi.org/10.1080/14498596.2017.1404500
 
Noszczyk, T., Rutkowska, A., & Hernik, J. (2019). Exploring the land use changes in Eastern Poland: Statistics-based modeling. Human and Ecological Risk Assessment: An International Journal, 1-28. https://doi.org/10.1080/10807039.2018.1506254
 
Cegielska, K., Noszczyk, T., Kukulska, A., Szylar, M., Hernik, J., Dixon-Gough, R., ... & Kovács, K. F. (2018). Land use and land cover changes in post-socialist countries: Some observations from Hungary and Poland. Land Use Policy, 78, 1-18. https://doi.org/10.1016/j.landusepol.2018.06.017

 

Árvay, J., Šnirc, M., Hauptvogl, M., Bilčíková, J., Bobková, A., Demková, L., ... & Kováčik, A. (2018). Concentration of Micro-and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers. Biological Trace Element Research, 1-8. https://doi.org/10.1007/s12011-018-1519-3

KAMENÍK, J., SALÁKOVÁ, A., VYSKOČILOVÁ, V., PECHOVÁ, A., HARUŠTIAKOVÁ, D.: Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products. Meat Science, 131, 196-202. https://doi.org/10.1016/j.meatsci.2017.05.010

Král, M., Ošťádalová, M., & Tremlová, B. (2017). Effect of storage on textural and sensory properties of Czech apple cultivars. Erwerbs-Obstbau, 59(1), 39-43. https://doi.org/10.1007/s10341-016-0294-6

Král, M., Ošťádalová, M., Pokorná, J., Tremlová, B., Rohrerová, E., Šnirc, M., & Fekete, T. (2018). Quality of Wine Grape Cultivars Grown in Czech Republic. Erwerbs-Obstbau, 60(1), 29-35. https://doi.org/10.1007/s10341-018-0379-5

Král, M., Pospiech, M., Běhalová, H., Dordevic, D., Ošťádalová, M., Tremlová, B., & Florkiewicz, A. (2018). Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties. Journal of Texture Studies, 49(4), 456-463.  https://doi.org/10.1111/jtxs.12337

Kushkevych, I., Dordević, D., & Kollár, P. (2018). Analysis of physiological parameters of Desulfovibrio strains from individuals with colitis. Open Life Sciences, 13(1), 481-488. https://doi.org/10.1515/biol-2018-0057

Kushkevych, I., Dordević, D., & Vítězová, M. (2019). Analysis of pH dose-dependent growth of sulfate-reducing bacteria. Open Medicine, 14(1), 66-74. https://doi.org/10.1515/med-2019-0010

Petrášová, M., Král, M., Pospiech, M., Halamová, P., Tremlová, B., & Walczycka, M. (2019). Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage. Journal of the Science of Food and Agriculture, 99(4), 1888-1897. https://doi.org/10.1002/jsfa.9384

Petrášová, M., Pospiech, M., Tremlová, B., Tauferová, A., & Marcinčák, S. (2017). Comparison of immunofluorescence method with histochemical and ELISA methods focusing on wheat protein detection in meat products. Food and agricultural immunology, 28(6), 1094-1104. https://doi.org/10.1080/09540105.2017.1328661

Pospiech, M., Zikmund, T., Javůrková, Z., Kaiser, J., & Tremlová, B. (2019). An Innovative Detection of Mechanically Separated Meat in Meat Products. Food Analytical Methods, 12(3), 652-657. https://doi.org/10.1007/s12161-018-1394-8

Semjon, B., Král, M., Pospiech, M., Reitznerová, A.,Maľová, J., Tremlová, B., & Dudriková, E. (2018). Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. International Journal of Food Properties, 21(1), 1508-1522. https://doi.org/10.1080/10942912.2018.1494194

Šnirc, M., Kral, M., Ošťádalová, M., Golian, J., & Tremlová, B. (2017). Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer. International Journal of Food Properties, 20(4), 754-761. https://doi.org/10.1080/10942912.2016.1180532

Mudroňová, D., Karaffová, V., Koščová, J., Bartkovský, M., Marcinčáková, D., Popelka, P., Klempová, T., Čertík, M., Mačanga, J. & Marcinčák, S. (2018). Effect of fungal gamma-linolenic acid and beta-carotene containing prefermented feed on immunity and gut of broiler chicken. Poultry Science, 97 (12), 4211-4218. DOI: https://doi.org/10.3382/ps/pey306

Reitznerová, A., Šuleková, M., Nagy, J., Marcinčák, S., Semjon, B., Čertík, M. & Klempová. T. (2017). 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. Molecules, 22 (11), p. 1988. DOI: https://doi.org/10.3390/molecules22111988

Kovalík, P., Mačanga, J., Klempová, T., Popelka, P., Marcinčáková, D., Mellen, M., Bartkovský, M., Maskaľová, I., Čertík, M. & Marcinčák, S. (2018). Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acids profile and lipid oxidation of broiler meat. Italian Journal of Animal Science. 17 (2), 408-417  https://doi.org/10.1080/1828051X.2017.1369861

Čechová, L., Halánová, M., Babinská, I., Danišová, O., Bartkovský, M., Marcinčák, S., Marcinčáková, D., Valenčáková, A. & Čisláková, L. (2018). Chlamydiosis in farmed chickens in Slovakia and zoonotic risk for humans. Annals of Agriculture and Enviromental Medicine. 25 (2), 320-325. DOI: https://doi.org/10.26444/aaem/82948

Marcinčák, S., Klempová, T., Bartkovský, M., Marcinčáková, D., Zdolec, N., Popelka, P., Mačanga, J. & Čertík, M. (2018). Effect of fungal solid-state fermented product in broiler chicken nutrition on quality and safeety of produced breast meat. BioMed Research International. Vol. 2018(2018), art.no. 2609548. doi: 10.1155/2018/2609548

Semjon, B., Reitznerová, A., Poláková, Z., Výrostková, J., Maľová, J., Koreneková, B,  Dudríková, E. & Lovayová, V. (2018). The effect of traditional production methods on microbial, physico-chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese. International Journal of Dairy Technology. 71 (3), 709-716. https://doi.org/10.1111/1471-0307.12522

Semjon, B., Maľová, J., Vataščinová, T. & Maľa, P. (2019). Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk. Potravinarstvo Slovak Journal of Food Sciences, 13, i. 1, 76-82. https://doi.org/10.5219/1024

Zigo, F., Vasiľ, M., Takáč, L., Zigová, M. & Elečko, J. (2018). Mastitis pathogens isolated from raw milk samples on sheep farms situated in marginal parts of Slovakia. Folia Veterinaria. 62 (3), 56-61. DOI: https://doi.org/10.2478/fv-2018-0028


Books

Hepperle, E., Dixon-Gough, R., Mansberger, R., Paulsson, J., Hernik, J., & Kalbro, T. (Eds.). (2017). Land Ownership and Land Use Development: he Integration of Past, Present, and Future in Spatial Planning and Land Management Policies. vdf Hochschulverlag AG. https://doi.org/10.3218/3804-0
 
Hernik, J., Chen, G., & Gawroński, K. (Eds.). (2015). Cultural Landscapes in the Context of Socio-economic Changes in Poland and China. Publishing House of the University of Agriculture.
 
Kühne, O., Gawroński, K., & Hernik, J. (Eds.). (2015). Transformation und landschaft: Die folgen sozialer wandlungsprozesse auf landschaft. Springer-Verlag.



Chapters

Hernik, J., & Dixon-Gough, R. (2010). Archiving the Complex Information Systems of Cultural Landscapes for Interdisciplinary Permanent Access–Development of Concepts. In Preservation in Digital Cartography (pp. 77-98). Springer, Berlin, Heidelberg.

 

Marcinčák, S. (2017). Lipid Oxidation of Fermented Meat Products. In Fermented Meat Products: Health Aspects / Zdolec N. (Ed.), Boca Raton: CRC PRESS, (pp. 488-511) ISBN 978-1-4987-3304-5.

Čertík, M., Klempová, T., Jalč, D., Váradyová, Z. & Marcinčák, S. (2017). Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition.  In Food Lipids: Chemistry, Nutrition, and Biotechnology  Casimir C. Akoh (Ed.) – 4th edition, Boca Raton: CRC PRESS, (pp. 765-778). ISBN 978-1-4987-4485-0. 

Foodheritage
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