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Feed Insects as a Reservoir of Granadaene-Producing Lactococci

Frontiers in microbiology, 2022-05, Vol.13, p.848490-848490

2022

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Microbial shifts of faecal microbiota using enteral nutrition in vitro

Journal of functional foods, 2021-02, Vol.77, p.104330, Article 104330

2021

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Sex-dependent differences in purine and uric acid contents of selected edible insects

Journal of food composition and analysis, 2021-03, Vol.96, p.103746, Article 103746

2021

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Changes in purine and uric acid content in edible insects during culinary processing

Food chemistry, 2023-03, Vol.403, p.134349-134349, Article 134349

2023

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Lipid content, fatty acid profile, and nutritional value of new oat cultivars

Journal of cereal science, 2018-11, Vol.84, p.44-48

2018

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Vitamin E – Recommended and Actual Intake

Chemické listy, 2023-11, Vol.117 (11), p.677-683

2023

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Effects of frying oil type on its stability and composition of fried food

Czech Journal of Food Sciences, 2022-01, Vol.40 (4), p.323-330

2022

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Fatty acids, minerals, phenolics and vitamins in the seeds of Inocarpus fagifer, a Pacific Island underutilized legume

Journal of applied botany and food quality, 2016-01, Vol.89

2016

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Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study

Czech Journal of Food Sciences, 2020-01, Vol.38 (1), p.72-76

2020

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Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5092-5099

2017

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Relationship between the composition of fats and oils and their oxidative stability at different temperatures, determined using the Oxipres apparatus

European journal of lipid science and technology, 2017-09, Vol.119 (9), p.n/a

2017

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Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets

Potravinarstvo, 2020-11, Vol.14, p.1124-1130

2020

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Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

Czech Journal of Food Sciences, 2018-01, Vol.36 (6), p.441-451

2018

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Relationship between the fat and oil composition and their initial oxidation rate during storage

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.404-409

2020

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Tocochromanol content in commercially prepared fried foods

Czech Journal of Food Sciences, 2018-01, Vol.36 (5), p.392-402

2018

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Minor lipophilic compounds in edible insects

Potravinarstvo, 2016-07, Vol.10 (1), p.400-406

2016

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Design, Synthesis, and Characterization of Novel Thiazolidine-2,4-Dione-Acridine Hybrids as Antitumor Agents

Molecules (Basel, Switzerland), 2024-07, Vol.29 (14), p.3387

2024

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Moving from a training project to a real international project: an experience with an on-line mentorship model

Heart vessels and transplantation, 2023-12, Vol.7 (Issue 4), p.290

2023

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Discovery of novel acridine-chalcone hybrids with potent DNA binding and antiproliferative activity against MDA-MB-231 and MCF-7 cells

Medicinal chemistry research, 2022-08, Vol.31 (8), p.1323-1338

2022

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Feed Insects as a Reservoir of Granadaene-Producing Lactococci

Microbial shifts of faecal microbiota using enteral nutrition in vitro

Sex-dependent differences in purine and uric acid contents of selected edible insects

Changes in purine and uric acid content in edible insects during culinary processing

Lipid content, fatty acid profile, and nutritional value of new oat cultivars

Vitamin E – Recommended and Actual Intake

Effects of frying oil type on its stability and composition of fried food

Fatty acids, minerals, phenolics and vitamins in the seeds of Inocarpus fagifer, a Pacific Island underutilized legume

Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study

Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Relationship between the composition of fats and oils and their oxidative stability at different temperatures, determined using the Oxipres apparatus

Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

Relationship between the fat and oil composition and their initial oxidation rate during storage

Tocochromanol content in commercially prepared fried foods

Minor lipophilic compounds in edible insects

Design, Synthesis, and Characterization of Novel Thiazolidine-2,4-Dione-Acridine Hybrids as Antitumor Agents

Moving from a training project to a real international project: an experience with an on-line mentorship model

Discovery of novel acridine-chalcone hybrids with potent DNA binding and antiproliferative activity against MDA-MB-231 and MCF-7 cells

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