Richardos Nikolaos Salek

All papers authored by Richardos Nikolaos Salek

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2018 Vendula Pachlová

, Leona Buňková, Radka Flasarová, Richardos-Nikolaos Salek

, Andrea Dlabajová, Irena Butor, František Buňka

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

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Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek

, Romana Popková, František Buňka

The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

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Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek

, Michaela Černíková, Helena Velichová, František Buňka

Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics

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Michaela Černíková, Richardos Nikolaos Salek

, Dana Kozáčková, František Buňka

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

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Jakub Přikryl, Tomáš Hájek, Blanka Švecová, Richardos Nikolaos Salek

, Michaela Černíková, Libor Červenka, František Buňka

Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

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2017 Iva Burešová

, Richardos Nikolaos Salek

, Erika Varga, Lucie Masaříková, David Bureš

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

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Zuzana Bubelová

, Daniela Sumczynski, Richardos Nikolaos Salek

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

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Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek

, Lada Řiháčková, František Buňka

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

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Richardos Nikolaos Salek

, Iva Burešová, Stanislav Kráčmar, Eva Lorencová, Ludmila Zálešáková, Vikendra Dabash

Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

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Richardos-Nicolaos Salek

, Michaela Černíková, Vendula Pachlová, Zuzana Bubelová, Veronika Konečná, František Buňka

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

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Michaela Černíková, Richardos-Nicolaos Salek

, Dana Kozáčková

, Hana Běhalová, Ludmila Luňáková, František Buňka

The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

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2016 Richardos Nikolaos Salek

, Martina Černíková, Simona Maděrová, Lubomir Lapčík

, František Buňka

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

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2015 Richardos Nikolaos Salek

, Michaela Černíková, Gabriela Nagyová, Dalibor Kuchař, Helena Bačová, Lucie Minarčíková, František Buňka

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

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2014 Lubomir Lapcik

, Barbora Lapcikova, Eva Otyepkova, Michal Otyepka

, Jakub Vlcek, Frantisek Bunka, Richardos Nikolaos Salek

Surface energy analysis (SEA) and rheology of powder milk dairy products

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2013 G. Nagyová, F. Buňka, R. N. Salek

, M. Černíková, M. Cerníková, P. Mančík, T. Grůber, D. Kuchař

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

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František Buňka, Gabriela Nagyová, Richados Nikolaos Salek

, Michaela Černíková, Helena Bacova, Stanislav Kráčmar

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

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All papers authored by Richardos Nikolaos Salek