{"id":10868,"date":"2025-01-22T14:20:53","date_gmt":"2025-01-22T13:20:53","guid":{"rendered":"https:\/\/www.agrobiotech.sk\/laboratoria\/sensory-laboratory\/"},"modified":"2025-07-15T08:19:53","modified_gmt":"2025-07-15T06:19:53","slug":"sensory-laboratory","status":"publish","type":"laboratoria","link":"https:\/\/www.agrobiotech.sk\/en\/laboratories\/sensory-laboratory\/","title":{"rendered":"Sensory Laboratory"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10868\" class=\"elementor elementor-10868 elementor-1905\" data-elementor-post-type=\"laboratoria\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6dbc5146 e-flex e-con-boxed e-con e-parent\" data-id=\"6dbc5146\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-2e3eaf28 e-flex e-con-boxed e-con e-child\" data-id=\"2e3eaf28\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-677d2e1f elementor-widget elementor-widget-spacer\" data-id=\"677d2e1f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1bccdd14 elementor-align-left elementor-widget elementor-widget-breadcrumbs\" data-id=\"1bccdd14\" data-element_type=\"widget\" data-widget_type=\"breadcrumbs.default\">\n\t\t\t\t\t<p id=\"breadcrumbs\"><span><span><a href=\"https:\/\/www.agrobiotech.sk\/en\/\">Domov<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2b71a0b elementor-widget elementor-widget-spacer\" data-id=\"2b71a0b\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7843113a elementor-widget elementor-widget-heading\" data-id=\"7843113a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\">Laboratory Head<\/span>\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f6195c4 e-con-full e-grid e-con e-child\" data-id=\"f6195c4\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-7ccbd19 e-con-full e-flex e-con e-child\" data-id=\"7ccbd19\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-043b30d elementor-widget elementor-widget-image\" data-id=\"043b30d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/06\/Ing.-Patricia-Joanidis-PhD-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-13633\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5701a0d e-con-full e-flex e-con e-child\" data-id=\"5701a0d\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8e1ea87 elementor-widget elementor-widget-heading\" data-id=\"8e1ea87\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\">Ing. Patr\u00edcia Joanidis, PhD.<\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-76de3e7 elementor-widget elementor-widget-heading\" data-id=\"76de3e7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"tel:+421376414905\">+421 37 641 4905<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9340066 e-con-full e-flex e-con e-child\" data-id=\"9340066\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-73682f5 elementor-view-framed elementor-shape-rounded elementor-position-left elementor-mobile-position-left elementor-widget elementor-widget-icon-box\" data-id=\"73682f5\" data-element_type=\"widget\" data-widget_type=\"icon-box.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<span  class=\"elementor-icon\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-far-user\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.6 304c-28.7 0-42.5 16-89.6 16-47.1 0-60.8-16-89.6-16C60.2 304 0 364.2 0 438.4V464c0 26.5 21.5 48 48 48h352c26.5 0 48-21.5 48-48v-25.6c0-74.2-60.2-134.4-134.4-134.4zM400 464H48v-25.6c0-47.6 38.8-86.4 86.4-86.4 14.6 0 38.3 16 89.6 16 51.7 0 74.9-16 89.6-16 47.6 0 86.4 38.8 86.4 86.4V464zM224 288c79.5 0 144-64.5 144-144S303.5 0 224 0 80 64.5 80 144s64.5 144 144 144zm0-240c52.9 0 96 43.1 96 96s-43.1 96-96 96-96-43.1-96-96 43.1-96 96-96z\"><\/path><\/svg>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-389eb5b e-con-full e-flex e-con e-child\" data-id=\"389eb5b\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d280a53 elementor-widget elementor-widget-heading\" data-id=\"d280a53\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\">doc. Ing. Vladim\u00edr Vietoris, PhD.<\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-314be9b elementor-widget elementor-widget-heading\" data-id=\"314be9b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"tel:+421376414793\">+421 37 641 4793<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1034759 e-flex e-con-boxed e-con e-parent\" data-id=\"1034759\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-411ebc51 e-con-full e-flex e-con e-child\" data-id=\"411ebc51\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-438daa5d elementor-view-framed elementor-shape-rounded elementor-position-left elementor-mobile-position-left elementor-widget elementor-widget-icon-box\" data-id=\"438daa5d\" data-element_type=\"widget\" id=\"infrastruktura\" data-widget_type=\"icon-box.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<span  class=\"elementor-icon\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-info\" viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M20 424.229h20V279.771H20c-11.046 0-20-8.954-20-20V212c0-11.046 8.954-20 20-20h112c11.046 0 20 8.954 20 20v212.229h20c11.046 0 20 8.954 20 20V492c0 11.046-8.954 20-20 20H20c-11.046 0-20-8.954-20-20v-47.771c0-11.046 8.954-20 20-20zM96 0C56.235 0 24 32.235 24 72s32.235 72 72 72 72-32.235 72-72S135.764 0 96 0z\"><\/path><\/svg>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h2 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<span  >\n\t\t\t\t\t\t\tInfrastructure\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5ffaa94 e-con-full e-flex e-con e-child\" data-id=\"5ffaa94\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-25ceba3a e-grid e-con-full e-con e-child\" data-id=\"25ceba3a\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-61d005a6 e-con-full e-flex e-con e-child\" data-id=\"61d005a6\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2bc85459 e-transform elementor-widget elementor-widget-image\" data-id=\"2bc85459\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Klimaticka-komora-1.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Klimatick\u00e1 komora 1\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NDQsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9LbGltYXRpY2thLWtvbW9yYS0xLmpwZyJ9\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Klimaticka-komora-1-r8qhn14ta2njnn3ukfsv5i3u3ll7u04kuhhg33uzqo.jpg\" title=\"Klimatick\u00e1 komora 1\" alt=\"Klimatick\u00e1 komora 1\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a4c8b5 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"9a4c8b5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Climate Chamber<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ab25b8f e-con-full e-flex e-con e-child\" data-id=\"ab25b8f\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-77a1f26 e-transform elementor-widget elementor-widget-image\" data-id=\"77a1f26\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Elektronicky-nos.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Elektronick\u00fd nos\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NTAsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9FbGVrdHJvbmlja3ktbm9zLmpwZyJ9\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Elektronicky-nos-r8qhnv7ncrspz5w5ossxdail3xgyobfzmmczfyme7k.jpg\" title=\"Elektronick\u00fd nos\" alt=\"Elektronick\u00fd nos\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f9ad36 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"6f9ad36\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Electronic nose<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a7342d8 e-con-full e-flex e-con e-child\" data-id=\"a7342d8\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c1dd78d e-transform elementor-widget elementor-widget-image\" data-id=\"c1dd78d\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Elektronicky-jazyk.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Elektronick\u00fd jazyk\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NDgsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9FbGVrdHJvbmlja3ktamF6eWsuanBnIn0%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Elektronicky-jazyk-r8qhnlt9gffur29t7oqnocvz62rajceo9bu4n70bxs.jpg\" title=\"Elektronick\u00fd jazyk\" alt=\"Elektronick\u00fd jazyk\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0f40c0d elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"0f40c0d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Electronic tongue<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-66acb8f e-con-full e-flex e-con e-child\" data-id=\"66acb8f\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fd118b1 e-transform elementor-widget elementor-widget-image\" data-id=\"fd118b1\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Elektronicke-oko.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Elektronick\u00e9 oko\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NDYsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9FbGVrdHJvbmlja2Utb2tvLmpwZyJ9\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Elektronicke-oko-r8qhnaj76f0evqq71jv4ufqg1gavyz5w7s0avvh20g.jpg\" title=\"Elektronick\u00e9 oko\" alt=\"Elektronick\u00e9 oko\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1323b11 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"1323b11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Electronic eye<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-550a828 e-con-full e-flex e-con e-child\" data-id=\"550a828\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2e55def e-transform elementor-widget elementor-widget-image\" data-id=\"2e55def\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Senzoricke-boxy.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Senzorick\u00e9 boxy\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NTQsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9TZW56b3JpY2tlLWJveHkuanBnIn0%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Senzoricke-boxy-r8qhoey9cajqqz3hhjc3bnj9l0ro5ymcpc26irt4kw.jpg\" title=\"Senzorick\u00e9 boxy\" alt=\"Senzorick\u00e9 boxy\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d797615 elementor-widget elementor-widget-text-editor\" data-id=\"d797615\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Sensory evaluation box with accessories<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9b3ac7f e-con-full e-flex e-con e-child\" data-id=\"9b3ac7f\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-380c32c e-transform elementor-widget elementor-widget-image\" data-id=\"380c32c\" data-element_type=\"widget\" data-settings=\"{&quot;_transform_scale_effect_hover&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:1.05,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;_transform_scale_effect_hover_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2025\/07\/Senzoricke-laboratorium.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Senzorick\u00e9 laborat\u00f3rium\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTQ2NTYsInVybCI6Imh0dHBzOlwvXC93d3cuYWdyb2Jpb3RlY2guc2tcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjVcLzA3XC9TZW56b3JpY2tlLWxhYm9yYXRvcml1bS5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.agrobiotech.sk\/wp-content\/uploads\/elementor\/thumbs\/Senzoricke-laboratorium-r8qhoocn8mwlz2ptyned0l5vivhcaxno2ml1bjf6uo.jpg\" title=\"Senzorick\u00e9 laborat\u00f3rium\" alt=\"Senzorick\u00e9 laborat\u00f3rium\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5d8440 elementor-widget elementor-widget-text-editor\" data-id=\"a5d8440\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"et_pb_gallery_title\">Sensory Laboratory<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-697a51b9 elementor-view-framed elementor-shape-rounded elementor-position-left elementor-mobile-position-left elementor-widget elementor-widget-icon-box\" data-id=\"697a51b9\" data-element_type=\"widget\" id=\"cinnosti\" data-widget_type=\"icon-box.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<span  class=\"elementor-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\" im im-target\"><\/i>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h2 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<span  >\n\t\t\t\t\t\t\tScientific and Research Activities of the Laboratory\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-53f95b35 e-con-full e-flex e-con e-child\" data-id=\"53f95b35\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-544252ac green-markers elementor-widget elementor-widget-text-editor\" data-id=\"544252ac\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li>verification and optimization of technological processes of food production developed in other technologically oriented laboratories (Laboratory of Cereal Technologies, Laboratory of Foodstuffs of Animal Origin, Experimental Brewery, Beverage Laboratory),<\/li><li>sensory evaluation of food products through a panel of evaluators,<\/li><li>sensory evaluation using instrumental methods.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-23f0aa65 elementor-view-framed elementor-shape-rounded elementor-position-left elementor-mobile-position-left elementor-widget elementor-widget-icon-box\" data-id=\"23f0aa65\" data-element_type=\"widget\" id=\"projekty\" data-widget_type=\"icon-box.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<span  class=\"elementor-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"ti ti-book\"><\/i>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h2 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<span  >\n\t\t\t\t\t\t\tSolved Projects\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8d63864 elementor-widget elementor-widget-n-accordion\" data-id=\"8d63864\" data-element_type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;all_collapsed&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accordion. Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1480\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1480\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Current projects <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1480\" class=\"elementor-element elementor-element-8daa946 e-con-full e-flex e-con e-child\" data-id=\"8daa946\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-bc8db70 green-markers elementor-widget elementor-widget-text-editor\" data-id=\"bc8db70\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>GA FAPZ 2\/2024\/2026 <\/strong>The innovative potential of the edible yellow nutsedge and the prospects for using its tubers to improve the quality of health.<br><strong>Project Leader:<\/strong> Ing. Zuzana K\u0148a\u017eick\u00e1, PhD.<br><strong>Project Years:<\/strong> 2024-2026<\/li><li><strong>1-GA-SPU-24<\/strong> Support of innovations in the food industry through the \u201eFood Incubator\u201c<br><strong>Project Leader:<\/strong> Ing. Lucia Ailer, PhD.<br><strong>Project Years:<\/strong> 2024-2026<\/li><li><strong>09I01-03-V04-00057 <\/strong>Innovations in the bioavailability of active biological components of algae in food through microencapsulation<br><strong>Project Leaderu<\/strong>: RNDr. Hana \u010e\u00faranov\u00e1, PhD. <br><strong>Project Years<\/strong>: 2024-2025<\/li><li><strong>APVV-22-0348<\/strong> Potential anticancer effect of MCT coconut oil determined by addition of plant extracts from selected Capsicum spp. fruits<br><strong>Project Leader:<\/strong> RNDr. Hana \u010e\u00faranov\u00e1, PhD. <br><strong>Project Years:<\/strong> 2023\/2027<\/li><li><strong>VEGA 1\/0602\/22<\/strong> Possibilities of elimination of xenobiotics in edible forest fruits from environmentally polluted areas<br><strong>Project Leader:<\/strong> Ing. J\u00falius \u00c1rvay, PhD.<br><strong>Project Years:<\/strong> 2022-2025<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1481\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1481\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Successfully completed projects <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1481\" class=\"elementor-element elementor-element-1e360c3 e-con-full e-flex e-con e-child\" data-id=\"1e360c3\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-108b52a green-markers elementor-widget elementor-widget-text-editor\" data-id=\"108b52a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>Foundation Grants<\/strong> Professional Education for Economic Growth Sectors in Central Asia<br>Project Leader: prof. Ing. Miroslava Ka\u010d\u00e1niov\u00e1, PhD.<br>Project Years: 2023-2024<\/li><li><strong>18-GASPU-2021<\/strong> Modern procedures and technologies increasing the quality of a selected sous-vide food model<br>Project Leader: Ing. Jana Lakato\u0161ov\u00e1, PhD.<br>2021-2024<\/li><li><strong>14-GASPU-2021<\/strong> Analysis of consumer behavior towards honeys enriched with health-promoting substances<br>Project Leader: Ing. Peter \u0160ed\u00edk, PhD.<br>Project Years: 2021-2024<\/li><li><strong>VEGA 1\/0415\/21 <\/strong>Interdisciplinary research on consumer behavior on the honey market with an emphasis on its quality and nutritional value<br>Project Leader: Ing. Peter \u0160ed\u00edk, PhD.<br>Project Years: 2021-2023<\/li><li><strong>Drive4SiFood<\/strong> Demand-driven research for the sustainable and innovative food, Drive4SIFood<br>Project Leader: Ing. Lucia Gabr\u00edny, PhD.<br>Project Years: 2019-2023<\/li><li><strong>APVV-16-1244 <\/strong>Qualitative factors influencing the production and consumption of milk and cheese<br>Project Leader: prof. Ing. \u013dudmila Nagyov\u00e1, PhD.<br>Project Years: 2017-2020<\/li><li><strong>VEGA 1\/0139\/17<\/strong> Unconventional and minority crops suitable for the production of new-type foods designed for special nutritional purposes.<br>Project Leader: prof. RNDr. Alena Vollmannov\u00e1, PhD.<br>Project Years: 2017-2020 <\/li><li><strong>VEGA 1\/0280\/17 <\/strong>Validation of functional food development using sensory analysis and artificial perception devices<br>Project Leader: Ing. Vladim\u00edr Vietoris, PhD.<br>Project Years: 2017-2019<\/li><li><strong>VEGA 1\/0308\/14<\/strong> Detection of chemoprotective substances in traditional and minority legumes used in the preparation of functional foods.<br>Project Leader: prof. RNDr. Alena Vollmannov\u00e1, PhD.<br>Project Years: 2014-2016 <\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-322eaaee elementor-view-framed elementor-shape-rounded elementor-position-left elementor-mobile-position-left elementor-widget elementor-widget-icon-box\" data-id=\"322eaaee\" data-element_type=\"widget\" id=\"publikacie\" data-widget_type=\"icon-box.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-box-wrapper\">\n\n\t\t\t\t\t\t<div class=\"elementor-icon-box-icon\">\n\t\t\t\t<span  class=\"elementor-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\" icon_documents_alt\"><\/i>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-icon-box-content\">\n\n\t\t\t\t\t\t\t\t\t<h2 class=\"elementor-icon-box-title\">\n\t\t\t\t\t\t<span  >\n\t\t\t\t\t\t\tPublications\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a837023 elementor-widget elementor-widget-n-accordion\" data-id=\"a837023\" data-element_type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;all_collapsed&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accordion. Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1760\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1760\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Publication activity with research conducted in the laboratory for the period 2020-2024 (recorded in the EPCA database) <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1760\" class=\"elementor-element elementor-element-90cacde e-con-full e-flex e-con e-child\" data-id=\"90cacde\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6754e3e elementor-widget elementor-widget-text-editor\" data-id=\"6754e3e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #9ac23b;\">AAA <\/span>Scientific monographs published by foreign publishers<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; BER\u010c\u00cdK, Jakub &#8211; VIETORIS, Vladim\u00edr. <em>Senzorick\u00e1 anal\u00fdza a spotrebite\u013esk\u00e1 neuroveda pri hodnoten\u00ed paren\u00fdch syrov : vedeck\u00e1 monografia<\/em>. 1st. ed. Ostrava : Key Publishing s.r.o., 2020. 105 s. ISBN 978-80-7418-354-6.     <\/p><p><strong><span style=\"color: #9ac23b;\">ADC <\/span>Scientific papers in foreign refereed journals<\/strong><\/p><p>STARZY\u0143SKA-JANISZEWSKA, Anna &#8211; STODOLAK, Bozena &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; MICKOWSKA, Barbara &#8211; \u0160NIRC, Marek. Nutritional and sensory parameters of amazake from the recycling of stale bread. In <em>Waste Management<\/em>. ISSN 0956-053X, 2024, vol. 186, no. 15, s.     345-354. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.1016\/j.wasman.2024.06.028.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS<br>Typ v\u00fdstupu: \u010dl\u00e1nok<\/p><p>\u0160IMORA, Veronika &#8211; \u010e\u00daRANOV\u00c1, Hana &#8211; BRINDZA, Jan &#8211; MONCADA, Marvin &#8211; IVANI\u0160OV\u00c1, Eva &#8211; JOANIDIS, Patr\u00edcia &#8211; STRAKA, Du\u0161an &#8211; GABR\u00cdNY, Lucia &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Cornelian Cherry (Cornus mas) powder as a functional ingredient for the formulation of bread loaves: Physical properties, nutritional value, phytochemical composition, and sensory attributes. In <em>Foods<\/em> Online. ISSN 2304-8158, 2023, vol. 12, no. 3, art. no. 593 [13 s.]. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/foods12030593.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS, MEDLINE<br>Typ v\u00fdstupu: \u010dl\u00e1nok      <\/p><p>PLUTA-KUBICA, Agnieszka &#8211; NAJGEBAUER-LEJKO, Dorota &#8211; DOMAGALA, Jacek &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; GOLIAN, Jozef. The effect of cow breed and wild garlic leaves (Allium ursinum L.) on the sensory quality, volatile compounds, and physical properties of unripened soft rennet-curd cheese. In <em>Foods<\/em> Online. ISSN 2304-8158, 2022, vol. 11, 24, art. no. 3948 [14] s. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/foods11243948.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS<br>Typ v\u00fdstupu: \u010dl\u00e1nok      <\/p><p>\u0160IMORA, Veronika &#8211; \u010e\u00daRANOV\u00c1, Hana &#8211; HAVRLENTOV\u00c1, Michaela &#8211; IVANI\u0160OV\u00c1, Eva &#8211; MEZEY, J\u00e1n &#8211; T\u00d3THOV\u00c1, Zuzana &#8211; GABR\u00cdNY, Lucia &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Selected physico-chemical, nutritional, antioxidant and sensory properties of wheat bread supplemented with apple pomace powder as a by-poduct from juice production. In <em>Plants-Basel<\/em>. ISSN 2223-7747 online, 2022, vol. 11, iss. 9, art. no 1256, [11] s. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/plants11091256.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS<br>Typ v\u00fdstupu: \u010dl\u00e1nok       <\/p><p>BOJ\u0147ANSK\u00c1, Tatiana &#8211; MUSILOV\u00c1, Janette &#8211; VOLLMANNOV\u00c1, Alena. Effects of adding legume flours on the rheological and breadmaking properties of dough. In <em>Foods<\/em> Online. ISSN 2304-8158, 2021, vol. 10, no. 5, art. no. 1087 [22 s.]. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/foods10051087.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS      <\/p><p>KOR\u010cOK, Melina &#8211; VIETORISOV\u00c1, Nikola &#8211; JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; MRAVCOV\u00c1, Anna &#8211; VIETORIS, Vladim\u00edr. Aromatic profile of hydroponically and conventionally grown tomatoes. In <em>Applied Sciences-Basel<\/em>. ISSN 2076-3417 online, 2021, vol. 11, no. 17, art. no. 8012, [16] s. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/app11178012.<br>Indexovan\u00e9 v: WoS, SCOPUS, CCC      <\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; \u0160NIRC, Marek &#8211; \u0160ED\u00cdK, Peter &#8211; VIETORIS, Vladim\u00edr. Screening of the honey aroma as a potential essence for the aromachology. In <em>Applied Sciences-Basel<\/em>. ISSN 2076-3417 online, 2021, vol. 11, no. 17, art. no. 8177, [9] s. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/app11178177.<br>Indexovan\u00e9 v: WoS, SCOPUS, CCC      <\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; \u0160NIRC, Marek &#8211; KUNCA, Vladim\u00edr &#8211; \u00c1RVAY, J\u00falius. The effect of Amanita rubescens pers developmental stages on aroma profile. In <em>Journal of fungi<\/em> Online. ISSN 2309-608X online, 2021, vol. 7, no. 7, art. no. 611 [16] s.<br>Indexovan\u00e9 v: CCC, WoS, SCOPUS     <\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; DUCKOV\u00c1, Viera &#8211; MI\u0160KEJE, Michal &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; \u010cANIGOV\u00c1, Margita. The impact of different factors on the quality and volatile organic compounds profile in \u201cbryndza\u201d cheese. In <em>Foods<\/em> Online. ISSN 2304-8158, 2020, vol. 9, iss. 9, article number 1195 [13 s.]. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.3390\/foods9091195.<br>Indexovan\u00e9 v: WoS, SCOPUS      <\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; \u0160IMORA, Veronika &#8211; NAGYOV\u00c1, Veronika &#8211; HYN\u0160T, Matej &#8211; MI\u0160KEJE, Michal &#8211; BOROTOV\u00c1, Petra &#8211; VIETORIS, Vladim\u00edr &#8211; \u00c1RVAY, J\u00falius &#8211; BOJ\u0147ANSK\u00c1, Tatiana. The influence of lupine flour on selected parameters of novel bakery products. In <em>Czech journal of food sciences<\/em>. ISSN 1212-1800, 2020, vol. 38, no. 6, s.     367-374. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.17221\/51\/2020-CJFS.<br>Indexovan\u00e9 v: WoS, SCOPUS<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; \u00c1RVAY, J\u00falius &#8211; JANKURA, Erv\u00edn &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; G\u00c1LOV\u00c1, Jana &#8211; VIETORIS, Vladim\u00edr. Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese. In <em>Czech journal of food sciences<\/em>. ISSN 1212-1800, 2020, vol. 38, no. 5, s.     273-279. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.17221\/42\/2020-CJFS.<br>Indexovan\u00e9 v: WoS, SCOPUS<\/p><p>\u0160IMORA, Veronika &#8211; \u010e\u00daRANOV\u00c1, Hana &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; MI\u0160KEJE, Michal &#8211; TOK\u00c1R, Mari\u00e1n &#8211; GABR\u00cdNY, Lucia &#8211; KOWALCZEWSKI, Przemys\u0142aw \u0141ukasz &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Wheat Bread with Grape Seeds Micropowder:Impact on Dough Rheology and Bread Properties. In <em>Applied Rheology<\/em>. ISSN 1430-6395, 2020, vol. 30, no. 1, s. 138-150, online. Dostupn\u00e9 na internete: https:\/\/dx.doi\/10.1515\/arh-2020-0112.<br>Indexovan\u00e9 v: WoS      <\/p><p>KIRSANOV, Dmitry O. &#8211; MEDNOVA, Olga &#8211; VIETORIS, Vladim\u00edr &#8211; KILMARTIN, Paul A. &#8211; LEGIN, Andrey. Towards reliable estimation of an &#8220;electronic tongue&#8221; predictive ability from PLS regression models in wine analysis. In <em>Talanta<\/em>. ISSN 0039-9140, 2012, vol. 90, s. 109-116.<br>Indexovan\u00e9 v: WoS, SCOPUS     <\/p><p><strong><span style=\"color: #9ac23b;\">ADD <\/span>Scientific papers in domestic refereed journals<\/strong><\/p><p>SCHWARCZOV\u00c1, Eva &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; JANKURA, Erv\u00edn &#8211; KOLEK, Emil. Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot gris wines. In Journal of food and nutrition research. ISSN 1336-8672, 2017, vol. 56, no. 4, s.     389-397. Dostupn\u00e9 na internete: http:\/\/www.vup.sk\/en\/index.php?mainID=2&amp;navID=34&amp;version=2&amp;volume=57&amp;issue=1.<br>Indexovan\u00e9 v: WoS, SCOPUS<\/p><p><strong><span style=\"color: #9ac23b;\">ADM <\/span>Scientific papers in foreign journals indexed in the Web of Science or SCOPUS databases<\/strong><\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; \u00c1RVAY, J\u00falius &#8211; KUNOV\u00c1, Simona &#8211; KOWALCZEWSKI, Przemys\u0142aw \u0141ukasz &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese \u201cMay bryndza\u201d. In <em>Food Science and Technology International<\/em>. ISSN 1082-0132, 2022, vol. 28, no. 7, s.     580-591. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.1177\/10820132211039916.<br>Indexovan\u00e9 v: WoS, SCOPUS<br>Typ v\u00fdstupu: \u010dl\u00e1nok<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; NAGYOV\u00c1, Veronika &#8211; HYN\u0160T, Matej &#8211; KUDL\u00c1KOV\u00c1, Dominika &#8211; \u00c1RVAY, J\u00falius &#8211; DR\u00c1B, \u0160tefan. A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers. In <em>Kvasn\u00fd pr\u016fmysl<\/em>. ISSN 0023-5830, 2020, ro\u010d. 66, \u010d. 1, s. 224-231.<br>Indexovan\u00e9 v: WoS, SCOPUS      <\/p><p><strong><span style=\"color: #9ac23b;\">ADN<\/span> Scientific works in domestic journals indexed in the Web of Science or SCOPUS databases.<\/strong><\/p><p>BOJ\u0147ANSK\u00c1, Tatiana &#8211; \u010cECH, Matej &#8211; KOLES\u00c1ROV\u00c1, Anna &#8211; IVANI\u0160OV\u00c1, Eva &#8211; JOANIDIS, Patr\u00edcia. Effect of selected natural extracts on antioxidant properties and sensory quality of various cereal products. In <em>Journal of Microbiology, Biotechnology and Food Sciences<\/em> Online. ISSN 1338-5178, 2024, vol. 14, no. 2, art. no. e11134, [7] s. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.55251\/jmbfs.11134.<br>Indexovan\u00e9 v: WoS, SCOPUS<br>Typ v\u00fdstupu: \u010dl\u00e1nok       <\/p><p>JAKABOV\u00c1, Silvia &#8211; AILER, Lucia &#8211; KRO\u010cKO, Miroslav &#8211; ZAJ\u00c1C, Peter &#8211; \u010cAPLA, Jozef &#8211; PARTIKA, Adam &#8211; GOLIAN, Jozef &#8211; LAKATO\u0160OV\u00c1, Jana. Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production. In <em>Potravin\u00e1rstvo Slovak Journal of Food Sciences<\/em> Online. ISSN 1337-0960, 2021, vol. 15, no. 1, s. 285-295, online. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.5219\/1614.<br>Indexovan\u00e9 v: SCOPUS      <\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; \u00c1RVAY, J\u00falius &#8211; MI\u0160KEJE, Michal &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry. In <em>Potravin\u00e1rstvo Slovak Journal of Food Sciences<\/em> Online. ISSN 1337-0960, 2020, vol. 14, no. 1, s.     767-773. Dostupn\u00e9 na internete: <a href=\"https:\/\/doi.org\/10.5219\/1300\">https:\/\/doi.org\/10.5219\/1300<\/a>.<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; NAGYOV\u00c1, Veronika &#8211; HYN\u0160T, Matej &#8211; VIETORIS, Vladim\u00edr &#8211; JOANIDIS, Patr\u00edcia &#8211; NAGYOV\u00c1, \u013dudmila. Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. In Potravin\u00e1rstvo Slovak Journal of Food Sciences Online. ISSN 1337-0960, 2019, vol. 13, no. 1, s. 262-267, online. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.5219\/1076.      <\/p><p>Indexovan\u00e9 v: SCOPUS<\/p><p><strong><span style=\"color: #9ac23b;\">AED <\/span>Scientific papers in domestic peer-reviewed proceedings and monographs<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; \u0160NIRC, Marek &#8211; MEZEYOV\u00c1, Ivana. In\u0161trument\u00e1lna zobrazovacia technika IRIS ako n\u00e1stroj na charakteriz\u00e1ciu farieb sous-vide rastlinn\u00e9ho produktu. In   <em>Bezpe\u010dnos\u0165 a kvalita potrav\u00edn. Zborn\u00edk vedeck\u00fdch pr\u00e1c <\/em>. 1. vyd. 374 s. ISBN 978-80-8266-056-5.   Nitra : Garmond, 2024, s. 291-297.<br>Typ v\u00fdstupu: pr\u00edspevok<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; AILER, Lucia &#8211; BOROTOV\u00c1, Petra &#8211; KUNOV\u00c1, Simona &#8211; MEZEYOV\u00c1, Ivana &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Vplyv vybran\u00fdch rastlinn\u00fdch sil\u00edc na farebn\u00fd profil hodnoten\u00fd elektronick\u00fdm okom na sous-vide maslov\u00fa tekvicu. In   <em>Bezpe\u010dnos\u0165 a kvalita potrav\u00edn. Zborn\u00edk vedeck\u00fdch pr\u00e1c <\/em>. 1. vyd. 374 s. ISBN 978-80-8266-056-5.   Nitra : Garmond, 2024, s. 354-359.<br>Typ v\u00fdstupu: pr\u00edspevok<\/p><p>JOANIDIS, Patr\u00edcia &#8211; AILER, Lucia &#8211; BOROTOV\u00c1, Petra &#8211; MEZEYOV\u00c1, Ivana &#8211; KUNOV\u00c1, Simona &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; LAKATO\u0160OV\u00c1, Jana. Vplyv rastlinn\u00fdch sil\u00edc na obsah vitam\u00ednu C, organoleptick\u00e9 a textur\u00e1lne vlastnosti sous-vide mrkvy. In <em>Recenzovan\u00fd zborn\u00edk vedeck\u00fdch pr\u00e1c Slovenskej spolo\u010dnosti pre po\u013enohospod\u00e1rske, lesn\u00edcke, potravin\u00e1rske a veterin\u00e1rske vedy pri SAV v Bratislave<\/em>. 1.vyd. 208 s. ISBN 978-80-974779-0-5.      . Bratislava Slovensk\u00e1 spolo\u010dnos\u0165 pre po\u013enohospod\u00e1rske, lesn\u00edcke, potravin\u00e1rske a veterin\u00e1rne vedy pri SAV, 2023, s. 125-131.<br>Typ v\u00fdstupu: pr\u00edspevok<\/p><p>KOR\u010cOK, Melina &#8211; BAZALOV\u00c1, Ter\u00e9zia &#8211; DOMINGUEZ, Jehannara &#8211; VIETORIS, Vladim\u00edr. Porovnanie senzorick\u00e9ho profilu vybran\u00fdch instantn\u00fdch k\u00e1v pomocou senzorickej anal\u00fdzy a pr\u00edstrojov umelej percepcie ako modelov\u00e9ho produktu maskovania horkej chute. In   <em>Bezpe\u010dnos\u0165 a kvalita potrav\u00edn. Zborn\u00edk vedeck\u00fdch pr\u00e1c <\/em>. 1. vyd. 329 s. ISBN 978-80-8266-007-7.   . Nitra : Garmond, 2022, s. 296-302. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.15414\/2022.sqf22-psp.<br>Typ v\u00fdstupu: pr\u00edspevok<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; MI\u0160KEJE, Michal &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Vplyv r\u00f4znych faktorov na obsah aroma-akt\u00edvnych zl\u00fa\u010den\u00edn v bryndzi. In <em>Zborn\u00edk vedeck\u00fdch pr\u00e1c<\/em>.   1. vyd. 262 s. ISBN 978-80-89703-83-8.   Nitra : Garmond, 2020, s. 65-68.<\/p><p>AILER, Lucia &#8211; JAKABOV\u00c1, Silvia &#8211; VL\u010cKO, Tom\u00e1\u0161 &#8211; JOANIDIS, Patr\u00edcia &#8211; GOLIAN, Jozef. Stanovenie aromatick\u00e9ho profilu \u0161unky pomocou e-nosa. In <em>Zborn\u00edk vedeck\u00fdch pr\u00e1c<\/em>.   1. vyd. 262 s. ISBN 978-80-89703-83-8.   . Nitra : Garmond, 2020, s. 8-12.<\/p><p>AILER, Lucia &#8211; JAKABOV\u00c1, Silvia &#8211; VL\u010cKO, Tom\u00e1\u0161 &#8211; JOANIDIS, Patr\u00edcia &#8211; GOLIAN, Jozef. Identification of volatile components in ham samples by electronic nose. In <em>Probl\u00e9my a rizik\u00e1 \u017eivo\u010d\u00ed\u0161nej produkcie<\/em>.   1. vyd. 74 s. ISBN 978-80-552-2280-6.   . Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2020, s. 5-11.<\/p><p>HYN\u0160T, Matej &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; VIETORIS, Vladim\u00edr. Mo\u017enosti vyu\u017eitia elektronick\u00e9ho panela na hodnotenie kvality potrav\u00edn. In Recenzovan\u00fd zborn\u00edk vedeck\u00fdch pr\u00e1c V\u00fdskumn\u00e9ho centra AgroBioTech 2019.   1. vyd. 81 s. ISBN 978-80-552-2053-6.   . Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2019, s. 76-81. Dostupn\u00e9 na internete: <a href=\"http:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2019\/09\/Zbornik-VC-ABT-2019_evid.-Vydav-SPU.2.pdf\">http:\/\/www.agrobiotech.sk\/wp-content\/uploads\/2019\/09\/Zbornik-VC-ABT-2019_evid.-Vydav-SPU.2.pdf<\/a>.<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; VIETORIS, Vladim\u00edr. Hodnotenie kvality paren\u00fdch syrov elektronick\u00fdm panelom. In Podpora v\u00fdskumn\u00fdch aktiv\u00edt vo VC ABT.   1. vyd. 97 s. ISBN 978-80-552-2125-0.   . Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2019, s. 91-97.<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; \u010cANIGOV\u00c1, Margita &#8211; VIETORIS, Vladim\u00edr. Vyu\u017eitie elektronick\u00e9ho nosa na stanovenie aromatick\u00fdch profilov paren\u00edc zo Slovenska. In Recenzovan\u00fd zborn\u00edk vedeck\u00fdch pr\u00e1c Slovenskej spolo\u010dnosti pre po\u013enohospod\u00e1rske, lesn\u00edcke, potravin\u00e1rske a veterin\u00e1rske vedy pri Slovenskej akad\u00e9mii vied, pobo\u010dka Nitra.   1. vyd. 398 s. ISBN 978-80-552-1921-9.   . Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2018, s. 361-367.<\/p><p><strong><span style=\"color: #9ac23b;\">AFC <\/span>Published contributions at foreign scientific conferences<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; AILER, Lucia &#8211; MEZEYOV\u00c1, Ivana &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; LAKATO\u0160OV\u00c1, Jana. Changes in texture and organoleptic properties due to temperature and time during sous-vide Butternut squash preparation. In   <em>Hygiena a technologie potravin &#8211; LII. Lenfeldovy a H\u00f6klovy dny <\/em>. 1. vyd. 390 s. ISBN 978-80-7305-934-7. Lenfeldovy a H\u00f6klovy dny. Brno : Veterin\u00e1rn\u00ed a farmaceutick\u00e1 univerzita, 2023, s.     140-144.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia<\/p><p>JOANIDIS, Patr\u00edcia &#8211; MEZEYOV\u00c1, Ivana &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; LAKATO\u0160OV\u00c1, Jana. Effect of sous-vide cooking time on carrot color profiles. In   <em>Jakis\u0165 i bezpeka char\u010dovych produktiv : Zbirnyk tez VI. Mi\u017enarodnoi naukovo-prakty\u010dnoi konferencii, 9-10 lystopada 2023 = Food quality and safety : book of abstracts <\/em>. 1.vyd. 292 s. ISBN 978-966-612-304-9. Jakis\u0165 i bezpeka char\u010dovych produktiv. Kyjev Nacionalnyj universytet char\u010dovych technologij (Kyjev, Ukrajina) 2023, s. 128-130.<br>Typ v\u00fdstupu: abstrakt z podujatia     <\/p><p>\u0160ED\u00cdK, Peter &#8211; HUDECOV\u00c1, Martina &#8211; JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana. Exploring preferences for honey with addition: Slovak market and generation Z. In <em>International Days of Science<\/em>. 1st. ed. 109 s. ISBN 978-80-7455-100-0. International days of science (IDS2022. Olomouc : Moravian Business College Olomouc, 2022, s. 96-104.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia        <\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; \u0160ED\u00cdK, Peter. Vyu\u017eitie elektronick\u00e9ho oka na hodnotenie farebn\u00fdch odli\u0161nost\u00ed viacdruhov\u00fdch medov. In <em>Hygiena a technologie potravin &#8211; L. Lenfeldovy a H\u00f6klovy dny<\/em>.   1. vyd. 250 s. ISBN 978-80-7305-859-3. Lenfeldovy a H\u00f6klovy dny. Brno : Veterin\u00e1rn\u00ed a farmaceutick\u00e1 univerzita, 2021, s.     186-192. Dostupn\u00e9 na internete: https:\/\/fvhe.vfu.cz\/cz\/hygiena-a-technologie-potravin-l-lenfeldovy-a-hoklovy-dny.<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; JOANIDIS, Patr\u00edcia &#8211; \u0160ED\u00cdK, Peter. Vplyv krajiny p\u00f4vodu na aromatick\u00fd profil viacdruhov\u00fdch medov. In <em>Hygiena a technologie potravin &#8211; L. Lenfeldovy a H\u00f6klovy dny<\/em>.   1. vyd. 250 s. ISBN 978-80-7305-859-3. Lenfeldovy a H\u00f6klovy dny. Brno : Veterin\u00e1rn\u00ed a farmaceutick\u00e1 univerzita, 2021, s.     223-227. Dostupn\u00e9 na internete: https:\/\/fvhe.vfu.cz\/cz\/hygiena-a-technologie-potravin-l-lenfeldovy-a-hoklovy-dny.<\/p><p><strong><span style=\"color: #9ac23b;\">AFD <\/span>Published contributions at domestic scientific conferences<\/strong><\/p><p>HANUSKA, Adam &#8211; KRO\u010cKO, Miroslav &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; BAR\u00c1NEK, Tom\u00e1\u0161. Farba su\u0161en\u00e9ho m\u00e4sa s pr\u00eddavkom u\u0161\u013eachtil\u00fdch bakteri\u00e1lnych kult\u00far. In <em>Hygiena alimentorum<\/em>.   1. vyd. 643 s. ISBN 978-80-8077-822-4. Hygiena alimentorum. Ko\u0161ice : Univerzita veterin\u00e1rskeho lek\u00e1rstva a farm\u00e1cie, 2024, s. 282-293.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia     <\/p><p>JOANIDIS, Patr\u00edcia &#8211; KOR\u010cOK, Melina &#8211; VIETORIS, Vladim\u00edr &#8211; LAKATO\u0160OV\u00c1, Jana. Farebn\u00e9 spektr\u00e1 medovicov\u00fdch medov z\u00edskan\u00e9 pomocou elektronick\u00e9ho oka. In <em>Mlad\u00ed vedci &#8211; bezpe\u010dnos\u0165 potravinov\u00e9ho re\u0165azca<\/em>.   1. vyd. 105 s. ISBN 978-80-89738-30-4 online. Mlad\u00ed vedci. Bratislava : Slovensko, 2021, s.     78-82. Dostupn\u00e9 na internete: https:\/\/www.mpsr.sk\/xiii-rocnik-vedeckej-konferencie-mladi-vedci-bezpecnost-potravinoveho-retazca-online-7-decembra-2021\/752-111-752-16969.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia<\/p><p>\u0160IMORA, Veronika &#8211; \u010e\u00daRANOV\u00c1, Hana &#8211; IVANI\u0160OV\u00c1, Eva &#8211; T\u00d3THOV\u00c1, Zuzana &#8211; GABR\u00cdNY, Lucia. Vplyv pr\u00eddavku tekvicovej m\u00faky (Moranga Coroa) na vybran\u00e9 fyzik\u00e1lno-chemick\u00e9 a senzorick\u00e9 vlastnosti p\u0161eni\u010dn\u00e9ho chleba. In <em>Mlad\u00ed vedci &#8211; bezpe\u010dnos\u0165 potravinov\u00e9ho re\u0165azca<\/em>.   1. vyd. 105 s. ISBN 978-80-89738-30-4 online. Mlad\u00ed vedci. Bratislava : Slovensko, 2021, s.     95-99. Dostupn\u00e9 na internete: https:\/\/www.mpsr.sk\/xiii-rocnik-vedeckej-konferencie-mladi-vedci-bezpecnost-potravinoveho-retazca-online-7-decembra-2021\/752-111-752-16969.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; HYN\u0160T, Matej &#8211; VIETORIS, Vladim\u00edr. Vyu\u017eitie elektronick\u00e9ho panelu pri hodnoten\u00ed ne\u00faden\u00fdch paren\u00fdch syrov zo Slovenska. In Hygiena alimentorum XL.   1. vyd. 710 s. ISBN 978-80-8077-620-6. Hygiena Alimentorum. Ko\u0161ice : Univerzita veterin\u00e1rskeho lek\u00e1rstva a farm\u00e1cie v Ko\u0161iciach, 2019, s.     588-595.<\/p><p>HYN\u0160T, Matej &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; VIETORIS, Vladim\u00edr. Review: sensory evaluation with e-eye, n-nose and e-tongue. In Z\u00e1hradn\u00edctvo 2019.   1. vyd. 1 CD-ROM (320 s.). ISBN 978-80-552-2010-9. Z\u00e1hradn\u00edctvo.    Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2019, s. 327-333.<\/p><p>HYN\u0160T, Matej &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; VIETORIS, Vladim\u00edr. Review: sensory evaluation with e-eye, n-nose and e-tongue. In <em>Z\u00e1hradn\u00edctvo 2019<\/em>.   1. vyd. 1 CD-ROM (320 s.). ISBN 978-80-552-2010-9. Z\u00e1hradn\u00edctvo.    Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2019, s. 327-333.<\/p><p><strong><span style=\"color: #9ac23b;\">AFG <\/span>Abstracts of contributions from foreign conferences<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; MEZEYOV\u00c1, Ivana. Influence of may chang, coriander, and thyme essential oils on the organoleptic properties of sous-vide pumpkin. In <em>Agrobiodiversity for Improving the Nutrition, Health, Quality of People Life and Nature<\/em> 162 s. ISBN 978-80-552-2770-2. Agrobiodiversity for Improving the Nutrition, Health, Quality of People Life and Nature. Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2024, s. 56.<br>Typ v\u00fdstupu: abstrakt z podujatia      <\/p><p>\u0160IMORA, Veronika &#8211; \u010e\u00daRANOV\u00c1, Hana &#8211; T\u00d3THOV\u00c1, Zuzana &#8211; GABR\u00cdNY, Lucia. The impact of partial replacing wheat flour with sesame protein powder on volume and sensory properties of bread. In <em>ISEKI-Food E-conferences<\/em>.   1. vyd. 233 s. ISBN 978-606-785-162-5 online. ISEKI-Food. Timi\u015foara : Banat University of Agricultural Sciences and Veterinary Medicine, 2021, s.     63-64. Dostupn\u00e9 na internete: https:\/\/www.iseki-food.net\/iseki-e-conferences.<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; ACHBERGER, Jakub &#8211; NAGYOV\u00c1, Veronika &#8211; JANKURA, Erv\u00edn &#8211; \u00c1RVAY, J\u00falius &#8211; AILER, \u0160tefan. Management of wines\u00b4 archiving potential through technological processes and sulphurisation of wine for its preservation. In <em>42nd World Congress of Vine and Wine<\/em>. 1st ed. 480 s. ISBN 978-285-038-0105. World congress of vine a wine. \u017deneva : International Organisation of Vine and Wine, 2019, s.        473-474.<\/p><p><strong><span style=\"color: #9ac23b;\">AFH <\/span>Abstracts of contributions from domestic conferences<\/strong><\/p><p>\u017dIAK, Miroslav &#8211; JOANIDIS, Patr\u00edcia &#8211; BELEJ, \u013dubom\u00edr &#8211; POL\u00c1KOV\u00c1, Katar\u00edna &#8211; DEMIANOV\u00c1, Al\u017ebeta &#8211; BOBKOV\u00c1, Alica. Effect of vacuum frying on the sensory attributes of potato chips from different varieties. In   <em>Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra <\/em>. 1. vyd. 65 s. ISBN 978-80-552-2538-8. Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra.     Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2022, s. 60.<br>Typ v\u00fdstupu: abstrakt z podujatia<\/p><p>LAKATO\u0160OV\u00c1, Jana &#8211; HYN\u0160T, Matej &#8211; \u00c1RVAY, J\u00falius &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava. Use of electronic nose and SPME-GC-MS in detection and monitoring somevoc in Slovak bryndza cheese. In Food\/Bio\/Tech. 1st ed. 85 s. ISBN 978-80-552-2038-3.      Food\/Bio\/Tech. Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2019, s. 72.<\/p><p><strong><span style=\"color: #9ac23b;\">AFK <\/span>Posters from foreign conferences<\/strong><\/p><p>\u0160ED\u00cdK, Peter &#8211; PREDANOCYOV\u00c1, Krist\u00edna &#8211; JOANIDIS, Patr\u00edcia. <em>Applied sensory and consumer science: understanding generational disparities in honey quality perception<\/em> [elektronick\u00fd zdroj]. Dostupn\u00e9 na internete: &lt;https:\/\/virtual.oxfordabstracts.com\/event\/public\/3956\/submission\/105&gt;.<br>Typ v\u00fdstupu: poster z podujatia <\/p><p><strong><span style=\"color: #9ac23b;\">AFL <\/span>Posters from domestic conferences<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; \u00c1RVAY, J\u00falius. Visualizing color profiles of Agaricus bisporus by e-eye. In <em>Veda mlad\u00fdch 2024 &#8211; Science of Youth 2024<\/em>.   1. vyd. 220 s. ISBN 978-80-552-2755-9. Veda mlad\u00fdch 2024. Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2024, s. 212.<br>Typ v\u00fdstupu: poster z podujatia     <\/p><p><strong><span style=\"color: #9ac23b;\">AGJ <\/span>Authorship certificates, patents, and discoveries<\/strong><\/p><p>IVANI\u0160OV\u00c1, Eva &#8211; KOVA\u010cIKOV\u00c1, Eva &#8211; GOLIAN, Marcel &#8211; JOANIDIS, Patr\u00edcia &#8211; CHLEBO, Peter &#8211; CHLEBOV\u00c1, Zuzana. <em>Su\u0161ienky s pr\u00eddavkom sel\u00e9nom fortifikovanej hlivy ustricovitej a akt\u00edvneho gluk\u00e1nu z hlivy a sp\u00f4sob ich v\u00fdroby prihl\u00e1\u0161ka \u00fa\u017eitkov\u00e9ho vzoru \u010d. 103-2024 : \u00fa\u017eitkov\u00fd vzor \u010d. 10261, d\u00e1tum ozn\u00e1menia o spr\u00edstupen\u00ed dokumentu 25.1.2025  <\/em>. 1. vyd. Bansk\u00e1 Bystrica : \u00darad priemyseln\u00e9ho vlastn\u00edctva Slovenskej republiky, 2025. 6 s.<br>Typ v\u00fdstupu: prihl\u00e1\u0161ka \u00fa\u017eitkov\u00e9ho vzoru  <\/p><p><strong><span style=\"color: #9ac23b;\">BCI <\/span>Lecture notes and textbooks<\/strong><\/p><p>VIETORIS, Vladim\u00edr &#8211; JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana. <em>Senzorick\u00e1 anal\u00fdza potrav\u00edn<\/em>. 1. vyd. Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2021. 100 s. ISBN 978-80-552-2402-2.<br>Typ v\u00fdstupu: skriptum   <\/p><p><strong><span style=\"color: #9ac23b;\">BDF <\/span>Scientific papers in other domestic journals<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana &#8211; \u0160ED\u00cdK, Peter &#8211; PREDANOCYOV\u00c1, Krist\u00edna &#8211; \u0160NIRC, Marek &#8211; HORSK\u00c1, Elena. Uprednostn\u00ed z\u00e1kazn\u00edk pri n\u00e1kupe ochuten\u00e9 medy? In <em>V\u010del\u00e1r<\/em>. ISSN 0139-6064, 2021, ro\u010d. 95, \u010d. 12, s.      246-247.<\/p><p><strong><span style=\"color: #9ac23b;\">BEE <\/span>Scientific papers in foreign proceedings (both conference and non-conference)<\/strong><\/p><p>JOANIDIS, Patr\u00edcia &#8211; GALOVI\u010cOV\u00c1, Lucia &#8211; BOROTOV\u00c1, Petra &#8211; KUNOV\u00c1, Simona &#8211; KA\u010c\u00c1NIOV\u00c1, Miroslava &#8211; \u0160NIRC, Marek &#8211; MELLEN, Martin &#8211; LAKATO\u0160OV\u00c1, Jana. The effect of temperature and time on microbiological quality and organoleptic properties in sous-vide poultry meat. In <em>Ingrovy dny 2022<\/em>.   1. vyd. 454 s. ISBN 978-80-7509-828-3. Ingrovy dny. Brno : Mendelova univerzita, 2022, s. 315-327.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia     <\/p><p><strong><span style=\"color: #9ac23b;\">BEF <\/span>Scientific papers in domestic proceedings (both conference and non-conference)<\/strong><\/p><p>BOROTOV\u00c1, Petra &#8211; URBAN, Marek &#8211; JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana. Preh\u013ead hodnotenia kvality zeleniny pripravenej met\u00f3dou \u0161etrn\u00e9ho varenia. In Bezpe\u010dnos\u0165 a kontrola potrav\u00edn.   1. vyd. 87 s. ISBN 978-80-8266-057-2.   . Nitra : Garmond Nitra, 2024, s. 17-20. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.15414\/2024.bkp24-zop.<\/p><p>Typ v\u00fdstupu: pr\u00edspevok<\/p><p>JOANIDIS, Patr\u00edcia &#8211; LAKATO\u0160OV\u00c1, Jana. Ako chutia huby z konzervy. In   <em>Huby. Vieme \u010do jeme? <\/em>. 1.vyd. 99 s. ISBN 978-80-552-2741-2. Huby. Vieme \u010do jeme. Nitra : Slovensk\u00e1 po\u013enohospod\u00e1rska univerzita, 2024, s.      88-95. Dostupn\u00e9 na internete: https:\/\/doi.org\/10.15414\/2024.9788055227412.<br>Typ v\u00fdstupu: pr\u00edspevok z podujatia<\/p><p><strong><span style=\"color: #9ac23b;\">BFA <\/span>Abstracts of scientific papers from foreign events (conferences, etc.)<\/strong><\/p><p>PALUCHOV\u00c1, Johana &#8211; BER\u010c\u00cdK, Jakub &#8211; VIETORIS, Vladim\u00edr &#8211; G\u00c1LOV\u00c1, Jana &#8211; HORSK\u00c1, Elena. Evaluation of instant coffee drinks from chosen countries by using consumer neuroscience techniques, electronic nose and sensory analysis. In <em>Pangborn 2017<\/em>. 1st ed. [383] s. Pangborn sensory science symposium. New York : Elsevier Academic Press (New York, USA) 2017, [1] s.      <\/p><p>CHAJDUKOVA, M.M. &#8211; VIETORIS, Vladim\u00edr. Perenos kalibrovoj potenciometri\u010deskimi multisensornymi sistemami. In <em>Mendeleev-2014<\/em>.   1. vyd. 378 s. Vserossijskaja konferencija s me\u017edunarodnym u\u010dastiem molodych u\u010denych na chimii. Sankt-Peterburg : Sankt-Peterburgskij gosudarstvennyj universitet, 2014, s.    342.<\/p><p>CHAJDUKOVA, M.M. &#8211; KIRSANOV, Dmitry O. &#8211; VIETORIS, Vladim\u00edr &#8211; LEGIN, Andrey. Calibration transfer for electronic tongue. In <em>Modern methods of data analysis<\/em>.   1. vyd. [80 s.] Winter symposium on chemometrics. Kosygin : Russian chemometrics society, 2014, s.   27-28. Dostupn\u00e9 na internete: http:\/\/wsc.chemometrics.ru\/media\/files\/conferences\/wsc9\/abstracts\/abstract__khaydukova_maria_1.pdf.<\/p><p><strong><span style=\"color: #9ac23b;\">DAI <\/span>Doctoral and habilitation theses<\/strong><\/p><p>JOANIDIS, Patr\u00edcia. <em>Porovnanie senzorick\u00fdch diskrimina\u010dn\u00fdch techn\u00edk zalo\u017een\u00fdch na &#8220;skimming&#8221; a &#8220;COD&#8221; strat\u00e9gi\u00e1ch na vybran\u00fdch produktoch<\/em>. 2021. 160 s. Doktorandsk\u00e1 dizerta\u010dn\u00e1 pr\u00e1ca (PhD.). &#8211; Katedra technol\u00f3gie a kvality rastlinn\u00fdch produktov FBP SPU v Nitre. Dostupn\u00e9 na internete: &lt;http:\/\/opac.crzp.sk\/openURL?crzpSigla=spunitra&amp;crzpID=53150&gt;.   <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1761\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1761\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Publications with acknowledgments to VC ABT for the period 2016 and 2017 (recorded in the EPCA database <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1761\" class=\"elementor-element elementor-element-af84566 e-con-full e-flex e-con e-child\" data-id=\"af84566\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c026664 elementor-widget elementor-widget-text-editor\" data-id=\"c026664\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #9ac23b;\">ADN<\/span> Scientific works in domestic journals indexed in the Web of Science or SCOPUS databases.<\/strong><\/p><p>Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives [elektronick\u00fd zdroj] \/ Maciej Bilek, Vladim\u00edr Vietoris, Vojtech Ilko. \u2013 This work was supported by AgroBioTech Research Centre built in accordance with the project Building \u201eAgroBioTech\u201c Research Centre ITMS 26220220180. \u2014 Popis uroben\u00fd 27.10.2016. In: Potravin\u00e1rstvo. \u2014 ISSN 1337-0960. \u2014 vol. 10, no. 1 (2016), s. 499-505, online. \u2014 10.5219\/650.        <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-50f2976f e-con-full e-flex e-con e-child\" data-id=\"50f2976f\" data-element_type=\"container\" data-settings=\"{&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b89734c elementor-widget elementor-widget-shortcode\" data-id=\"7b89734c\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\">\t\t<div data-elementor-type=\"container\" data-elementor-id=\"11408\" class=\"elementor elementor-11408 elementor-1254\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1c58f03 e-flex e-con-boxed e-con e-parent\" data-id=\"1c58f03\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-b684d1f e-con-full e-flex e-con e-child\" data-id=\"b684d1f\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f06d442 elementor-widget elementor-widget-heading\" data-id=\"f06d442\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Content<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fcea9b7 elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"fcea9b7\" data-element_type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"#infrastruktura\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-info\" viewBox=\"0 0 192 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M20 424.229h20V279.771H20c-11.046 0-20-8.954-20-20V212c0-11.046 8.954-20 20-20h112c11.046 0 20 8.954 20 20v212.229h20c11.046 0 20 8.954 20 20V492c0 11.046-8.954 20-20 20H20c-11.046 0-20-8.954-20-20v-47.771c0-11.046 8.954-20 20-20zM96 0C56.235 0 24 32.235 24 72s32.235 72 72 72 72-32.235 72-72S135.764 0 96 0z\"><\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Infrastructure<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"#cinnosti\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\" im im-target\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Scientific and Research Activities of the Laboratory<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"#projekty\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"ti ti-book\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Solved Projects<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"#publikacie\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\" icon_documents_alt\"><\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text\">Publications<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ac5fbb5 e-con-full e-flex e-con e-child\" data-id=\"ac5fbb5\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a94533d elementor-widget elementor-widget-heading\" data-id=\"a94533d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Interested in cooperation?<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d24df1a elementor-widget elementor-widget-text-editor\" data-id=\"d24df1a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Contact us for more information about collaboration opportunities and research projects.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b822e78 elementor-widget elementor-widget-button\" data-id=\"b822e78\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.agrobiotech.sk\/en\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"ti ti-arrow-top-right\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span 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ri-arrow-left\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Back to laboratories<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Laboratory Head Infrastructure Climate Chamber Electronic nose Electronic tongue Electronic eye Sensory evaluation box with accessories Sensory Laboratory Scientific and Research Activities of the Laboratory verification and optimization of technological processes of food production developed in other technologically oriented laboratories (Laboratory of Cereal Technologies, Laboratory of Foodstuffs of Animal Origin, Experimental Brewery, Beverage Laboratory), sensory [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"priradene-oddelenie":[110],"class_list":["post-10868","laboratoria","type-laboratoria","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sensory Laboratory | AgroBioTech<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.agrobiotech.sk\/en\/laboratories\/sensory-laboratory\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sensory Laboratory | AgroBioTech\" \/>\n<meta property=\"og:description\" content=\"Laboratory Head Infrastructure Climate Chamber Electronic nose Electronic tongue Electronic eye Sensory evaluation box with accessories Sensory 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