Eva Skřivanová

Susceptibility of Clostridium perfringens to C2-C18 fatty acids

Eva Skřivanová, M. Marounek, G. Dlouhá et al. · Letters in Applied Microbiology · 2005 · 134 citations

Influence of dietary selenium and vitamin E on quality of veal

Eva Skřivanová, M. Marounek, Stefaan De Smet et al. · Meat Science · 2007 · 75 citations

Food Chemistry, Nutrition, Vitamin E +10

Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

M. Skřivan, M. Marounek, M. Englmaierová et al. · Food Chemistry · 2011 · 64 citations

Nutrition, Dietary Vitamin C, Food Composition +6

Intact brown seaweed (<i>Ascophyllum nodosum</i>) in diets of weaned piglets: effects on performance, gut bacteria and morphology and plasma oxidative status

Joris Michiels, Eva Skřivanová, Joris Missotten et al. · Journal of Animal Physiology and Animal Nutrition · 2011 · 63 citations

Determination of in vitro antibacterial activity of plant oils containing medium-chain fatty acids against Gram-positive pathogenic and gut commensal bacteria

Petra Hovorková, Klára Laloučková, Eva Skřivanová · Czech Journal of Animal Science · 2018 · 62 citations · Full text

Medium-chain Fatty Acids, In Vitro Fermentation, Bioassay-guided Isolation +13