František Vácha - Concepedia

Author

František Vácha

University of South Bohemia in České Budějovice ORCID

Also Known As

F. Vacha, F. VÁCHA, F. Vácha, Frantisek Vacha, František Vácha, Vacha, Frantisek

Publications

699

Citations

H-Index

Concepts

All Affiliations

University of South Bohemia in České Budějovice Sewanee: The University of the South University of Veterinary Sciences Brno Institute of Hydrobiology, Biology Centre, Academy of Sciences of the Czech Republic

About

František Vácha is an author at University of South Bohemia in České Budějovice specializing in aquaculture, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	213
2	Medicine	3	3	96
3	Natural Sciences	3	3	100
4	Public Health	2	2	154
5	Engineering	1	1	32

František Vácha

Publications

691

Citations

H-Index

Page 1

	Year	Citations
Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures Martin Křı́žek, František Vácha, Lenka Vorlová, Food Chemistry Different TemperaturesBiomanufacturingBiochemistryAquacultureFood Preservation	2004	131
Formation of selected biogenic amines in carp meat Martin Křı́žek, Tomáš Pavlı́ček, František Vácha Journal of the Science of Food and Agriculture Food ChemistryAnimal PhysiologyAquatic Food SystemHealth SciencesBiochemistry	2002	73
Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) Kateřina Matějková, Martin Křı́žek, František Vácha, Food Chemistry High-pressure TreatmentHigh Hydrostatic PressureAquaculturePhysiologyBiogenic Amines Formation	2012	49
Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) Martin Křı́žek, Kateřina Matějková, František Vácha, Food Chemistry BiologyBiochemistryVacuum-packed Trout FleshNatural SciencesRadiation Effect	2011	44
Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat Jan Bedrníček, J. Kadlec, Ivana Laknerová, Antioxidants Food PackagingSeparated Fish MeatFood AnalysisFood PreservationMeat Quality	2020	42
Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) Vlastimil Stejskal, Pavel Vejsada, Milos Cepak, Food Chemistry Aquatic Food SystemFatty Acid ProfilesTextural AttributesAquacultureFish Farming	2011	37
The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio) Martin Křı́žek, Eva Dadáková, František Vácha, LWT PhotochemistryAquacultureEssential OilPhototoxicityToxicology	2018	34
Fish stock losses due to extreme floods – findings from pond‐based aquaculture in the Czech Republic Jitka Rutkayová, František Vácha, M. Maršálek, Journal of Flood Risk Management Aquacultural EngineeringFishery AssessmentExtreme Flood EventsEngineeringWater Resources	2017	32
Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage Martin Křı́žek, Kateřina Matějková, František Vácha, Food Chemistry Meat ScienceEsox LuciusBiogenic Amines Formation	2013	31
Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods Martin Křı́žek, František Vácha, Tamara Pelikánová Food Chemistry BiologyBiochemistryNatural SciencesAquacultureBiogenic Amines	2010	28

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