Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Author: Zlatica Kohajdová

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties           22 — 30
Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Babulicová Vol. 17, No. 1
Utilization of Opuntia as an alternative ingredient in value added bread and pasta products           47 — 61
Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová Vol. 16, No. 1
Effects of white grape preparation on sensory quality of cookies           84 — 88
Veronika Kuchtová, Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, Veronika Kimličková Vol. 9, No. 2
Potential of bran from various wheat variety for cookies production           95 — 99
Michaela Lauková, Jolana Karovičová, Zlatica Kohajdová, Mária Babulicová, Ľubomír Rückschloss, Veronika Lopatková Vol. 9, No. 2
Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls           14 — 18
Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová Vol. 9, No. 1
Chemical composition and functional properties of pumpkin pomace-incorporated crackers           54 — 57
Veronika Kuchtová, Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová Vol. 9, No. 1
Influence of aerobic and anaerobic conditions on the growth and metabolism of selected strains of Lactobacillus plantarum           204 — 210
Jana Smetanková, Zuzana Hladíková, František Valach, Michaela Zimanová, Zlatica Kohajdová, Gabriel Greif, Mária Greifová Vol. 5, No. 2
Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies           88 — 97
Zlatica Kohajdová, Jolana Karovičová, Michaela Jurasová, Kristína Kukurová Vol. 4, No. 2
Utilisation of chickpea flour for crackers production           98 — 107
Zlatica Kohajdová, Jolana Karovičová, Michal Magala Vol. 4, No. 2
HPLC Determination of Inulin in Plant Materials           122 — 129
Ivana Šimonová, Jolana Karovičová, Vladimír Mastihuba, Zlatica Kohajdová Vol. 3, No. 2
The Quality and Authenticity Markers of Tomato Ketchup           88 — 96
Jarmila Lehkoživová, Jolana Karovičová, Zlatica Kohajdová Vol. 2, No. 2
Significance of Emulsifiers and Hydrocolloids in Bakery Industry           46 — 61
Zlatica Kohajdová, Jolana Karovičová, Štefan Schmidt Vol. 2, No. 1