Publications by authors named "Jozef Nagy"

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Effect of feed supplementation with humic substances on phenotypic resistance profiles of Escherichia coli isolates from the ceca of broiler chickens.
Monika Pipová, Pavlína Jevinová, Boris Semjon, Ivana Regecová, Slavomír Marcinčák, Jozef Nagy

Poult Sci· July 2025

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Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat.
Slavomír Marcinčák, Boris Semjon, Dana Marcinčáková, Anna Reitznerová, Dagmar Mudroňová, Jozef Nagy

Life (Basel)· April 2023

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Humic Substances as a Versatile Intermediary.
Simona Hriciková, Ivona Kožárová, Nikola Hudáková, Anna Reitznerová, Jozef Nagy

Life (Basel)· March 2023

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Effect of Concentration of Flaxseed () and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat.
Martin Bartkovský, Drahomíra Sopková, Zuzana Andrejčáková, Radoslava Vlčková, Boris Semjon, Jozef Nagy

Animals (Basel)· April 2022

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Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat.
Marek Hudák, Boris Semjon, Dana Marcinčáková, Lukáš Bujňák, Pavel Naď, Jozef Nagy

Animals (Basel)· April 2021

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Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances.
Boris Semjon, Dana Marcinčáková, Beáta Koréneková, Martin Bartkovský, Jozef Nagy

Poult Sci· March 2020

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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.
Anna Reitznerová, Monika Šuleková, Jozef Nagy, Slavomír Marcinčák, Boris Semjon

Molecules· November 2017

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Effect of quantum therapy on pork quality.
Martin Bodnár, Jozef Nagy, Peter Popelka, Beáta Koréneková, Ján Mačanga, Alena Nagyová

J Zhejiang Univ Sci B· November 2011

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Post-mortem changes in the concentration of lactic acid, phosphates and pH in the muscles of wild rabbits (Oryctolagus cuniculus) according to the perimortal situation.
Ján Mačanga, Beáta Koréneková, Jozef Nagy, Slavomir Marcinčák, Peter Popelka

Meat Sci· August 2011

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