| Aplikovaná mikrobiológia požívatín. (Applied Food Microbiology.) F Görner, Ľ Valík Bratislava: Malé centrum, 528 s. ISBN 80-967064-9-7, 2004 | 247* | 2004 |
| Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk Y Le Marc, L Valík, A Medveďová International journal of food microbiology 129 (3), 306-311, 2009 | 148 | 2009 |
| Microbial diversity and dynamics during the production of May bryndza cheese D Pangallo, N Šaková, J Koreňová, A Puškárová, L Kraková, L Valík, ... International Journal of Food Microbiology 170, 38-43, 2014 | 107* | 2014 |
| Characterization of the growth of Lactobacillus rhamnosus GG in milk at suboptimal temperatures Ľ Valík, A Medveďová, D Liptáková Journal of Food and Nutrition Research 47, 60-67, 2008 | 79 | 2008 |
| Growth modelling of heat-resistant fungi: the effect of water activity L Valík, E Piecková International journal of food microbiology 63 (1), 11-17, 2001 | 79 | 2001 |
| Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production A Medveďová, Ľ Valík Structure and Function of Food Engineering, Ayman Amer Eissa (Ed.), ISBN …, 2012 | 78 | 2012 |
| Predicting fungal growth: the effect of water activity on Penicillium roqueforti L Valík, J Baranyi, F Görner International journal of food microbiology 47 (1), 141-146, 1999 | 78 | 1999 |
| Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper S Mošovská, V Medvecká, N Halászová, P Ďurina, Ľ Valík, A Mikulajová, ... Food Research International 106, 862-869, 2018 | 65 | 2018 |
| Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus Z Matejčeková, D Liptáková, Ľ Valík LWT-Food Science and Technology 81 (http://dx.doi.org/10.1016/j.l), 35-41., 2017 | 61 | 2017 |
| Lactic acid bacteria and fermentation of cereals and pseudocereals D Liptáková, Z Matejčeková, Ľ Valík Fermentation Processes 10, 65459, 2017 | 54 | 2017 |
| Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature Z Matejčeková, D Liptáková, S Spodniaková, Ľ Valík Acta Chimica Slovaca 9 (2), 104-108, 2016 | 51 | 2016 |
| Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods M Kocková, M Dilongová, E Hybenová, Ľ Valík Journal of Chemistry 2013, 1-8, 2013 | 49 | 2013 |
| The effect of temperature and water activity on the growth of Staphylococcus aureus A Medveďová, Ľ Valík, A Studeničová Czech Journal of Food Science 27, S2-28-S2-35, 2009 | 48 | 2009 |
| Usage of hydrocolloids in cereal technology Ľ Mikuš, Ľ Valík, L Dodok Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59 (5 …, 2011 | 45 | 2011 |
| Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese J Sádecká, E Kolek, D Pangallo, Ľ Valík, T Kuchta Food Chemistry 150, 301–306, 2014 | 44 | 2014 |
| Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk L Valik, F Görner, D Laukova Czech Journal of Food Sciences 21 (6), 195-202, 2003 | 41 | 2003 |
| Plasma inactivation of Aspergillus flavus on hazelnut surface in a diffuse barrier discharge using different working gases S Mošovská, V Medvecká, M Gregová, J Tomeková, Ľ Valík, A Mikulajová, ... Food Control 104, 256-261, 2019 | 37 | 2019 |
| Genotoxic and antimutagenic activities of extracts from pseudocereals in the Salmonella mutagenicity assay S Mošovská, M Mikulášová, L Brindzová, L Valík, L Mikušová Food and Chemical Toxicology 48 (6), 1483-1487, 2010 | 37 | 2010 |
| Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods. M Kocková, L Valík Czech Journal of Food Sciences 32 (4), 391-397, 2014 | 36 | 2014 |
| Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk P Ačai, L Valík, A Medved’ová, F Rosskopf Food Science and Technology International 22 (6), 475-484, 2016 | 35 | 2016 |
Domenico PangalloInstitute of Molecular Biology, Slovak Academy of SciencesVerified email at savba.sk
