Water activity changes of multicomponent food mixture during processing by Jiří Štencl, Tomáš Komprda

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Microbiological aspects of biogenic amines formation in ripening cheeses by Olga Cwiková, Vlastimil Dohnal, Tomáš Komprda

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Contents of some biologically active amines in a Czech blue-vein cheese by Tomáš Komprda, Vlastimil Dohnal, Renata Závodníková

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In vitro inhibition activity of the spice mix used in the „paprikáš“ sausages by Pavla Sládková, Eva Rejchrtová, Tomáš Komprda, Doubravka Rožnovská

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Biogenic amine content in sterilised and pasteurised long-term stored processed cheese by Tomáš Komprda, Kateřina Novická, Libor Kalhotka, Dana Smělá

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Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed by T. Komprda, R. Dvořák, M. Fialová, K. Šustová, A. Pechová

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Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage by D. Smělá, P. Pechová, T. Komprda, B. Klejdus, V. Kubáň

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The effect of prebiotics and synbiotics on Clostridium and Escherichia coli counts in human intestinal tract by Miroslava Kolářová, Pavla Sládková, Zbyšek Sládek, Doubravka Rožnovská, Tomáš Komprda

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Effect of probiotics in the pig nutrition on the pathogenic bacteria counts in the gut by Pavla Pospíšková, Gabriela Zorníková, Miroslava Kolářová, Zbyšek Sládek, Tomáš Komprda, Jana Geršiová

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Effect of dietary eicosapentaenoic and docosahexaenoic acid on expression of rat liver genes controlling cholesterol homeostasis and on plasma cholesterol level by T. Komprda, G. Zorníková, A. Knoll, Z. Vykoukalová, V. Rozíková, O. Škultéty, R. Krobot

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Effect of dietary fish oil on selected inflammatory markers in pigs by T. Komprda, P. Ondráčková, M. Vícenová, V. Rozíková, N. Procházková, L. Levá, M. Faldyna

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Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil by Tomáš Komprda, Veronika Rozíková, Monika Vícenová, Nikola Procházková, Petra Ondráčková, Petra Pešková, Martin Faldyna

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Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content by Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček, Miroslav Jůzl

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Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters by Tomas Komprda, Miroslav Jůzl, Milena Matejovičová, Lenka Levá, Markéta Piechowiczová, Šárka Nedomová, Vendula Popelková, Pavla Vymazalová

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Comparison of Dietary Oils with Different Polyunsaturated Fatty Acid n-3 and n-6 Content in the Rat Model of Cutaneous Wound Healing by Tomas Komprda, Zbysek Sladek, Zuzana Sevcikova, Veronika Svehlova, Jan Wijacki, Roman Guran, Tomas Do, Zuzana Lackova, Hana Polanska, Lucie Vrlikova, Vendula Popelkova, Petr Michalek, Ondrej Zitka, Marcela Buchtova

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Effect of Polymeric Nanoparticles with Entrapped Fish Oil or Mupirocin on Skin Wound Healing Using a Porcine Model by Tomáš Komprda, Zbyšek Sládek, Monika Vícenová, Jana Simonová, Gabriela Franke, Břetislav Lipový, Milena Matejovičová, Katarína Kacvinská, Cristina Sabliov, Carlos E. Astete, Lenka Levá, Vendula Popelková, Andrej Bátik, Lucy Vojtová

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