Concepedia

Rudolf Ševčík

RŠ

22

Publications

470

Citations

15

H-Index

2000

Active since

Affiliations

University of Chemistry and Technology, Prague(Current)

Institute of Chemical Technology

Heritage Preservation

Charles University

Food Research Institute Prague

Rudolf Ševčík is an author at University of Chemistry and Technology, Prague specializing in food chemistry, medicine, and chromatography.

Top concepts

Food ChemistryMedicineChromatographyHealthPharmacologyAnalytical ChemistryBiochemistryBioanalysisFood QualityNatural Sciences

Publications per year

2000–2023

22

Publications

22

The key role of grape variety for antioxidant capacity of red wines

A. Kondrashov, Rudolf Ševčík, Hana Benaková et al. · e-SPEN the European e-Journal of Clinical Nutrition and Metabolism · 2008 · 43 citations · Full text

Food Chemistry, Red Wines, Key Role +6

Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Aleš Rajchl, M. Voldřich, Helena Čížková et al. · Journal of Food Engineering · 2010 · 36 citations

Food Chemistry, Nutrition, Important Compounds +10

Changes of Antioxidant Capacity of Robusta Coffee during Roasting

Lenka Votavová, M. Voldřich, Rudolf Ševčík et al. · Czech Journal of Food Sciences · 2009 · 33 citations · Full text

Food Chemistry, Robusta Coffee, Biochemistry +13

Rapid determination of 5-hydroxymethylfurfural by DART ionization with time-of-flight mass spectrometry

Aleš Rajchl, Ladislava Drgová, Adéla Grégrová et al. · Analytical and Bioanalytical Chemistry · 2013 · 32 citations

Time-of-flight Mass Spectrometry, Chemical Measurement, Engineering +10

Capillary electrophoresis determination of carnitine in food supplements

V. Prokorátová, František Kvasnička, Rudolf Ševčík et al. · Journal of Chromatography A · 2005 · 30 citations

Food Chemistry, Capillary Electrophoresis, Medicine +7

Rows per page

1–5 of 22