Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Marie Bartlova"'
Autor:
Matej Pospiech, Martina Pečová, Marie Bartlová, Zdeňka Javůrková, Anežka Kopecká, Kateřina Šebelová, Ondřej Pospíšil, Martin Kulma, Jakub Folke, Bohuslava Tremlová, Lenka Kouřimská, Jana Hajšlová
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 10794 (2024)
Edible insects have been officially classified as food in the European Union since 2015. Currently, four insect species are approved for food use. However, no official method for detecting insects in food has been recognized to date. To establish a s
Externí odkaz:
https://doaj.org/article/d2654cfdf1e0477eb0c1aae0d249909f
Autor:
Jiri Pikula, Vladimir Piacek, Hana Bandouchova, Marie Bartlova, Sarka Bednarikova, Romana Burianova, Ondrej Danek, Petr Jedlicka, Sarka Masova, Monika Nemcova, Veronika Seidlova, Katerina Zukalova, Jan Zukal
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
BackgroundFilarial infections have been understudied in bats. Likewise, little is known about pathogens associated with the reproductive system in chiropterans. While semen quality is critical for reproductive success, semen-borne pathogens may contr
Externí odkaz:
https://doaj.org/article/39d16b6c60ff485689c9ad48e7bc2f78
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9873
The use of insects is a modern trend in the food industry with a positive impact on ecology and sustainability. Not only the popularity of eating whole insects is growing among consumers, but also products with an insect component are preferred more.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2c5c8512f52d43a177c2d732b4ff234
https://doi.org/10.55251/jmbfs.9873
https://doi.org/10.55251/jmbfs.9873
Publikováno v:
Applied Sciences, Vol 11, Iss 15, p 6903 (2021)
Carrageenan is a substance widely used as an additive in the food industry. Among other things, it is often added to processed cheese, where it has a positive effect on texture. Processing of such cheese involves grinding, melting and emulsifying the
Externí odkaz:
https://doaj.org/article/01e04de4c7db43a3889bd6cdba98164c
Publikováno v:
Foods, Vol 10, Iss 4, p 764 (2021)
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in
Externí odkaz:
https://doaj.org/article/3b17425da54044fd90f0042b6114c4e4
Autor:
Ludmila Kalčáková, Bohuslava Tremlová, Matej Pospiech, Martin Hostovský, Dani Dordević, Zdeňka Javůrková, Hana Běhalová, Marie Bartlová
Publikováno v:
Foods, Vol 9, Iss 2, p 239 (2020)
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) mod
Externí odkaz:
https://doaj.org/article/811c3d9eca944dcfae44933edcc3590a