Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sárka Havlíková"'
Autor:
Irena Němečková, Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková, Renáta Karpíšková
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 5, Pp 323-329 (2020)
Besides its health and spoilage hazards, Escherichia coli is a process hygiene indicator for cheeses made from milk that has undergone heat treatment. Hence, its ability to persist in cheesemaking plant environment and equipment is important. In tota
Externí odkaz:
https://doaj.org/article/3443e671c1d54601b8d56a061940e154
Autor:
Matěj Patrovský, Lenka Kouřimská, Šárka Havlíková, Jaroslava Marková, Radko Pechar, Vojtěch Rada
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 215-224 (2016)
Lactic acid bacteria have been used since ancient times for food preparation and for bio-conservation by fermentation. Selected strains are capable of producing antimicrobial peptides - bacteriocins, which can be natural preservatives, especially in
Externí odkaz:
https://doaj.org/article/0c98219353f1445d8a4bb169a975079c
Autor:
Vlastimil Kubáň, Petr Medek, Sárka Havlíková, Jana Pavlíčková, Eva Čižmárová, Jiří Zbíral, Milan Sáňka, Pavel Němec
Publikováno v:
Communications in Soil Science and Plant Analysis. 33:3303-3312
Thallium (Tl) and its compounds are toxic to all organisms. Relatively high levels of thallium of pedogeochemical origin have been found in some areas of the Czech Republic. The contents of >2 mg kg−1 of Tl have been found in aqua regia soil extrac
Autor:
Sárka Havlíková, Michaela Smatanova, Pavlína Houserová, Jana Pavlíčková, Vlastimil Kuban, Eva Cizmarova, Jiri Zbiral
Publikováno v:
Journal of agricultural and food chemistry. 53(8)
An inductively coupled plasma mass spectrometry (ICP/MS) method was used for the evaluation of thallium transfer from naturally (pedogeochemically) and artificially contaminated soils into rape. Two sets of three different types of top soils (heavy,
Autor:
Ludmila Křížová, Aleš Veselý, Jiří Třináctý, Věra Schulzová, Anna Hurajová, Jana Hajšlová, Eva Kvasničková, Šárka Havlíková
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 153-162 (2011)
The aim of the study was to determine possible changes in isoflavones concentration in cheese made from either control or isoflavone-enriched milk during manufacturing and ripening. The experiment was carried out on four high-yielding lactating Holst
Externí odkaz:
https://doaj.org/article/997449a802964fac8bd16ae5b237a8d0