Zuzana Krepsová

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

F. Kreps, Svetlana Schubertová, Zuzana Krepsová, 2021, Processes.

Ceylon cinnamon and clove essential oils as promising free radical scavengers for skin care products

F. Kreps, J. Hojerová, A. Ácsová, 2022, Acta Chimica Slovaca.

Effect of sea buckthorn biomass on oxidation stability and sensory attractiveness of cereal biscuits

M. Jablonský, A. Ház, F. Kreps, 2021 .

Accelerated oxidation method and simple kinetic model for predicting thermooxidative stability of edible oils under storage conditions

F. Kreps, T. Dubaj, Zuzana Krepsová, 2021 .

FERMENTACE - EFEKTIVNÍ ZPŮSOB ZLEPŠENÍ SENZORICKÝCH VLASTNOSTÍ RAKYTNÍKOVÉ ŠŤÁVY / FERMENTATION - AN EFFECTIVE WAY TO IMPROVE THE SENSORY PROPERTIES OF SEA BUCKTHORN JUICE

Zuzana Krepsová, M. Greifová, František Kreps, 2024, SBORNÍK L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / BOOK OF THE 50th FOOD QUALITY AND SAFETY CONFERENCE.