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Monika Tomaniová

University of Chemistry and Technology, Prague

Czech Republic

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Research Interests

Food Science

60%

Analytical Chemistry

40%

Dietary Science

30%

Food Preservation

30%

Essential Oil Chemistry

30%

Lipid Chemistry

20%

Spectrometry

20%

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Articles6

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

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Year:

2023

European food safety research: An explorative study with funding experts’ consultation

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Year:

2023

Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils

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Year:

2022

Nut and seed butters: lipid component quality and its changes during storage

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Year:

2022

Supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry: an innovative one-run method for the comprehensive assessment of chocolate quality and authenticity

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Year:

2022

A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories

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Year:

2020

Collaborators1

Felix Schottroff

University of Natural Resources and Life Sciences

AUSTRIA

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