Pavlina Jevinová, DVM, PhD

Last update: 23. 10. 2023

I. BASIC INFORMATION
I.1 Surname Jevinová
I.2 Name Pavlina
I.3 Titles DVM, PhD
I.4 Year of birth 1967
I.5 Name of the workplace University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene, Technology and Safety
I.6 Address of the workplace Komenského 73, 041 81 Košice, Slovak Republic
I.7 Position lecturer
I.8 E-mail address pavlina.jevinova@uvlf.sk
I.9 Hyperlink to the entry of a person in the Register of university staff https://www.portalvs.sk/regzam/detail/6061
I.10 Name of the study field in which a person works at the university veterinary medicine
I.11 ORCID iD 3 https://orcid.org/0000-0003-3580-6947
3 Optional item.

II. HIGHER EDUCATION AND FURTHER QUALIFICATION GROWTH
II.a Name of the university or institution II.b Year II.c Study field and programme
II.1 First degree of higher education
II.2 Second degree of higher education Veterinary College in Košice 1991 food hygiene
II.3 Third degree of higher education University of Veterinary Medicine in Košice 2004 food hygien
II.4 Associate professor
II.5 Professor
II.6 Doctor of Science (DrSc.)

III. CURRENT AND PREVIOUS EMPLOYMENT
III.a Occupation-position III.b Institution III.c Duration
lecturer University of Veterinary Medicine and Pharmacy in Košice 2007 up to now
university teacher University of Veterinary Medicine in Košice 2002 2007

IV. DEVELOPMENT OF PEDAGOGICAL, PROFESSIONAL, LANGUAGE, DIGITAL AND OTHER SKILLS
IV.a Activity description, course name, other IV.b Name of the institution IV.c Year
Professional training for operating pressure equipment A b1, B b 1 - steam sterilizers Mgr. Iveta Janska - SKA - educational service 2018
Modern education for the knowledge society/Project co-financed from EU resources. Educational activity: Working with a computer and Windows III NOVA TRAINING s.r.o., 2012
Modern education for the knowledge society/Project co-financed from EU resources. Educational activity: Managerial skills. Module: Time management - time management NOVA TRAINING s.r.o., 2012
Real-Time PCR course The company SEQme s.r.o. 2012

V. OVERVIEW OF ACTIVITIES WITHIN THE TEACHING CAREER AT THE UNIVERSITY
V.1. Overview of the profile courses taught in the current academic year according to study programmes
V.1.a Name of the profile course V.1.b Study programme V.1.c Degree V.1.d Field of study
Microbiology of feedstuffs and foodstuffsfeed and foodstuff safety full time slovak languagefirstveterinary medicine
Microbiology of feedstuffs and foodstuffsfeed and foodstuff safety external slovak languagefirstveterinary medicine
Production technology and product quality of poultry, fish, game and honeythe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Production technology and product quality of poultry, fish, game and honeythe market and quality of foodstuffs external slovak languagesecondveterinary medicine
Food microbiology and alimentary diseasesfood hygiene full time slovak languagecombined 1st and 2ndveterinary medicine

V.2. Overview of the responsibility for the delivery, development and quality assurance of the study programme or its part at the university in the current academic year 4
V.2.a Study programme V.2.b Degree V.2.d Field of study
4 According to Art. 6 para. 4 of the Standards for the Study Programme.

V.3. Overview of the responsibility for the development and quality of the field of habilitation procedure and inaugural procedure in the current academic year
V.3.a Name of the field of habilitation procedure and inaugural procedure V.3.b Study field to which it is assigned

V.4. Overview of supervised final theses
V.4.a Bachelor's (first degree) V.4.b Diploma (second degree) V.4.c Dissertation (third degree)
V.4.1 Number of currently supervised theses 1 1 0
V.4.2 Number of defended theses 4 19 0

V.5. Overview of other courses taught in the current academic year according to study programmes
V.5.a Name of the course V.5.b Study programme V.5.c Degree V.5.d Field of study
Mycology and mycotoxicology of foodstuffs and feedstuffsfeed and foodstuff safety full time slovak languagefirstveterinary medicine
Mycology and mycotoxicology of foodstuffs and feedstuffsfeed and foodstuff safety external slovak languagefirstveterinary medicine
Commodity knowledgethe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Food-borne diseasesthe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Commodity knowledgethe market and quality of foodstuffs external slovak languagesecondveterinary medicine
Food-borne diseasesthe market and quality of foodstuffs external slovak languagesecondveterinary medicine
Fish and water animals hygiene and technology and industrial freezingfood hygiene full time slovak languagecombined 1st and 2ndveterinary medicine
Food mycology and mycotoxicologyfood hygiene full time slovak languagecombined 1st and 2ndveterinary medicine
Food microbiologygeneral veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine
Food hygiene and technology II. (poultry meat, eggs and venison and their chemical analysis)general veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine
Food hygiene and technology III. (meat, meat products and their chemical analysis)general veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine

VI. OVERVIEW OF THE RESEARCH/ARTISTIC/OTHER OUTPUTS
VI.1. Overview of the research/artistic/other outputs and the corresponding citations
VI.1.a Overall VI.1.b Over the last six years
VI.1.1 Number of the research/artictic/other outputs 245 80
VI.1.2 Number of the research/artictic/other outputs registered in the Web of Science or Scopus databases 21 11
VI.1.3 Number of citations corresponding to the research/artictic/other outputs 193 104
VI.1.4 Number of citations registered in the Web of Science or Scopus databases 136 82
VI.1.5 Number of invited lectures at the international, national level 1 1

VI.2. The most significant research/artistic/other outputs 5
1. JEVINOVÁ, Pavlína - PIPOVÁ, Monika - REGECOVÁ, Ivana - DEMJANOVÁ, Soňa - SEMJON, Boris - MARCINČÁK, Slavomír - NAGY, Jozef - KOŽÁROVÁ, Ivona. Effect of Cladosporium cladosporioides on the composition of mycoflora and the quality parameters of table eggs during storage. In: Processes. 2021. ISSN 2227-9717, Vol. 9, no. 4 (2021), art. no. 613, p. [1-17]
(2021: 3.352 - IF, 36 - H-index, 3.338 - IF 5y, 0.474 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
2. DEMJANOVÁ, Soňa - JEVINOVÁ, Pavlína - PIPOVÁ, Monika - REGECOVÁ, Ivana. Identification of Penicillium verrucosum, Penicillium commune, and Penicillium crustosum isolated from chicken eggs. In: Processes. 2021. ISSN 2227-9717, Vol. 9, no. 1 (2021), art. no. 53, p. [1-14]
(2021: 3.352 - IF, 36 - H-index, 3.338 - IF 5y, 0.474 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
3. REGECOVÁ, Ivana - PIPOVÁ, Monika - JEVINOVÁ, Pavlína - DEMJANOVÁ, Soňa - SEMJON, Boris. Quality and mycobiota composition of stored eggs. In: Italian Journal of Food Science. 2020. ISSN 1120-1770, Vol. 32, no. 3 (2020), p. 540-561.
(2020: 0.875 - IF, 33 - H-index, 1.209 - IF 5y, 0.281 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
4. POPELKA, Peter - ŠMEJKAL, Karel - JEVINOVÁ, Pavlína - ROBA, Pavol. Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes : [Antibakteriálna aktivita Capsicum extraktov proti vybraným druhom baktérií a mikromycét] In: Potravinarstvo Slovak Journal of Food Sciences. 2017. ISSN 1338-0230, Roč. 11, č. 1(2017), s. 223-229.
(10 - H-index, 0.245 - SJR, Q3 - SJR Best Q)
5. JEVINOVÁ, Pavlína - NAGY, Jozef - SOKOL, Jozef - MÁTÉ, Dionýz - KOŽÁROVÁ, Ivona - CABADAJ, Rudolf. Stanovenie reziduí oxytetracyklínu vo vaječnom bielku a žĺtku metódou HPLC a mikrobiologickými metódami po jeho experimentálnom podávaní nosniciam : [Determination of oxytetracycline residues in egg white and egg yolk by HPLC and microbiological methods after experimental administration to laying hens] In: Hygiena alimentorum XXIV - Hydina, vajcia, ryby a zverina - zdroje bezpečných potravín. 1. vyd. Košice : Univerzita veterinárskeho lekárstva, 2003. ISBN 80-7148-050-9, s. 362-366.
5 Maximum of five most significant outputs, if the RATP form is attached to the application.

VI.3. The most significant research/artistic/other outputs over the last six years 6
1. JEVINOVÁ, Pavlína - PIPOVÁ, Monika - REGECOVÁ, Ivana - DEMJANOVÁ, Soňa - SEMJON, Boris - MARCINČÁK, Slavomír - NAGY, Jozef - KOŽÁROVÁ, Ivona. Effect of Cladosporium cladosporioides on the composition of mycoflora and the quality parameters of table eggs during storage. In: Processes. 2021. ISSN 2227-9717, Vol. 9, no. 4 (2021), art. no. 613, p. [1-17]
(2021: 3.352 - IF, 36 - H-index, 3.338 - IF 5y, 0.474 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
2. DEMJANOVÁ, Soňa - JEVINOVÁ, Pavlína - PIPOVÁ, Monika - REGECOVÁ, Ivana. Identification of Penicillium verrucosum, Penicillium commune, and Penicillium crustosum isolated from chicken eggs. In: Processes. 2021. ISSN 2227-9717, Vol. 9, no. 1 (2021), art. no. 53, p. [1-14]
(2021: 3.352 - IF, 36 - H-index, 3.338 - IF 5y, 0.474 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
3. POPELKA, Peter - ŠULEKOVÁ, Monika - JEVINOVÁ, Pavlína - SEMJON, Boris - HUDÁKOVÁ, Terézia - KLEMPOVÁ, Tatiana - ČERTÍK, Milan - ROBA, Pavol - VÁRADY, Matúš. Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). In: Acta veterinaria Brno. 2021. ISSN 0001-7213, Vol. 90, no. 1 (2021), p. 117-124.
(2021: 0.817 - IF, 40 - H-index, 0.892 - IF 5y, 0.264 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
4. REGECOVÁ, Ivana - PIPOVÁ, Monika - JEVINOVÁ, Pavlína - DEMJANOVÁ, Soňa - SEMJON, Boris. Quality and mycobiota composition of stored eggs. In: Italian Journal of Food Science. 2020. ISSN 1120-1770, Vol. 32, no. 3 (2020), p. 540-561.
(2020: 0.875 - IF, 33 - H-index, 1.209 - IF 5y, 0.281 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
5. POPELKA, Peter - ŠMEJKAL, Karel - JEVINOVÁ, Pavlína - ROBA, Pavol. Antibacterial activity of Capsicum extract against selected strains of bacteria and micromycetes : [Antibakteriálna aktivita Capsicum extraktov proti vybraným druhom baktérií a mikromycét] In: Potravinarstvo Slovak Journal of Food Sciences. 2017. ISSN 1338-0230, Roč. 11, č. 1(2017), s. 223-229.
(10 - H-index, 0.245 - SJR, Q3 - SJR Best Q)
6 Maximum of five most significant outputs over the last six years, if the RATP form is attached to the application.

VI.4. The most significant citations corresponding to the research/artistic/other outputs 7
1. JEVINOVÁ, Pavlína - DUDRIKOVÁ, Eva - SOKOL, Jozef - NAGY, Jozef - MÁTÉ, Dionýz - PIPOVÁ, Monika - CABADAJ, Rudolf. Determination of oxytetracycline residues in milk with the use of HPLC method and two microbial inhibition assays. In: Bulletin of the Veterinary Institute in Pulawy. 2003. ISSN 0042-4870, Roč. 47, č. 1 (2003), s. 211-216.
[1] WANG, Wenjuan - XU, Yeqing - LIU, Xiqing - PENG, Long - HUANG, Ting - YAN, Yongsheng - LI, Chunxiang. Efficient fabrication of ratiometric fluorescence imprinting sensors based on organic-inorganic composite materials and highly sensitive detection of oxytetracycline in milk. In MICROCHEMICAL JOURNAL. ISSN 0026-265X, 2020, vol. 157, no., pp.
2. BRENESSELOVÁ, Martina - KORÉNEKOVÁ, Beáta - MAČANGA, Ján - MARCINČÁK, Slavomír - JEVINOVÁ, Pavlína - PIPOVÁ, Monika - TUREK, Peter. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat : [Účinky vákuového balenia na kvalitu, biochemické zmeny a trvanlivosť pštrosieho mäsa] In: Meat Science. 2015. ISSN 0309-1740, Vol. 101(2015), s. 42-47.
(2015: 2.801 - IF, 154 - H-index, 3.246 - IF 5y, 1.917 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
[1] CAPITA, Rosa - ALVAREZ-GONZALEZ, Tania - ALONSO-CALLEJA, Carlos. Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. In FOOD MICROBIOLOGY. ISSN 0740-0020, 2018, vol. 72, no., pp. 146-156.
3. REGECOVÁ, Ivana - PIPOVÁ, Monika - JEVINOVÁ, Pavlína - MARUŠKOVÁ, Katarína - KMEŤ, Vladimír - POPELKA, Peter. Species identification and antimicrobial resistance of coagulase-negative staphylococci isolated from the meat of sea fish : [Druhová identifikácia a antimikrobiálna rezistencia koaguláza-negatívnych stafylokokov izolovaných z mäsa morských rýb] In: Journal of Food Science. 2014. ISSN 0022-1147, Vol. 79, č. 5 (2014), s. M898-M902.
(2014: 1.696 - IF, 141 - H-index, 0.232 - IF 5y, 0.930 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
[1] PEREZ-SANCHO, M. - CERDA, I. - FERNANDEZ-BRAVO, A. - DOMINGUEZ, L. - FIGUERAS, M. J. - FERNANDEZ-GARAYZABAL, J. F. - VELA, A. I. Limited performance of MALDI-TOF for identification of fish Aeromonas isolates at species level. In JOURNAL OF FISH DISEASES. ISSN 0140-7775, 2018, vol. 41, no. 10, pp. 1485-1493.
4. ŽOLDOŠ, Peter - POPELKA, Peter - MARCINČÁK, Slavomír - NAGY, Jozef - MESARČOVÁ, Lýdia - PIPOVÁ, Monika - JEVINOVÁ, Pavlína - NAGYOVÁ, Alena - MAĽA, Pavel. The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions. In: Acta veterinaria Brno. 2011. ISSN 0001-7213, Vol. 80, č. 3 (2011), s. 299-304.
(2011: 0.431 - IF, 36 - H-index, 0.539 - IF 5y, 0.274 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)
[1] SOARES, Nuno M. - FERNANDES, Tiago A. - VICENTE, Antonio A. Effect of variables on the thickness of an edible coating applied on frozen fish Establishment of the concept of safe dipping time. In JOURNAL OF FOOD ENGINEERING. ISSN 0260-8774, 2016, vol. 171, no., pp. 111.
5. BRENESSELOVÁ, Martina - KORÉNEKOVÁ, Beáta - MAČANGA, Ján - MARCINČÁK, Slavomír - JEVINOVÁ, Pavlína - PIPOVÁ, Monika - TUREK, Peter. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat : [Účinky vákuového balenia na kvalitu, biochemické zmeny a trvanlivosť pštrosieho mäsa] In: Meat Science. 2015. ISSN 0309-1740, Vol. 101(2015), s. 42-47.
(2015: 2.801 - IF, 154 - H-index, 3.246 - IF 5y, 1.917 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
[1] MAQSOOD, Sajid - AL HADDAD, Nassra Ahmed - MUDGIL, Priti. Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2016, vol. 72, no., pp. 55-62.
7 Maximum of five most significant citations, if the RATP form is attached to the application.

VI.5. Participation in conducting (leading) the most important research projects or art projects over the last six years 8
1. VEGA 1/0705/16 "Vplyv mikroskopických vláknitých húb a ich sekundárnych metabolitov na kvalitu a bezpečnosť vajec", Duration: 2016 - 2018
2. ŠF EÚ 313011V336 "Demand-driven research for the sustainable and inovative food, Drive4SIFood", Duration: 2019 - 2023
3. Erasmus+ 2020-1-SK01-KA203-078333 "ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO", Duration: 2021 - 2023
4. KEGA 013UVLF-4/2021 "Creation of study material for theoretical and practical preparation for the subject – Food and Feed Mycology and Mycotoxicology", Duration: 2021 - 2023
5. APVV APVV-18-0039 "Aplikácia fermentovaných bioproduktov a humínových látok vo výžive hydiny, nový prístup ku zlepšeniu zdravia zvierat a produkcii bezpečných a funkčných potravín", Duration: 2019 - 2023
8 Maximum of five most significant projects, if the RATP form is attached to the application. In addition to the name and brief characteristics of the project, the type of participation is indicated (in Slovak and in English), if possible, a hyperlink to the project and its outputs and citations are stated as well.

VII. OVERVIEW OF ORGANIZATIONAL EXPERIENCE RELATED TO HIGHER EDUCATION AND RESEARCH/ARTISTIC/OTHER ACTIVITIES 9
VII.a Activity, position VII.b Name of the institution, board VII.c Duration
2014 up to now
9 E.g. academic positions, memberships in editorial boards and in scientific and professional societies.

VIII. OVERVIEW OF INTERNATIONAL MOBILITIES AND VISITS ORIENTED ON EDUCATION AND RESEARCH/ARTISTIC/ OTHER ACTIVITIES IN THE GIVEN FIELD OF STUDY
VIII.a Name of the institution VIII.b Address of the institution VIII.c Duration (indicate the duration of stay) VIII.d Mobility scheme, employment contract, other (describe)

IX. OTHER RELEVANT FACTS 10
IX.a If relevant, other activities related to higher education or research/artictic/other activities are mentioned
10 Maximum of 1800 characters, if the RATP form is attached to the application.
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