Determination of geographical origin of alcoholic beverages using ultraviolet, visible and infrared spectroscopy: A review von Uríčková, Veronika, Sádecká, Jana

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Varietal classification of white wines by fluorescence spectroscopy von Sádecká, Jana, Jakubíková, Michaela

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Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach von Hroboňová, Katarína, Sádecká, Jana

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Determination of total phenolic content and selected phenolic compounds in sweet wines by fluorescence spectroscopy and multivariate calibration von Jakubíková, Michaela, Sádecká, Jana, Hroboňová, Katarína

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Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine von Sádecká, Jana, Hroboňová, Katarína, Jakubíková, Michaela

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Classification of Tokaj Wines by Ultraviolet–Visible Spectroscopy von Sádecká, Jana, Jakubíková, Michaela

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Fluorescence spectroscopy for discrimination of botrytized wines von Sádecká, Jana, Jakubíková, Michaela, Májek, Pavel

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Comparison of different fluorescence techniques in brandy classification by region of production von Sádecká, Jana, Uríčková, Veronika, Májek, Pavel, Jakubíková, Michaela

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Non-targeted and targeted analytical approaches for estimating the features of wine spirits von Sádecká, Jana, Jakubíková, Michaela, Hroboňová, Katarína, Švorc, Ľubomír, Haššo, Marek

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Fluorescence spectroscopy and multivariate methods for the determination of brandy adulteration with mixed wine spirit von MARKECHOVA, Diana, MAJEK, Pavel, SADECKA, Jana

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Classification of brandies and wine distillates using front face fluorescence spectroscopy von SADECKA, Jana, TOTHOVA, Jana, MAJEK, Pavel

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Gas-chromatographic analyses of volatile organic compounds in essential oils extracted from Slovak juniper berries and needles (Juniperus communis L.) von Dimitrov, Filip, Panghyová, Lenka, Vargová, Vladimíra, Baxa, Stanislav, Polovka, Martin, Kopuncová, Mária, Tobolková, Blanka, Hrouzková, Svetlana, Sádecká, Jana

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Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study von Kopuncová, Mária, Sádecká, Jana, Kolek, Emil, Dimitrov, Filip, Tobolková, Blanka, Durec, Ján, Blaško, Jaroslav

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Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese von Sádecká, Jana, Kolek, Emil, Pangallo, Domenico, Valík, Lubomír, Kuchta, Tomáš

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Aroma-active compounds of Georgian black tea infusions as determined by gas chromatography-olfactometry von Sádecká, Jana, Dimitrov, Filip, Kolek, Emil, Sesikashvili, Otari, Kintsurashvili, Ketevan, Kuchta, Tomáš

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The antifungal activity of vapour phase of odourless thymol derivate von Kubinec, Róbert, Blaško, Jaroslav, Galbavá, Paulína, Jurdáková, Helena, Sadecká, Jana, Pangallo, Domenico, Bučková, Mária, Puškárová, Andrea

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Spectrofluorimetric determination of ellagic acid in brandy von SADECKA, Jana, TOTHOVA, Jana

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Fluorescence spectroscopy and chemometrics in the food classification - a review von Sadecka, J.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Analytickej Chemie, Tothova, J.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Analytickej Chemie

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Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.) von Sadecka, J

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Composition of terpenes as the dominant part of juniper berry essential oils von Dimitrov, F, Panghyová, E, Žubor, V, Vargová, V, Baxa, S, Polovka, M, Kopuncová, M, Tobolková, B, Hrouzková, S, Sádecká, J

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