Tereza Škorpilová - Concepedia

Author

Tereza Škorpilová

University of Chemistry and Technology, Prague ORCID

Also Known As

Tereza ŠKORPILOVÁ, Tereza Škorpilová

Publications

150

Citations

H-Index

Concepts

All Affiliations

University of Chemistry and Technology, Prague

TŠ

About

Tereza Škorpilová is an author at University of Chemistry and Technology, Prague specializing in health sciences, meat science, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	66
2	Medicine	3	3	56
3	Biochemistry	3	3	56
4	Engineering	1	1	18
5	Biomolecular Engineering	1	1	18

Tereza Škorpilová

Publications

125

Citations

H-Index

Page 1

	Year	Citations
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
Determination of capsaicin in hot peppers (Capsicum spp.) by direct analysis in real time (DART) method Adam Tobolka, Tereza Škorpilová, Zuzana Dvořáková, Journal of Food Composition and Analysis Food ChemistryDirect AnalysisAnalytical ChemistryHot PeppersReal Time	2021	21
Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat Tereza Škorpilová, Iveta Šístková, Markéta Adamcová, Meat Science Citrate Synthase ActivityEngineeringCellular EnzymologyBiochemistryBiotransformation	2019	18
Characteristic parameters of honey wines and dessert meads Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Czech Journal of Food Sciences Dessert MeadsAgricultural EconomicsWine TastingBeverage IndustryCharacteristic Parameters	2022	16
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
Sodium content of foods sold in the Czech market Ladislava Rýdlová, Magdaléna Hrubá, Tereza Škorpilová, International Journal of Gastronomy and Food Science	2022	10
Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying Filip Beňo, Tereza Škorpilová, Václav Pohůnek, Innovative Food Science & Emerging Technologies	2023	10

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