The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread von Burešová, Iva, Kráčmar, Stanislav, Dvořáková, Petra, Středa, Tomáš

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RELATIONSHIP BETWEEN CLIMATE CHANGE AND WINE QUALITY IN THE SLOVACKO SUBREGION AS A SUPPORT TO MANAGERIAL AND MARKETING DECISION MAKING von Jeřábek, Tomáš, Tvrzník, Pavel, Málek, Zdeněk, Fišera, Miroslav, Fišerová, Lenka, Kráčmar, Stanislav

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INFLUENCE OF STARTER CULTURE TO SENSORY QUALITY OF EDAM CHEESE DURING RIPENING von Šustová, Květoslava

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Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months von Salek, Richardos Nikolaos, Burešová, Iva, Kráčmar, Stanislav, Lorencová, Eva, Zálešáková, Ludmila, Dabash, Vikendra

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Change in composition of cow's colostrum within the first 72 hours after parturition von Kráčmar, Stanislav, Zeman, Ladislav

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The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese von Buňka, František, Pachlová, Vendula, Pernická, Lenka, Burešová, Iva, Kráčmar, Stanislav, Lošák, Tomáš

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Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin von BUNKOVA, Leona, BUNKA, František, KLCOVSKA, Pavlína, MRKVICKA, Vladimir, DOLEZALOVA, Magda, KRACMAR, Stanislav

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Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements von ŠIVEL, Miroslav, KRÁČMAR, Stanislav, FIŠERA, Miroslav, KLEJDUS, Bořivoj, KUBÁŇ, Vlastimil

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Effect of sweet yeast bread formula on evaluating rapid mix test von Dvořáková, Petra, Kučerová, Jindřiška, Kráčmar, Stanislav

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Content of amino acids and minerals in selected sorts of legumes von Vojtí­šková, Petra, Švec, Pavel, Kráčmar, Stanislav

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Modeling of the unsteady flow through a channel with an artificial outflow condition by the Navier–Stokes variational inequality von Kračmar, Stanislav, Neustupa, Jiří

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The effect of sterilisation on amino acid contents in processed cheese von Bunka, F, Hrabe, J, Kracmar, S

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Nitrogen content, dietary fiber, and digestibility in algal food products von Mišurcová, Ladislava, Kráčmar, Stanislav, Klejdus, Bořivoj, Vacek, Jan

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CHANGES IN PHENOLIC CONTENT IN GROUND RED PEPPER (CAPSICUM ANNUUM L.) DURING STORAGE von Pavel, Tvrzník, Tomáš, Jeřábek, Stanislav, Kráčmar, Miroslav, FiÅ¡era

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REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PROCESS IN RELATION TO THE CONTENT OF POLYPHENOLIC SUBSTANCES von Fišera, Miroslav, Šustová, Květoslava, Tvrzník, Pavel, Velichová, Helena, Fišerová, Lenka, Lukášková, Eva, Kráčmar, Stanislav

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Effects of the lactation period, breed and feed on amino acids profile of mare’s milk von Fišera, Miroslav, Kráčmar, Stanislav, Šustová, Květoslava, Tvrzník, Pavel, Velichová, Helena, Fišerová, Lenka, Kubáň, Vlastimil

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MODELING OF FLOWS THROUGH A CHANNEL BY THE NAVIER–STOKES VARIATIONAL INEQUALITIES von Kračmar, Stanislav, Neustupa, Jiří

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Effect of sodium phosphates on selected food grade bacteria von Buňková, Leona, Lorencová, Eva, Jurčová, Dora, Buňka, František, Kráčmar, Stanislav

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NOTE ON THE PROBLEM OF MOTION OF VISCOUS FLUID AROUND A ROTATING AND TRANSLATING RIGID BODY von Deuring, Paul, Kračmar, Stanislav, Nečasová, Šárka

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Tin compounds in food - their distribution and determination von Fišera, Miroslav, Kráčmar, Stanislav, Velichová, Helena, Fišerová, Lenka, Burešová, Pavla, Tvrzní­k, Pavel

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