Lubomir Lapcik (Lubomír Lapčík)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 20

Top Topics

Gas Chromatography Mass Spectrometry

Hyaluronic Acid

Top Venues

Foods (Basel, Switzerland)

Materials (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Lubomir Lapcik
Studies on Food Physical Characterization. Foods (Basel, Switzerland) 13 (10) (2024)
Kristýna Opustilová, Barbora Lapčíková, Karolina Kocourková, Lubomir Lapcik
The Composition Optimization of Curcumin-Loaded Double Oil-Water-Oil Emulsions and Their Stability Evaluation. Molecules (Basel, Switzerland) 29 (17) (2024)
Barbora Lapčíková, Lubomir Lapcik, Tomáš Valenta, Vojtěch Neuwirth
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods (Basel, Switzerland) 13 (16) (2024)
Shweta Gautam, Lubomir Lapcik, Barbora Lapčíková
Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry. Foods (Basel, Switzerland) 13 (9) (2024)
Barbora Lapčíková, Lubomir Lapcik, Tomáš Valenta, Marie Chvatíková
Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods (Basel, Switzerland) 13 (8) (2024)
Lubomir Lapcik
Studies on Food Physical Characterization. Foods (Basel, Switzerland) 13 (10) (2024)
Barbora Lapčíková, Lubomir Lapcik, Tomáš Valenta, Vojtěch Neuwirth
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods (Basel, Switzerland) 13 (16) (2024)
Shweta Gautam, Lubomir Lapcik, Barbora Lapčíková
Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry. Foods (Basel, Switzerland) 13 (9) (2024)
Barbora Lapčíková, Lubomir Lapcik, Tomáš Valenta, Marie Chvatíková
Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods (Basel, Switzerland) 13 (8) (2024)
Shweta Gautam, Lubomir Lapcik, Barbora Lapcikova, David Repka, Lilianna Szyk-Warszyńska
Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances. Foods (Basel, Switzerland) 12 (24) (2023)
Lubomir Lapcik, David Řepka, Barbora Lapčíková, Daniela Sumczynski, Shweta Gautam, Peng Li, Tomáš Valenta
A Physicochemical Study of the Antioxidant Activity of Corn Silk Extracts. Foods (Basel, Switzerland) 12 (11) (2023)
Barbora Lapčíková, Lubomir Lapcik, Petr Barták, Tomáš Valenta, Kateřina Dokládalová
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews. Foods (Basel, Switzerland) 12 (22) (2023)
Kristýna Opustilová, Barbora Lapčíková, Lubomir Lapcik, Shweta Gautam, Tomáš Valenta, Peng Li
Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion. Foods (Basel, Switzerland) 12 (7) (2023)
Shweta Gautam, Lubomir Lapcik, Barbora Lapčíková, Robert Gál
Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods (Basel, Switzerland) 12 (4) (2023)
David Repka, Antónia Kurillová, Yousef Murtaja, Lubomir Lapcik
Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries. Foods (Basel, Switzerland) 12 (11) (2023)
Shweta Gautam, Lubomir Lapcik, Barbora Lapčíková, Robert Gál
Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods (Basel, Switzerland) 12 (4) (2023)
Shweta Gautam, Lubomir Lapcik, Barbora Lapcikova, David Repka, Lilianna Szyk-Warszyńska
Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances. Foods (Basel, Switzerland) 12 (24) (2023)
Shweta Gautam, Lubomir Lapcik, Barbora Lapčíková, Robert Gál
Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods (Basel, Switzerland) 12 (4) (2023)
Barbora Lapčíková, Lubomir Lapcik, Tomáš Valenta, Tereza Kučerová
Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market. Foods (Basel, Switzerland) 11 (21) (2022)
Lubomir Lapcik, Martin Vasina, Barbora Lapčíková, Yousef Murtaja
Effect of Conditioning on PU Foam Matrix Materials Properties. Materials (Basel, Switzerland) 15 (1) (2021)