Veronika Švehlová
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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 -
Factors influencing the risk of Clostridium perfringens germination and growth in hot ready-to-eat meals during courier delivery
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
2026, Vol. 95, Issue 1, pp. 85-98 -
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
