Sensomics - basic principles and practice by Tomáš Vrzal, Jana Olšovská

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Miniaturized and improved method for Apparent Total N-Nitroso Compounds determination in beer by Tomáš Vrzal, Michaela Malečková, Jana Olšovská

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Novel method for determination of heterocyclic compounds and their impact in brewing technology by Jana Olšovská, Karel Štěrba, Martin Slabý, Tomáš Vrzal

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Brewing microbiology – Lactic Acid Bacteria and Cultivation Methods of Their Detection – Part III by Petra Kubizniaková, Eva Vontrobová, Tomáš Vrzal, Dagmar Matoulková

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Methods of Evaluating of Sensory Assessors – Part 1 by Pavel Čejka, Jana Olšovská, Karel Štěrba, Martin Slabý, Tomáš Vrzal

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Factors affecting the polyphenol compounds and antiradical activity of hops: Long-term study of Czech hop varieties by Alexandr Mikyška, Tomáš Vrzal, Martin Dušek, Martin Dušek, Marie Jurková

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The relation between fatty acids’ chemical profile and chemotaxonomy of Czech barley (Hordeum vulgare) varieties, geographical origin and malting process by Jana Olšovská, Tomáš Vrzal, Karel Štěrba, Pavel Čejka, Alexandr Mikyška

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Sensory Beer Aging by Jana Olšovská, Karel Štěrba, Tomáš Vrzal, Marie Jurková, Pavel Čejka

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Monitoring of potential contaminants in beer from the Czech Republic by Jana Olšovská, Vladimíra Jandovská, Sylvie Běláková, Petra Kubizniaková, Tomáš Vrzal, Karel Štěrba

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Drought-tolerant hop genotypes – A promising solution to the problem of climate change for the hop industry? by Jana Olšovská, Vladimír Nesvadba, Lenka Straková, Jaroslav Přikryl, Tomáš Vrzal, Pavel Donner, Radim Cerkal

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Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor by Lenka Straková, Vladimír Nesvadba, Jindřich Křivánek, Martin Slabý, Tomáš Vrzal, Jitka Charvátová, Radim Cerkal, Jana Olšovská

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