Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses von Cwiková, Olga, Franke, Gabriela

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Microbiological evaluation of fish von Cwiková, Olga

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Biogenic amines in smear ripened cheeses von Cwiková, Olga, Franke, Gabriela

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Evaluation of rabbit meat microbiota from the viewpoint of marketing method von Cwiková, Olga, Pytel, Roman

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Effect of different storage times on Japanese quail egg quality characteristics von Ondruší­ková, Sylvie, Nedomová, Šárka, Pytel, Roman, Cwiková, Olga, Kumbár, Vojtěch

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The influence of ripening of Olomouc cheese on its sensory and texture properties von Cwiková, Olga, Nedomová, Šárka

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Microbiological quality of egg liquid products von Cwiková, Olga, Nedomová, Šárka

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Detection of honey adulteration using HPLC method von Cwiková Oľga, Pavlíková Hana, Ansorgová Alena

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The Influence of Geographical Origin on Poplar Propolis Composition and the Impact of Human Microbiota von Miłek, Michał, Franke, Gabriela, Tomczyk, Monika, Górecki, Miłosz, Cwiková, Olga, Jarošová, Alžbeta, Dżugan, Małgorzata

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Effect of additives to microbiological quality of yogurts von Pytel, Roman, Cwiková, Olga, Ondruší­ková, Sylvie, Nedomová, Šárka, Kumbár, Vojtěch

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Effect of milking method and season on phthalate content in cow milk from organic production von Jarošová, Alžbeta, Komprda, Tomáš, Bogdanovičová, Soňa, Krejčíková, Magdaléna, Cwiková, Olga, Gregor, Tomáš

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Microbiological aspects of biogenic amines formation in ripening cheeses von Cwiková, Olga, Dohnal, Vlastimil, Komprda, Tomáš

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Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality von Langová, Radka, Jůzl, Miroslav, Cwiková, Olga, Kos, Ivica

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Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content von Cwiková, Olga, Komprda, Tomas, Šottníková, Viera, Svoboda, Zdeněk, Simonová, Jana, Slováček, Jan, Jůzl, Miroslav

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Microbiological quality of smear-ripened cheeses stored in different temperature regimes von Cwiková Oľga

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Ochratoxin A in roasted coffee marketed in Czech Republic: determination by liquid chromatography and fluorescence detection von Pernica, Marek, Martiník, Jan, Boško, Rastislav, Svoboda, Zdeněk, Cwiková, Olga, Běláková, Sylvie, Benešová, Karolína

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A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality von Komprda, Tomáš, Pridal, Antonin, Mikulíková, Renata, Svoboda, Zdeněk, Cwiková, Olga, Nedomová, Šárka, Sýkora, Vladimír

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Effects of Different Processing Methods of Coffee IArabica/I on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content von Cwiková, Olga, Komprda, Tomas, Šottníková, Viera, Svoboda, Zdeněk, Simonová, Jana, Slováček, Jan, Jůzl, Miroslav

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Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese von Komprda, Tomas, Burdychová, Radka, Dohnal, Vlastimil, Cwiková, Olga, Sládková, Pavla

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Evaluation of quality of wine in the Czech Republic von Šottníková, V., Mendelova zemědělská a lesnická univ., Brno (Czech Republic), Cwiková, O., Mendelova zemědělská a lesnická univ., Brno (Czech Republic), Králová, L., Mendelova zemědělská a lesnická univ., Brno (Czech Republic)

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