Janka Koreňová

Microbial diversity and dynamics during the production of May bryndza cheese

Domenico Pangallo, Nikoleta Šaková, Janka Koreňová et al. · International Journal of Food Microbiology · 2013 · 102 citations

Biology, Microbial Diversity, Food Fermentation +5

Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation

Domenico Pangallo, Lucia Kraková, Andrea Puškárová et al. · Food Microbiology · 2019 · 29 citations

Cheese Maturation, Food Fermentation, Health Sciences +9

Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese

Jana Sádecká, Nikoleta Šaková, Domenico Pangallo et al. · LWT · 2016 · 28 citations

Microbial Diversity, Food Fermentation, Health Sciences +9

Prevalence and tracing of persistent <i>Listeria monocytogenes</i> strains in meat processing facility production chain

Adriana Véghová, Jana Minarovičová, Janka Koreňová et al. · Journal of Food Safety · 2016 · 27 citations

Molecular Epidemiology, Food Processing Facilities, Bacterial Pathogens +18

Genome analysis of lactic acid bacterial strains selected as potential starters for traditional Slovakian bryndza cheese

Barbora Markusková, Aneta Lichvariková, Tomáš Szemes et al. · FEMS Microbiology Letters · 2018 · 18 citations

Antimicrobial Resistance Gene, Food Fermentation, Health Sciences +14