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Velichová, Helena
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1

The Effect of Vibratory Grinding Time on Moisture Sorption,..:

Červenka, Libor ; Frühbauerová, Michaela ; Palarčík, Jiří..
Molecules.  27 (2022)  22 - p. 7689 , 2022
Link: https://doi.org/10.3390/..
 
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2

REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PR..:

Fišera, Miroslav ; Šustová, Květoslava ; Tvrzník, Pavel...
Journal of microbiology, biotechnology and food sciences.  11 (2022)  5 - p. e5975 , 2022
Link: https://doi.org/10.55251..
 
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3

Corrigendum to "Thermodynamic properties and glass transiti..:

Červenka, Libor ; Stępień, Anna ; Frühbauerová, Michaela..
Food Chemistry.  305 (2020)  - p. 125449 , 2020
Link: https://doi.org/10.1016/..
 
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4

Thermodynamic properties and glass transition temperature o..:

Červenka, Libor ; Stępień, Anna ; Frühbauerová, Michaela..
Food Chemistry.  300 (2019)  - p. 125208 , 2019
Link: https://doi.org/10.1016/..
 
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5

Is air-drying of plant-based food at low temperature really..:

Červenka, Libor ; Červenková, Zuzana ; Velichová, Helena
Food Reviews International.  34 (2017)  5 - p. 434-446 , 2017
Link: https://doi.org/10.1080/..
 
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6

Quality and Antioxidant Activity of Buckwheat-Based Cookies..:

Brožková, Iveta ; Dvořáková, Veronika ; Michálková, Kateřina..
Plant Foods for Human Nutrition.  71 (2016)  4 - p. 429-435 , 2016
Link: https://doi.org/10.1007/..
 
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7

Monitoring of biogenic amines in cheeses manufactured at sm..:

Buňková, Leona ; Adamcová, Gabriela ; Hudcová, Kateřina...
Food Chemistry.  141 (2013)  1 - p. 548-551 , 2013
Link: https://doi.org/10.1016/..
 
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8

Reduce the sulphur dioxide content of wine by biological pr..:

Fišera, Miroslav ; Šustová, Květoslava ; Tvrzník, Pavel...
Journal of Microbiology, Biotechnology and Food Sciences.  , 2022
Link: http://hdl.handle.net/11..
 
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9

The effect of vibratory grinding time on moisture sorption,..:

Červenka, Libor ; Frühbauerová, Michaela ; Palarčík, Jiří..
https://www.mdpi.com/1420-3049/27/22/7689.  , 2022
Link: http://publikace.k.utb.c..
 
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10

Reduce the sulphur dioxide content of wine by biological pr..:

Fišera, Miroslav ; Šustová, Květoslava ; Tvrzník, Pavel...
https://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478.  , 2022
Link: http://publikace.k.utb.c..
 
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11

Antioxidant properties of processed cheese spread after fre..:

Frühbauerová, Michaela ; Červenka, Libor ; Hájek, Tomáš...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310/1288.  , 2020
Link: http://publikace.k.utb.c..
 
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12

Effects of the Lactation Period, Breed and Feed on Amino Ac..:

Fišera, Miroslav ; Kráčmar, Stanislav ; Šustová, Květoslava...
Potravinárstvo.  , 2020
Link: http://hdl.handle.net/11..
 
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13

Antioxidant Properties of Processed Cheese Spread After Fre..:

Frühbauerová, Michaela ; Červenka, Libor ; Hájek, Tomáš...
Potravinarstvo, volume 14, issue: 2020.  , 2020
Link: https://hdl.handle.net/1..
 
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14

Effects of the lactation period, breed and feed on amino ac..:

Fišera, Miroslav ; Kráčmar, Stanislav ; Šustová, Květoslava...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1344.  , 2020
Link: http://publikace.k.utb.c..
 
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15

Tin compounds in food – their distribution and determinatio:

Fišera, Miroslav ; Kráčmar, Stanislav ; Velichová, Helena...
Potravinarstvo Slovak Journal of Food Sciences.  , 2019
Link: http://hdl.handle.net/11..
 
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