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Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon rosé wines
Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon rosé wines
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Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignon rosé wines

Drtilová, Tereza ; Ďurčanská, Katarína ; Machyňáková, Andrea ; Špánik, Ivan ; Klempová, Tatiana ; Furdíková, Katarína

Czech Journal of Food Sciences, 2020-01, Vol.38 (2), p.94 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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2
Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine
Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine
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Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Furdíková, Katarína ; Makyšová, Katarína ; Špánik, Ivan

Czech Journal of Food Sciences, 2017-01, Vol.35 (2), p.131-142 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Characterization of volatile organic compounds in Slovak Tokaj wines
Characterization of volatile organic compounds in Slovak Tokaj wines
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Characterization of volatile organic compounds in Slovak Tokaj wines

Machyňáková, Andrea ; Khvalbota, Liudmyla ; Furdíková, Katarína ; Drtilová, Tereza ; Špánik, Ivan

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.307 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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4
Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction
Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction
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Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction

Liu, Tao ; Feng, Tao ; Chen, Wanchao

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.483-487 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Rape honey: determination of botanical origin based on volatile compound profiles
Rape honey: determination of botanical origin based on volatile compound profiles
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Rape honey: determination of botanical origin based on volatile compound profiles

Kružík, Vojtěch ; Grégrová, Adéla ; Ziková, Aneta ; Čížková, Helena

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.339 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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6
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia
Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia
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Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia

Sádecká, Jana ; Čaplová, Zuzana ; Tomáška, Martin ; Šoltys, Katarína ; Kopuncová, Mária ; Budiš, Jaroslav ; Drončovský, Maroš ; Kolek, Emil ; Koreňová, Janka ; Kuchta, Tomáš

Journal of food and nutrition research, 2019-01, Vol.58 (4), p.382 [Periódico revisado por pares]

Bratislava: Vyskumny Ustav Potravinarsky

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7
Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil
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Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil

Matthaus, B.,Federal Research Center for Nutrition and Food, Munster (Germany). Inst. for Lipid Research ; Oezcan, M.M.,Selcuk Univ., Konya (Turkey). Dept. of Food Engineering

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.145-150 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
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Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

Tomankova, J., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Borilova, G., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Steinhauserova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa ; Gallas, L., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa

Czech Journal of Food Sciences, 2012-01, Vol.30 (5), p.395-403 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Chemical markers in the aroma profiles of South Moravian red wine distillates
Chemical markers in the aroma profiles of South Moravian red wine distillates
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Chemical markers in the aroma profiles of South Moravian red wine distillates

Veverka, L., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Jelinkova, M., Univerzita Palackeho, Olomouc (Czech Republic). Katedra Analyticke Chemie ; Hron, K., Univerzita Palackeho, Olomouc (Czech Republic). Katedra Matematicke Analyzy a Aplikaci Matematiky ; Balik, J., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Stavek, J., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu ; Bartak, P., Univerzita Palackeho, Olomouc (Czech Republic). Katedra Analyticke Chemie

Czech Journal of Food Sciences, 2012-01, Vol.30 (4), p.369-376 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
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Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Peng, Lian-Xin ; Zou, Liang ; Tan, Mao-Ling ; Deng, Yuan-Yuan ; Yan, Juan ; Yan, Zhu-Yun ; Zhao, Gang

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.214-222 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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