Burundi, pays francophone? by Jaromír Kadlec

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Jazyková situace a současné postavení kreolštiny na Kapverdských ostrovech by Jaromír Kadlec

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Vliv pandemie koronaviru na změny ve slovní zásobě tuniské francouzštiny by Jaromír Kadlec

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Jazykové zákony v Katalánsku a jejich vliv na zlepšení postavení katalánštiny ve společnosti | Language legislation in Catalonia and its influence on the enhancement of the social... by Jaromír Kadlec

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K otázce vývoje demolingvistické situace v Baskicku by Jaromír Kadlec

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Young consumer preferences of basic food products depending on age and gender by Eva Samková, Lucie Hasoňová, Jaromír Kadlec, Pavel Smetana, Robert Kala

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The Influence of the Different Levels of Crude Proteins in Feed Mixture for Pigs and Poultry and Biopolym Adition to Concentrate for Farm Building Microclimate by Bohuslav Cermak, Jana Hnisová, Eva Petraskova, Miloslav Šoch, Jaromir Kadlec, Frantisec Lad, Bohuslav Vostoupal

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Effect of feed supplements on the occurrence of coccidia oocysts in the digestive tract of pheasants by Luboš Zábranský, Miloslav Šoch, Bohuslav Čermák, František Lád, Pavel Novák, Jaromír Kadlec, Miroslav Maršálek

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Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat by Jan Bedrníček, Jaromír Kadlec, Ivana Laknerová, Jan Mráz, Eva Samková, Eva Petrášková, Lucie Hasoňová, František Vácha, Vladimír Kron, Pavel Smetana

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Associations Between <i>IGF1, IGFBP2</i> and <i>TGFß3</i> Genes Polymorphisms and Growth Performance of Broiler Chicken Lines by Bozena Hosnedlova, Katerina Vernerova, Rene Kizek, Riccardo Bozzi, Jaromir Kadlec, Vladislav Curn, Frantisek Kouba, Carlos Fernandez, Vlastislav Machander, Hana Horna

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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic by Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana

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Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences by Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak

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Onion waste as a rich source of antioxidants for meat products by Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana

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Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread by Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang, Jan Bárta

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