Browsing by Author "Salek, Richardos-Nicolaos"

Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

Červenka, Libor; Hájek, Tomáš; Salek, Richardos-Nicolaos; Černíková, Michaela; Velichová, Helena; Buňka, František (HACCP Consulting, 2018)

Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

Přikryl, Jakub; Hájek, Tomáš; Švecová, Blanka; Salek, Richardos-Nicolaos; Černíková, Michaela; Červenka, Libor; Buňka, František (Academic Press, 2018)

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Pachlová, Vendula; Buňková, Leona; Flasarová, Radka; Salek, Richardos-Nicolaos; Dlabajová, Andrea; Butor, Irena; Buňka, František (Academic Press, 2018)

Biogenic amines occurrence in beers produced in Czech microbreweries

Lorencová, Eva; Salek, Richardos-Nicolaos; Černíková, Michaela; Buňková, Leona; Hýlková, Alena; Buňka, František (Elsevier Ltd, 2020)

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Burešová, Iva; Salek, Richardos-Nicolaos; Varga, Erika; Masaříková, Lucie; Bureš, David (Academic Press, 2017)

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Salek, Richardos-Nicolaos; Černíková, Michaela; Nagyová, Gabriela; Kuchař, Dalibor; Bačová, Helena; Minarčíková, Lucie; Buňka, František (Elsevier, 2015)

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

Bubelová, Zuzana; Sumczynski, Daniela; Salek, Richardos-Nicolaos (Blackwell Publishing Ltd., 2018)

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Černíková, Michaela; Salek, Richardos-Nicolaos; Kozáčková, Dana; Buňka, František (Academic Press, 2018)

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

Salek, Richardos-Nicolaos; Černíková, Michaela; Maděrová, Simona; Lapčík, Lubomír; Buňka, František (Elsevier, 2016)

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Nagyová, Gabriela; Buňka, František; Salek, Richardos-Nicolaos; Černíková, Michaela; Bačová, Helena; Kráčmar, Stanislav (HACCP Consulting, 2013)

The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

Černíková, Michaela; Nebesářová, Jana; Salek, Richardos-Nicolaos; Popková, Romana; Buňka, František (Elsevier, 2018)

The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

Černíková, Michaela; Salek, Richardos-Nicolaos; Kozáčková, Dana; Běhalová, Hana; Luňáková, Ludmila; Buňka, František (Elsevier, 2017)

Evaluation of force-carbonated Czech-type lager beer quality during storage in relation to the applied type of packaging

Lorencová, Eva; Salek, Richardos-Nicolaos; Černošková, Iveta; Buňka, František (Elsevier, 2019)

Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

Salek, Richardos-Nicolaos; Burešová, Iva; Kráčmar, Stanislav; Lorencová, Eva; Zálešáková, Ludmila; Dabash, Vikendra (HACCP Consulting, 2017)

Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Salek, Richardos-Nicolaos; Vašina, Martin; Lapčík, Lubomír; Černíková, Michaela; Lorencová, Eva; Li, Peng; Buňka, František (Academic Press, 2019)

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Černíková, Michaela; Nebesářová, Jana; Salek, Richardos-Nicolaos; Řiháčková, Lada; Buňka, František (Elsevier, 2017)

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Salek, Richardos-Nicolaos; Černíková, Michaela; Pachlová, Vendula; Bubelová, Zuzana; Konečná, Veronika; Buňka, František (Academic Press, 2017)

Surface energy analysis (SEA) and rheology of powder milk dairy products

Lapčík, Lubomír; Lapčíková, Barbora; Otyepková, Eva; Otyepka, Michal; Vlček, Jakub; Buňka, František; Salek, Richardos-Nicolaos (Elsevier, 2014)

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Nagyová, Gabriela; Buňka, František; Salek, Richardos-Nicolaos; Černíková, Michaela; Mančík, Pavel; Grůber, Tomáš; Kuchař, Dalibor (Elsevier, Inc., 2014)

Browsing by Author "Salek, Richardos-Nicolaos"

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