Sensory quality evaluation of whey-based beverages by Veronika Legarová, Lenka Kouřimská

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Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties by Kshitiz Pokhrel, Lenka Kouřimská, Novel Kishor Bhujel, Rasmita Parajuli, Matěj Božik

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Utilization of bacteriocin-producing bacteria in dairy products by Matěj Patrovský, Lenka Kouřimská, Šárka Havlíková, Jaroslava Marková, Radko Pechar, Vojtěch Rada

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Relations between basic milk components and free fatty acid content in Holstein cow milk as lipolysis parameter by Luděk Stádník, Jaromír Ducháček, Renáta Toušová, Jan Beran, Martin Ptáček, Lenka Kouřimská

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Nutritional Quality and Assessment of Contaminants in Farmed Atlantic Salmon (Salmo salar L.) of Different Origins by Barbora Pohořelá, Tomáš Gramblička, Marek Doležal, Darina Dvořáková, Jana Pulkrabová, Lenka Kouřimská, Vojtech Ilko, Jan Pánek

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Development of Indirect Sandwich ELLA for Detection of Insects in Food by Matej Pospiech, Martina Pečová, Marie Bartlová, Zdeňka Javůrková, Anežka Kopecká, Kateřina Šebelová, Ondřej Pospíšil, Martin Kulma, Jakub Folke, Bohuslava Tremlová, Lenka Kouřimská, Jana Hajšlová

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Quality, safety and authenticity of insect protein-based food and feed: insights from the INPROFF Project by David Heath, Anja Vehar, Lenka Kouřimská, Martin Kulma, Petra Škvorová, Hana Šubrtová Salmonová, Barbora Lampová, Nayyer Rehman, Polona Jamnik, Barbara Jeršek, Matjaž Červek, Nataša Poklar Ulrih, Ester Heath, Nives Ogrinc

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