František Vácha

Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures

Martin Křı́žek, František Vácha, Lenka Vorlová et al. · Food Chemistry · 2004 · 131 citations

Different Temperatures, Biomanufacturing, Biochemistry +7

Formation of selected biogenic amines in carp meat

Martin Křı́žek, Tomáš Pavlı́ček, František Vácha · Journal of the Science of Food and Agriculture · 2002 · 73 citations

Food Chemistry, Animal Physiology, Aquatic Food System +15

Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Kateřina Matějková, Martin Křı́žek, František Vácha et al. · Food Chemistry · 2012 · 49 citations

High-pressure Treatment, High Hydrostatic Pressure, Aquaculture +4

Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Martin Křı́žek, Kateřina Matějková, František Vácha et al. · Food Chemistry · 2011 · 44 citations

Biology, Biochemistry, Vacuum-packed Trout Flesh +6

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Jan Bedrníček, J. Kadlec, Ivana Laknerová et al. · Antioxidants · 2020 · 42 citations · Full text

Food Packaging, Separated Fish Meat, Food Analysis +19