Vendula Kůrová

Tomas Bata University in Zlín

Czech Republic

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Professors in Food Science

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Articles (14)

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2025

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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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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

Year:

2020

Collaborators (12)

Martin Vlkovsky

Vice-Dean for Research

University of Defence

CZECH REPUBLIC

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Jana Šenkýřová

Associate Professor

Tomas Bata University in Zlín

CZECH REPUBLIC

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Barbora Lapcikova

Přírodovědecká Fakulta, Univerzita Karlova

CZECH REPUBLIC

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František Buňka

University of Defence

CZECH REPUBLIC

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Daniela Sumczynski

assoc. prof.

Univerzita Tomáše Bati ve Zlíně

CZECH REPUBLIC

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Michaela Černíková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Leona Buňková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Eva Lorencova

Assistant Profesor

Tomas Bata University in Zlín

CZECH REPUBLIC

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Robert Gál

Tomas Bata University in Zlín

CZECH REPUBLIC

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Vendula Pachlová

Tomas Bata University in Zlín

CZECH REPUBLIC

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Zuzana Lazárková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Richardos Nikolaos Salek

Associate professor

Tomas Bata University in Zlín

CZECH REPUBLIC

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Vendula Kůrová

Research Interests

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Articles (14)

Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Collaborators (12)

Martin Vlkovsky

Jana Šenkýřová

Barbora Lapcikova

František Buňka

Daniela Sumczynski

Michaela Černíková

Leona Buňková

Eva Lorencova

Robert Gál

Vendula Pachlová

Zuzana Lazárková

Richardos Nikolaos Salek

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