Analysis of the active components of silymarin von Kvasnicka, F, Bíba, B, Sevcík, R, Voldrich, M, Krátká, J

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Variability of characteristic components of aronia von Snebergova, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Cizkova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Neradova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Kapci, B., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Rajchl, A., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Voldrich, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation

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Filbertone as a marker for the assessment of hazelnut spread quality von Čížková, H., Rajchl, A., Šnebergrová, J., Voldřich, M.

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Characteristics of garlic of the Czech origin von Grégrová, A., Čížková, H., Bulantová, I., Rajchl, A., Voldřich, M.

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Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water von Sedlackova, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Cerovsky, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Horsakova, I.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

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Migration of nonylphenols from polymer packaging materials into food simulants von Votavova, L.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Dobias, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Cizkova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

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Changes of Antioxidant Capacity of Robusta Coffee during Roasting von Votavová, L., Voldřich, M., Ševčík, R., Čížková, H., Mlejnecká, J., Stolař, M., Fleišman, T.

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Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma von Rajchl, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Cizkova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Lukesova, D.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Panovska, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

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Authenticity evaluation of tea-based products von Cizkova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Mlejnecka, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Kvasnicka, F.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

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Migration of Printing Ink Constituents from Packaging into Food Simulan von Dupáková, Z., Klaudisová, K., Votavová, L., Dobiáš, J., Voldřich, M.

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Determination of egg content in pasta von Čížková, H., Prokorátová, V., Voldřich, M., Kvasnička, F., Soukupová, V.

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Nutritional Quality of Commercial Fruit Baby Food von Čížková, H., Ševčík, R., Rajchl, A., Voldřich, M.

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Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages von Horsáková, I., Voldřich, M., Čeřovský, M., Sedláčková, P., Šicnerová, P., Ulbrich, P.

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Detection of Foreign Enzyme Addition into the Adulterated Honey von Voldřich, M., Rajchl, A., Čížková, H., Cuhra, P.

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Evaluation of Shelf Life and Heat Treatment of Tomato Products von Rajchl, A., Čížková, H., Voldřich, M., Jirušková, M., Ševčík, R.

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Determination of egg yolk content in egg liqueurs von Čížková, H., Voldřich, M., Prokorátová, V., Kvasnička, F.

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Investigating the antioxidant potential of chokeberry (Aronia melanocarpa) products von Kapci, B., Istanbul Technical University, Istanbul (Turkey), Neradová, E., Istanbul Technical University, Istanbul (Turkey), Čížková, H., Istanbul Technical University, Istanbul (Turkey), Voldřich, M., Istanbul Technical University, Istanbul (Turkey), Rajchl, A., Istanbul Technical University, Istanbul (Turkey), Capanoglu, E., Istanbul Technical University, Istanbul (Turkey)

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Investigation of bisphenol a diglycidyl ether, bisphenol f diglycidyl ether and their hydroxy and chlorohydroxy derivatives stability in water-based food simulants von Poustková, I., Dobiáš, J., Poustka, J., Voldřich, M.

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Evaluation of ketchup authenticity – chemical changes of markers during production and distribution von Soukupová, V., Čížková, H., Voldřich, M.

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Determination of glycyrrhizin in liqueurs by on-line coupled capillary isotachophoresis with capillary zone electrophoresis von KVASNICKA, Frantisek, VOLDRICH, Michal, VYHNALEK, Josef

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