Ľubomír Belej - Concepedia

Author

Ľubomír Belej

Slovak University of Agriculture in Nitra ORCID

Also Known As

L. Belej, Lubomir Belej, Lubomír Belej, Lubom�r Belej, L’Ubomír Belej, Ľubomir Belej, Ľubomír Belej, Ľubomír Belej

Publications

334

Citations

H-Index

Concepts

All Affiliations

Slovak University of Agriculture in Nitra Instituto de Investigación en Ciencias de la Alimentación Universidad Autónoma de Madrid Constantine the Philosopher University in Nitra

ĽB

About

Ľubomír Belej is an author at Slovak University of Agriculture in Nitra specializing in medicine, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	38
2	Health Sciences	2	2	44
3	Medicine	2	2	34
4	Public Health	1	1	24
5	Allergy	1	1	10

Ľubomír Belej

Publications

275

Citations

H-Index

Page 1

	Year	Citations
The effect of roasting on the total polyphenols and antioxidant activity of coffee Alica Bobková, Marek Hudáček, Silvia Jakabová, Journal of Environmental Science and Health Part B	2020	80
Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L Alžbeta Demianová, Alica Bobková, Judita Lidiková, Food Control Food ChemistryNutritionLinear Discriminant AnalysisFood AuthenticityEngineering	2022	28
Detection of Changes in Total Antioxidant Capacity, the Content of Polyphenols, Caffeine, and Heavy Metals of Teas in Relation to Their Origin and Fermentation Alica Bobková, Alžbeta Demianová, Ľubomír Belej, Foods	2021	26
Analysis of selection signatures in the beef cattle genome Nina Moravčíková, Radovan Kasarda, L. Vostrý, Czech Journal of Animal Science GeneticsSelection SignaturesGenomic SelectionGenomicsAnimal Genetics	2019	24
Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin Alica Bobková, K Poláková, Alžbeta Demianová, Foods	2022	24
Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) Lukáš Jurčaga, Marek Bobko, Adriana Kolesárová, Foods	2021	22
Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage Alica Bobková, Silvia Jakabová, Ľubomír Belej, International Journal of Food Engineering Food ChemistryPreparation MethodCaffeine ContentSouth AmericaIn Vitro Fermentation	2021	16
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products K Poláková, Alica Bobková, Alžbeta Demianová, Foods	2023	13
Procedures for the identification and detection of adulteration of fish and meat products Jozef Čapla, Peter Zajác, Jozef Čurlej, Potravinarstvo Slovak Journal of Food Sciences	2020	11
The multiple actions of grape and its polyphenols on female reproductive processes with an emphasis on cell signalling Ladislav Kohút, Simona Baldovská, Michal Mihaľ, Frontiers in Endocrinology	2024	11

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