DATA

1.	Buřičová L., Andjelkovic M., Čermáková A., Réblová Z., Jurček O., Kolehmainen E., Verhé R., Kvasnička F.: Antioxidant capacity and antioxidants of strawberry, blackberry and raspberry leaves. Czech J. Food Sci. (2011) 29: 181–189. (pdf).
2.	Cajka T., Hajslova J.: Volatile compounds in food authenticity and traceability testing. In: Food Flavors: Chemical, Sensory and Technological Properties. H. Jelen (editor), ISBN: 9781439814918, CRC Press (2011) 355–411. (info).
3.	Cajka T., Riddellova K., Tomaniova M., Hajslova J.: Ambient mass spectrometry employing a DART ion source for metabolomic fingerprinting/profiling: a powerful tool for beer origin recognition. Metabolomics (2011) 7:500–508. (doi: 10.1007/s11306-010-0266-z).
4.	Cajka T., Riddellova K., Zomer P., Mol H., Hajslova J.: Direct analysis of dithiocarbamate fungicides in fruit by ambient mass spectrometry. Food Addit. Contam. A (2011) 28:1372–1382. (doi: 10.1080/19440049.2011.590456).
5.	Cajka T., Hajslova J.: Halogenated persistent organic pollutants and polycyclic aromatic hydrocarbons in food. In: Mass Spectrometry in Food Safety: Methods and Protocols. J. Zweigenbaum (editor), ISBN: 978-1617791352, Humana Press (2011) 373–410. (doi: 10.1007/978-1-61779-136-9_15).
6.	Capouchova I., Kostelanska M., Erhartova D., Prokinova E., Hajslova J., Skerikova A., Salava J., Pazderu K.: Risks of the Fusarium infestation for bioethanol production from wheat. Listy cukrovarnicke a reparske (2011) 127:95–99.
7.	Čechovská L., Cejpek K., Konečný M., Velíšek J.: On the role of 5,6-dihydro-3,5-dihydroxy-2-methyl-(4H)-pyran-4-one in antioxidant capacity of prunes. Eur. Food Chem. Technol. (2011) 233:367-376. (doi: 10.1007/s00217-011-1527-4).
8.	Drábová L., Pulkrabová J., Kalachová K., Hradecký J., Suchanová M., Tomaniová M., Kocourek V., Hajšlová J.: Novel approaches to determination of PAHs and halogenated POPs in canned fish. Czech J. Food Sci. (2011) 29:498–507.
9.	Hajslova J., Zachariasova M., Cajka T.: Analysis of multiple mycotoxins in food. In: Mass Spectrometry in Food Safety: Methods and Protocols. J. Zweigenbaum (editor), ISBN: 978-1617791352, Humana Press (2011) 233–258. (doi: 10.1007/978-1-61779-136-9_10).
10.	Hajslova J., Cajka T., Vaclavik L.: Challenging applications offered by direct analysis in real time (DART) in food-quality and safety analysis. Trend Anal. Chem. (2011) 30:204–218. (doi: 10.1016/j.trac.2010.11.001).
11.	Hamlet C.G., Asuncion L., Velíšek J., Doležal M., Zelinková Z., Crews C.: Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume. Eur. J. Lipid Sci. Technol. (2011) 113: 279–303. (doi: 10.1002/ejlt.201000480).
12.	Horníčková J., Kubec, R., Velíšek J., Cejpek K., Ovesná J., Stavělíková H.: Changes of S alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes. Czech J. Food Sci. (2011) 29:373–381. (pdf).
13.	Ilko V., Zelinková Z., Doležal M., Velíšek J.: 3-Chloropropane-1,2-diol fatty acid esters in potato products. Czech J. Food Sci. (2011) 29: 411–419. (pdf).
14.	Kalachova K., Pulkrabova J., Drabova L., Cajka T., Kocourek V., Hajslova J.: Simplified and rapid determination of polychlorinated biphenyls, polybrominated diphenyl ethers, and polycyclic aromatic hydrocarbons in fish and shrimps integrated into a single method. Anal. Chim. Acta (2011) 707:84–91. (doi: 10.1016/j.aca.2011.09.016).
15.	Koplík R., Linková M., Mestek O.: Changes of phosphorus and trace element species in rye and oat flakes and oat porridge induced by simulated digestion. Eur. Food Res. Technol. (2011) 232:1007–1016. (doi: 10.1007/s00217-011-1471-3).
16.	Kostelanska M., Dzuman Z., Malachova A., Capouchova I., Prokinova E., Skerikova A., Hajslova J.: Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside. J. Agric. Food Chem. (2011) 59:9303–9312. (doi: 10.1021/jf202428f).
17.	Kostelanska M., Zachariasova M., Lacina O., Fenclova M., Kollos A.-L., Hajslova J.: The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method. Food Chem. (2011) 126:1870–1876. (doi: 10.1016/j.foodchem.2010.12.008).
18.	Křížová L., Veselý A., Třináctý J., Schulzová V., Hurajová A., Hajšlová J., Kvasničková E., Havlíková Š.: Changes in isoflavones concentrations in cheese during processing and ripening. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (2011) 59:153–162.
19.	Kubec R., Krejcova P., Simek P., Vaclavik L., Hajslova J., Schraml J.: Precursors and formation of pyrithione and other pyridyl-containing sulfur compounds in drumstick onion, Allium stipitatum. J. Agric. Food Chem. (2011) 59:5763–5770. (doi: 10.1021/jf200704n).
20.	Lacina. O., Hradkova P., Pulkrabova J., Hajslova J.: Simple, high throughput ultra-high performance liquid chromatography/tandem mass spectrometry trace analysis of perfluorinated alkylated substances in food of animal origin: Milk and fish. J. Chromatogr. A (2011) 1218:4312–4321. (doi: 10.1016/j.chroma.2011.04.061).
21.	Li Z.-H., Zlabek V., Turek J., Velisek J., Pulkrabova J., Kolarova J., Sudova E., Berankova P., Hradkova P., Hajslova J., Randak T.: Evaluating environmental impact of STPs situated on streams in the Czech Republic: An integrated approach to biomonitoring the aquatic environment. Water Res. (2011) 45:1403–1413. (doi: 10.1016/j.watres.2010.10.032).
22.	Malachova A., Dzuman Z., Veprikova Z., Vaclavikova M., Zachariasova M., Hajslova J.: Deoxynivalenol, deoxynivalenol-3-glucoside, and enniatins: The major mycotoxins found in cereal-based products on the Czech market. J. Agric. Food Chem. (2011) 59:12990–12997. (doi: 10.1021/jf203391x).
23.	Meimaridou A., Kalachova K., Shelver W. L., Franek M., Pulkrabova J., Haasnoot W., Nielen M. W. F.: Multiplex screening of persistent organic pollutants in fish using spectrally encoded microspheres. Anal. Chem. (2011) 83:8696–9702. (doi: 10.1021/ac201969z).
24.	Modra H., Vrskova D., Macova S., Kohoutkova J., Hajslova J., Haluzova I., Svobodova Z.: Comparison of diazinon toxicity to embryos of Xenopus laevis and Danio rerio; Degradation of diazinon in water. Bull. Envir. Contam. Tox. (2011) 86:601–604. (doi: 10.1007/s00128-011-0273-4).
25.	Papousková L., Capouchová I., Kostelanská M., Škeříkova A., Prokinová E., Hajšlová J., Salava J., Faměra O.: Changes in baking quality of winter wheat with different intensity of fusarium spp. Contamination detected by means of new rheological system mixolab. Czech J. Food Sci. (2011) 29:420–429.
26.	Peters R., Dam G.T., Bouwmeester H., Helsper H., Allmaier G., Kammer F.V., Ramsch R., Solans C., Tomaniová M., Hajslova J., Weigel S.: Identification and characterization of organic nanoparticles in food. Trend Anal. Chem. (2011) 30:100–112. (doi: 10.1016/j.trac.2010.10.004).
27.	Réblová Z.: Vliv vnějších faktorů na aktivitu antioxidantů. Chem. Listy (2011) 105: 667–673. (pdf).
28.	Sousa M.A., Goncalves C., Cunha E., Hajslova J., Alpendurada M.F.: Cleanup strategies and advantages in the determination of several therapeutic classes of pharmaceuticals in wastewater samples by SPE-LC-MS/MS. Anal. Bioanal. Chem. (2011) 399:807–822. (doi: 10.1007/s00216-010-4297-0).
29.	Škrbić B., Malachova A., Živančev J., Veprikova Z., Hajšlová J.: Fusarium mycotoxins in wheat samples harvested in Serbia: A preliminary survey. Food Control (2011) 22:1261–1267. (doi: 10.1016/j.foodcont.2011.01.027).
30.	Šmidrkal J., Ilko V., Filip V., Doležal M., Zelinková Z., Kyselka J., Hrádková I., Velíšek J.: Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy. Czech J. Food Sci. (2011) 29: 448–456. (pdf).
31.	Vaclavik L., Hrbek V., Cajka T., Rohlik B.-A., Pipek P., Hajslova J.: Authentication of animal fats using direct analysis in real time (DART) ionization–mass spectrometry and chemometric tools. J. Agric. Food Chem. (2011) 59:5919–5926. (doi: 10.1021/jf200734x).
32.	Vaclavik L., Lacina O., Hajslova J., Zweigenbaum J.: The use of high performance liquid chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety. Anal. Chim. Acta (2011) 685:45–51. (doi: 10.1016/j.aca.2010.11.018).
33.	Velíšek J., Cejpek K.: Pigments of higher fungi: a review. Czech J. Food Sci. (2011) 29: 87–102. (pdf).

Ústav analýzy potravin a výživy nabízí zájemcům o studium následující studijní programy:

Bakalářské studium

Magisterské studium

Doktorské studium

Klíčové oblasti našeho výzkumu

CHEMICKÁ BEZPEČNOST POTRAVIN

KVALITA A AUTENTICITA POTRAVIN (FALŠOVÁNÍ POTRAVIN)

Chyba 404

DATA

Publikace / Publications

Archive