Robert Gál

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 27

Top Venues

International journal of molecular sciences

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Polymers

Univerzita Tomáše Bati ve Zlíně

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

Affiliation History

Univerzita Tomáše Bati ve Zlíně

Czechia

odborný asistent :: Ústav technologie potravin

Publications

Jakub Martinek, Pavel Mokrejš, Jana Pavlačková, Martina Hřibová, Pavel Pokorný, Dagmar Janáčová, Robert Gál
Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods (Basel, Switzerland) 13 (16) (2024)
Tereza Novotná, Pavel Mokrejš, Jana Pavlačková, Robert Gál
Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats. International journal of molecular sciences 25 (7) (2024)
Tereza Novotná, Pavel Mokrejš, Jana Pavlačková, Robert Gál
Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats. International journal of molecular sciences 25 (7) (2024)
Jakub Martinek, Pavel Mokrejš, Jana Pavlačková, Martina Hřibová, Pavel Pokorný, Dagmar Janáčová, Robert Gál
Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods (Basel, Switzerland) 13 (16) (2024)
Aneta Prokopová, Pavel Mokrejš, Robert Gál, Jana Pavlačková, Anna Hurajová
Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. International journal of molecular sciences 25 (2) (2024)
Aneta Prokopová, Pavel Mokrejš, Robert Gál, Jana Pavlačková, Anna Hurajová
Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. International journal of molecular sciences 25 (2) (2024)
Aneta Prokopová, Pavel Mokrejš, Robert Gál, Jana Pavlačková, Anna Hurajová
Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. International journal of molecular sciences 25 (2) (2024)
Tereza Novotná, Pavel Mokrejš, Jana Pavlačková, Robert Gál
Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats. International journal of molecular sciences 25 (7) (2024)
Pavel Mokrejš, Robert Gál, Jana Pavlačková
Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins. International journal of molecular sciences 24 (4) (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)
Pavel Mokrejš, Robert Gál, Jana Pavlačková
Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins. International journal of molecular sciences 24 (4) (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 Lapčíková, Robert Gál
Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods (Basel, Switzerland) 12 (4) (2023)
Jana Pavlačková, Hana Pecháčková, Pavlína Egner, Pavel Mokrejš, Robert Gál, Magda Janalikova
The Effect of Cosmetic Treatment and Gel Laser Therapy on the Improvement of Comedogenic Skin Type. Gels (Basel, Switzerland) 9 (5) (2023)
Pavel Mokrejš, Robert Gál, Jana Pavlačková
Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins. International journal of molecular sciences 24 (4) (2023)
Pavel Mokrejš, Robert Gál, Jana Pavlačková
Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins. International journal of molecular sciences 24 (4) (2023)
Robert Gál, Pavel Mokrejš, Jana Pavlačková, Dagmar Janáčová
Cyprinus carpio Skeleton Byproduct as a Source of Collagen for Gelatin Preparation. International journal of molecular sciences 23 (6) (2022)
Richardos Nikolaos Salek, Eva Lorencová, Robert Gál, Vendula Kůrová, Kristýna Opustilová, František Buňka
Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage. Foods (Basel, Switzerland) 11 (21) (2022)
Jakub Martinek, Robert Gál, Pavel Mokrejš, Kristýna Sucháčková, Jana Pavlačková, Alena Kalendová
The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing. Polymers 14 (15) (2022)
Aneta Prokopová, Robert Gál, Pavel Mokrejš, Jana Pavlačková
Preparation of Gelatin from Broiler Chicken Stomach Collagen. Foods (Basel, Switzerland) 12 (1) (2022)
Robert Gál, David Zapletal, Petra Jakešová, Eva Straková
Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits. Animals : an open access journal from MDPI 12 (12) (2022)
Aneta Prokopová, Robert Gál, Pavel Mokrejš, Jana Pavlačková
Preparation of Gelatin from Broiler Chicken Stomach Collagen. Foods (Basel, Switzerland) 12 (1) (2022)
Aneta Prokopová, Robert Gál, Pavel Mokrejš, Jana Pavlačková
Preparation of Gelatin from Broiler Chicken Stomach Collagen. Foods (Basel, Switzerland) 12 (1) (2022)
Tomas Sopik, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj, Leona Buňková, Pavel Foltin, Petra Jančová, Martin Novotný, Robert Gál, František Buňka
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage. Foods (Basel, Switzerland) 11 (14) (2022)
Pavel Mokrejš, Robert Gál, Jana Pavlačková, Dagmar Janáčová
Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules (Basel, Switzerland) 26 (2) (2021)
Aneta Prokopová, Jana Pavlačková, Pavel Mokrejš, Robert Gál
Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation. Molecules (Basel, Switzerland) 26 (7) (2021)
Jana Pavlačková, Pavlína Egner, Roman Slavík, Pavel Mokrejš, Robert Gál
Hydration and Barrier Potential of Cosmetic Matrices with Bee Products. Molecules (Basel, Switzerland) 25 (11) (2020)

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Publication Activity (10 Years)

Top Topics

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Robert Gál