Ľubomír Valík - Concepedia

Author

Ľubomír Valík

Slovak University of Technology in Bratislava ORCID

Also Known As

L Valik, L'. Valík, L'ubomír Valík, L. Valik, L. Valík, Lubomir Valik, Lubomír Valík, Lubomı́r Valı́k, L’ Valík, L’ubomír Valík

114

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Slovak University of Technology in Bratislava Comenius University Bratislava Slovak Academy of Sciences Institute of Molecular Biology of the Slovak Academy of Sciences Food Research Institute

ĽV

About

Ľubomír Valík is an author at Slovak University of Technology in Bratislava specializing in food microbiology, microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	237
2	Medicine	9	9	386
3	Public Health	7	7	164
4	Engineering	3	3	61
5	Allergy	1	1	11

Ľubomír Valík

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk Yvan Le Marc, Ľubomír Valík, Alžbeta Medveďová International Journal of Food Microbiology Starter CultureMicrobial ContaminationStaphylococcus AureusFood MicrobiologyMicrobiology	2008	103
Microbial diversity and dynamics during the production of May bryndza cheese Domenico Pangallo, Nikoleta Šaková, Janka Koreňová, International Journal of Food Microbiology BiologyMicrobial DiversityFood FermentationMicrobial ContaminationFood Microbiology	2013	102
Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper Silvia Mošovská, Veronika Medvecká, Noémi Halászová, Food Research International MicrobiologyBlack PepperInfection ControlMedicineAntimicrobial Resistance	2018	83
Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus Zuzana Matejčeková, Denisa Liptáková, Ľubomír Valík LWT ProbioticFood FunctionFood FermentationFunctional Probiotic ProductsBiotechnology	2017	73
Plasma inactivation of Aspergillus flavus on hazelnut surface in a diffuse barrier discharge using different working gases Silvia Mošovská, Veronika Medvecká, Mária Gregová, Food Control Industrial MycologyPlasma InactivationDiffuse Barrier DischargeFungal PhysiologyHazelnut Surface	2019	48
The effect of temperature and water activity on the growth of Staphylococcus aureus Alžbeta Medveďová, Ľubomír Valík, Adriana Studeničová Czech Journal of Food Sciences	2009	41
Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese Jana Sádecká, Emil Kolek, Domenico Pangallo, Food Chemistry Principal Volatile OdorantsVolatile ElementMay Bryndza Cheese	2013	39
Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods Monika Kocková, Monika Dilongová, Eva Hybenová, Journal of Chemistry NutritionPseudocereal PorridgesAgricultural EconomicsFood PreservationProbiotics	2013	39
Characterization of the growth of <i>Lactobacillus plantarum</i> in milk in dependence on temperature Zuzana Matejčeková, Denisa Liptáková, Sabína Spodniaková, Acta Chimica Slovaca Uht MilkFood SpoilageStationary PhaseLactic Acid BacteriaBiochemical Engineering	2016	37
Modelling and predicting the simultaneous growth of <i>Escherichia coli</i> and lactic acid bacteria in milk Pavel Ačai, Ľubomír Valík, Alžbeta Medveďová Food Science and Technology International	2015	31

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