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Foods (Basel, Switzerland)|April 27, 2024
Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model ProductsBarbora Lapčíková, Lubomír Lapčík, Tomáš Valenta, et al.
Foods (Basel, Switzerland)|August 29, 2024
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production TrendsBarbora Lapčíková, Lubomír Lapčík, Tomáš Valenta, et al.
Molecules (Basel, Switzerland)|December 23, 2023
Hemp-Derived CBD Used in Food and Food SupplementsMichaela Bartončíková, Barbora Lapčíková, Lubomír Lapčík, et al.
Foods (Basel, Switzerland)|November 11, 2022
Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech MarketBarbora Lapčíková, Lubomír Lapčík, Tomáš Valenta, et al.
Food Microbiology|April 2, 2013
Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food productsLeona Wunderlichová, Leona Buňková, Marek Koutný, et al.
Food Chemistry|June 30, 2019
Impact of particle size on wheat dough and bread characteristicsBarbora Lapčíková, Iva Burešová, Lubomír Lapčík, et al.
Foods (Basel, Switzerland)|November 25, 2023
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee BrewsBarbora Lapčíková, Lubomír Lapčík, Petr Barták, et al.
Foods (Basel, Switzerland)|April 13, 2023
Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple EmulsionKristýna Opustilová, Barbora Lapčíková, Lubomír Lapčík, et al.
Molecules (Basel, Switzerland)|May 7, 2025
Study of Natural Dyes' Liposomal Encapsulation in Food Dispersion Model Systems via High-Pressure HomogenizationLubomír Lapčík, Barbora Lapčíková, Tomáš Valenta, et al.
Foods (Basel, Switzerland)|June 10, 2023
A Physicochemical Study of the Antioxidant Activity of Corn Silk ExtractsLubomír Lapčík, David Řepka, Barbora Lapčíková, et al.
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