Oxidation Changes of Vegetable Oils during Microwave Heating by D. Lukešová, J. Dostálová, E. El-Moneim Mahmoud, M. Svárovská

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The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds by J. Dostálová, P. Kadlec, J. Bernášková, M. Houška, J. Strohalm

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Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering by E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal

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The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds by J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam

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Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation by E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal

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Microwave treatment and drying of germinated pea by M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinová

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Reduction in the content of antinutritional substances in pea seeds (Pisum sativum L.) by different treatments by R. Dvořák, A. Pechová, L. Pavlata, J. Filípek, J. Dostálová, Z. Réblová, B. Klejdus, K. Kovařčík, J. Poul

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Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds by I. Nagamine, M. Fujita, I. Hongo, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, J. Pokorný, J. Dostálová, H. Sakurai

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