Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Khvalbota L"'
Autor:
Onça L; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil., Koljančić N; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Furdíková K; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Gomes AA; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: araujo.gomes@ufrgs.br.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 140075. Date of Electronic Publication: 2024 Jun 11.
Autor:
Koljančić N; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia., Onça L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia.; Instituto de Química, Universidade Federal Do Rio Grande Do Sul, Avenida Bento Gonçalves, 9500, 91501-970, Porto Alegre, RS, Brazil., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia., Vyviurska O; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia., Gomes AA; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia.; Instituto de Química, Universidade Federal Do Rio Grande Do Sul, Avenida Bento Gonçalves, 9500, 91501-970, Porto Alegre, RS, Brazil., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia.
Publikováno v:
Current research in food science [Curr Res Food Sci] 2024 Mar 29; Vol. 8, pp. 100725. Date of Electronic Publication: 2024 Mar 29 (Print Publication: 2024).
Autor:
Sung YS; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, Texas, USA., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia., Dhaubhadel U; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, Texas, USA., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia., Armstrong DW; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, Texas, USA.
Publikováno v:
Chirality [Chirality] 2023 Aug; Vol. 35 (8), pp. 461-468. Date of Electronic Publication: 2023 Mar 16.
Autor:
Gomes AA; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: araujo.gomes@ufrgs.br., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Onça L; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil., Machyňáková A; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: ivan.spanik@stuba.sk.
Publikováno v:
Food chemistry [Food Chem] 2022 Jul 15; Vol. 382, pp. 132271. Date of Electronic Publication: 2022 Jan 30.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Gomes AA; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil. Electronic address: araujo.gomes@ufrgs.br., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Machyňáková A; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Furdíková K; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Zini CA; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: ivan.spanik@stuba.sk.
Publikováno v:
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2021 Aug 05; Vol. 257, pp. 119770. Date of Electronic Publication: 2021 Apr 01.
Autor:
Machyňáková A; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Schneider MP; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Vyviurska O; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Gomes AA; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil. Electronic address: araujo.gomes@ufrgs.br.
Publikováno v:
Food chemistry [Food Chem] 2021 Apr 05; Vol. 357, pp. 129715. Date of Electronic Publication: 2021 Apr 05.
Autor:
Furdíková K; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Machyňáková A; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: ivan.spanik@stuba.sk.
Publikováno v:
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences [J Chromatogr B Analyt Technol Biomed Life Sci] 2021 Mar 15; Vol. 1167, pp. 122565. Date of Electronic Publication: 2021 Feb 02.
Autor:
Khvalbota L; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, USA; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia., Roy D; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, USA., Wahab MF; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, USA., Firooz SK; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, USA., Machyňáková A; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia., Špánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia., Armstrong DW; Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, USA. Electronic address: sec4dwa@uta.edu.
Publikováno v:
Analytica chimica acta [Anal Chim Acta] 2020 Jul 11; Vol. 1120, pp. 75-84. Date of Electronic Publication: 2020 Apr 28.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.