Kristí­na Kukurová

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Małgorzata Przygodzka, Danuta Zielińska, Zuzana Ciesarová et al. · LWT · 2013 · 140 citations · Full text

Flavoromics, Common Spices, Polyphenolics +16

Effect of <scp>L</scp>‐asparaginase on acrylamide mitigation in a fried‐dough pastry model

Kristí­na Kukurová, Francisco J. Morales, Alena Bednáriková et al. · Molecular Nutrition & Food Research · 2009 · 69 citations

Food Chemistry, Engineering, Food Analysis +12

Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

Zuzana Ciesarová, Kristí­na Kukurová, Alena Bednáriková et al. · DIGITAL.CSIC (Spanish National Research Council (CSIC)) · 2009 · 63 citations · Full text

Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation

Stanisław Kowalski, Mária Kopuncová, Zuzana Ciesarová et al. · Journal of Food Science and Technology · 2017 · 50 citations · Full text

Food Chemistry, Engineering, Biochemistry +8

Factors influencing acrylamide formation in rye, wheat and spelt breads

Małgorzata Przygodzka, Mariusz K. Piskuła, Kristí­na Kukurová et al. · Journal of Cereal Science · 2015 · 50 citations

Acrylamide Formation