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pro vyhledávání: '"Roman Merkl"'
Autor:
Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Kamila Míková, Jana Chumchalová
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 280-289 (2010)
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6
Externí odkaz:
https://doaj.org/article/8d444f13019649e7aeb2215d88680f29
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 275-279 (2010)
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cer
Externí odkaz:
https://doaj.org/article/fcfbff4439b84cea9bb9e6984f490243
Publikováno v:
Czech Journal of Food Sciences. 28:275-279
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cer
Autor:
Miloš Buděšínský, Jan Šmidrkal, Juraj Harmatha, Zdeněk Zídek, Vladimír Filip, Karel Vokáč, Roman Merkl, Eva Kmoníčková
Publikováno v:
Collection of Czechoslovak Chemical Communications. 75:175-186
Resveratrol and closely related stilbenoids belong to the most intensively studied biologically active compounds. This interest evoked several attempts to prepare such compounds in a convenient synthetic way. Our approach allowed obtaining largely me
Publikováno v:
European Journal of Lipid Science and Technology
Antioxidant properties of mono- and dihydroxyphenolic acids and their alkyl esters were examined, with emphasis on the relationship between their molecular structure and antioxidant activity. Test media with different tocopherol level were used for d
Autor:
Kamila Mikova, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Jana Chumchalová, Petr Miller, Melissa E. Haveroen
Publikováno v:
Scopus-Elsevier
ResearcherID
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During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5166539a2867a94b4926dfaa279dc934
http://www.scopus.com/inward/record.url?eid=2-s2.0-77956441043&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-77956441043&partnerID=MN8TOARS