Search Results - Rohlík, Bo-Anne

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  1. 1
    Evaluation of cocoa products quality and authenticity by DART/TOF-MS

    Evaluation of cocoa products quality and authenticity by DART/TOF-MS by Rýdlová, Ladislava, Prchalová, Jana, Škorpilová, Tereza, Rohlík, Bo-Anne, Čížková, Helena, Rajchl, Aleš

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  2. 2
    Authentication of Animal Fats Using Direct Analysis in Real Time (DART) Ionization−Mass Spectrometry and Chemometric Tools

    Authentication of Animal Fats Using Direct Analysis in Real Time (DART) Ionization−Mass Spectrometry and Chemometric Tools by Vaclavik, Lukas, Hrbek, Vojtech, Cajka, Tomas, Rohlik, Bo-Anne, Pipek, Petr, Hajslova, Jana

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  3. 3
    The effect of natural antioxidants on the colour of dried/cooked sausages

    The effect of natural antioxidants on the colour of dried/cooked sausages by Rohlik, B.A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Panek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

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  4. 4
    Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

    Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside by Bolumar, Tomas, Rohlik, Bo-Anne, Stark, Janet, Sikes, Anita, Watkins, Peter, Buckow, Roman

    Published in Foods
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  5. 5
    Beer and beer-based beverage contain lignans

    Beer and beer-based beverage contain lignans by Balík, Josef, Híc, Pavel, Tříska, Jan, Vrchotová, Naděžda, Smetana, Pavel, Smutek, Libor, Rohlik, Bo-Anne, Houška, Milan

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  6. 6
    Suppression of mould growth on dry sausages

    Suppression of mould growth on dry sausages by Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Rohlik, B.A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Lojkova, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Staruch, L.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Biotechnologie a Potravinarstva

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  7. 7
    Differentiation between fresh and thawed chicken meats

    Differentiation between fresh and thawed chicken meats by ŠIMONIOVÁ, Anna, ROHLÍK, Bo-Anne, ŠKORPILOVÁ, Tereza, PETROVÁ, Michaela, PIPEK, Petr

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  8. 8
    Effect of natural antioxidants on the colour and lipid stability of paprika salami

    Effect of natural antioxidants on the colour and lipid stability of paprika salami by ROHLÍK, Bo-Anne, PIPEK, Petr, PÁNEK, Jan

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  9. 9
    Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity

    Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity by ŠKORPILOVÁ, Tereza, ŠIMONIOVÁ, Anna, ROHLÍK, Bo-Anne, PIPEK, Petr

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