Vendula Kůrová

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 5

Top Topics

Clinical Practice

Atomic Force Microscopy

Top Venues

Foods (Basel, Switzerland)

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

Publications

Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods (Basel, Switzerland) 12 (8) (2023)
Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods (Basel, Switzerland) 12 (8) (2023)
Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, Eva Lorencová, Vendula Kůrová, Richard Adámek, Daniela Sumczynski
Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. Foods (Basel, Switzerland) 12 (18) (2023)
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)
Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vasina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, Jana Šenkýřová
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time. Foods (Basel, Switzerland) 11 (22) (2022)