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Contacts |
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room: |
B262 |
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phone: |
+420 220 44 3014 |
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e-mail: |
Education and work experience:
| 1987–1991 | secondary school in Kralupy n. Vltavou |
| 1991–1996 |
master degree studies, UCT Prague, specialisation: Food chemistry and analysis |
| 1996–2001 |
PhD degree studies, UCT Prague, specialisation: Food Technology |
| 2001–2014 |
assistant professor, Department of Food Preservation, UCT Prague |
| 2014 till now |
associate professor, Department of Food Preservation, UCT Prague |
Stays abroad:
| 1996 | The Queens University of Belfast Department of Food Engineering (2 months) |
| 1998 | Agrotechnical Research Institute (ATO-DLO) Wageningen (3 months) |
Educational activities:
| Bachelor Study Programme | |
| N963014 | Bachelor Project |
| Master Study Programme | |
| N324029 | Food traceability and authenticity |
| N324028 | Principles of Food Preservation |
| N322021 | Food process chemistry |
| N352004 | Special project in Food Technology programme |
| N963008 | Diploma Thesis |
| S324026 | Food Packaging and Preservation |
| S324029 | Food Traceability and Authenticity |
| PhD Study Programme | |
| D324001 | Principles of Food Preservation |
| PhD Thesis | |
Research:
| Laboratory methods for food authenticity evaluation, their implementation in practice in collaboration with official authorities |
| Evaluation of changes of sensory and nutritionally important substances during production and storage of food, shelf life prediction procedures |
| Instrumental methods in detecting taints and off-flavours, practical solutions to support food industry |
Other activities:
| 1997–1999 | A member of Faculty Academic Senate (student) |
| 2001 till now | Specialist in Independent packaging laboratory, accredited as testing laboratory No. 1316 by Czech Accreditation Institute according to ČSN EN ISO/IEC 17025 |
| 2007 till now | A member of Faculty Academic Senate (staff) |
Publications:
Rajchl A., Prchalova J., Kružík V., Ševčík R., Čížková H.: Evaluation of ice-tea quality by DART-TOF/MS. J. Mass Spectrom. 50, 1214-1221 (2015). IF 2,379.
Grégrová A., Kružík V., Vrácovská E., Rajchl A., Čížková H.: Evaluation of factors affecting crystallization of disparate set of multi-flower honey samples. Agron.
Kapci B., Neradová E., Čížková H., Voldřich M., Rajchl A., Capanoglu E.: Investigating the antioxidant potential of chokeberry (Aronia melanocarpa) products. Journal of Food and Nutrition Research, 52, 219-229, IF 0,600
Grégrová A., Čížková H., Bulantová I., Rajchl A., Voldřich M.: Characteristics of Garlic of the Czech origin. Czech Journal of Food Sciences, 31, 581-588, 2013. IF 0,685
Cusimamani F. E., Rajchl A., Lachman A., Čížková H, Kvasnicka F., Kotikova Z., Milellad L., Voldřich M.: Impact of yacon landraces cultivated in the Czech Republic and thein ploidy on the short- and long-chain fructooligosaccharides content in tuberous roots, LWT-Food Science and Technology, 54 (1): 80-86, 2013. IF 2,546
Rajchl A., Drgová L., Grégrová A., Čížková H., Ševčík R., Voldřich M.: Rapid determination of 5-hydroxymethylfurfural by DART ionization with time-of flight mass spektrometry, Analytical and Bioanalytical Chemistry, 405 (14): 4737-4745, 2013. IF 3,659
Rajchl A., Čížková H., Ševčík R., Jodasová A., Voldřich M.: Analytical data for plum paste as a tool for evaluation of plum paste authenticity, Journal of Food and Nutrition Research, 52(1): 71-78, 2013. IF 0,600
Čížková H., Rajchl A., Šnebergrová J., Voldřich M.: Filbertone as the Marker for the Assessment of Hazelnut Spread Quality, Czech Journal of Food Sciences, 31(1): 81-87, 2013. IF 0,685
Čížková H., Ševčík R., Rajchl A., Pivoňka J., Voldřich M.: Trendy v autenticitě potravin a v přístupech k detekci falšování, Chemické listy, 106(10): 903-910, 2012. IF 0,453
Šnebergrová J., Čížková H., Rajchl A., Ševčík R., Voldřich M.: Evaluation of aroma restoration of apple and orange juices from concentrates in the Czech Republic, Journal of Food and Nutrition Research, 51(3): 156-163, 2012, IF 0,600
Grégrová A., Čížková H., Mazáč J., Voldřich M.: Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition, Journal of Food and Nutrition Research, 51(3): 2012. IF 0,600
Čížková H., Janotová L., Voldřich M., Šnebergrová J., Rajchl A.: Survey study of frying oils used by food services in the Czech Republic, Journal of Food and Nutrition Research, 50(3): 177-181, 2011. IF 0,600
Janotová L., Čížková H., Pivoňka J., Voldřich M.: Effect of processing of apple puree on patulin content, Food Control, 22(6): 977-881, 2011. IF 2,738
Rajchl A., Voldřich M., Čížková H., Hronová M., Ševčík R., Dobiáš J., Pivoňka J.: Stability of nutritionally important compounds and shelf life prediction of tomato ketchup, Journal of Food Engineering, 99(4): 465-470, 2010. IF 2,276
Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z.: Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma, Czech Journal of Food Sciences, 27(4), 259-266, 2009. IF 0,685
Votavová L., Dobiáš J., Voldřich M., Čížková H.: Migration of nonylphenols from polymer packaging materials into food simulants, Czech Journal of Food Sciences, 27(4): 293-299, 2009. IF 0,685
Votavová L.,Voldřich M., Ševčík R., Čížková H., Mlejnecká J., Stolař M., Fleisman T.: Changes of antioxidant capacity of robusta coffee during roasting, Czech Journal of Food Sciences, 27(Sp.Iss.Sl): S49-S52, 2009. IF 0,685
Rajchl A., Čížková H., Voldřich M., Jirušková M. Ševčík R.: Evaluation of shelf life and heat treatment of tomato products, Czech Journal of Food Sciences, 27(Sp.Iss.Sl): S130-S133, 2009. IF 0,685
Čížková H., Ševčík R., Rajchl A., Voldřich M.: Nutritional quality of commercial fruit baby food, Czech Journal of Food Sciences, 27(Sp.Iss.Sl): S134-S137, 2009. IF 0,685
Voldřich M., Rajchl A., Ševčík R., Čížková H., Cuhra P.: Detection of foreign enzyme addition into the adulterated honey, Czech Journal of Food Sciences, 27(Sp.Iss.Sl): S280-S282, 2009. IF 0,685
Čížková H., Voldřich M., Ševčík R., Pivoňka J.: Off-flavour defects of packed waters and soft drinks, Czech Journal of Food Sciences, 27(Sp.Iss.Sl): S379-S381, 2009. IF 0,685
Čížková́ H., Voldřich M., Mlejnecká J., Kvasnička F.: Authenticity evaluation of tea-based products, Czech Journal of Food Sciences 26 (4): 259-267, 2008. IF 0,685
Čížková H., Soukupová V., Voldřich M., Ševčík R.: Differentiation of coffee varieties according to their sterolic profile, Journal of Food and Nutrition Research, 46 (1): 28-34, 2007. IF 0,600
Čížková H., Prokorátová V., Voldřich M., Kvasnička, F., Soukupová, V.: Determination of egg content in pasta, Czech Journal of Food Sciences, 22 (6): 197-203, 2004. IF 0,685
Čížková H., Voldřich M., Prokorátová V., Šurkovská, M., Soukupová, V., Kvasnička, F.: Determination of egg yolk content in egg liqueurs, Czech Journal of Food Sciences, 22, 9-16, 2004. IF 0,685