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- 1.0340208 - ÚH 2010 RIV SK eng J - Journal Article
Štern, Petr - Panovská, Z. - Pokorný, J.
Psychorheology of food dispersions.
Journal of Hydrology and Hydromechanics. Roč. 58, č. 1 (2010), s. 29-35. ISSN 0042-790X. E-ISSN 1338-4333
R&D Projects: GA AV ČR IAA2060404
Institutional research plan: CEZ:AV0Z20600510
Keywords : psychorheology * food dispersions * tomato ketchup * rheology * sensory analysis
Subject RIV: BK - Fluid Dynamics
Impact factor: 0.553, year: 2010
Permanent Link: http://hdl.handle.net/11104/0005757File Download Size Commentary Version Access Stern, Psychorheology of food dispersions.pdf 0 1.8 MB Publisher’s postprint open-access - 2.0332437 - ÚH 2010 RIV CZ eng J - Journal Article
Panovská, Z. - Štern, Petr - Váchová, A. - Lukešová, D. - Pokorný, J.
Textural and flavour characteristics of commercial tomato ketchups.
[Texturní a chuťové charakteristiky komerčních rajčatových kečupů.]
Czech Journal of Food Sciences. Roč. 27, č. 3 (2009), s. 165-170. ISSN 1212-1800. E-ISSN 1805-9317
R&D Projects: GA AV ČR IAA2060404
Institutional research plan: CEZ:AV0Z20600510
Keywords : tomato ketchup * rheology * sensory characteristics
Subject RIV: BK - Fluid Dynamics
Impact factor: 0.602, year: 2009
Method of publishing: Open access
Permanent Link: http://hdl.handle.net/11104/0177697 - 3.0319500 - ÚH 2009 RIV CZ eng J - Journal Article
Štern, Petr - Pokorný, J. - Šedivá, A. - Panovská, Z.
Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise.
[Reologické a sensorické charakteristiky jogurtem modifikovaných majonéz.]
Czech Journal of Food Sciences. Roč. 26, č. 3 (2008), s. 190-198. ISSN 1212-1800. E-ISSN 1805-9317
R&D Projects: GA AV ČR IAA2060404
Institutional research plan: CEZ:AV0Z20600510
Keywords : mayonnaise * rheology * sensory analysis * texture * yoghurt
Subject RIV: BK - Fluid Dynamics
Impact factor: 0.472, year: 2008
Permanent Link: http://hdl.handle.net/11104/0168625 - 4.0317847 - ÚH 2009 RIV CZ cze J - Journal Article
Brát, J. - Štern, Petr - Panovská, Z.
Porovnání senzorických a aplikačních vlastností šlehaček.
[Comparison of sensory and application properties of whipped creams.]
Výživa a potraviny. Roč. 2008, č. 4 (2008), s. 108-110. ISSN 1211-846X
Institutional research plan: CEZ:AV0Z20600510
Keywords : whipped cream * consistency * stability * sensory analysis * rheology
Subject RIV: BK - Fluid Dynamics
Permanent Link: http://hdl.handle.net/11104/0167391 - 5.0053852 - ÚH 2007 RIV US eng J - Journal Article
Štern, Petr - Panovská, Z. - Pokorný, J.
Psychorheology of tartar sauce.
[Psychoreologie tatarských omáček.]
Journal of Texture Studies. Roč. 37, č. 5 (2006), s. 580-596. ISSN 0022-4901. E-ISSN 1745-4603
R&D Projects: GA AV ČR IAA2060404
Institutional research plan: CEZ:AV0Z20600510
Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce
Subject RIV: BK - Fluid Dynamics
Impact factor: 0.592, year: 2006
Permanent Link: http://hdl.handle.net/11104/0142013