Prohlížení dle autora "Černíková, Michaela"

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)

Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

Lorencová, Eva; Salek, Richardos-Nicolaos; Buňková, Leona; Szczybrochová, Marie; Černíková, Michaela; Buňka, František (Elsevier Ltd, 2021)

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 combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Moudrá, Kateřina; Pachlová, Vendula; Černíková, Michaela; Šopík, Tomáš; Buňka, František (Elsevier, 2017)

Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)

Černíková, Michaela; Gál, Robert; Polášek, Zdeněk; Janíček, Miroslav; Pachlová, Vendula; Buňka, František (Academic Press, 2015)

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Hladká, Kristýna; Randulová, Zdeňka; Tremlová, Bohuslava; Ponížil, Petr; Mančík, Pavel; Černíková, Michaela; Buňka, František (Academic Press, 2014)

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)

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Černíková, Michaela; Kuchař, Dalibor; Slavíková, Štěpánka; Nagyová, Gabriela; Ponížil, Petr; Grůber, Tomáš; Michálek, Jaroslav (Academic Press, 2014)

The effect of dairy fat source on viscoelastic properties of full-fat processed cheese spreads

Černíková, Michaela; Pachlová, Vendula; Holas, Ondřej; Moudrá, Kateřina; Slintáková, Kateřina; Buňka, František (Wiley, 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)

Effects of different strains penicillium nalgiovense in the Nalžovy cheese during ripening

Mrázek, Josef; Pachlová, Vendula; Buňka, František; Černíková, Michaela; Dráb, Vladimír; Bejblová, Martina; Staněk, Karel; Buňková, Leona (John Wiley and Sons Ltd., 2016)

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)

Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Kůrová, Vendula; Salek, Richardos-Nicolaos; Černíková, Michaela; Lorencová, Eva; Zálešáková, Ludmila; Buňka, František (John Wiley and Sons Inc, 2022)

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Salek, Richardos-Nicolaos; Černíková, Michaela; Lorencová, Eva; Pachlová, Vendula; Kůrová, Vendula; Šenkýřová, Jana; Buňka, František (Elsevier Ltd, 2020)

Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Pluta-Kubica, Agnieszka; Černíková, Michaela; Dimitreli, Georgia; Nebesářová, Jana; Exarhopoulos, Stylianos; Thomareis, Apostolos S.; Salek, Richardos-Nicolaos; Buňka, František (Elsevier Ltd, 2021)

Prohlížení dle autora "Černíková, Michaela"

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