CHANGES OF BIOGENIC AMINE CONTENT AND OTHER SELECTED PARAMETRES IN WHITE CHEESE MODEL MATRIX

by Vendula Pachlová, Richardos-Nikolaos Salek, František Buňka, Leona Buňková
Published 2013-02-01

Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

by Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka
Published 2020-04-01

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

by Richardos Nikolaos Salek, Iva Burešová, Stanislav Kráčmar, Eva Lorencová, Ludmila Zálešáková, Vikendra Dabash
Published 2017-01-01

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

by Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Michaela Černíková, Helena Velichová, František Buňka
Published 2018-03-01