Simona Dordevic

University of Veterinary and Pharmaceutical Sciences

Czech Republic

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Articles (16)

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

Collaborators (11)

Piotr Kulawik

University Professor

University of Agriculture in Krakow

POLAND

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Ivan Kushkevych

Professor (Associate)

Masaryk University

CZECH REPUBLIC

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Michal Kalina

Brno University of Technology

CZECH REPUBLIC

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Alexandra Tauferova

Assistant Professor

University of Veterinary Sciences Brno

CZECH REPUBLIC

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Sanja Cavar Zeljkovic

CZECH REPUBLIC

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Matej Pospiech

University of Veterinary and Pharmaceutical Sciences

CZECH REPUBLIC

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Bohuslava Tremlova

University of Veterinary Sciences Brno

CZECH REPUBLIC

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Fouad Ali Abdullah Abdullah

University of Veterinary Sciences Brno

CZECH REPUBLIC

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Dani Dordevic

CZECH REPUBLIC

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Lukáš Vápenka

University of Chemistry and Technology

CZECH REPUBLIC

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Marie Bartlová

University of Veterinary Sciences Brno

CZECH REPUBLIC

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Simona Dordevic

Research Interests

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Articles (16)

CHARACTERISTICS OF EDIBLE CHITOSAN PACKAGING WITH ADDED ELDERBERRY POLLEN

Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives

Utilizing Used Cooking Oil and Organic Waste: A Sustainable Approach to Soap Production

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Nanometals incorporation into active and biodegradable chitosan films

Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)

Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions

Effects of Centrifugation on the Oxidative Stability and Antioxidant Profile of Cold-Pressed Rapeseed Oil during Storage

French Fries’ Color and Frying Process in Relation to Used Plant Oils

Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method

Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver

Vegetarian “Sausages” with the Addition of Grape Flour

Determination of Thermostability Degree of Lycopene in Watermelon (Citrullus lanatus)

Collaborators (11)

Piotr Kulawik

Ivan Kushkevych

Michal Kalina

Alexandra Tauferova

Sanja Cavar Zeljkovic

Matej Pospiech

Bohuslava Tremlova

Fouad Ali Abdullah Abdullah

Dani Dordevic

Lukáš Vápenka

Marie Bartlová

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