Acta Veterinaria Brno

Individual author index pages

• Simona Tesařová
• František Ježek
• Radka Hulánková
• Radim Plhal
• Jakub Drimaj
• Iva Steinhauserová
• Gabriela Bořilová

Other articles of these authors

• Aeromonads in Slaughtered Chickens: Their Species and Pathogenic Factors

  Olga Cwiková, Alena Hovorková, O. Mráz, Iva Steinhauserová, Z. Matyáš

  1993, Vol. 62, Issue 1-2, pp. 95-102
• Quality Indicators of Chicken Broiler Raw and Cooked Meat Depending on Their Sex

  Alena Saláková, Eva Straková, Veronika Válková, Hana Buchtová, Iva Steinhauserová

  2009, Vol. 78, Issue 3, pp. 497-504
• Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

  Katarína Hudecová, Hana Buchtová, Iva Steinhauserová

  2010, Vol. 79, Issue 9, pp. 93-100
• Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

  Leo Gallas, Eva Standarová, Iva Steinhauserová, Ladislav Steinhauser, Lenka Vorlová

  2010, Vol. 79, Issue 9, pp. 107-116
• Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

  František Ježek, Hana Buchtová

  2010, Vol. 79, Issue 9, pp. 117-125
• Influence of Modified Atmosphere Packaging on the Survival of Salmonella Enteritidis PT 8 on the Surface of Chilled Chicken Legs

  Radka Hulánková, Gabriela Bořilová, Iva Steinhauserová

  2010, Vol. 79, Issue 9, pp. 127-132
• In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

  Radka Hulánková, Gabriela Bořilová

  2011, Vol. 80, Issue 4, pp. 343-348
• Microbiological quality of broiler carcasses during slaughter processing

  Irena Svobodová, Gabriela Bořilová, Radka Hulánková, Iva Steinhauserová

  2012, Vol. 81, Issue 1, pp. 37-42
• Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

  Zdeňka Hutařová, Vladimír Večerek, Iva Steinhauserová, Petr Maršálek, Gabriela Bořilová

  2013, Vol. 82, Issue 1, pp. 61-65
• Changes in biogenic amine concentrations in meat of eviscerated pheasants (Phasianus colchicus) during storage at 7 °C

  Zdeňka Hutařová, Vladimír Večerek, Petr Maršálek, Iva Steinhauserová, Gabriela Bořilová

  2013, Vol. 82, Issue 2, pp. 169-174
• The impact of drawing on the biogenic amines content in meat of pithed pheasant

  Zdeňka Hutařová, Vladimír Večerek, Petr Maršálek, Gabriela Bořilová, Iva Steinhauserová

  2013, Vol. 82, Issue 4, pp. 415-419
• Effect of storage conditions on the biogenic amine content in wild boar meat

  Zdeňka Hutařová, Gabriela Bořilová, Irena Svobodová, Vladimír Večerek, Pavel Forejtek, Radka Hulánková, Petr Maršálek

  2014, Vol. 83, Issue 1, pp. 61-65
• Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

  Zdeněk Pavlík, Alena Saláková, Josef Kameník, Jan Pospíšil, Michaela Králová, Iva Steinhauserová

  2014, Vol. 83, Issue 2, pp. 163-169
• The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

  František Ježek, Hana Buchtová

  2014, Vol. 83, Issue 10, pp. 51-58
• PCR-RFLP identification of meat from red deer, sika deer, roe deer, fallow deer, mouflon, wild boar, hare and cattle

  Michaela Nesvadbová, Gabriela Bořilová, Radka Hulánková

  2019, Vol. 88, Issue 1, pp. 103-111
• Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

  František Ježek, Fouad Ali Abdullah Abdullah, Iva Steinhauserová, Radka Hulánková, Gabriela Bořilová

  2019, Vol. 88, Issue 1, pp. 113-119
• The role of Campylobacter spp. in chronic enteropathy in dogs

  Miloš Vávra, Gabriela Bořilová, Michal Fusek, Vojtěch Gabriel, Václav Ceplecha, Miša Škorič, Michal Crha

  2019, Vol. 88, Issue 3, pp. 341-347
• Reproductive characteristics of wild boar males (Sus scrofa) under different environmental conditions

  Jakub Drimaj, Jiří Kamler, Martin Hošek, Jaroslav Zeman, Radim Plhal, Ondřej Mikulka, Tomáš Kudláček

  2019, Vol. 88, Issue 4, pp. 401-412
• Cooking of meat: effect on texture, cooking loss and microbiological quality – a review

  František Ježek, Josef Kameník, Blanka Macharáčková, Kateřina Bogdanovičová, Jiří Bednář

  2019, Vol. 88, Issue 4, pp. 487-496
• The effects of selenium feed supplements on the oxidative stability indicators of egg yolk during the laying period

  Miroslava Fašiangová, Gabriela Bořilová, Danka Haruštiaková, Dana Kumprechtová, Miroslav Cigánek, Radka Hulánková, Eric Auclair, Ruth Raspoet

  2021, Vol. 90, Issue 4, pp. 465-475
• Nontyping virulence factors of Clostridium perfringens

  Irena Svobodová, Radka Hulánková

  2024, Vol. 93, Issue 1, pp. 93-103
• The shelf life of cooked sausages with reduced salt content

  Marta Dušková, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, Ondrej Šedo

  2024, Vol. 93, Issue 1, pp. 115-121