Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Radka Hulánková"'
Autor:
Radka Hulankova
Publikováno v:
Antibiotics, Vol 11, Iss 2, p 150 (2022)
So far there is no internationally accepted, standardized method for MIC determination of natural substances such as essential oils (EOs). The aim of this study was to elucidate how much the MIC values obtained from various studies using different cu
Externí odkaz:
https://doaj.org/article/b1eb3d235cb94b98a9babf2adfeb41fc
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 4, Pp 275-284 (2017)
In the last few years, interest in the supplementation of selenium (Se) to animal feed has increased. The results of various studies have shown that eggs with defined selenium content may be used as a new potential source of this scarce element in hu
Externí odkaz:
https://doaj.org/article/2b054e09a0064298979b044f275b1e27
Autor:
Frantisek, Jezek (AUTHOR), Radka, Hulánková (AUTHOR), Irena, Svobodová (AUTHOR), Hana, Buchtová (AUTHOR), Ladislav, Kaspar (AUTHOR)
Publikováno v:
Fleischwirtschaft. 10/16/2023, Issue 10, p90-96. 7p.
Publikováno v:
Acta Veterinaria Brno. 88:103-111
Meat authentication is currently a key topic in relation to the quality and safety of food of animal origin at all levels of production and the global distribution chain. New polymerase chain reaction-restriction fragment length polymorphisms (PCR-RF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec5f20104bb49d120204a2a914298afe
https://doi.org/10.2754/avb201988010103
https://doi.org/10.2754/avb201988010103
Autor:
František Ježek, Radka Hulánková, Iva Steinhauserová, Fouad Ali Abdullah Abdullah, Gabriela Bořilová
Publikováno v:
Acta Veterinaria Brno. 88:113-119
The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78b0f8acf756ca7e62c93cb3d778c0b4
https://doi.org/10.2754/avb201988010113
https://doi.org/10.2754/avb201988010113
Autor:
Radka Hulankova
Publikováno v:
Plants, Vol 13, Iss 19, p 2784 (2024)
Essential oils (EOs) have been gaining popularity in the past decades among researchers due to their potential to replace conventional chemicals used in the fight against pests, pathogenic and spoilage microbes, and oxidation processes. EOs are compl
Externí odkaz:
https://doaj.org/article/9af4ac70a02a4cd49a4bf265b106e3ce
Autor:
Gabriela Borilova, Radka Hulánková
Publikováno v:
Journal of Food Safety. 40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cadd729690859b696c044b078fec1a06
https://doi.org/10.1111/jfs.12818
https://doi.org/10.1111/jfs.12818
Publikováno v:
British Poultry Science. 59:506-513
1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32faf6f4bc105ef1d1149d16a30ad371
https://doi.org/10.1080/00071668.2018.1496399
https://doi.org/10.1080/00071668.2018.1496399
Publikováno v:
LWT. 89:559-565
The aim of this study was to assess the effect of aging at 1 °C for 12–36 d on instrumental, chemical and microbiological characteristics of beef loin muscles. There were no significant changes in pH, L*, a* and b* during prolonged aging. The agin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9582833d116556e259f339f4bc893a65
https://doi.org/10.1016/j.lwt.2017.11.014
https://doi.org/10.1016/j.lwt.2017.11.014
Autor:
Simona Tesařová, Radka Hulánková, Gabriela Bořilová, Jakub Drimaj, František Ježek, Iva Steinhauserová, Radim Plhal
Publikováno v:
Acta Veterinaria Brno, Vol 87, Iss 4, Pp 395-402 (2018)
Meat from wild boar (musculus teres major, n = 160) originating from two localities with different production systems was analysed. The contents of crude protein, pure protein, fat, collagen, dry matter and ash were determined in each sample. The eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cb81cb8d4568360d9e9cef2ad900017
https://doi.org/10.2754/avb201887040395
https://doi.org/10.2754/avb201887040395