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

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

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Preparation of malts for production of special beers von Kábelová-Ficová, Hana, Stanislav, Kráčmar, Gregor, Tomáš, Fišera, Miroslav, Golian, Jozef, Kubáň, Vlastimil, Šopík, Tomáš

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The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads von BUNKA, Frantisek, DOUDOVA, Lucie, WEISEROVA, Eva, KUCHAR, Dalibor, MICHALEK, Jaroslav, SLAVIKOVA, Stepanka, KRACMAR, Stanislav

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Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries von Zeleňáková, Lucia, Angelovičová, Mária, Šnirc, Marek, Žiarovská, Jana, Kráčmar, Stanislav, Gálik, Branislav, Kunová, Simona

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Influence of composition of feed and lactation period on mineral composition of Mare's von Fišera, Miroslav, Valášek, Pavel, Kráčmar, Stanislav, Kubáň, Vlastimil, Burešová, Pavla, Velichová, Helena, Fišerová, Lenka

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Content of endogenous sulfur dioxide in wines von Kubáň, Vlastimil, Fic, Vlastimil, Marcinčák, Petr, Kráčmar, Stanislav, Golian, Jozef

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Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content von BUNKA, Frantisek, KRIZ, Oldrich, VELICKOVA, Alena, BUNKOVA, Leona, KRACMAR, Stanislav

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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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STORAGE OF EXTRA VIRGIN OLIVE OIL AND ITS IMPACT ON FATTY ACID LEVELS von Kráčmar, Stanislav, Fišera, Miroslav, Přikrylová, Veronika, Fišerová, Lenka, Málek, Zdeněk, Tvrzník, Pavel

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Liquid chromatographic determination of polyphenenols in czech beers during brewing proces von Ganbaatar, Chunsriimyatav, Kubáň, Vlastimil, Kráčmar, Stanislav, Valášek, Pavel, Fišera, Miroslav, Hoza, Ignác

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