1.Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

作　　者：Michaela Frühbauerová ;Libor Červenka ;Tomáš Hájek 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:230-238.doi:10.5219/1310

出版社：Association HACCP Consulting

文章 ID：259481923

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2.Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics

作　　者：Libor Červenka ;Tomáš Hájek ;Richardos Nikolaos Salek 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):129-134.doi:10.5219/872

出版社：Association HACCP Consulting

文章 ID：230803320

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3.Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

作　　者：Richardos Nikolaos Salek ;Iva Burešová ;Stanislav Kráčmar 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):664-672.doi:10.5219/823

出版社：Association HACCP Consulting

文章 ID：230803511

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4.Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

作　　者：Tomáš Šopík ;Zuzana Lazárková ;Richardos Nikolaos Salek 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142004

出版社：MDPI Publishing

文章 ID：1038852361

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