Publications

Selected publications since 2010:

Dairy Science and Technology:

  • Hanušová J., Mihulová M., Diblíková L., Čurda L.: Influence of salts on selective coagulation of whey proteins and their application in isolation of β-lactoglobulin Czech J. Food Sci. 32, 77 – 81 (2014). ISSN 1212-1800 (IF 0.741)
  • Ečer J., Kinčl J., Čurda L.: Using foil membranes for demineralization of whey by electrodialysis. Desalination and Water Treatment – accepted . DOI:10.1080/19443994.2014.981924 ISSN 1944-3994 (IF 0.987)
  • Diblíková L. Čurda L. Kinčl J.: The effect of dry matter and salt addition on cheese whey demineralisation. Int. Dairy J. 31, 29-33 (2013). ISSN: 0958-6946. (IF 2.333)
  • Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z.: The effect of modified whey proteins on texture and sensory quality of processed cheese. Czech J. Food Sci. 31, 553-558 (2013). ISSN 1212-1800 (IF 0.685)
  • Diblíková L., Čurda L., Homolová K.: Electrodialysis in whey desalting process. Desalination and Water Treatment , 208 – 213 (2010). ISSN 1944-3994.
  • Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M.: Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria Czech J. Food Sci. 28, 485 – 494 (2010). ISSN 1212-1800.
  • Dryáková A., Pihlanto A., Marnila P., Čurda L., Korhonen H. J. T.: Antioxidant properties of whey protein hydrolysates as measured by three methods. Eur. Food Res. Technol. 230, 865 – 874 (2010). (IF 1.37)
  • Pocedičová K., Čurda L., Mišún D., Dryáková A., Diblíková L.: Preparation of galacto-oligosaccharides using membrane reactor. J. Food Eng. 99, 479 – 484 (2010). (IF 2.313)
  • Kováčová R., Štětina J., Čurda L.: Influence of processing and κ-carrageenan on properties of whipping cream. J. Food Eng. 99, 471 – 478 (2010). (IF 2.313)

Applied Microbiology:

  • 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.
  • Sedláčková P., Horáčková Š., Tiange Shi, Kosová M., Plocková M.: Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains. Czech J. Food Sci. 33, 13-18 (2015). (IF 0.741)
  • Čurda L., Šviráková E.: Electrical Techniques: Food Spoilage Flora and Total Viable Count. In Batt C. A., Tortorello M. L. (Eds.): Encyclopedia of Food Microbiology, vol. 1, 2nd Ed., pp. 627 – 629, Elsevier Ltd, Academic Press, Oxford 2014. ISBN: 9780123847300.
  • Čurda L., Šviráková E.: Electrical Techniques: Lactics and Other Bacteria. In Batt C. A., Tortorello M. L. (Eds.): Encyclopedia of Food Microbiology, vol. 1, 2nd Ed., pp. 630 – 636, Elsevier Ltd, Academic Press, Oxford 2014. ISBN: 9780123847300
  • Horáčková Š., Sedláčková P., Sluková M., Plocková M.: The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech J. of Food Sci. 32, 526 – 531 (2014). (IF 0.741)
  • Jebava, I., Chuat, V., Lortal, S., Valence, F.: Peptidoglycan hydrolases as species-specific markers to differentiate Lactobacillus helveticus from Lactobacillus gallinarum and other closely related homofermentative lactobacilli. Current Microbiology 68, 551-557 (2014). (IF 1.52).
  • Složilová I., Purkrtová S., Kosová M., Mihulová M., Šviráková E., Demnerová K.: Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources. Czech J. Food Sci. 32, 145-151 (2014). (IF 0.741)
  • Vinogradov, E., Valence, F., Maes, E., Jebava, I., Chuat, V., Lortal, S., Gerard, T., Sadovskaya, I.: Studies of the cell wall polysaccharides from three strains of Lactobacillus helveticus with different autolytic properties: DPC4571, BROI, and LH1. Carbohydrate Research, 20 (379), 7-12 (2013). (IF 2.38)
  • Solichová K., Složilová I., Ondráčková I., Uhrová B., Plocková M.: Characterization of antilisterial bacteriocin-like substance produced by Enterococcus mundtii. Czech J.Food Sci 30 89-97 (2012). (IF 2010: 0.413)
  • Horáčková Š., Žaludová K., Plocková M.: Stability of selected lactobacilli in the condition simulating gastrointestinal tract. Czech J.Food Sci. 29, S30-S35 (2011). (IF 2010: 0.413)
  • Jebavá I., Plocková M., Lortal S., Valence F.: The nine peptidoglycan hydrolases genes in Lactobacillus helveticus are ubiquitous and early transcribed. Int. J. Food Microbiol. 148, 1-7 (2011). (IF 2010: 3.143)
  • Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M.: Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin. Czech J.Food Sci.31, 270-274 (2013). (IF 0.522)
  • Němečková I., Solichová K., Roubal P., Uhrová B., Šviráková E.:Methods for detection of Bacillus sp., B. cereus and B. licheniformis in raw milk. Czech J. Food Sci 29, S55-S60 (2011). (IF 0.522)
  • Zalán Z., Hudáček J., Tóth-Markus M., Husová E., Solichová K., Hegyi F., Plocková M., Chumchalová J., Halász K.: Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice. J. Sci. Food Agric. 91, 672-679 (2011). (IF 2010: 1.360)
  • Hanušová K., Klaudisová K., Milatová E., Šviráková E., Dobiáš J., Voldřich M., Koza V., Marek M.: Release of nisin from polyvinyldichloride lacquer coated on  a polyethylene film. J.Food Nutr. Res. 49, 21-29 (2010). (IF 0.655)
  • Kozáková D., Solichová K., Ondráčková I., Šviráková E., Plocková M.: Effect of some environmental factors on the autolysis of lactococci used for cheese production. J.Food Nutr. Res.  49, 1-9 (2010). (IF 0.655)
  • Miller P., Chumchalová J., McMullen L.M.: Nisin-producing Lactococcus spp. from mayonaise-based products and their raw materials. Eur.Food Res. Technol. 231, 137-141 (2010). (IF 1.370)
  • Miller P., Haveroen M.E., Solichová K., Merkl R., McMullen L.M., Míková K., Chumchalová J.: Shelf life extension of liquid whole eggs by heat and bacteriocin treatment. Czech J. Food Sci 28, 280-289 (2010). (IF 0.602)
  • Němečková I., Rohacká H., Kučerová K., Tůma Š, Roubal P., Pechačová M., Cicvárek J., Plocková M.: Inhibition of Clostridium tyrobutyricum in cheese-slurry. Acta Aliment. Hung. 39, 368-377 (2010). (IF 0.505)
  • Zalan Z., Hudáček J., Štětina J., Chumchalová J., Halasz A.: Production of organic acids by Lactobacillus strains in three different media. Eur.Food.Res.Technol. 230, 395-404 (2010). (IF 1.370)

Fat Chemistry and Technology:

  • Kyselka J.,  Kreps F., Skalka V., Matlova V., Pustelnikova L., Kolacek J., Stetina J, Schmidt S., Filip V.: About  the  origin  of  asclepic  acid  derived  from  crude  homo-  and  heterolipids  during successive solvent extraction of rapeseeds. Eur. Food Res. Technol., 240, 477-487 (2015). (IF 2013: 1.387)
  • Kyselka J., Kreps F., Matlova V., Pustelnikova L., Ulbrich P., Stetina J., Schmidt S., Filip V.: The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction, Eur. Food Res. Technol. 240, 853-863 (2015). (IF 2013: 1.387)
  • 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). (IF 1.436)
  • 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). (IF 2.266)
  • Spěváčková V., Hrádková I., Šmidrkal J., Filip V.: Lipid Oxidation of Fat Blends Modified by Monoacylglycerol. Czech J.Food Sci 30, 527 – 533 (2012). (IF 2011: 0.522)
  • Zámosný P., Bělohlav Z., Šmidrkal J.: Production of olefins via steam cracking of vegetable oils. Resources, Conservation and Recycling 59: 47 – 51 (2012). (IF 2011: 1.759)
  • Morávková T., Štern P.: Rheological and Textural Properties of Cosmetic Emulsions. Applied Rheology 21, 35200/1-35200/6 (2011). (IF 0.787)
  • 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). (IF 0.413)
  • Bouzidi L., Boodhooa M.V., Kutek T., Filip V., Narine S.S.: The binary phase behavior of 1,3-dilauroyl-2-stearoyl-sn-glycerol and 1,2-dilauroyl-3-stearoyl-sn-glycerol. Chem Phys Lipids, 163, 607-629 (2010). (IF 2009: 2.145)
  • Karlová T., Poláková L., Šmidrkal J., Filip V.: Antimicrobial effects of fatty acid fructose esters. Czech J.Food Sci.28 28, 146-149 (2010). (IF 2009: 0.602)
  • Merkl R., Hrádková I.:, Filip V., Šmidrkal J.: Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J.Food Sci. 28, 275-279 (2010). (IF 2009: 0.602)

Varia:

  • Kuncirova V., Ponist S., Mihalova D., Drafi F., Nosal R., Acquaviva A., Gardi C., Harmatha J., Hradkova I., Bauerova K.: N-feruloylserotonin in preventive combination therapy with methotrexate reduced inflammation in adjuvant arthritis. Fundam Clin Pharmacol., 28, 616-626 (2014). (IF 2013: 2.08)
  • Nosal, R., Drabikova, K., Jancinova, V.,  Perecko, T., Ambrozova, G.,; Ciz, M., Lojek, A., Pekarova, M.,; Smidrkal, J., Harmatha J.: On the Molecular Pharmacology of Resveratrol on Oxidative Burst Inhibition in Professional Phagocytes. Oxidative Medicine and Cellular Longetivity; 2014 (2014), Article ID 706269, 9 pages; DOI: 10.1155/2014, 706269, 2014, eISSN: 1942-0994; (IF2013: 3.36)
  • Jančinová V., Perečko T., Nosál R., Harmatha J., Šmidrkal J., Drábiková K.: The natural stilbenoid pinosylvin and activated neutrophils: effects on oxidative burst, protein kinase C, apoptosis andefficiency in adjuvant arthritis. Acta Pharacologica Sinica 33, 1285 – 1292 (2012). (IF 2011: 1.953)
  • Šárka, E., Koláček, J., Synytsya, A., Hrušková, K., Maixner, J., Štětina, J.: Spectral analysis and physical properties of benzylated starch. Starch – Stärke 64(6), 481-488 (2012). (IF 1.243)
  • Šmidrkal J., Harmatha J., Budyšínský M., Vokáč K., Zídek Z., Komníčková E., Merkl R., Filip V.: Modified approach for preparing (E)-stilbenes related to resveratrol and evaluation of thein potential immunobiological effects. Collect.Czech.Ch.C.75, 175-186 (2010); ISSN 0010-0765. (IF 2009: 0.784)

2005 – 2009

  • Němečková I., Rohacká H., Kučerová K., Tůma Š., Roubal P., Pechačová M., Cicvárek J., Plocková M.: Inhibition of Clostridium tyrobutyricum in cheese-slurry. Acta Alimentaria 39, 368-377 (2010)
  • Kováčová R., Štětina J., Čurda L.: Influence of processing and kappa-carrageenan on properties of whipping cream. Journal of Food Engineering 99, 471–478 (2010).
  • Kozáková D., Solichová K., Ondráčková I., Šviráková E., Plocková M.: Effect of some environmental factors on the autolysis of lactococci used for cheese production. J.Food Nutr.Res. 49, 1-6 (2010)
  • Zalán Z., Hudáček J., Štětina J., Chumchalová J., Halász A.: Production of organic acids by Lactobacillus strains in three different media. Eur Food Res Technol 230:395–404 (2010).
  • 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.
  • Filip V., Hrádková I., Šmidrkal J.: Antioxidants in Margarine Emulsion. Czech J.Food Sci.27, S9-S11 (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.
  • Kováčová R., Synytsya A., Štětina J.: The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins. Czech Journal of Food Science 27, 4-8 (2009). ISSN 1212-1800
  • Kováčová R., Štětina J., Diblíková L.: The influence of whey processing on emulsifying properties of whey proteins. In Proccedings: The International Symposium on Food Rheology and Structure, p. 540-541, ETH Zurich 2009. ISBN978-3-905609-43-1
  • Kučerová K., Korbová I., Horáčková Š., Šviráková E., Plocková M.: Influence of Enterococci and Lactobacilli on Listeria. Czech J.Food Sci 27, Special Issue 2: 50-55 (2009)
  • Kučerová K., Svobodová H., Tůma Š., Ondráčková I., Plocková M.:Production of Biogenic Amines by Enterococci. Czech J.Food Sci 27, Special Issue 2:12-17 (2009)
  • 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.
  • 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
  • Šviráková E., Tichovský P., Složilová I., Plocková M.: Antilisterial activity of lactococci. Czech J.Food Sci 27, Special Issue 2: 8-11 (2009)
  • Šviráková E., Složilová I., Tichovský P., Plocková M.: Effect of Lactococcus sp. on the growth of Listeriasp. in the model UHT milk system. Czech Journal of Food Sciences, 2009, roč. 27 (Special Issue 2), s. 8-11. ISSN 1212-1800.
  • Boodhooa M.V., Kutek T., Filip V., Narine S.S.: The binary phase behavior of 1,3-dimyristoyl-2-stearoyl-sn-glycerol and 1,2-dimyristoyl-3-stearoyl-sn-glycerol. Chem Phys Lipids, 154, 7-18 (2008)
  • Buňka F., Štětina J., Hrabě J.: The effect of storage temperature and time on the consistency and colour of sterilized processed cheese. European Food Research and Technology 228, 223-229 (2008). ISSN: 1438-2377
  • Čurda L., Drbohlav J., Elich O., Roubal P., Štětina J.: Přihláška užitného vzoru: Bílkovinný koncentrát ze syrovátky. Užitný vzor č. 18716, 15.5.2008.
  • Mišún D., Čurda L., Jelen P.: Batch and continous hydrolysis of ovine whey proteins. Small Ruminant Research 79, 51 – 56 (2008). ISSN 0921-4488.
  • Kováčová R., Štětina J., Synytsya A., Fesslová L.: The characterization of pectin-ß-lactoglobulin interaction in relation to degree of pectin esterification. In Polysaccharides IV – proceedings of 4th International Conference on Polysaccharides, ČSCH, Praha 2008. ISBN:978-80-86238-57-9
  • Šmidrkal J., Vokáčová M., Poláková L., Filip V., Macáková K.: Properties of Oxyethylenated Fatty Acid Methyl Esters and Ethyl Esters; Hydrolysis, Critical Micelle Concentrations and Foaming; Tenside Surf.Det. 45(5), 249-253(2008).
  • Tůma Š., Kučerová k., Plocková M.: Isolation of anticlostridially active lactobacilli from semi-hard cheese. Czech J.Food Sci. 26, 324-332( 2008).
  • Zárubová M., Filip V., Kšandová L., J.Šmidrkal J., Piska I.: Physical properties of model fat blends. J.of Food Eng. Available online 19 September 2008
  • Kučerová K., Chumchalová J., Míková K., Cupáková Š., Karpíšková R., Ho L.: Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials. Eur. Food Res. Technol., 226, 265–272 (2007)
  • Henke S. Kubát M., Čurda L., Hellerová K., Bubník Z.: The hydrolyzed whey separation on SMB continuous chromatographic system. Proceedings of 5th International Congress on Food Technology (Ed. E. S. Lazos), Vol. 1, s. 231 – 239, Hellenic Association of Food Technologists 2007. ISBN 978-960-88557-2-4.
  • Tůma Š., Vogensen F., Plocková M., Chumchalová J.: Isolation of Antifungally Active Lactobacilli from Edam Cheese. Acta Alimentaria 36, 405-414 (2007).
  • Čurda L., Rudolfová J., Štětina J., Dryák B.: Dried buttermilk containing galactooligosaccharides – process layout and its verification. J. Food Eng. 77, 468 – 471 (2006). ISSN 0260-8774.
  • Piska I., Zárubová M., Loužecký T., Karami H., Filip V.: Properties and crystallization of fat blends. J.of Food Eng., 77, 433-438 (2006).
  • Bartošová E., Špičková Z., Pospíšilová O., Šmidrkal J., Filip V.: The Influence of Fatty Acids and their Derivatives on the Growth of Kluyveromyces, Saccharomyces, and Candida Species. Chimia 59, 732-734 (2005).
  • Rudolfová J., Čurda L.: Prebiotický účinek galaktooligosacharidů a využití laktosy pro jejich produkci. Chem. Listy 99, 168 – 174 (2005).
  • Kozáková D., Holubová J., Plocková M., Chumchalová J., Čurda L.: Impedance measurement of growth of lactic acid bacteria in the presence of nisin and lysozyme Eur. Food Res. Technol. 221, 774-778 (2005). ISSN: 1438-2377.