Colour of baked products during baking by P. Novotná, A. Landfeld

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Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation by A. Landfeld, P. Novotná, M. Houška

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Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin by P. Novotna, M. Houska, V. Sopr, H. Valentova, P. Stern

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Testing of scanner and colour-meter for observation of changes during storage of two selected foods by P. Novotná, K. Kýhos, A. Landfeld, J. Strohalm, M. Houška

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Gel strength of the native egg white by M. Houška, K. Kýhos, P. Novotná, A. Landfeld, J. Strohalm

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Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat by A. Landfeld, M. R Karpíšková Houška, K. Kýhos, P. Novotná

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Residence time distribution during egg yolk pasteurisation by A. Landfeld, R. Žitný, M. Houška, K. Kýhos, P. Novotná

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Use of helical ribbon mixer for measurement of rheological properties of fruit pulps by P. Novotná, A. Landfeld, K. Kýhos, M. Houška, J. Strohalm

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Changes in quality of natural orange juice pasteurised by high pressure during storage by J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, R. Grée

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Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits by E. Zelená, M. Holasová, F. Zelený, V. Fiedlerová, P. Novotná, A. Landfeld, M. Houška

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