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1

Into the early steps of Virtual Commissioning in Tecnomatix Plant Simulation using S7-PLCSIM Advanced and STEP 7 TIA Portal

Delgado Sobrino, Daynier Rolando, RuÅ¾arovskÃ½, Roman, Holubek, Radovan, VelÃÅ¡ek, Karol, Balc, N., Leordean, D.

Journal:

MATEC Web of Conferences

Year:

2019

File:

PDF, 453 KB

2019

2

Haematological and biochemical response of burbot (Lota lota L.) exposed to four different anaesthetics

SvaÄina, P., PÅÃborskÃ½, J., Blecha, M., Policar, T., VelÃÅ¡ek, J.

Journal:

Czech Journal of Animal Science

Year:

2016

File:

PDF, 250 KB

2016

3

Evaluation of beer quality by sensory analysis

Nuyen Ti Tu, Hong, ValentovÃ¡, H., VelÃÅ¡ek, J., ÄepiÄka, J., PokornÃ½, J., Pudil, F.

Journal:

Czech Journal of Food Sciences

Year:

2000

File:

PDF, 2.11 MB

2000

4

Post-Synthetic Derivatization of Graphitic Carbon Nitride with Methanesulfonyl Chloride: Synthesis, Characterization and Photocatalysis

Praus,, SmÃ½kalovÃ¡,, Foniok,, VelÃÅ¡ek,, Cvejn,, Å½Ã¡dnÃ½,, Storch,

Journal:

Year:

2020

File:

PDF, 1.72 MB

2020

5

ACTON PROLONGATUMÂ® suppresses spasms head to head with ActharÂ® Gel in the model of infantile spasms

Chern, Chian-Ru, Chern, Chian-Jiang, VelÃÅ¡kovÃ¡, Jana, VelÃÅ¡ek, Libor

Journal:

Epilepsy & Behavior

Year:

2020

Language:

english

File:

PDF, 1.44 MB

english, 2020

6

Preparation of nanoliposomes by microfluidic mixing in herring-bone channel and the role of membrane fluidity in liposomes formation

KotouÄek, Jan, Hubatka, FrantiÅ¡ek, MaÅ¡ek, Josef, Kulich, Pavel, VelÃnskÃ¡, Kamila, BezdÄkovÃ¡, Jaroslava, FojtÃkovÃ¡, Martina, BartheldyovÃ¡, EliÅ¡ka, TomeÄkovÃ¡, Andrea, StrÃ¡skÃ¡, Jana, HrebÃ

Journal:

Scientific Reports

Year:

2020

File:

PDF, 2.09 MB

2020

7

Developmental decrease in parvalbuminâpositive neurons precedes increase in flurothylâinduced seizure susceptibility in the Brd2 +/â mouse model of juvenile myoclonic epilepsy

McCarthy, Emily, Shakil, Faariah, Saint Ange, Patrick, Morris Cameron, Emily, Miller, James, Pathak, Shilpa, Greenberg, David A., VelÃÅ¡kovÃ¡, Jana, VelÃÅ¡ek, Libor

Journal:

Year:

2020

File:

PDF, 1.41 MB

2020

8

A case study of robotic simulations using virtual commissioning supported by the use of virtual reality

RuÅ¾arovskÃ½, Roman, Holubek, Radovan, Delgado Sobrino, Daynier Rolando, VelÃÅ¡ek, Karol, Balc, N., Leordean, D.

Journal:

MATEC Web of Conferences

Year:

2019

File:

PDF, 978 KB

2019

9

Formation and decomposition of 3-chloropropane-1,2-diol in model systems

DoleÅ¾al, M., Calta, P., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 216 KB

2004

10

Advances in Chemistry of Isothiocyanate-derived Colourants

Cejpek, K., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 576 KB

2009

11

Survey of 3-chloropropane-1,2-diol and its precursors inÂ foods in the Czech Republic

DivinovÃ¡, V., SvejkovskÃ¡, B., NovotnÃ½, O., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 259 KB

2004

12

S-Substituted cysteine derivatives in production of flavour and colour

VelÃÅ¡ek, J., Kubec, R.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 256 KB

2004

13

3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

ZelinkovÃ¡, Z., DoleÅ¾al, M., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 616 KB

2009

14

Factors affecting the formation of reducing compounds from biacetyl

JarolÃmovÃ¡, L., RysovÃ¡, J., Cejpek, K., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 218 KB

2004

15

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation

Cejpek, K., JarolÃmovÃ¡, L., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 202 KB

2004

16

Allium discoloration: the nature of onion pinking and garlic greening

Kubec, R., HrbÃ¡ÄovÃ¡, M., A Musah, R., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 304 KB

2004

17

Transformation Pathways of Reductones in the Advanced Maillard Reaction

KoneÄnÃ½, M., Cejpek, K., ÄechovskÃ¡, L., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 604 KB

2009

18

Mercury and methylmercury in muscle tissue of chub from the Elbe River main tributaries

KruÅ¾ÃkovÃ¡, K., SvobodovÃ¡, Z., ValentovÃ¡, O., RandÃ¡k, T., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 206 KB

2008

19

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

HornÃÄkovÃ¡, J., Kubec, R., Cejpek, K., VelÃÅ¡ek, J., OvesnÃ¡, J., StavÄlÃkovÃ¡, H.

Journal:

Czech Journal of Food Sciences

Year:

2010

File:

PDF, 376 KB

2010

20

Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

Å midrkal, J., Ilko, V., Filip, V., DoleÅ¾al, M., ZelinkovÃ¡, Z., Kyselka, J., HrÃ¡dkovÃ¡, I., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 318 KB

2011

21

Professor JiÅÃ DavÃdek died

VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2016

File:

PDF, 850 KB

2016

22

Effect of Maillard reaction on reducing power of malts and beers

ÄechovskÃ¡, L., KoneÄnÃ½, M., VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2012

File:

PDF, 745 KB

2012

23

Biosynthesis of food constituents: Natural pigments. Part 2 â a review

VelÃÅ¡ek, J., DavÃdek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 691 KB

2008

24

Formation of carboxylic acids during degradation of monosaccharides

NovotnÃ½, O., Cejpek, K., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 356 KB

2008

25

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

HornÃÄkovÃ¡, J., Kubec, R., VelÃÅ¡ek, J., CejpekK,, OvesnÃ¡, J., StavÄlÃkovÃ¡, H.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 375 KB

2011

26

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review

VelÃÅ¡ek, J., Kubec, R., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 466 KB

2011

27

Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard

DivinovÃ¡, V., SvejkovskÃ¡, B., DoleÅ¾al, M., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 296 KB

2011

28

Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

SvejkovskÃ¡, B., DoleÅ¾al, M., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 251 KB

2011

29

Esters of 3-chloropropane-1,2-diol in foodstuffs

SvejkovskÃ¡, B., NovotnÃ½, O., DivinovÃ¡, V., RÃ©blovÃ¡, Z., DoleÅ¾al, M., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 244 KB

2011

30

Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 399 KB

2011

31

Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 335 KB

2011

32

Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 378 KB

2011

33

Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 545 KB

2011

34

Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 529 KB

2011

35

Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 512 KB

2011

36

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition

VelÃÅ¡ek, J., Calta, P., Crews, C., Hasnip, S., DoleÅ¾al, M.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 550 KB

2011

37

Antioxidant responses and plasma biochemical characteristics in the freshwater rainbow trout, Oncorhynchus mykiss, after acute exposure to the fungicide propiconazole

Li, Z.-H., Zlabek, V., VelÃÅ¡ek, J., Grabic, R., MachovÃ¡, J., KolaÅovÃ¡, J., Li, P., RandÃ¡k, T.

Journal:

Czech Journal of Animal Science

Year:

2011

File:

PDF, 315 KB

2011

38

Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 203 KB

2011

39

Biosynthesis of food constituents: Peptides – a review

VelÃÅ¡ek, J., Kubec, R., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 246 KB

2011

40

Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates

VelÃÅ¡ek, J., DoleÅ¾al, M., Crews, C., DvoÅÃ¡k, T.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 162 KB

2011

41

Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away

DavÃdek, J., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 53 KB

2011

42

3-Chloropropane-1,2-diol fatty acid esters in potato products

Ilko, V., ZelinkovÃ¡, Z., DoleÅ¾al, M., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 165 KB

2011

43

Pigments of higher fungi – a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 1.43 MB

2011

44

The effect of transport on biochemical and haematological indices of common carp (Cyprinus carpio L.)

DobÅ¡ÃkovÃ¡, R., SvobodovÃ¡, Z., BlÃ¡hovÃ¡, J., ModrÃ¡, H., VelÃÅ¡ek, J.

Journal:

Czech Journal of Animal Science

Year:

2009

File:

PDF, 314 KB

2009

45

Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)

HornÃÄkovÃ¡, J., VelÃÅ¡ek, J., OvesnÃ¡, J., StavÄlÃkovÃ¡, H.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 671 KB

2009

46

Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine

Adamiec, J., Cejpek, K., RÃ¶ssner, J., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2013

File:

PDF, 94 KB

2013

47

Strecker degradation products of aspartic and glutamic acids and their amides

RÃ¶ssner, J., VelÃÅ¡ek, J., Pudil, F., DavÃdek, J.

Journal:

Czech Journal of Food Sciences

Year:

2013

File:

PDF, 104 KB

2013

48

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 776 KB

2008

49

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

VelÃÅ¡ek, J., Cejpek, K.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 551 KB

2008

50

Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents

KarÅ¡ulÃnovÃ¡, L., FolprechtovÃ¡, B., DoleÅ¾al, M., DostÃ¡lovÃ¡, J., VelÃÅ¡ek, J.

Journal:

Czech Journal of Food Sciences

Year:

2008

File:

PDF, 195 KB

2008