Pospiech M - Search Results

1

Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat.

Bartkovský M, Sopková D, Andrejčáková Z, Vlčková R, Semjon B, Marcinčák S, Bujňák L, Pospiech M, Nagy J, Popelka P, Kyzeková P. Bartkovský M, et al. Among authors: pospiech m. Animals (Basel). 2022 Apr 22;12(9):1087. doi: 10.3390/ani12091087. Animals (Basel). 2022. PMID: 35565513 Free PMC article.

2

Detection of Carrageenan in Meat Products Using Lectin Histochemistry.

Bartlová M, Tremlová B, Marcinčák S, Pospiech M. Bartlová M, et al. Among authors: pospiech m. Foods. 2021 Apr 3;10(4):764. doi: 10.3390/foods10040764. Foods. 2021. PMID: 33916705 Free PMC article.

3

Immunofluorescence detection of pea protein in meat products.

Petrášová M, Pospiech M, Tremlová B, Javůrková Z. Petrášová M, et al. Among authors: pospiech m. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 Aug;33(8):1283-9. doi: 10.1080/19440049.2016.1209573. Epub 2016 Jul 21. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016. PMID: 27441410

4

Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.

Petrášová M, Král M, Pospiech M, Halamová P, Tremlová B, Walczycka M. Petrášová M, et al. Among authors: pospiech m. J Sci Food Agric. 2019 Mar 15;99(4):1888-1897. doi: 10.1002/jsfa.9384. Epub 2018 Nov 2. J Sci Food Agric. 2019. PMID: 30264466

5

Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy.

Běhalová H, Tremlová B, Kalčáková L, Pospiech M, Dordevic D. Běhalová H, et al. Among authors: pospiech m. Foods. 2020 Apr 13;9(4):487. doi: 10.3390/foods9040487. Foods. 2020. PMID: 32295008 Free PMC article.

6

The effect of long-term storage on the quality of sterilized processed cheese.

Bubelová Z, Tremlová B, Buňková L, Pospiech M, Vítová E, Buňka F. Bubelová Z, et al. Among authors: pospiech m. J Food Sci Technol. 2015 Aug;52(8):4985-93. doi: 10.1007/s13197-014-1530-4. Epub 2014 Aug 30. J Food Sci Technol. 2015. PMID: 26243918 Free PMC article.

7

Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver.

Tauferová A, Javůrková Z, Pospiech M, Koudelková Mikulášková H, Těšíková K, Dordevic D, Dordevic S, Tremlová B. Tauferová A, et al. Among authors: pospiech m. Polymers (Basel). 2022 Jul 12;14(14):2837. doi: 10.3390/polym14142837. Polymers (Basel). 2022. PMID: 35890613 Free PMC article.

8

Development of Immunohistochemical Methods for Casein Detection in Meat Products.

Kalčáková L, Pospiech M, Tremlová B, Javůrková Z, Chernukha I. Kalčáková L, et al. Among authors: pospiech m. Foods. 2020 Dec 24;10(1):28. doi: 10.3390/foods10010028. Foods. 2020. PMID: 33374134 Free PMC article.

9

Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples.

Lukášková ZŘ, Tremlová B, Pospiech M, Renčová E, Randulová Z, Steinhauser L, Reichová A, Bednář J. Lukášková ZŘ, et al. Among authors: pospiech m. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011;28(7):817-25. doi: 10.1080/19440049.2011.572292. Epub 2011 May 13. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011. PMID: 21574081

10

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties.

Král M, Pospiech M, Běhalová H, Dordevic D, Ošťádalová M, Tremlová B, Florkiewicz A. Král M, et al. Among authors: pospiech m. J Texture Stud. 2018 Apr 28. doi: 10.1111/jtxs.12337. Online ahead of print. J Texture Stud. 2018. PMID: 29704457

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

29 results

Search Page