Physical methods of resveratrol induction in grapes and grape products - a review by Jan TŘÍSKA, Milan HOUŠKA

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Discussion with the paper 'Project costs planning in the conditions of uncertainty' by H. Štiková by Igor KREJČÍ, Milan HOUŠKA

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Reply to Curtis, L. Comment on “Magner et al. Sulforaphane Treatment in Children with Autism: A Prospective Randomized Double-Blind Study. <i>Nutrients</i> 2023, <i>15</i>, 718”... by Martin Magner, Ivana Švandová, Milan Houška

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The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects by Milan Houška, Filipa Vinagre Marques Silva

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Sorption and thermal properties of rice, potato starch, and oat flakes by Aleš LANDFELD, Milan HOUŠKA, Karel HOKE

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Optimum conditions of rice puffing - review by Karel Hoke, Jiřina Houšová, Milan Houška

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Enterococcus faecium growth model by Pavel Čermák, Aleš Landfeld, Pavel Měřička, Milan Houška

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Potential benefits of incorporating Astragalus membranaceus into the diet of people undergoing disease treatment: An overview by Veit Ny, Milan Houška, Roman Pavela, Jan Tříska

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Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: Study of green hops homogenate application in the brewing process. by Marie JURKOVÁ, Pavel ČEJKA, Milan HOUŠKA, Alexandr MIKYŠKA

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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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Effects of Extrusion and Irradiation on the Mechanical Properties of a Water–Collagen Solution by Hynek Chlup, Jan Skočilas, Jaromír Štancl, Milan Houška, Rudolf Žitný

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Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham by Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík

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Thermal inactivation of Enterococcus faecium by Vladimiír Špelina, Ljuba Schlemmerová, Aleš Landfeld, Karel Kýhos, Pavel Měřička, Milan Houška

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Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet by Karel Hoke, Aleš Landfeld, Jiří Severa, Karel Kýhos, Rudolf Žitný, Milan Houška

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The possibilities of increasing lignan content in food by Jana Kulichová, Pavel Híc, Josef Balík, Jan Tříska, Naděžda Vrchotová, Milan Houška

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UNSTEADY FLOW OF THIXOTROPIC COLLAGEN SUBSTANCE IN PIPES by Rudolf Žitný, Aleš Landfeld, Jan Skočilas, Jaromír Štancl, Vlastimil Flegl, Milan Houška

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High Pressure Processing Applications in Plant Foods by Milan Houška, Filipa Vinagre Marques Silva, Evelyn, Roman Buckow, Netsanet Shiferaw Terefe, Carole Tonello

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Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid by Aleš Landfeld, Vladimír Erban, Eliška Kováříková, Milan Houška, Karel Kýhos, Jiřina Průchová, Pavla Novotná

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Cross-correlation of quality parameters of musts and wines enriched with lignans by Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška

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Musts with an increased content of lignans from added spruce knot chips by Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška

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