Effect of Salt Content Reduction on Food Processing Technology by Jana Rysová, Zuzana Šmídová

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Gluten-Free Bread and Bakery Products Technology by Zuzana Šmídová, Jana Rysová

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The gluten content in oat products available on the Czech market by Jana Rysová, Eva Mašková, Zuzana Šmídová

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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method by Eva Mašková, Ivana Paulíčková, Jana Rysová, Dana Gabrovská

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Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods by Irena NĚMEČKOVÁ, Hedvika DRAGOUNOVÁ, Marta PECHAČOVÁ, Jana RYSOVÁ, Petr ROUBAL

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Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans by Aleš LANDFELD, Pavla NOVOTNÁ, Jan STROHALM, Jana RYSOVÁ, Milan HOUŠKA

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Food allergies and intolerances - A review by Renata Winterová, Marie Pokorná Bartošková, Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban, Zuzana Šmídová

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Utilisation of non-traditional forms of cereals in bakery production by Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček, Petr Martinek

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Evaluation of barley grass as a potential source of some nutritional substances by Ivana Paulíčková, Jaroslava Ehrenbergerová, Vlasta Fiedlerová, Dana Gabrovská, Pavla Havlová, Marie Holasová, Jiří Kopáček, Jarmila Ouhrabková, Jitka Pinkrová, Jana Rysová, Kateřina Vaculová, Renata Winterová

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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation by Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška

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