Concepedia

Gabriela Nagyová

GN

4

Publications

133

Citations

4

H-Index

2012

Active since

Affiliations

Tomas Bata University in Zlín(Current)

Fosfa (Czechia)

Czech Academy of Sciences, Institute of Mathematics

University of Defence

Brno University of Technology

Gabriela Nagyová is an author at Tomas Bata University in Zlín specializing in food safety, health sciences, and food technology.

Top concepts

HealthFood SafetyFood ProcessingFood TechnologyFood EngineeringFood QualityEngineeringFood TextureMaterial ScienceMechanical Properties

Publications per year

2012–2014

4

Publications

4

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

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

František Buňka, Lucie Doudová, Eva Weiserová et al. · International Dairy Journal · 2012 · 29 citations

Food Structure, Food Engineering, Food Processing +7

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

František Buňka, Lucie Doudová, Eva Weiserová et al. · LWT · 2014 · 22 citations · Full text

Food Colloid, Engineering, Mechanical Engineering +17

Rows per page

1–4 of 4