| Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review Z Ciesarová, M Murkovic, K Cejpek, F Kreps, B Tobolková, R Koplík, ... Food Research International 133, 109170, 2020 | 209 | 2020 |
| Impact of l-asparaginase on acrylamide content in fried potato and bakery products Z Ciesarová, K Kukurová Acrylamide in Food, 473-491, 2024 | 178 | 2024 |
| Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices M Przygodzka, D Zielińska, Z Ciesarová, K Kukurová, H Zieliński LWT-Food Science and Technology 58 (2), 321-326, 2014 | 168 | 2014 |
| Furan in food-a review J Vranova, Z Ciesarova Czech J Food Sci 27 (1), 1-10, 2009 | 149 | 2009 |
| Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products-benefits and weak points Z Ciesarova, K Kukurova, A Bednarikova, FJ Morales Food Research Institute, 2009 | 81 | 2009 |
| Effect of L‐asparaginase on acrylamide mitigation in a fried‐dough pastry model K Kukurová, FJ Morales, A Bednarikova, Z Ciesarova Molecular Nutrition & Food Research 53 (12), 1532-1539, 2009 | 79 | 2009 |
| Study of factors affecting acrylamide levels in model systems Z Ciesarová, E Kiss, E Kolek Czech Journal of Food Sciences 24 (3), 133, 2006 | 71 | 2006 |
| Influence of ethanol on the lipid content and fatty acid composition ofSaccharomyces cerevisiœ J Šajbidor, Z Ciesarova, D Šmogrovičová Folia microbiologica 40, 508-510, 1995 | 68 | 1995 |
| Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes K Kotsiou, M Tasioula-Margari, K Kukurová, Z Ciesarová Food Chemistry 123 (4), 1149-1155, 2010 | 62 | 2010 |
| Enhancement of yeast ethanol tolerance by calcium and magnesium Z Ciesarova, D Šmogrovičová, Z Dömény Folia microbiologica 41, 485-488, 1996 | 60 | 1996 |
| Factors influencing acrylamide formation in rye, wheat and spelt breads M Przygodzka, MK Piskula, K Kukurová, Z Ciesarová, A Bednarikova, ... Journal of cereal science 65, 96-102, 2015 | 55 | 2015 |
| Correlation between acrylamide contents and antioxidant capacities of spice extracts in a model potato matrix. Z Ciesarová, M Suhaj, J Horváthová Journal of Food & Nutrition Research 47 (1), 2008 | 53 | 2008 |
| Acrylamide mitigation strategies: Critical appraisal of the FoodDrinkEurope toolbox M Palermo, V Gökmen, B De Meulenaer, Z Ciesarová, Y Zhang, ... Food & Function 7 (6), 2516-2525, 2016 | 47 | 2016 |
| Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough K Kukurová, Z Ciesarová, BA Mogol, ÖÇ Açar, V Gökmen European food research and technology 237, 1-8, 2013 | 46 | 2013 |
| Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation S Kowalski, M Kopuncová, Z Ciesarová, K Kukurová Journal of food science and technology 54, 3716-3723, 2017 | 42 | 2017 |
| Pectic polysaccharides as an acrylamide mitigation strategy–Competition between reducing sugars and sugar acids CP Passos, SS Ferreira, A Serodio, E Basil, L Marková, K Kukurova, ... Food hydrocolloids 81, 113-119, 2018 | 39 | 2018 |
| Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life H Zieliński, MD del Castillo, M Przygodzka, Z Ciesarova, K Kukurova, ... Food Chemistry 135 (4), 2965-2973, 2012 | 39 | 2012 |
| Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins H Zieliński, Z Ciesarová, K Kukurová, D Zielinska, D Szawara-Nowak, ... Journal of food science and technology 54, 1425-1432, 2017 | 34 | 2017 |
| Comparison of ethanol tolerance of free and immobilizedSaccharomyces uvarum yeasts Z Ciesarová, Z Dömény, D Šmogrovičová, J Patkova, E Šturdík Folia microbiologica 43, 55-58, 1998 | 32 | 1998 |
| Nutritionally enhanced wheat-oat bread with reduced acrylamide level Z Ciesarová, K Kukurová, L Mikušová, E Basil, P Polakovičová, ... Quality Assurance and Safety of Crops & Foods 6 (3), 327-334, 2014 | 31 | 2014 |
Francisco J. MoralesScientific Researcher, Spanish National Research Council在 ictan.csic.es 的电子邮件经过验证
