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Publications

Most recent publications

  • Balik, J., Hic, P., Triska, J., Vrchotova, N., Smetana, P., Smutek, L., Rohlik, B-A., Houska, M.: Beer and beer-based beverage contain lignans. Journal of food science and technology-mysore. 58 (2), 581 - 585, (2020); IF 2,701; Q3.

  • Beňo, F., Škorpilová, T., Pohůnek, V., Bauer, J., Ševčík, R.: Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on M. Pectoralis Major. Animals, 11 (10):2946, (2021); IF 2,752; Q1, OA.

  • Dordevic, S., Dordevic, D., Sedlacek, P., Kalina, M., Tesikova, K., Antonic, B., Tremlova, B., Treml, J., Nejezchlebova, M., Vapenka, L., Rajchl, A., Bulakova, M.: Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers, 13 (19), 3388, (2021); IF 4,329; Q1, OA.

  • Grégrová, A., Kružík, V., Nguyen T.Q.N., Pospiech, M., Javůrková, Z., Titěra, D., Čížková, H.: Vybrané těkavé markery českých řepkových a lipových medů. Chemické listy, 115 (10), 524 - 529, (2021); IF 0,381; Q4.

  • Grégrová, A., Neradová, E., Zahradníková, A., Potančoková, J., Rajchl, A., Čížková, H.: Chemical composition of various Vaccinium spp. and similar blue-coloured berries. Journal of Food and Nutrition Research, 60, 29 - 37, (2021); IF 1,333; Q4, OA.

  • Hrubá, M., Baxant, J., Čížková, H., Smutná, V., Kovařík, F., Ševčík, R., Hanušová, K., Rajchl, A.: Phloridzin as a marker for evaluation of fruit product's authenticity. Czech Journal of Food Sciences, 39 (1), 49 - 57, (2021); IF 1,279; Q4, OA.

  • Kvasnička, F., Rajchl, A.: Electrophoretic determination of taurine. Journal of Chromatography A, 1645, 462075, (2021); IF 4,759; Q1.

  • Petrzik, K., Kmoch, M., Brázdová, S., Ševčík, R.: Complete genome sequences of novel Berlinvirus and novel Certrevirus lytic for Pectobacterium sp. causing soft rot and black leg disease of potato. Virus genes, 57 (3), 302 - 305, (2021); IF 2,332; Q3.

  • Petrzik K., Vacek J., Brázdová S., Ševčík R., Koloniuk I.: Diversity of limestone bacteriophages infecting Dickeya solani isolated in the Czech Republic. Archives of Virology, 166 (4), 1171 - 1175, (2021); IF 2,574; Q3.

  • Podskalská, T., Kvasnička, F., Čížková, H.: Metody stanovení D-isocitronové kyseliny ve vybraných matricích, Chemické listy, 115 (11), (2021); IF 0,381, Q4, v tisku.

  • Pospiech, M., Javůrková, Z., Hrabec, P., Čížková, H., Titěra, D., Štarha, P., Ljasovská, S., Kružík, V., Podskalská, T., Bednář, J., Kundríková Burešová, P., Tremlová, B.: Physico-Chemical and Melissopalynological Characterization of Czech Honey. Applied Sciences, 11 (11), 1 - 17, (2021); IF 2,679; Q3, OA.

  • Tobolka, A., Škorpilová, T., Dvořáková, Z., Cusimamani, E. F., Rajchl, A.: Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method. Journal of Food Composition and analysis, 103, 104074, (2021); IF 4,556; Q1.

  • 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.

Updated: 2.11.2021 08:59, Author: Lukáš Vápenka

A BUILDING A
B BUILDING B Department of food preservation
Independent packaging laboratory
C BUILDING C
1 NATIONAL LIBRARY OF TECHNOLOGY
2 Entrance to Building B where we are located
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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