Bo-Anne Rohlík - Concepedia

Author

Bo-Anne Rohlík

University of Chemistry and Technology, Prague

Also Known As

B.-A. Rohlik, Bo-Anne ROHLÍK, Bo-Anne Rohlik, Bo-Anne Rohlík

Publications

209

Citations

H-Index

Concepts

All Affiliations

University of Chemistry and Technology, Prague

About

Bo-Anne Rohlík is an author at University of Chemistry and Technology, Prague specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	173
2	Medicine	4	4	125
3	Biochemistry	4	4	125
4	Biostatistics	1	1	67
5	Electrical Engineering	1	1	14

Bo-Anne Rohlík

Publications

209

Citations

H-Index

Page 1

	Year	Citations
Authentication of Animal Fats Using Direct Analysis in Real Time (DART) Ionization−Mass Spectrometry and Chemometric Tools Lukáš Václavík, Vojtěch Hrbek, Tomáš Čajka, Journal of Agricultural and Food Chemistry Lipid AnalysisFood ForensicsBiological Mass SpectrometryMeat ScienceFood Authentication	2011	67
Differentiation between fresh and thawed chicken meats Anna ŠIMONIOVÁ, Bo-Anne Rohlík, Tereza Škorpilová, Czech Journal of Food Sciences Fresh MeatMeat QualityEnzymatic ModificationFood ChemistryBiosynthesis	2013	27
The effect of natural antioxidants on the colour of dried/cooked sausages Bo-Anne Rohlík, P. Pipek, Jan Pánek Czech Journal of Food Sciences Food ChemistryNutritionMeat PackagingDried SausageFood Bioactive Compound	2010	22
Effect of natural antioxidants on the colour and lipid stability of paprika salami Bo-Anne Rohlík, P. Pipek, Jan Pánek Czech Journal of Food Sciences Food AnalysisMeat QualityPolyphenolicsOxidative StressFood Chemistry	2013	20
Suppression of mould growth on dry sausages P. Pipek, Bo-Anne Rohlík, Anna Lojková, Czech Journal of Food Sciences	2010	14
Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside Tomás Bolumar, Bo-Anne Rohlík, Janet Stark, Foods Low Field StrengthElectrical EngineeringHealth SciencesBeef TopsideMeat Quality Parameters	2022	14
Mathematical Modeling of Thin-Layer Solar Drying of Eland ( <i>Taurotragus oryx</i> ) Jerky Iva Kučerová, Anna Hubáčková, Bo-Anne Rohlík, International Journal of Food Engineering	2015	12
Evaluation of cocoa products quality and authenticity by DART/TOF-MS Ladislava Rýdlová, Jana Prchalová, Tereza Škorpilová, International Journal of Mass Spectrometry Consumer ResearchQuality CharacteristicCocoa Products QualityProduct QualityFood Quality	2020	12
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity Tereza Škorpilová, Anna ŠIMONIOVÁ, Bo-Anne Rohlík, Czech Journal of Food Sciences NutritionFresh MeatMeat QualityAconitase ActivityFood Chemistry	2014	11
Beer and beer-based beverage contain lignans Josef Balík, Pavel Híc, Jan Třı́ska, Journal of Food Science and Technology Food ChemistryBeverage IndustryPolyphenolics	2020	10

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