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Publikace / Publications

2018

1. Belkova B., Hradecky J., Hurkova K., Forstova V., Vaclavik L., Hajslova J.: Impact of vacuum frying on quality of potato crisps and frying oil. Food Chemistry (2018) 241: 51-59. (doi: 10.1016/j.foodchem.2017.08.062)
2.

Berthiller F., Cramer B., Iha M.H., Krska R., Lattanzio V.M.T., MacDonald S., Malone R.J., Maragos C., Solfrizzo M., Stranska-Zachariasova M., Stroka J., Tittlemier S.A.: Developments in mycotoxin analysis: An update for 2016-2017. (doi: 10.3920/WMJ2017.2250)

3. Ezekiel Ch. N., Ayeni K. I., Ezeokoli O. T., Sulyok M., van Wyk D. A., Oyedele O. A., Akinyemi O. M., Chibuzor-Onyema I. E., Adeleke R. A., Nwangburuka C. C., Hajslova J., Elliott Ch. T., Krska R.: High-Throughput Sequence Analyses of Bacterial Communities and Multimycotoxin Profiling During Processing of Different Formulations of Kunu. A Traditional Beverage. Frontiers in Microbiology (2018) 9:3282. (doi: 10.3389/fmicb.2018.03282)
4. Fisnar J., Sabolova M., Reblova Z.: Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils. Czech Journal of Food Sciences (2018) 36(6): 441-451. (doi: 10.17221/73/2018-CJFS)
5.

Gracka A., Majcher M., Kludská E., Hradecky J., Hajslov J., Jelen H.H.: Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained  rom Raw and Roasted Kernels. Journal of the American Oil Chemists Society (2018) 95 (12): 1475-1485. (doi: 10.1002/aocs.12148)

6.

Hanus O., Krizova L., Hajslova J., Lojza J., Klimesova M., Janu L., Roubal P., Kopecky J., Jedelska R.: Effect of Increasing Zearalenone Levels on the Coagulation Properties of Milk and the Viability of Yogurt Bacteria. Czech Journal of Food Sciences (2018) 36(4): 277-283. (doi: 10.17221/391/2017-CJFS)

7. Hrbek, V., Rektorisova, M., Chmelarova, H., Ovesna, J., Hajslova, J.: Authenticity assessment of garlic using a metabolomic approach based on high resolution mass spectrometry. Journal of Food Composition and Analysis (2018) 67: 19-28. (doi: 10.1016/j.jfca.2017.12.020)
8. Koplik R., Prugar J., Davidek J.: Other toxic compounds. Natural Toxic Compounds of Food (2018) 143-163. (doi: 10.1201/9781351074933)
9. Kouřimská L., Čítek J., Zadinová K, Okrouhlá M. Panovská Z., Yunus Khatri Y., Stupka R.:  Sensory Quality of Meat from Crossbred Boars in Relation to their Age and Slaughter Weight. Czech Journal of Food Sciences (2018) 36 (5): 415-419. (doi: 10.17221/151/2018-CJFS)
10.

Kyselka J., Matějková K., Šmidrkal J., Berčíková M., Pešek E., Bělková B., Ilko V., Doležal M., Filip V.: Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation. European Food Research and Technology (2018) 244 (11):1887-1895. (doi: 10.1007/s00217-018-3101-9 )

11.

Malachová A., Stránská M., Václavíková M., Elliott C.T., Black C., Meneely J., Hajšlová J., Ezekiel C.N., Schuhmacher R., Krska R.: Advanced LC–MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food. Analytical and Bioanalytical Chemistry (2018) 410 (3): 801-825. (doi: 10.1007/s00216-017-0750-7)

12.

Meneely J.P., Hajšlová J., Krska R., Elliott C.T.: Assessing the combined toxicity of the natural toxins, aflatoxin B1, fumonisin B1 and microcystin-LR by high content analysis. Food and Chemical Toxicology. (2018) 121: 527-540. (doi:10.1016/j.fct.2018.09.052)

13. Novotny C., Schulzova V., Krmela A., Hajslova J., Svobodova K., Koudela M.: Ascorbic Acid and Glucosinolate Levels in New Czech Cabbage Cultivars: Effect of Production System and Fungal Infection. Molecules (2018) 23(8): 1855. (doi: 10.3390/molecules23081855)  
14. Ojuri O. T., Ezekiel N. C., Sulyok M., Ezeokoli O. T., Oyedele O. A., Ayeni K. I., Eskola M. K., Šarkanj B., Hajslova J., Adeleke R. A., Nwangburuka C. C., Elliott C. T., Krska R.: Assessing the mycotoxicological risk from consumption of complementary foods by infants and young children in Nigeria. Food and Chemical Toxicology (2018) 121:37-50. (doi: 10.1016/j.fct.2018.08.025)
15.

Prchal M., Vandeputte M., Gela D., Doležal M., Buchtová H., Rodina M., Flajšhans M., Kocour M.: Estimation of genetic parameters of fatty acids composition in flesh of market size common carp (cyprinus carpio L.) and their relation to performance traits revealed that selective breeding can indirectly affect flesh quality. Czech Journal of Animal Science (2018) 63 (7): 280-291. (doi: 10.17221/30/2018-CJAS)

16. Richterova D., Fabelova L., Patayova H., Pulkrabova J., Lankova D., Rausova K., Sovcikova E., Stencl J., Hajslova J., Trnovec T., Palkovicova Murinova L.: Determinants of prenatal exposure to perfluoroalkyl substances in the Slovak birth cohort. Environment International (2018) 121 (2):1304-1310. (doi:10.1016/j.envint.2018.10.051)
17. Righetti L., Fenclova M., Dellafiora L., Hajslova J., Stranska-Zachariasova M., Dall'Asta Ch.: High resolution-ion mobility mass spectrometry as an additional powerful tool for structural characterization of mycotoxin metabolites.  Food Chemistry (2018) 245: 768-774. (doi: org/10.1016/j.foodchem.2017.11.113) 
18. Righetti L., Rubert J., Galaverna G., Hurkova K., Dall'Asta C., Hajslova J., Stranska-Zachariasova M.: A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat. Food Chemistry (2018) 240: 775-783. (doi: 10.1016/j.foodchem.2017.08.020)
19.

Rubert J., Hurkova K., Stranska M., Hajslova J.: Untargeted metabolomics reveals links between Tiger nut (Cyperus esculentus L.) and its geographical origin by metabolome changes associated with membrane lipids. Food Additives & Contaminants: Part A(2018) 35 (4): 605–613. (doi: 10.1080/19440049.2017.1400694)

20. Sabolová M., Czornyj Š., Fišnar J., Doležal M., Sosnová M., Matějková K., Réblová Z.: Tocochromanol content in commercially prepared fried foods. Czech Journal of Food Sciences (2018) 36 (5): 392-402. (doi: 10.17221/143/2018-CJFS)
21.

Stejskalova M., Konradyova V., Suchanova M., Kazda J.: Is pollinator visitation of Helianthus annuus (sunflower) influenced by cultivar or pesticide treatment?  Crop Protection (2018) 114: 83-89. (doi: 10.1016/j.cropro.2018.08.018

22.

Stupak M., Goodall I., Tomaniova M., Pulkrabova J., Hajslova J.: A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry. Analytica Chimica Acta (2018) 1042:60-70. (doi: 10.1016/j.aca.2018.09.017

23.

Suk J., Jursik M., Suchanova M., Schusterova D., Hamouzova K.: Dynamics of herbicide degradation in cauliflower. Plant, Soil and Environment (2018) 64(11):551-556. (doi:10.17221/312/2018-PSE)

Aktualizováno: 4.5.2020 11:49, Autor: Jan Kříž


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