Zobrazeno 1 - 10 of 424 pro vyhledávání: '"Nedomová, Š."'
1
Akademický článek
Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes
Autor: Kumbar, V. *, Nedomova, S., Trnka, J., Buchar, J. *, Pytel, R.
Publikováno v: In Poultry Science 1 July 2016 95(7):1693-1701
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2
Akademický článek
Effect of the loading rate on compressive properties of goose eggs.
Autor: Nedomová, Š.1, Kumbár, V.2 vojtech.kumbar@mendelu.cz, Trnka, J.3, Buchar, J.2
Publikováno v: Journal of Biological Physics. Mar2016, Vol. 42 Issue 2, p223-233. 11p.
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3
Akademický článek
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4
Akademický článek
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5
Akademický článek
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6
Akademický článek
Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species.
Autor: Kumbár V; Department of Technology and Automobile Transport (Section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic., Ondrušíková S; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic., Trost D; Department of Technology and Automobile Transport (Section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic., Polcar A; Department of Technology and Automobile Transport (Section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic., Nedomová Š; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Dec 17; Vol. 10 (12). Date of Electronic Publication: 2021 Dec 17.
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7
Akademický článek
Texture, color, and sensory changes occurring in chocolate bars with filling during storage.
Autor: Hřivna L; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Machálková L; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Burešová I; Department of Food Technology Faculty of Technology Tomas Bata University in Zlín Zlín Czech Republic., Nedomová Š; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Gregor T; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic.
Publikováno v: Food science & nutrition [Food Sci Nutr] 2021 Jul 13; Vol. 9 (9), pp. 4863-4873. Date of Electronic Publication: 2021 Jul 13 (Print Publication: 2021).
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8
Akademický článek
Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.
Autor: Komprda T; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Jůzl M; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Matejovičová M; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Piechowiczová M; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Popelková V; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Vymazalová P; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Nedomová Š; Department of Food Technology, Mendel University in Brno, Brno, Czech Republic., Levá L; Department of infection diseases and preventive medicine, Veterinary Research Institute, Brno, Czech Republic.
Publikováno v: Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2312-2326. Date of Electronic Publication: 2021 May 07.
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9
Akademický článek
A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey.
Autor: Přidal A; Department of Zoology, Fisheries, Hydrobiology and Apidology, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Trávníček P; Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Kudělka J; Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Nedomová Š; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Ondrušíková S; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Trost D; Department of Technology and Automobile Transport (Section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic., Kumbár V; Department of Technology and Automobile Transport (Section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic.
Publikováno v: Materials (Basel, Switzerland) [Materials (Basel)] 2021 May 11; Vol. 14 (10). Date of Electronic Publication: 2021 May 11.
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10
Akademický článek
Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process.
Autor: Balakrishnan, M.1 (AUTHOR) bala_tnau@tnau.ac.in, Prasanna, A. Lilly1 (AUTHOR), Ramalakshmi, A.1 (AUTHOR), Priya, V. Vishnu1 (AUTHOR), Preetha, P.1 (AUTHOR), Thangavel, K.1 (AUTHOR)
Publikováno v: BMC Chemistry. 12/18/2024, Vol. 18 Issue 1, p1-16. 16p.
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