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Jan Bedrníček
Jan Bedrníček
Food science
Chemistry
Performance art
Antioxidant
Speech recognition
6
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10
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
2021
Foods
Jan Bedrníček
ivana laknerová
František Lorenc
Priscila Probio de Moraes
Markéta Jarošová
Eva Samková
Jan Tříska
Naděžda Vrchotová
Jaromír Kadlec
Pavel Smetana
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Onion waste as a rich source of antioxidants for meat products
2019
Czech Journal of Food Sciences
Jan Bedrníček
ivana laknerová
Zuzana Linhartová
J. Kadlec
Eva Samková
Jan Bárta
Veronika Bártová
Jan Mráz
Milan Pešek
R. Winterová
Naděžda Vrchotová
Jan Tříska
Pavel Smetana
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