rok 2007 - Fakulta chemickej a potravinárskej technológie
rok 2007 - Fakulta chemickej a potravinárskej technológie
rok 2007 - Fakulta chemickej a potravinárskej technológie
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VII. THESES AND DISSERTATIONS<br />
A. Graduate Theses (Bc Degree) for state examinations after three years of study<br />
Name Title of Thesis Supervisor<br />
L. Žemlička Determination of phenolic acids in cereals using HPLC and GC-MS L. Brindzová<br />
D. Šedivá Phytoestrogenic and antioxidant effects of soya isoflavones M. Kováčová<br />
V. Štrbová Determination of beta-glucans in the cereals B. Hozová<br />
K. Munková<br />
Extraction and identification of oat antioxidants and their effects on<br />
human health<br />
L. Brindzová,<br />
R. Monošík<br />
Alteration of surface saccharides connected with expression of P-<br />
glycoprotein in mouse leukemic cells L1210<br />
E. Šturdík<br />
M. Kocková Utilization of the lactic acid bacteria in bakery industry E. Šturdík<br />
D. Dubnický<br />
Reactions of natural antioxidants and effect of cooking methods on<br />
total antioxidant activity of grain products.<br />
L. Brindzová<br />
B. Graduate Theses (MS Degree) for state examinations after five years of study<br />
Name Title of Thesis Supervisor<br />
Hudecová Anna<br />
Quantification of the effect of pH and lactic acid bacteria on the growth of D. Liptáková,<br />
selected contaminants isolated from the shep cheese<br />
Ľ. Valík<br />
Janovčíková Lenka<br />
Dynamics of Lactobacillus acidophilus content in selected dairy products D. Liptáková, Ľ.<br />
and its effect on hygienic relevant contaminants<br />
Valík<br />
Danielič Branislav The influence of technology on beer flavour stability and its determination<br />
by modern physico-chemical methods<br />
V. Brezová, M.<br />
Polovka<br />
Findurová Katarína The apple as the source of the phytochemicals for the functional foods M. Kováčová<br />
Gremeň Lukáš The reconstitution of natural fruit aromas P. Fodran<br />
Klačanová Katarína<br />
The reaction of amino acids in the coordination sphera of transition metals<br />
complexes<br />
P. Fodran<br />
Michalcová Martina<br />
Effect of water activity and pH on growth of Mucor circinelloides from Ľ. Valík, E.<br />
Bryndza cheese<br />
Piecková<br />
Mikušová Lucia Antioxidants in cereals and their effect on human health L. Brindzová<br />
Mošovská Silvia<br />
Methods for determination of natural antioxidants and their applications for<br />
selected nuts and oil seeds<br />
L. Brindzová<br />
Škultétyová Mária The cocoa hulls as the potential source of the dietary fibre M. Kováčová<br />
Turzová Anna Polyphenols in the cocoa hulls M. Kováčová<br />
Záborská Lenka Improving stability of nut filling using cereal antioxidants L. Brindzová<br />
C. Dissertations (PhD)<br />
Name Title of Thesis Supervisor<br />
Brindzová L.<br />
Free radicals formation, prevention by natural oat antioxidants and their<br />
effect on human health<br />
M. Takácsová<br />
Z. Petruláková Biotechnological production of cereal functional foods E. Šturdík<br />
A. Medveďová Application quantitative and perdictive microbiology in food safety Ľ. Valík<br />
Minarovičová- Quantitative analysis of mutual relationships among microorganisms in<br />
Petríková J. foods.<br />
Ľ. Valík<br />
Bajúsová B. Microbiology of selected fermented foods Ľ. Valík<br />
Moravčíková P.<br />
Development of physiology acceptable aroma components based on natural J. Šajbidor, P.<br />
precursors<br />
Fodran<br />
Gajdošová A.<br />
Choice, evaluation and using of cereals for the preparation of functional food<br />
products with immunomodulating properties<br />
B. Hozová<br />
Vidová B.<br />
Development of rapid diagnostic methods for detection of food microbial<br />
pathogens.<br />
E. Šturdík<br />
Kukurová I. Interactions of antibiotics in milk in the determination of detection limits. B. Hozová<br />
G. Bertaová PCR application in food microbiology Ľ. Valík<br />
Viskupičová B. Preventive and therapeutical aspects of flavonoid enzymatic transformation E. Šturdík<br />
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