Bauer, J., Přemysl, R., Beňo, F., Tobolka, A., Ševčík R.: Modelling desorption isotherm for durable meat products. Heliyon, 8 (10), 8s, (2022) e10851; IF 3,776; Q2; OA.
Čížková, H., Titěra, D., Hrabec, P., Pospiech, M.: Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic. Czech Journal of Food Sciences, 40 (2), 85 - 92, (2022); IF 1,300; Q4; OA.
De Kock, M. E., Pohůnek, V., Hejcmanová, P.: Semi-automated detection of ungulates using UAV imagery and reflective spectrometry. Journal of Environmental Management, 320, 8s, (2022) 115807; IF 8,91; Q1; OA.
Kružík, V., Grégrová, A., Vaispacherová, L., Václavíková, E., Škorpilová, T., Rajchl, A., Čížková, H.: Characteristic parameters of honey wines and dessert meads. Czech Journal of Food Sciences, 40 (1), 42 - 50, (2022); IF 1,300; Q4; OA.
Mirzayeva, T., Čopíková, J., Kvasnička, F., Bleha, R., Synytsya, A.: Screening of the Chemical Composition and Identification of Hyaluronic Acid in Food Supplements by Fractionastion and Fourier-Transform Infrared Spectroscopy. Polymers, 13 (12), 1 - 17, (2021); IF 4,967; Q1; OA.
Nguyen, T. Q. N., Hanková, M., Kružík, V., Grégrová, A., Škorpilová, T., Štarha, P., Tran, V. N., Čížková, H.: Determination of volatile compound profiles and physico-chemical analysis of linden and acacia Czech honey. Journal of Apicultural Research, (2022); IF 2,407; Q2; OA; přijato k tisku 31.5.2022.
Průchová, K., Grégrová, A., Helísková, H., Kružík, V., Čížková, H.: Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups. Polish Journal of Food and Nutrition Sciences, 72 (3), 305 - 317, (2022); IF 2,736; Q3; OA.
Průchová, K., Podskalská, T., Kružík, V., Kouřimská, L., Sus, J., Čížková, H.: Volatile compounds and selected qualitative parametres of apples from organic and integrated farming – can we evaluate the difference? Journal of Food and Nutrition Research, 61 (1), 89 - 105, (2022); IF 1,138; Q4.
Rýdlová, L., Hrubá, M., Škorpilová, T., Pivoňka, J., Tobolka, A., Suchopárová, M., Rajchl, A.: Sodium content of foods sold in the Czech market. International Journal of Gastronomy and Food Science, 28, 7s, (2022) 100526; IF 3,194; Q3; OA.
Šviráková, E., Loupancová, K., Němečková, I.: Aplikace metody LAMP pro detekci nežádoucích bakterií v syrovátce. Chemické listy 116 (11), 693 - 699, (2022); IF 0,356; Q4;
OA