K. Míková - Concepedia

Author

K. Míková

University of Chemistry and Technology, Prague

Also Known As

K Míková, K. Míková, Kamila Miková, Kamila MÍKOVÁ, Kamila Míková, Kamila Mı́ková

Publications

583

Citations

H-Index

Concepts

All Affiliations

University of Chemistry and Technology, Prague University of Alberta Institute of Chemical Technology

About

K. Míková is an author at University of Chemistry and Technology, Prague specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	249
2	Engineering	3	3	54
3	Public Health	3	3	98
4	Education	1	1	88
5	Medicine	1	1	17

K. Míková

Publications

308

Citations

H-Index

Page 1

	Year	Citations
Changes in the quality of eggs during storage depending on the housing system and the age of hens Jana Vlčková, E. Tůmová, K. Míková, Poultry Science NutritionHousing SystemFitnessEnriched CageAgricultural Economics	2019	88
Evaluation of egg yolk colour Helena Bovšková, K. Míková, Z. Panovská Czech Journal of Food Sciences NutritionFertilityLa Roche ScaleFood AnalysisAoac Method	2014	48
Factors influencing egg white foam quality Helena Bovšková, K. Míková Czech Journal of Food Sciences Food ChemistryFood ColloidBiomanufacturingAluminium IonsFoam Volume	2011	37
Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces Jana Fialová, Jana Chumchalová, K. Míková, Food Control Shelf LifeFood FermentationFood SpoilageSpoilage LactobacilliFood Microbiology	2007	27
Chemometric investigation of mustard seed R. Mikulcová, K. Míková, K.B. Woldie, LWT NutritionPlant AnalysisEngineeringBotanyCrop Protection	1995	23
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Czech Journal of Food Sciences	2010	19
Changes in Egg Volatiles during Storage J. Adamiec, Marek Doležal, K. Míková, Czech Journal of Food Sciences Food ChemistryEgg FreshnessSimultaneous Distillation-extractionVolatile CompoundsEngineering	2002	19
Effect of oil content on the rheological and textural properties of mayonnaise P. Štern, K. Míková, J. Pokorný, Journal of food and nutrition research Food PhysicOil ContentRheologyFood EngineeringFood Processing	2007	18
Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials Kateřina Kučerová, Jana Chumchalová, K. Míková, European Food Research and Technology ProbioticAntimicrobial SusceptibilityLactic Acid BacteriaRaw MaterialsFood Microbiology	2007	17
Red beet pigments as soft drink colorants L. Havlíková, K. Míková, V. Kyzlink Food / Nahrung Food ChemistrySoft DrinkChemical EngineeringBiomanufacturingNatural Pigments	1985	12

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