Bohuslava Tremlová

Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Simona Jančíková, Petr Sedláček, Marcela Nejezchlebova et al. · Polymers · 2021 · 121 citations · Full text

Chemical, instrumental and sensory characteristics of cooked pork ham

Veronika Válková, Alena Saláková, Hana Buchtová et al. · Meat Science · 2007 · 76 citations

Food Chemistry, Cooked Pork Ham, Food Analysis +4

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

P. Bartl, Alen Albreht, Mihaela Skrt et al. · International Journal of Food Sciences and Nutrition · 2015 · 74 citations

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Simona Jančíková, Ewelina Jamróz, Hana Běhalová et al. · Foods · 2020 · 72 citations · Full text

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Michaela Černí­ková, František Buňka, Matěj Pospiech et al. · International Dairy Journal · 2010 · 58 citations

Biomanufacturing, Food Processing, Food Technology +3