| Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds M Várady, J Tauchen, A Fraňková, P Klouček, P Popelka Lwt 172, 114245, 2022 | 44 | 2022 |
| Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee M Várady, J Tauchen, P Klouček, P Popelka Fermentation 8 (8), 375, 2022 | 22 | 2022 |
| Heavy-metal contents and the impact of roasting on polyphenols, caffeine, and acrylamide in specialty coffee beans M Várady, S Ślusarczyk, J Boržíkova, K Hanková, M Vieriková, ... Foods 10 (6), 1310, 2021 | 20 | 2021 |
| Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages. M Várady, T Hrušková, P Popelka Czech Journal of Food Sciences 38 (6), 2020 | 19 | 2020 |
| Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus) P Popelka, M Šuleková, P Jevinová, B Semjon, T Hudáková, T Klempová, ... Acta Veterinaria Brno 90 (1), 117-124, 2021 | 9 | 2021 |
| Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee M Várady, J Boržíková, P Popelka Heliyon 10 (3), 2024 | 6 | 2024 |
| Bioactive compounds and antioxidant activities of selected types of chilli peppers. T Hudáková, M Šuleková, J Tauchen, M Šemeláková, M Várady, ... Czech Journal of Food Sciences 41 (3), 2023 | 3 | 2023 |
| The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties B Semjon, M Bartkovský, P Očenáš, I Regecová, Z Megyesy Eftimová, ... Fermentation 11 (1), 27, 2025 | 1 | 2025 |
| Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods M Várady, M Grajzer, I Zalewski, J Tauchen, A Fraňková, P Klouček, ... Applied Food Research 4 (2), 100512, 2024 | | 2024 |
