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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

Boris SemjonDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak RepublicCorrespondence[email protected]
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,
Martin KrálDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
,
Matej PospiechDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
,
Anna ReitznerováDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak RepublicView further author information
,
Jana MaľováDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak RepublicView further author information
,
Bohuslava TremlováDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech RepublicView further author information
&
Eva DudrikováDepartment of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak RepublicView further author information
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Pages 1508-1522 | Received 07 Dec 2017, Accepted 25 Jun 2018, Published online: 13 Jul 2018

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Peter Zajác, Jozef Čurlej, Jozef Čapla, Lucia Benešová, Silvia Jakabová, Adam Partika & Stanislava Zubrická. (2023) Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese. International Journal of Food Properties 26:1, pages 1426-1444.
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Li Wang, Feng Xiong, Xingyi Huang, Shanshan Yu, Yu Wang, Yi Ren, Xiaorui Zhang & Xianhui Chang. (2023) Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations . Journal of Sensory Studies.
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Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika Šuleková, Jozef Nagy, Tatiana Klempová & Slavomír Marcinčák. (2023) Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat. Applied Sciences 13:6, pages 4059.
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Christian Spreafico & Davide Russo. (2021) A sustainable cheese packaging survey involving scientific papers and patents. Journal of Cleaner Production 293, pages 126196.
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Peter Popelka, Monika Šuleková, Pavlína Jevinová, Boris Semjon, Terézia Hudáková, Tatiana Klempová, Milan Čertík, Pavol Roba & Matúš Várady. (2021) Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). Acta Veterinaria Brno 90:1, pages 117-124.
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Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Paola Vitaglione & Flavia Gasperi. (2020) Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations. Food Research International 136, pages 109552.
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Marek Šnirc, Július Árvay, Martin Král, Ivona Jančo, Peter Zajác, Ľuboš Harangozo & Lucia Benešová. (2019) Content of Mineral Elements in the Traditional Oštiepok Cheese. Biological Trace Element Research 196:2, pages 639-645.
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Wenmeng He & Hau Yin Chung. (2019) Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods. Food Research International 125, pages 108548.
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Boris Semjon, Jana Maľová, Tatiana Vataščinová & Pavel Maľa. (2019) Sensory profile of Parenica cheese varieties made from pasteurized cow's milk. Potravinarstvo Slovak Journal of Food Sciences 13:1, pages 76-82.
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