Iveta Hrádková, MSc, PhD

Working group: Fats, Surfactants, Cosmetics Pedagogical activity:

  • Food technologies and biotechnologies for BSc degree
  • Food Technology II for BSc degree
  • Basics cosmetics
  • Food proces chemistry
  • Laboratory of food technology and process control
  • Technological Project
  • Supervising MSc diploma projects (13 students)

Scientific activity:

  • Oxidative stability fat dispersive systems – emulsions and fat dispersal
  • Antioxidative effects of phenolic acids
  • Use of SPME, headspace sampler, GC-MS, GC-FID and HPLC at analysis of lipids
  • Use of active compounds in cosmetic products

Education:

  • 1997 – 2002 Institute of Chemical Technology, Prague, Dairy and Fat Technology
  • 2002 – 2006 PGS, Institute of Chemical Technology, Prague, Food Technology

Employment history:

  • 2005 – 2006 Research Assistant, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
  • 2006 – Assistant Professor, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology

Selected scientific papers since 2000:

  • Kosová M., Hrádková I., Mátlová V., Kadlec D., Šmidrkal J., Filip V.: Antimicrobial effect of 4-hydroxybenzoic acid ester with glycerol. J Clin Pharm Ther, DOI 110.1111/jcpt.12285 (2015). ISSN 1365-2710.
  • Cihelková K., Schieber. A., Lopes-Lutz D., Hradkova I., Kyselka J., Filip V.: Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen. Eur Food Res Technol. 237, 71-81 (2013). ISSN 1438-2377.
  • Hrádková I., Merkl R., Šmidrkal J., Kyselka J., Filip V.: Antioxidant effect of mono- and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols. Eur. J. Lipid Sci. Technol. 115, 747-755 (2013). ISSN 1438-9312.
  • Spěváčková V., Hrádková I., Šmidrkal J., Filip V.: Lipid Oxidation of Fat Blends Modified by Monoacylglycerol. Czech J.Food Sci 30, 527 – 533 (2012). ISSN 1212-1800.
  • Šmidrkal J., Ilko V., Filip V., Doležal M., Zelinková Z., Kyselka J., Hrádková I., Velíšek J.: Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy. Czech J.Food Sci. 29, 448-456 (2011). ISSN 1212-1800.
  • Merkl R.,HrádkováI.:, Filip V., Šmidrkal J.: Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J.Food Sci. 28, 275-279 (2010). ISSN 1212-1800.
  • Filip V., Hrádková I., Šmidrkal J.: Antioxidants in Margarine Emulsion. Czech J.Food Sci.27, S9-S11 (2009). ISSN 1212-1800.
  • Cihelková K., Zárubová M., Hrádková I., Filip V., Šmidrkal J.: Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures. Czech J.Food Sci.27, S13-16 (2009). ISSN 1212-1800.
  • Spěváčková V., Hrádková I., Ebrtová M., Filip V., Tesařová M.: Lipid Oxidation in Dispersion Systems with Monoacylglycerols. Czech J.Food Sci.27, S169-172 (2009). ISSN 1212-1800.
  • Hrádková I., Šmidrkal J., Filip V., Merkl R., Kabrdová E: Antioxidants Stability of Phenolic Acids and Their Esters. Czech J.Food Sci.27, S41-44 (2009). ISSN 1212-1800.
  • Šmidrkal J., Karlová T., Filip V., Zárubová M., Hrádková I.: Antimicrobial properties of 11-cyclohexylundecanoic acid. Czech J.Food Sci.27 (6), 463-469 (2009). ISSN 1212-1800
  • Pokorna I.; Filip V.; Smidrkal J.: Lipid oxidation in margarine emulsions. Czech Journal of Food Sciences, 22, 140-143 (2004).
  • Pokorná I., Filip V.: Olivový olej. Výživa a potraviny, 6, 142-144 (2007).