J. Zelený

"Pale Lager and Double Carp Fries, Please". The McDonaldization of the Culinary Culture in the Czech Republic

J. Zelený, Lucie Plzáková, Jang Han, 2020 .

Modelling the Varying Relationship Between Quality and Price of Wine

J. Zelený, M. Falk, M. Lošťák, 2019 .

Multiple component system of sugars and polyols in the overwintering spruce bark beetle, Ips typographus.

J. Zelený, V. Košťál, H. Zahradníčková, 2007, Journal of insect physiology.

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

J. Zelený, Karolina Macháčková, Dan-Ying Lang, 2021, Sustainability.

Forest Manners Exchange: Forest as a Place to Remedy Risky Behaviour of Adolescents: Mixed Methods Approach

J. Zelený, M. Riedl, R. Dudík, 2021, International journal of environmental research and public health.

Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists' Sensory Evaluation and Generation Y Consumers' Attitudes

J. Zelený, K. Bednarova, 2019, ECONOMIA AGRO-ALIMENTARE.

Nature Ideas Exchange: Education of Sustainable Business Principles Based on Parallels with Forest Ecosystem

J. Zelený, Karolina Macháčková, Zbyněk Vinš, 2021, Sustainability.

Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events

J. Zelený, Zbyněk Vinš, Petr Studnička, 2020 .

A Relationship Between Price and Quality Rating of Wines From the Czech Republic

J. Zelený, 2017 .