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2022 | 2 |
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Page 1
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time.
Foods. 2022 Nov 12;11(22):3605. doi: 10.3390/foods11223605.
Foods. 2022.
PMID: 36429197
Free PMC article.
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.
Vincová A, Šantová K, Kůrová V, Kratochvílová A, Halámková V, Suchánková M, Lorencová E, Sumczynski D, Salek RN.
Vincová A, et al. Among authors: kurova v.
Foods. 2023 Apr 10;12(8):1602. doi: 10.3390/foods12081602.
Foods. 2023.
PMID: 37107398
Free PMC article.
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Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures.
Rejdlová A, Salek RN, Míšková Z, Lorencová E, Kůrová V, Adámek R, Sumczynski D.
Rejdlová A, et al. Among authors: kurova v.
Foods. 2023 Sep 8;12(18):3368. doi: 10.3390/foods12183368.
Foods. 2023.
PMID: 37761077
Free PMC article.
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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage.
Salek RN, Lorencová E, Gál R, Kůrová V, Opustilová K, Buňka F.
Salek RN, et al. Among authors: kurova v.
Foods. 2022 Oct 27;11(21):3389. doi: 10.3390/foods11213389.
Foods. 2022.
PMID: 36360002
Free PMC article.
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