Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity by Tereza ŠKORPILOVÁ, Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Petr PIPEK

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Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage by Adam Tobolka, Tereza Škorpilová, Filip Beňo, Tereza Podskalská, Aleš Rajchl

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Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on <i>m</i>. <i>pectoralis major</i> by Filip Beňo, Tereza Škorpilová, Václav Pohůnek, Josef Bauer, Rudolf Ševčík

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Differentiation between fresh and thawed chicken meats by Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Tereza ŠKORPILOVÁ, Michaela PETROVÁ, Petr PIPEK

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Influence of calcium fortification on the stability of anthocyanins in strawberry puree by Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková, Aleš Rajchl

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Characteristic parameters of honey wines and dessert meads by Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl, Helena Čížková

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