Publications by authors named "Slavomir Marcincak"

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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

Poult Sci· July 2025

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Evaluation of stability and quality of bioproducts derived from solid-state fermentation of wheat bran using Mortierella alpina.
Ondrej Slaný, Tatiana Klempová, Zuzana Cibulková, Slavomír Marcinčák, Volha Shapaval

J Food Sci· April 2025

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The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.
Ivana Regecová, Jana Výrostková, Boris Semjon, Viera Lovayová, Pavlina Jevinová

Foods· November 2024

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Exploring the Influence of Soil Types on the Mineral Profile of Honey: Implications for Geographical Origin Prediction.
Simona Schmidlová, Zdeňka Javůrková, Bohuslava Tremlová, Józef Hernik, Barbara Prus

Foods· June 2024

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Comprehensive Screening of Salinomycin in Feed and Its Residues in Poultry Tissues Using Microbial Inhibition Tests Coupled to Enzyme-Linked Immunosorbent Assay (ELISA).
Daniela Spišáková, Ivona Kožárová, Simona Hriciková, Slavomír Marcinčák

Foods· May 2024

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The Effect of the Supplementation of Humic Substances and Fermented Products in the Feed on the Content of Salinomycin Residues in Poultry Tissues.
Simona Hriciková, Ivona Kožárová, Beáta Koréneková, Slavomír Marcinčák

Foods· December 2023

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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

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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Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content.
Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková

Foods· October 2022

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Detection of Gluten in Gluten-Free Foods of Plant Origin.
Jana Výrostková, Ivana Regecová, František Zigo, Slavomír Marcinčák, Ivona Kožárová

Foods· July 2022

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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

Animals (Basel)· April 2022

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Antimicrobial Resistance of sp. Isolated from Sheep and Goat Cheeses.
Jana Výrostková, Ivana Regecová, Eva Dudriková, Slavomír Marcinčák, Mária Vargová

Foods· August 2021

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Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.
Matúš Várady, Sylwester Ślusarczyk, Jana Boržíkova, Katarína Hanková, Michaela Vieriková

Foods· June 2021

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Detection of Carrageenan in Meat Products Using Lectin Histochemistry.
Marie Bartlová, Bohuslava Tremlová, Slavomír Marcinčák, Matej Pospiech

Foods· April 2021

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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

Animals (Basel)· April 2021

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Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens.
Boris Semjon, Martin Bartkovský, Dana Marcinčáková, Tatiana Klempová, Lukáš Bujňák

Animals (Basel)· May 2020

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Dual production of polyunsaturated fatty acids and beta-carotene with Mucor wosnessenskii by the process of solid-state fermentation using agro-industrial waste.
Tatiana Klempová, Ondrej Slaný, Michal Šišmiš, Slavomír Marcinčák, Milan Čertík

J Biotechnol· March 2020

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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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Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat.
Slavomír Marcinčák, Tatiana Klempová, Martin Bartkovský, Dana Marcinčáková, Nevijo Zdolec

Biomed Res Int· January 2019

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Chlamydiosis in farmed chickens in Slovakia and zoonotic risk for humans.
Lenka Čechová, Monika Halánová, Ingrid Babinská, Oľga Danišová, Martin Bartkovský

Ann Agric Environ Med· June 2018

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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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Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.
Martina Brenesselová, Beáta Koréneková, Ján Mačanga, Slavomír Marcinčák, Pavlína Jevinová

Meat Sci· March 2015

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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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Determination of lipid oxidation level in broiler meat by liquid chromatography.
Slavomir Marcincák, Jozef Sokol, Pavel Bystrický, Peter Popelka, Peter Turek

J AOAC Int· January 2005

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