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Publications

Most recent publications

  • Rýdlová, L., Škorpilová, T., Juhászová, G., Rajchl, A.: Assessment of possibilities of strawberry jam reformulations. Potravinárstvo Slovak Journal of Food Sciences, 14, 554-561 (2020); OA.

  • Hanková, M., Maturová, K., Čížková, H.: GC-MS/O for the characterization of odours from cheese-production wastewater: A case study. Water Science and Technology, 82 (11): 2482-2490 (2020).

  • Rýdlová, L., Prchalová, J., Škorpilová, T., Rohlík, B-A., Čížková, H., Rajchl, A.: Evaluation of cocoa products quality and authenticity by DART/TOF-MS. International Journal of Mass Spectrometry, 454, 1-8 (2020).

  • Šístková I., Horsáková I., Čeřovský M., Čížková H.: Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries. Czech Journal of Food Sciences, 37 (4), 221 - 225 (2019); IF 0,846; Q4, OA

  • Solichová K., Němečková I., Šviráková E., Horáčková Š.: Novel identification methods including a species-specific PCR for hazardous Bacillus species. Acta Alimentaria, An International Journal of Food Science 48 (4), 415 - 422 (2019); IF 0,456; Q3.

  • Skleničková K., Koloušek D., Růžičková I., Šviráková E.: Využití zeolitů při chovu ryb a jejich vliv na chemické a mikrobiologické aspekty vody. Chemické listy, (2019); IF 0,311; Q4, OA.

  • Škorpilová T., Šístková I., Adamcová M., Pohůnek V., Kružík V., Ševčík R.: Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat. Meat Science 158, (2019); IF 3,483; Q1.

  • Pohůnek V., Adamcová M., Kulišanová I., Šístková I., Rohlík B. A., Ševčík R.: Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam. Journal of Food and Nutrition Research 58 (3), 275 - 282 (2019); IF 0,927; Q4.

  • Kružík V., Grégrová A., Zíková A., Čížková H.: Rape honey: determination of botanical origin based on volatile compounds profiles. Journal of Food and Nutrition Research, (2019); IF 0,927; Q4.

  • Kvasnička F., Kavková S., Honzlová A.: Electrophoretic determination of histamine. Journal of Chromatography A, 1588 (2019),180-184 (2019); IF 3,858; Q1.

  • Bleha R., Shevtsova T.S., Sinica A., Kružík V., Brindza J.: Morphology, physicochemical properties and antioxidant capacity of bee pollens. Czech Journal of Food Sciences 37 (1), 1 - 8 (2019); IF 0,846; Q4, OA.

  • Bleha R., Shevtsova T.S., Kružík V., Škorpilová T., Saloň I., Erban V., Brindza J., Brovarskyi V., Sinica A.: Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities. Czech Journal of Food Sciences 37 (1), 9 - 20 (2019); IF 0,846; Q4, OA.

  • Adamcová M., van Andel V., Strohalm J., Houška M., Ševčík R.: Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham. Czech Journal of Food Sciences, 37 (1), 57 -61 (2019); IF 0,846; Q4, OA.

  • Vápenka L., Vavrouš A., Votavová L., Kejlová K., Dobiáš J., Sosnovcová J.: Contaminants in the paper-based food packaging materials used in the Czech Republic. Journal of Food and Nutrition Research. 55, 361-373 (2016). IF 1,676. ISSN 1336-8672

Updated: 6.9.2021 13:00, Author: Lukáš Vápenka

University of Chemistry and Technology
Technická 3
166 28 Prague 6 - Dejvice

The University is situated in the northwest direction of metro station Dejvická, near Vítězné náměstí in Prague 6.

The University occupies three buildings in Dejvice (see the map):
Building A - Technická 5
Building B - Technická 3 (Department of Food Preservation)
Building C - Studentská 6
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