Richardos Nikolaos Salek

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (<i>Lens culinaris</i> L.)

Zuzana Bubelová, Daniela Sumczynski, Richardos Nikolaos Salek · Journal of Food Processing and Preservation · 2017 · 46 citations

Food Chemistry, Nutrition, Food Bioactive Compound +14

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Richardos Nikolaos Salek, Michaela Černí­ková, Gabriela Nagyová et al. · International Dairy Journal · 2014 · 41 citations

Food Structure, Ternary Mixtures, Food Engineering +6

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Gabriela Nagyová, František Buňka, Richardos Nikolaos Salek et al. · Journal of Dairy Science · 2013 · 41 citations · Full text

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Vendula Pachlová, Leona Buňková, Radka Flasarová et al. · LWT · 2018 · 30 citations

Biogenic Amine Production, Engineering, Food Fermentation +10

Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

Jakub Přikryl, Tomáš Hájek, B. Švecová et al. · LWT · 2017 · 29 citations · Full text

Nutrition, Food Analysis, Textural Characteristics +6