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Vliv teploty a doby skladování na obsah vitaminu C v rybízových nápojích.
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- Výživa a Potraviny, 2024, n. 5, p. 23
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- Article
Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility.
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- Water Environment Research (10614303), 2024, v. 96, n. 1, p. 1, doi. 10.1002/wer.10970
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- Article
Rapid determination of 5-hydroxymethylfurfural by DART ionization with time-of-flight mass spectrometry.
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- Analytical & Bioanalytical Chemistry, 2013, v. 405, n. 14, p. 4737, doi. 10.1007/s00216-013-6875-4
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- Article
Evaluation of ice-tea quality by DART-TOF/MS.
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- Journal of Mass Spectrometry, 2015, v. 50, n. 11, p. 1214, doi. 10.1002/jms.3639
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- Article
Characterization of mustard seeds and paste by DART ionization with time-of-flight mass spectrometry.
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- Journal of Mass Spectrometry, 2014, v. 49, n. 9, p. 811, doi. 10.1002/jms.3419
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- Article
DART mass spectrometry for rapid screening and quantitative determination of cholesterol in egg pasta.
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- Journal of Mass Spectrometry, 2014, v. 49, n. 9, p. 911, doi. 10.1002/jms.3465
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- Article
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid.
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- European Food Research & Technology, 2014, v. 239, n. 1, p. 169, doi. 10.1007/s00217-014-2209-9
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- Article
Využití moderních fermentačních postupů při výrobě běžného pšeničného pečiva.
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- Výživa a Potraviny, 2023, n. 6, p. 8
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- Article
Vliv zpracování na organoleptické vlastnosti a chemické složení řepkového oleje.
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- Výživa a Potraviny, 2023, n. 6, p. 2
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- Article
Levandule lékařská - představení léčivé a aromatické rostliny.
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- Výživa a Potraviny, 2023, n. 4, p. 2
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- Article
Zhodnocení k kvality rajčat a výrobků z rajčat na českém trhu.
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- Výživa a Potraviny, 2021, n. 1, p. 12
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- Article
Nealkoholické nápoje - TRENDY 2020.
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- Výživa a Potraviny, 2020, n. 6, p. 142
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- Article
Charakterizace medu vyprodukovaného v České republice.
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- Výživa a Potraviny, 2020, n. 5, p. 132
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- Article
Změny vůně sušeného mléka během skladování.
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- Výživa a Potraviny, 2020, n. 4, p. 94
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- Article
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups.
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- Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 3, p. 305, doi. 10.31883/pjfns/152237
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- Article
Compositional Characteristics of Currant Juices Prepared by Different Processes and Other Selected Currant Products.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 14, p. 6029, doi. 10.3390/app14146029
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- Article
Physico-Chemical and Melissopalynological Characterization of Czech Honey.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 11, p. 4989, doi. 10.3390/app11114989
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- Article
Volatile compounds and selected qualitative parametres of apples from organic and integrated farming - can we evaluate the difference?
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 1, p. 89
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- Article
Chemical composition of various Vaccinium spp. and similar blue-coloured berries.
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- Journal of Food & Nutrition Research, 2021, v. 60, n. 1, p. 29
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- Article
Rape honey: determination of botanical origin based on volatile compound profiles.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 4, p. 339
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- Article
Investigating the antioxidant potential of chokeberry (Aronia melanocarpa) products.
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- Journal of Food & Nutrition Research, 2013, v. 52, n. 4, p. 219
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- Article
Analytical data for plum paste as a tool for evaluation of plum paste authenticity.
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- Journal of Food & Nutrition Research, 2013, v. 52, n. 1, p. 71
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- Article
Evaluation of aroma restoration of apple and orange juices from concentrates in the Czech Republic.
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- Journal of Food & Nutrition Research, 2012, v. 51, n. 3, p. 156
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- Article
Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition.
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- Journal of Food & Nutrition Research, 2012, v. 51, n. 3, p. 123
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- Article
Survey study of frying oils used by food services in the Czech Republic.
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- Journal of Food & Nutrition Research, 2011, v. 50, n. 3, p. 177
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- Article
The impact of cooking procedures on antioxidant capacity of potatoes.
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- Journal of Food & Nutrition Research, 2009, v. 48, n. 4, p. 171
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- Article
SENSORY ACTIVE SUBSTANCES CAUSING OFF-ODOR IN LIQUID WHEY DURING STORAGE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 729, doi. 10.5219/1324
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- Article
SENSORY ACTIVE SUBSTANCES CAUSING OFF-ODOR IN LIQUID WHEY DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 729, doi. 10.5219/1324
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- Article
COMPARISON OF BEEKEEPERS' AND ANALYTICAL DETERMINATIONS OF HONEY ORIGIN.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.9887
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- Article
Exploring the Influence of Soil Types on the Mineral Profile of Honey: Implications for Geographical Origin Prediction.
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- Foods, 2024, v. 13, n. 13, p. 2006, doi. 10.3390/foods13132006
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- Article
Influence of calcium fortification on the stability of anthocyanins in strawberry puree.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 3, p. 207, doi. 10.17221/164/2023-CJFS
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- Article
The use of modern fermentation techniques in the production of traditional wheat bread.
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- Czech Journal of Food Sciences, 2023, v. 41, n. 3, p. 173, doi. 10.17221/39/2023-CJFS
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- Article
Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content.
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- Czech Journal of Food Sciences, 2023, v. 41, n. 2, p. 103, doi. 10.17221/239/2022-CJFS
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- Article
Fortification of fruit products -- A review.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 4, p. 259, doi. 10.17221/28/2022-CJFS
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- Article
Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 2, p. 85, doi. 10.17221/213/2021-CJFS
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- Article
Characteristic parameters of honey wines and dessert meads.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 1, p. 42, doi. 10.17221/159/2021-CJFS
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- Article
Phloridzin as a marker for evaluation of fruit product's authenticity.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 1, p. 49, doi. 10.17221/239/2020-CJFS
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- Article
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. - spoilage bacteria in beverage industries.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 221, doi. 10.17221/235/2018-CJFS
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- Article
Identification of Biphenyls - Contaminants Responsible for Off-Flavour in Soft Drinks.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 1, p. 16, doi. 10.17221/297/2017-CJFS
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- Article
Characteristics of Garlic of the Czech Origin.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 6, p. 581, doi. 10.17221/539/2012-cjfs
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- Article
Variability of Characteristic Components of Aronia.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 25, doi. 10.17221/540/2012-cjfs
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- Article
Filbertone as a Marker for the Assessment of Hazelnut Spread Quality.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 1, p. 81, doi. 10.17221/493/2011-cjfs
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- Article