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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright: UCT Prague
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We are engaged in scientific and educational activities in scope of microbiology, chemistry and technology of milk and fat products, detergents and cosmetics.
Main aim of our work is in the field of dairy probiotics usage, isolation and usage of milk compartments, evaluation of texture and rheology properties of dairy and fat products, oxidative stability of fat products and also synthesis and utilization of surfactants in detergents and cosmetics.
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Graduates find their employment as manufacturing and operational engineers, technologists, research and development workers, heads of control laboratories and testing rooms. Many graduates hold managerial positions in the dairy and fat industry and in the manufacture of detergents and cosmetics.
Our department participates in education of:
- Bachelor study program of Food and Biochemical Technology, specialization Food Technology
- Master study program Food Technology
- Postgraduate education program Food Chemistry and Technology, specialization Food Technology
Our student often study abroad as a part of various exchange or scholarship programs (SOCRATES, ERASMUS etc.)
If you are interested in increasing your knowledge and skills beyond standard education, there is a possibility to participate in the research of our department on a topic of your interest. If you want to participate, contact a leader of the research.
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| Head of department: | Assoc. Prof. Jiří Štětina, MSc, PhD |
| Secretary, manciple and librarian of the department: |
Aleška Fialová, MSc |
| Address: | VŠCHT, building B, room 60, Technická 5, 166 28 Praha 6 – Dejvice |
| Phone: | + 420 220 443 267 |
Consulting in the following fields:
- General and dairy microbiology courses, lectures, practical demonstrations (Plocková, Horáčková)
- Milk technology and dairy production technology (Čurda, Štětina)
- Chemistry of Milk and Dairy Products (Čurda)
- Technology of oils and fats (Filip)
- Oleochemistry (Filip, Šmidrkal)
- Detergent production and application of surfactants (Šmidrkal)
- Technology of cosmetic products (Šmidrkal)
Complex solution of projects in the above-mentioned areas (consultancy, provision of expert documents, carrying out necessary analyzes and tests, development of partial technological operations, development of new products, proposal of problem-solving.)
Service analyzes and services:
- Microbiological analysis of foodstuffs; determination of the total number of microorganisms, coliform microorganisms, Enterobacteriaceae, yeasts and molds according to ČSN ISO (Horáčková, Veselá)
- Determination of the number of lactic acid bacteria and bifidobacteria in probiotic foods and food supplements (Horáčková, Veselá)
- Determination of the number of microorganisms of yoghurt culture, Lactobacillus acidophilus and bifidobacteria according to ČSN ISO (Horáčková, Veselá)
- Identification of lactic acid bacteria by generic, resp. species-specific PCR (Veselá)
- Quantitative determination of selected lactic acid bacteria using qPCR (Veselá)
- Antimicrobial testing of bacteria by agar diffusion methods, characterization of antimicrobials (Horáčková, Veselá)
- Characterization of lactic acid bacteria and bifidobacteria (probiotic and protective properties), stability in products (Horáčková, Veselá)
- Testing of lactic acid bacteria application in food technology (Horáčková, Veselá)
- Application of impedance methods for characterization of growth and metabolism of microorganisms and for monitoring of inhibitory substances (use of BacTrac 4100 device, SY-LAB VgmbH, Austria (Čurda))
- basic analyzes of food materials: water, protein, carbohydrates and fats, organic acids etc. (Filip, Čurda)
- Application of fast methods for determination of basic components of milk and milk. products (Čurda)
- Determination of milk proteins (HPLC) and changes in heat treatment (Čurda)
- Evaluation of rheological properties of liquid and semi-solid food products (Štětina, Berčíková)
- Determination of particle size distribution by laser diffraction, determination of colloidal stability, homogenization efficiency (Štětina, Klojdová)
- Determination of sedimentation stability (use of sedimentation centrifuge LUMiSizer, firm LUM GmbH) (Štětina, Klojdová)
- Determination of surface tension on ring tensiometer of Lauda company (Šmidrkal)
- Evaluation of application properties of surfactants and detergents (washing tests) (Šmidrkal)
- Determination of colour on the trichromatic scale L * a * b * (Štětina, Berčíková)
- Stress tests of cosmetic products (Kumherová, Hrádková)
- Measurement of hydration and transepidermal loss of skin water (Hrádková)
- Determination of oxidation stability of fats and oils on Oxidograph and Rancimat (Hrádková)
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[obsah] => Academic staff is engaged in the basic, applied and contract research concerning the following subjects:
Properties of milk as raw material for dairy industry. Basic technological processes in the dairy industry and their use in production of milk based foods. (Čurda, Štětina)
- Technology of milk and milk products:
- pasteurised and long life milk products
- fermented milk products
- quarks and dairy desserts,
- cheeses and processed cheeses
- whey processing
- Instrumental analytical methods in the dairy industry.
- Membrane and chromatographic processes in the dairy industry. Isolation of biologically active components of milk.
Microbiology of food and cosmetic products with respect to dairy technology (Plocková, Horáčková, Kosová)
- Functional properties of lactic acid bacteria
- Protective and probiotic characteristics of lactic acid bacteria and bifidobacteria
- Application of probiotics and prebiotics to food products
- Stability of probiotic microorganisms in food and non-food matrix, encapsulation
- Selective determination of lactic acid bacteria by cultivation and molecular biology methods (PCR, qPCR)
- Control of undesirable microorganisms in food
- Application of methods leading to increased microbial quality and self-life of products
Basic processes for recovery and refining of oils and fats. Improvement of technology for fat foods and technical fats. (Filip)
- Recovery and refining of oils and fats.
- Technology and properties of plastic fats.
- Technology and properties of emulsified fats.
Physico-chemical properties of surfactants and their use in technology of detergents, industrial and household chemistry. (Šmidrkal, Hrádková)
- Technology and properties of surfactants, detergents and cosmetic products.
- Influence of activators on the physico-chemical properties of detergents.
Study of physico-chemical properties of cosmetic raw materials and their use in cosmetic products. (Šmidrkal, Hrádková, Berčíková)
- Influence of cosmetic ingredients on cosmetic product stability and skin parameters
- Antioxidant and antimicrobial effects of phenolic acid derivatives
The complex microbiota of cheeses – new methods of evaluating its composition and safety for subsequent use in cheese technology
- NAZV QL24010251; 2024-2028
- UCT Prague, Masaryk University, MADETA a.s., Výzkumný ústav mlékárenský s.r.o.
- Assoc.prof. Šárka Horáčková, MSc, PhD
Research and development of technology for the production of protein concentrates from oil seed pulp
- TAČR FW06010014, 2023 - 2026
- Farmet a.s., Department of Dairy, Fats and Cosmetics VŠCHT Prague, Department of Plant Production and Department of Applied Chemistry FZT JU in České Budějovice
- Assoc. Prof. Ing. Jan Kyselka, MSc, PhD
Postbiotics, bacterial exopolysaccharides and new oligosaccharides for functional synbiotic fermented products.
- NAZV QK22010186, 2022 - 2025
- Výzkumný ústav mlékárenský s.r.o., Bohušovická mlékárna, a.s., UCT Prague
- Assoc. Prof. Jiří Štětina, MSc, PhD
New sustainable processing technologies for use of domestic oilseed crops
- NAZV QK22010135; 2022 - 2025
- UCT Prague Praha, Centrum zemědělsko- potravinářského výzkumu a inovací, s.r.o., FABIO PRODUKT spol. s r.o.
- Prof. Ing. Vladimír Filip, MSc, PhD
Advanced methods of refining vegetable oils
- TAČR FW03010017; 2021-2025
- Farmet a.s., UCT Prague
- Prof. Vladimír Filip, MSc, PhD
Projects solved in the past (since 2000):
Utilization of various metabolites of wild strains of lactic acid bacteria and yeasts to suppress the occurrence of undesirable fungal contaminants and to prolong the shelf life of dairy and bakery products.
- NAZV QK1910036; 2019-2023
- VÚM Praha; MADETA a. s.; UCT Prague; Zeelandia spol. s r.o.
- Assoc. Prof. Šárka Horáčková, MSc, PhD
Processing of waste products obtained during oil extraction from oil crop seeds on new commodities with nutritional and health benefits
- NAZV QK1910302; 2019-2023
- Jihočeská univerzita v Českých Budějovicích; Agritec Plant Research s.r.o.; HEMP PRODUCTION CZ, s.r.o.; Masarykova univerzita; UCT Prague
- Prof. Vladimír Filip, MSc, PhD
Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products.
- NAZV QK1910024; 2019-2023
- VÚM; Moravia Lacto a. s.; UCT Prague ; Zeelandia spol. s r.o.
- Assoc. Prof. Jiří Štětina, MSc, PhD
Research and development of a new line of green cosmetics
- Number: OPPIKA - OP PIK APLIKACE CZ.01.1.02/0.0/0.0/21_374/0026822 (2022-2023)
- Research workplaces: EKOCHEM Cosmetics, s.r.o.; Technopark Kralupy Vysoké školy chemicko – technologické v Praze
- Responsible researcher: Assoc. Prof. Ing. Iveta Hrádková, MSc, PhD
Innovative method of immunoglobulins administration
- TAČR TJ04000443; 2020-2022
- UCT Prague, Univerzita Karlova / 2. lékařská fakulta
- Iveta Klojdová, MSc, PhD
Production and complex gentle processing of flaxseed and its application in new functional foods.
- (NAZV: QJ1510274, 2015-2018)
- VŠCHT Praha, Agritec Plant Research s.r.o., Josef Ciboch, VÚM s.r.o., Walramcom s.r.o., Zemědělská agentura, s.r.o.
- Prof. Vladimír Filip, MSc, PhD
Colostrum as a source of new primary products in food and food supplements characterized by improved dietary properties and high content of natural biologically active substances.
- (NAZV: QJ1210376, 2012-2016)
- VŠCHT Praha, VÚM s r.o., BETULA PENDULA s.r.o., INGREDIA s.r.o., ZD Kojčice
- Assoc. Prof. Ladislav Čurda, MSc, PhD
Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice.
- (NAZV: QJ1210300, 2012-2016)
- VÚM s.r.o., SZÚ, UTB Zlín, VŠCHT Praha, Bohemilk, ČMSM, Eurofins s.r.o., Mlékárna Olešnice
- Eva Šviráková, MSc, PhD
Former International cooperation
- Effect of whey protein concentrate adjuncts on beta-galactosidase production by dairy starter cultures (AFNS University of Alberta, CA) (Plocková, Jelen)
- Antifungal activity of lactic acid bacteria (University of Nebrasca, Lincoln, USA) (Plocková, Bullerman)
- Synthesis and physical properties of structured triglycerides (AFNS University of Alberta, CA) (Filip, Narine)
- Isolation and characterization of caseinomacropeptide (LMVT Weihenstephan TU München, BRD) (Čurda, Kulozik)
- Bacteriophages of lactic acid bacteria (DDFS, Royal Veterinary and Agricultural University, Denmark) (Čurda, Chumchalová, Josephsen)
- Selection of LAB strains for mixed cultures efficient against spoillage bacteria, yeast and moulds (Chumchalová, 2005)
Former Inland projects
- Prototype development and verification of safety and functionality of feminine sanitary products with probiotic effect to prevent urogenital infections (TAČR: TA01010485; 2011-2015, Plocková)
- Microbiological risks in dairy productions – detection and preventive precaution (Plocková, 2006)
- Development of methods for caseinomacropeptide isolation and its application in foods with higher health benefith (Čurda, 2006)
- The Hydrocolloid standardization and apllication in the food industry (Štětina, 2004)
- Application of street lactic acid bacteria strains in dairy technology (Plocková, 2003)
- Study of preparation and properties of polymer packing foils with attached bacteriocins (Dobiáš, Plocková, Chumchalová, Šviráková, 2003)
Our department cooperates with many companies:
- Agritec Plant Research s.r.o.
- ARCO-CONSULT s.r.o.
- BETULA PENDULA s.r.o.
- Bohemilk a.s.
- Cormen, s.r.o.
- Enaspol a.s.;
- Fosfa a.s.;
- INGREDIA s.r.o.
- Manufaktura – Český národní podnik s.r.o.;
- Pragolaktos a.s.
- OLMA a.s.
- MADETA, a.s.
- MemBrain s.r.o.
- Mlékárna Olešnice, MRD
- Ryor a.s.;
- STU Bratislava, Fakulta chemickej a potravinarskej technologie, Ústav biotechnológie a potravinárstva
- Výzkumný ústav mlékárenský s.r.o. Praha
- Výzkumný ústav potravinářský v.v.i. Praha
- Walramcom s.r.o.
- ZD Kojčice
- Zemědělská agentura s.r.o.
- Zenit spol. s r.o.
National cheeses exhibition and conference Milk and Cheese
Since 1997 department arranges biennial “National Cheese Competition“, which is accompanied by a special Milk and Cheese Conference. This event is arranged in co-operation with The Czech-Moravian Dairy Union (CMMS), Czech Chemical Society (CCHS), Special Unit for Food and Agricultural Chemistry.
18th National Cheese Competition, Milk and Cheese Conference will be arranged on the 22. and 23. of January 2020.
International Conference of Oils and Fats
Since 2011 department arranges annual International Conference of Oils and Fats with a cooperation Czech Chemical Society (CCHS) – Special Unit for Fats, Detergents and Cosmetic Chemistry:
- International Conference of Oils and Fats, May 16th – 18th, 2012, Strážnice
- International Conference of Oils and Fats, May 15th – 17th, 2013, Hrotovice
- International Conference of Oils and Fats, May 14th – 16th, 2014, Humpolec
- International Conference of Oils and Fats, May 13th – 15th, 2015, Žďár nad/Sázavou
- International Conference of Oils and Fats, May 11th – 13th, 2016, place will announce
International Conference of Cosmetology
Since 2009 department co-organizes with Czech Society of Cosmetology the International Conference of Cosmetology:
- International Conference of Cosmetology 2015, October 7th – 9th, 2015, Frymburk
- International Conference of Cosmetology 2013, October 2nd – 4th, 2013, Luhačovice
- International Conference of Cosmetology 2011, October 3rd – 5th, 2011, Frymburk
- International Conference of Cosmetology 2009, October 7th – 10th, 2009, Luhačovice
Selected publications since 2010:
Dairy Science and Technology:
- Bialasova, K., I. Nemeckova, J. Kyselka, J. Stetina, K. Solichova and S. Horackova (2018). "Influence of Flaxseed Components on Fermented Dairy Product Properties." Czech Journal of Food Sciences 36(1): 51-56.
- Klojdova, I., Troshchynska, Y. & Stetina, J. (2018). Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions. International Dairy Journal 87: 54-59.
- Skalka, V., N. Shakhno, J. Ecer and L. Curda (2017). "Separation of Immunoglobulins from Colostrum using Methods Based on Salting-out Techniques." Czech Journal of Food Sciences 35(3): 259-266.
- Ecer, J., J. Kincl and L. Curda (2015). "Using foil membranes for demineralization of whey by electrodialysis." Desalination and Water Treatment 56(12): 3273-3277.
- 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)
- 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.
- 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.
- 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)
- 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.
- Diblíková L., Čurda L., Homolová K.: Electrodialysis in whey desalting process. Desalination and Water Treatment , 208 – 213 (2010). ISSN 1944-3994.
- 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:
- Horackova, S., et al. (2018). "Antifungal Activity of Selected Lactobacilli Intended for Sourdough Production." Applied Food Biotechnology 5(4): 213-220.
- Horackova, S., et al. (2018). "Importance of microbial defence systems to bile salts and mechanisms of serum cholesterol reduction." Biotechnology Advances 36(3): 682-690.
- Horackova, S., et al. (2018). "Fruit Juices With Probiotics - New Type of Functional Foods." Czech Journal of Food Sciences 36(4): 284-288.
- Kracmarova, M., et al. (2018). "Rapid Detection of Microbial Contamination in UHT Milk: Practical Application in Dairy Industry." Czech Journal of Food Sciences 36(5): 357-364.
- Horackova, S., et al. (2017). "Interaction between Bile Acids and Probiotic Microorganisms." Chemicke Listy 111(4): 246-250.
- Muhlhansova, A., et al. (2016). "Quantification of Lactobacillus Helveticus in a Mixture of Lactic Acid Bacteria Using qPCR in Cheese." Acta Alimentaria 45(4): 493-499.
- Slukova, M., et al. (2017). "Effect of the Dough Mixing Process on the Quality of Wheat and Buckwheat Proteins." Czech Journal of Food Sciences 35(6): 522-531.
- Slukova, M., et al. (2015). "Application of Amylographic Method for Determination of the Staling of Bakery Products." Czech Journal of Food Sciences 33(6): 507-512.
- Horackova, S., et al. (2015). "Fermentation of Soymilk by Yoghurt and Bifidobacteria Strains." Czech Journal of Food Sciences 33(4): 313-319.
- 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)
- 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.
- 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., R. Bleha, M. Dragoun, K. Bialasova, S. Horackova, M. Schatz, M. Slukova, V. Filip and A. Synytsya (2018). "Antifungal Polyamides of Hydroxycinnamic Acids from Sunflower Bee Pollen." Journal of Agricultural and Food Chemistry 66(42): 11018-11026.
- Kyselka, J., K. Matejkova, J. Smidrkal, M. Bercikova, E. Pesek, B. Belkova, V. Ilko, M. Dolezal and V. Filip (2018). "Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation." European Food Research and Technology 244(11): 1887-1895.
- Szydlowska-Czerniak, A., D. Rabiej, J. Kyselka, M. Dragoun and V. Filip (2018). "Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability." Lwt-Food Science and Technology 96: 193-198.
- Kreps, F., Z. Burcova, M. Jablonsky, A. Haz, V. Frecer, J. Kyselka, S. Schmidt, I. Surina and V. Filip (2017). "Bioresource of Antioxidant and Potential Medicinal Compounds from Waste Biomass of Spruce." Acs Sustainable Chemistry & Engineering 5(9): 8161-8170.
- Kreps, F., J. Kyselka, Z. Burcova, S. Schmidt, A. Rajchl, V. Filip, A. Haz, M. Jablonsky, A. Sladkova and I. Surina (2017). "Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil." European Journal of Lipid Science and Technology 119(3).
- Kyselka, J., D. Rabiej, M. Dragoun, F. Kreps, Z. Burcova, I. Nemeckova, J. Smolova, M. Bjelkova, A. Szydlowska-Czerniak, S. Schmidt, L. Sarman and V. Filip (2017). "Antioxidant and antimicrobial activity of linseed lignans and phenolic acids." European Food Research and Technology 243(9): 1633-1644.
- Matlova, V., M. Roffet-Salque, I. Pavlu, J. Kyselka, I. Sedlarova, V. Filip and R. P. Evershed (2017). "Defining pottery use and animal management at the Neolithic site of Bylany (Czech Republic)." Journal of Archaeological Science-Reports 14: 262-274.
- Smolova, J., I. Nemeckova, M. Klimesova, Z. Svandrlik, M. Bjelkova, V. Filip and J. Kyselka (2017). "Flaxseed Varieties: Composition and Influence on the Growth of Probiotic Microorganisms in Milk." Czech Journal of Food Sciences 35(1): 18-23.
- Kreps, F., J. Kyselka, Z. Burcova, S. Schmidt, V. Filip, T. Dubaj, P. Gajdos and M. Certik (2016). "Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil." European Journal of Lipid Science and Technology 118(5): 788-802.
- Smidrkal, J., M. Tesarova, I. Hradkova, M. Bercikova, A. Adamcikova and V. Filip (2016). "Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining." Food Chemistry 211: 124-129.
- Filip, V., J. Kyselka, I. Hradkova, M. Bercikova and K. Cihelkova (2015). "A Versatile Apparatus for the Bench Scale Bleaching and Deodorisation of Vegetable Oils." Czech Journal of Food Sciences 33(6): 537-544.
- 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. C zech 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
- 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.