Tomáš Zajíc - Concepedia

Author

Tomáš Zajíc

University of South Bohemia in České Budějovice ORCID

Also Known As

T. ZAJIC, T. Zajic, Tomas Zajic, Tomáš ZAJÍC, Tomáš Zajíc

Publications

238

Citations

H-Index

Concepts

All Affiliations

University of South Bohemia in České Budějovice Swedish University of Agricultural Sciences

About

Tomáš Zajíc is an author at University of South Bohemia in České Budějovice specializing in nutrition, physiology, and metabolism.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	110
2	Public Health	3	3	62
3	Biology	1	1	18
4	Clinical Nutrition	1	1	31
5	Food Sciences	1	1	18

Tomáš Zajíc

Publications

200

Citations

H-Index

Page 1

	Year	Citations
Proximate and fatty acid composition of 13 important freshwater fish species in central Europe Zuzana Linhartová, Jakub Krejsa, Tomáš Zajíc, Aquaculture International Fatty Acid CompositionOmega-3 Fatty AcidFishery ScienceCentral EuropeMetabolism	2018	61
Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile Tomáš Zajíc, Jan Mráz, Sabine Sampels, Aquaculture Lipid AnalysisNutritionBody CompositionLipid NutritionAquaculture	2013	48
Nutritional value of several commercially important river fish species from the Czech Republic Sarvenaz Khalili Tilami, Sabine Sampels, Tomáš Zajíc, PeerJ NutritionFood ChemistryAquatic Food SystemBody CompositionBiochemical Nutrition	2018	31
Culture of common carp (Cyprinus carpio) with defined flesh quality for prevention of cardiovascular diseases using finishing feeding strategy. Jan Mráz, Tomáš Zajíc, Jana Picková PubMed	2012	19
The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (<scp><i>C</i></scp><i>yprinus Carpio</i> L.) Meat Jan Másílko, Tomáš Zajíc, David Hlaváč Journal of Texture Studies Lipid AnalysisNutritionNutritive ValueAgricultural EconomicsMeat Quality	2015	18
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation Sabine Sampels, Tomáš Zajíc, Jan Mráz Czech Journal of Food Sciences Lipid AnalysisNutritionExperimental NutritionFood ChemistryFatty Acids	2014	13
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing Sabine Sampels, Tomáš Zajíc, Jan Mráz Czech Journal of Food Sciences	2015	10

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