Acta Veterinaria Brno

Individual author index pages

• Tomáš Komprda
• Alena Zouharová
• Marta Dušková
• Josef Kameník
• Gabriela Franke
• Michaela Čutová
• Petr Kouřil
• Vojtěch Kumbár
• Veronika Švehlová
• Milena Matejovičová
• Olga Cwiková
• Blanka Macharáčková
• Michaela Králová
• Miroslav Jůzl

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
• Accumulation of arsenic during the growing period of rainbow trout (Oncorhynchus mykiss)

  Olga Čelechovská, Veronika Harkabusová, Blanka Macharáčková, Eva Vitoulová, Alena Lavičková

  2011, Vol. 80, Issue 2, pp. 219-225
• Heterofermentative process in dry fermented sausages - a case report

  Josef Kameník, Marta Dušková, Alena Saláková, Ondrej Šedo

  2013, Vol. 82, Issue 2, pp. 181-186
• The freezing point of raw and heat treated sheep milk and its variation during lactation

  Bohumíra Janštová, Pavlína Navrátilová, Michaela Králová, Lenka Vorlová

  2013, Vol. 82, Issue 2, pp. 187-190
• Weissella viridescens in meat products – a review

  Marta Dušková, Josef Kameník, Renáta Karpíšková

  2013, Vol. 82, Issue 3, pp. 237-241
• Determination of whey proteins in different types of milk

  Lenka Ruprichová, Michaela Králová, Ivana Borkovcová, Lenka Vorlová, Iveta Bedáňová

  2014, Vol. 83, Issue 1, pp. 67-72
• 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
• Detection of phthalic acid esters in the packaging films of meat products

  Soňa Bogdanovičová, Alžbeta Jarošová, Josef Kameník

  2014, Vol. 83, Issue 10, pp. 59-64
• The effect of dietary fatty acid composition on the hepatic fatty acid content and plasma lipid profile in rats

  Tomáš Komprda, Veronika Rozíková, Barbora Němcová, Branislav Ruttkay-Nedecký

  2015, Vol. 84, Issue 2, pp. 197-207
• Characteristics of selected pork muscles 45 min and 24 h post mortem

  Josef Kameník, Alena Saláková, Ladislav Kašpar

  2018, Vol. 87, Issue 2, pp. 173-180
• Effect of n-3 long-chain polyunsaturated fatty acids on wound healing using animal models – a review

  Tomáš Komprda

  2018, Vol. 87, Issue 4, pp. 309-320
• The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

  Ondřej Šťastník, Miroslav Jůzl, Filip Karásek, Dominika Fernandová, Eva Mrkvicová, Leoš Pavlata, Šárka Nedomová, Tomáš Vyhnánek, Václav Trojan, Petr Doležal

  2019, Vol. 88, Issue 1, pp. 121-128
• The effect of different fatty acid sources on wound healing in rats assessed by matrix-assisted-laser-desorption-ionization mass-spectroscopy-imaging

  Tomáš Komprda, Zbyšek Sládek, Veronika Švehlová, Zuzana Lacková, Roman Guráň, Tomáš Do, Jan Wijacki, Marcela Buchtová, Jana Neuwirthová, Břetislav Gál, Vojtěch Adam, Ondřej Zítka

  2019, Vol. 88, Issue 4, pp. 443-449
• 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
• Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin

  Marta Dušková, Monika Morávková, Jakub Mrázek, Martina Florianová, Lenka Vorlová, Renáta Karpíšková

  2020, Vol. 89, Issue 4, pp. 401-411
• The effect of slaughtering skills on the welfare of cattle during stunning with a captive bolt

  Vladimír Večerek, Eva Voslářová, Josef Kameník, Zuzana Machovcová, Lenka Válková, Martina Volfová, Jarmila Konvalinová

  2021, Vol. 90, Issue 1, pp. 109-116
• The effect of yellow mealworm larvae meal supplementation in broiler diets on meat quality

  Ondřej Šťastník, Jakub Novotný, Andrea Roztočilová, Miroslav Jůzl, Markéta Piechowiczová, Petr Kouřil, Silvie Satrapová, Lubor Lacina, Libor Kalhotka, Leoš Pavlata, Eva Mrkvicová

  2021, Vol. 90, Issue 3, pp. 349-356
• Poly(lactic-co-glycolic) acid nanoparticles as a delivery system for fish oil in wound healing

  Tomáš Komprda, Vendula Popelková, Ludmila Košarišťanová, Veronika Šmídová

  2022, Vol. 91, Issue 3, pp. 285-291
• Meat and fish packaging and its impact on the shelf life – a review

  Alena Zouharová, Klára Bartáková, Šárka Bursová, Lenka Necidová, Danka Haruštiaková, Marcela Klimešová, Lenka Vorlová

  2023, Vol. 92, Issue 1, pp. 95-108
• Feasible delivery system based on poly(lactictide-co-glycolide) nanoparticles loaded with antimicrobial mupirocin for possible wound healing

  Ludmila Košarišťanová, Tomáš Komprda, Vendula Popelková, Tatiana Fialová, Pavla Vymazalová, Carlos E. Astete

  2023, Vol. 92, Issue 3, pp. 279-287
• Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic

  Helena Veselá, Marta Dušková, Petra Furmančíková, Renáta Karpíšková, Josef Kameník

  2024, Vol. 93, Issue 1, pp. 87-92
• 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
• Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review

  Helena Veselá, Marta Dušková, Josef Kameník

  2024, Vol. 93, Issue 4, pp. 447-459
• Actual salt content in salted minced pork and beef as determined by AAS and NIR methods

  Klára Bartáková, Blanka Macharáčková, Michaela Králová, Josef Kameník, Danka Haruštiaková

  2024, Vol. 93, Issue 4, pp. 461-466
• A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

  František Ježek, Jiří Bednář, Jana Doležalová, Josef Kameník, Klára Bartáková, Michaela Králová

  2025, Vol. 94, Issue 1, pp. 77-86
• Occurrence, growth, and virulence genes of Bacillus cereus in ready-to-cook plant-based meat analogues

  Marta Dušková, Josef Kameník, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Ondrej Šedo

  2025, Vol. 94, Issue 4, pp. 317-327
• Does the application of a protective microbial culture influence the quality of cooked fish sausages?

  Miroslav Jůzl, Libor Kalhotka, Veronika Švehlová, Lukáš Harabiš, Jan Mareš, Šárka Nedomová, Petr Kouřil, Romana Veselá, Markéta Janík Piechowiczová, Aneta Kocandová, Jan Slováček

  2026, Vol. 95, Issue 1, pp. 99-106