Concepedia

Lucie Doudová

LD

Statistics

Publications

4

Citations

130

H-Index

4

Active since

2011

Affiliations

Czech Academy of Sciences, Institute of Mathematics(Current)

Brno University of Technology

University of Defence

Tomas Bata University in Zlín

Fosfa (Czechia)

Lucie Doudová is an author at Czech Academy of Sciences, Institute of Mathematics specializing in food safety, food technology, and health sciences.

Top concepts

HealthFood SafetyFood TechnologyFood QualityFood ProcessingFood EngineeringFood TextureEngineeringChromatographyMaterial Science

Publications per year

2011–2014

4

Publications

4

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

Eva Weiserová, Lucie Doudová, Lucie Galiová et al. · International Dairy Journal · 2011 · 47 citations

Food Analysis, Texture Parameters, Food Microstructure +7

The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

František Buňka, Lucie Doudová, Eva Weiserová et al. · International Journal of Food Science & Technology · 2012 · 32 citations

Processed Cheeses, Food Quality, Disodium Hydrogenphosphate +12

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

František Buňka, Lucie Doudová, Eva Weiserová et al. · International Dairy Journal · 2012 · 29 citations

Food Structure, Food Engineering, Food Processing +7

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

František Buňka, Lucie Doudová, Eva Weiserová et al. · LWT · 2014 · 22 citations · Full text

Food Colloid, Engineering, Mechanical Engineering +17

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