Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

by Małgorzata Przygodzka, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová, Grzegorz Lamparski
Published 2015-01-01

Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Published 2019-05-01

Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée

by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarová, Constantin Croitoru, Gabriela Râpeanu
Published 2019-04-01

Acrylamide content and antioxidant capacity in thermally processed fruit products

by Kristína Kukurová, Oana Emilia Constantin, Zuzana Dubová, Blanka Tobolková, Milan Suhaj, Zografia Nystazou, Gabriela Rapeanu, Zuzana Ciesarová
Published 2015-05-01

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

by Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Published 2021-09-01