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: Jolana Karovičová

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
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