University of Chemistry and Technology Faculty of Food and Biochemical Technology Independent packaging laboratory

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2012

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 0,62.

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 0,679.

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, 123-131 (2012). IF 0,679.

Hanušová T., Dobiáš J., Voldřich M.: Assesment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packiging. Journal of Food and Nutrition Research, 51, 145-155 (2012). IF 0,679.

Kondrashov A., Vrankova S., Dovinova I., Sevcik R., Parohova J., Barta A., Kovacsova, A.: The Effects of New Alibernet Red Wine Extract on Nitric Oxide and Reactive Oxygen Species Production in Spontaneously Hypertensive Rats. Oxidative Medicine and Cellular Longevity, Article Number: 806285, 8 stran, DOI: 10.1155/2012/806285 (2012). IF: 2,841.

Pipek, P., Rohlík, B. A., Potůček, T. The effect of maturation time on technological properties of ham. Fleischwirtschaft. 3, 78–80 (2012). IF 0.127.

Updated: 13.3.2017 11:55, Author: Lukáš Vápenka