Effect of egg storage duration on the rheology of liquid egg products von Kumbár, Vojtěch, Nedomová, Šárka, Strnková, Jana, Buchar, Jaroslav

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On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading – Japanese quail eggs von Kumbár, Vojtěch, Trnka, Jan, Nedomová, Šárka, Buchar, Jaroslav

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Fluid dynamics of liquid egg products von Kumbár, Vojtěch, Strnková, Jana, Nedomová, Šárka, Buchar, Jaroslav

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Influence of storing time and temperature on the viscosity of an egg yolk von Severa, Libor, Nedomová, Šárka, Buchar, Jaroslav

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Texture, color, and sensory changes occurring in chocolate bars with filling during storage von Hřivna, Luděk, Machálková, Lenka, Burešová, Iva, Nedomová, Šárka, Gregor, Tomáš

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Shape and Size Variability of Roasted Arabica Coffee Beans von Severa, Libor, Buchar, Jaroslav, Nedomová, Šárka

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A new approach to analyze the dynamic strength of eggs von Trnka, Jan, Nedomová, Šárka, Kumbár, Vojtěch, Šustr, Michal, Buchar, Jaroslav

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Mechanical properties of sugar beet root during storage von Nedomová, Šárka, Kumbár, Vojtěch, Pytel, Roman, Buchar, Jaroslav

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Novel Approaches in Mathematical Description of Hen Egg Geometry von Severa, Libor, Nedomová, Šárka, Buchar, Jaroslav, Cupera, J.

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Rheological properties of tomato ketchup von Kumbár, Vojtěch, Ondruší­ková, Sylvie, Nedomová, Šárka

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Effect of ripening time on colour and texture properties in cheese von Nedomová, Šárka, Kilián, Libor, Pytel, Roman, Kumbár, Vojtěch

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Qualitative parameters of protein gels from albumen base von Ondruší­ková, Sylvie, Nedomová, Šárka, Jarošová, Alžbeta, Kumbár, Vojtěch

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Rheological behaviour of chocolate at different temperatures von Kumbár, Vojtěch, Nedomová, Šárka, Ondruší­ková, Sylvie, Polcar, Adam

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The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups von Jandlová, Marcela, Kumbár, Vojtěch, Jarošová, Alžbeta, Stará, Markéta, Pytel, Roman, Nedomová, Šárka, Ondrušíková, Sylvie

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The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment von Jandlová, Marcela, Jarošová, Alžbeta, Kamení­k, Jozef, Kumbár, Vojtech, Nedomová, Šárka

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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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Quality of biscuits as affected by addition of fibre von Šottní­ková, Viera, Langová, Radka, Hřivna, Luděk, Nedomová, Šárka, Jůzl, Miroslav

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Study of rheology and friction factor of natural food hydrocolloid gels von Kumbár, Vojtěch, Nedomová, Šárka, Pytel, Roman, Kilián, Libor, Buchar, Jaroslav

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Quality parameters of curd von Pytel, Roman, Nedomová, Šárka, Kumbár, Vojtěch, Kilián, Libor

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Tensile Strength of the Eggshell Membranes von Strnková, Jana, Nedomová, Šárka, Kumbár, Vojtěch, Trnka, Jan

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