Zuzana Lazárková

Tomas Bata University in Zlín

Czech Republic

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (11)

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2020

Collaborators (13)

Martin Vlkovsky

Vice-Dean for Research

University of Defence

CZECH REPUBLIC

View details

Vendula Kůrová

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Jana Šenkýřová

Associate Professor

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Barbora Lapcikova

Přírodovědecká Fakulta, Univerzita Karlova

CZECH REPUBLIC

View details

František Buňka

University of Defence

CZECH REPUBLIC

View details

Michaela Černíková

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Pavel Foltin

Head of Department

Brno University of Technology

CZECH REPUBLIC

View details

Leona Buňková

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Eva Lorencova

Assistant Profesor

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Robert Gál

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Vendula Pachlová

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Richardos Nikolaos Salek

Associate professor

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

Tomáš Šopík

Tomas Bata University in Zlín

CZECH REPUBLIC

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Zuzana Lazárková

Research Interests

Explore related searches

Contact this professor

Articles (11)

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

Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review

Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures

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

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

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Collaborators (13)

Martin Vlkovsky

Vendula Kůrová

Jana Šenkýřová

Barbora Lapcikova

František Buňka

Michaela Černíková

Pavel Foltin

Leona Buňková

Eva Lorencova

Robert Gál

Vendula Pachlová

Richardos Nikolaos Salek

Tomáš Šopík

Make your next move.