Air Quality as a Key Factor in the Aromatisation of Stores: A Systematic Literature Review by Zdeňka Panovská, Vojtech Ilko, Marek Doležal

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Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods by Blanka Svejkovská, Marek Doležal, Jan Velíšek

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Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts by Veronika Divinová, Marek Doležal, Jan Velíšek

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3-Chloropropane-1,2-diol fatty acid esters in potato products by Vojtěch Ilko, Zuzana Zelinková, Marek Doležal, Jan Velíšek

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Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils by Zuzana RÉBLOVÁ, Jakub FIŠNAR, Dana TICHOVSKÁ, Marek DOLEŽAL, Kristýna JOUDALOVÁ

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Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents by Lenka Karšulínová, Blanka Folprechtová, Marek Doležal, Jana Dostálová, Jan Velíšek

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Relationship between the fat and oil composition and their initial oxidation rate during storage by Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová

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Nutritional evaluation of the full-day diet by Barbora Pohořelá, Andrea Poláchová, Markéta Růžičková, Marek Doležal, Jana Pulkrabová, Jan Pánek

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Tocochromanol content in commercially prepared fried foods by Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ

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Estimation of genetic parameters of fatty acids composition in flesh of market size common carp (Cyprinus carpio L.) and their relation to performance traits revealed that selectiv... by Martin Prchal, Marc Vandeputte, David Gela, Marek Doležal, Hana Buchtová, Marek Rodina, Martin Flajšhans, Martin Kocour

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Nutritional Quality and Assessment of Contaminants in Farmed Atlantic Salmon (Salmo salar L.) of Different Origins by Barbora Pohořelá, Tomáš Gramblička, Marek Doležal, Darina Dvořáková, Jana Pulkrabová, Lenka Kouřimská, Vojtech Ilko, Jan Pánek

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Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy by Jan Šmidrkal, Vojtěch Ilko, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková, Jan Velíšek

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Loss of Vitamin E While Baking and Heating French Fries by Vojtech Ilko, Dominika Sosnová, Petra Hrůšová, Jakub Fišnar, Štěpán Czornyj, Marek Doležal, Kristina Nakonechna, Zuzana Réblová

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Fatty Acid Profile, Atherogenic and Thrombogenic Indices, and Meat Quality as the Effect of Feed Additive in African Catfish <i>Clarias gariepinus</i> (Burchell, 1822) by Milena Bušová, Lenka Kouřimská, Marek Doležal, Vojtech Ilko, Diomid Revenco, Mahyar Zare, Jan Matoušek, Ilario Ferrocino, Irene Franciosa, Petr Smejkal, Matěj Přeslička, Markéta Prokešová

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