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

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Migration of nonylphenols from polymer packaging materials into food simulants by L. Votavová, J. Dobiáš, M. Voldřich, H. Čížková

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Authenticity evaluation of tea-based products by H. Čížková, M. Voldřich, J. Mlejnecká, F. Kvasnička

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

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

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

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

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Off-flavour Defects of Packed Waters and Soft Drinks by H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka

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

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Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma by A. Rajchl, H. Čížková, M. Voldřich, D. Lukešová, Z. Panovská

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

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Factors Affecting the Softening of Pickled Pasteurised Cucumbers by M. Voldřich, I. Horsáková, M. Čeřovský, H. Čížková, H. Opatová

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

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

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