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FEMS Microbiology Letters|October 25, 2007
Biogenic amine-forming microbial communities in cheeseRadka Burdychova, Tomas KomprdaFEMS Microbiology Letters|January 22, 2004
Expression of Actinobacillus pleuropneumonia gene coding for Apx I protein in Escherichia coliRadka Burdychova, Milan Rychtera, Radek Horvath, et al.Foods (Basel, Switzerland)|July 11, 2023
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol ContentOlga Cwiková, Tomas Komprda, Viera Šottníková, et al.Animals : an Open Access Journal From MDPI|September 18, 2020
Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical ParametersTomas Komprda, Miroslav Jůzl, Milena Matejovičová, et al.Journal of Food Science|May 8, 2021
Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oilTomas Komprda, Miroslav Jůzl, Milena Matejovičová, et al.International Journal of Molecular Sciences|October 29, 2020
Comparison of Dietary Oils with Different Polyunsaturated Fatty Acid n-3 and n-6 Content in the Rat Model of Cutaneous Wound HealingTomas Komprda, Zbysek Sladek, Zuzana Sevcikova, et al.Pageof 1