Biosensors - classification, characterization and new trends
Comparison of different absorption corrections on the model structure of tetrakis(μ2-acetato)-diaqua-di-copper(II)
Activated carbons by zinc chloride activation for dye removal – a commentary
Lipophilization of flavonoids for their food, therapeutic and cosmetic applications
Analysis of the physical-chemical and sensorial properties of Maria type cookies
Editor-in-Chief
Milan Polaković, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Editor
Lucia Birošová, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
Editorial Advisory Board
Albert Breier, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Ľudovít Varečka, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Ján Tkáč, Institute of Chemistry, Slovak Academy of Sciences, Slovakia
Pavel Fellner, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Pavol Šajgalík, Institute of Inorganic Chemistry, Slovak Academy of Sciences, Slovakia
Ľubor Fišera, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Vladimír Mastihuba, Institute of Chemistry, Slovak Academy of Sciences, Slovakia
Editors
ad hoc (experts from Slovak University of Technology and Slovak Academy of Sciences)
Language Editors
Barbora Dudášová, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Technical Editor
Vladimír Dvonka, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Web Manager
Ľuboš Čirka, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovakia
Administration Office
Faculty of Chemical and Food Technology
Radlinského 9, 812 37 Bratislava
acs@fchpt.stuba.sk
Journal Publisher Webpage
content.sciendo.com/view/journals/acs/acs-overview.xml
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