Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review by Zuzana Lazárková, Eva Lorencová, Markéta Pětová, Martin Novotný, Richardos Nikolaos Salek

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Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics by Richardos Nikolaos Salek, Pavel Pleva, Daniela Sumczynski, Štěpán Vinter, Jana Kopečková, Anita Rejdlová, Eva Lorencová

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The influence of surface properties on the cooperative behavior of powdered milks by Lubomir Lapčík, Barbora Lapčíková, Martin Vašina, Eva Otyepková, Alexandra Rancová, Richardos Nikolaos Salek, Libor Kvítek

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Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach by Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek

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Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach by Anna Vincová, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, Markéta Pětová, Ondřej Novosad, Richardos Nikolaos Salek

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