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Ing. Kateřina Matějková, Ph.D.

  • Unit:
    FZT Department of Applied Chemistry | Assistant Professor
  • E-mail:
    matejkova@fzt.jcu.cz
  • Phone number:
    +420 389 032 661
  • Room:
    021301012 kancelář akademiků 012 - 1. patro - Budova O - pavilon chemie´
    Studentská 2920/39 , 370 05 České Budějovice
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Courses taught

Projects

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Publication

Detail Authors Publication title Year Publication type Publication sub-type

CV

Samková, E., Dadáková, E., Matějková, K., Hasoňová, L., Janoušek Honesová, S.: Can the contents of biogenic amines in Olomoucké tvarůžky cheeses be risky

for consumers? Foods 2025, 14(3),456. (IF=4,7)

Matějková, K., Křížek, M., Dadáková, E., Vácha, F., Pelikánová, T. (2020) Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss). Czech J. Food Sci., 38(3):164-170. (IF=1,279)

Křížek, M., Dadáková, E., Vácha, F., Pelikánová, T. & Matějková, K. (2018) The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). LWT - Food Science and Technology, 95, 268–273. (IF=3,129)

Ruiz-Capillas, C., Herrero, A. M., Tahmouzi, S., Razavi, S. H., Triki, M., Rodriguez-Salas, L., Samcova, K., Jimenez-Colmenero, F. (2016) Properties of reformulated hot dog sausage without added nitrites during chilled storage. Food Science and Technology international, 22 (1), 23–30. (IF=1,081)

Křížek, M., Matějková, K., Dadáková, E., Špička. J., Vácha, F., Pelikánová, T. & Vrchotová, N. (2015) Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio). Journal of Food Protection, 78 (8), 1592–1596. (IF=1,51)

Křížek, M., Matějková, K., Vácha, F., Dadáková, E. (2014). Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage. Food Chemistry, 151, 466-471. (IF=4,946)

Matějková, K., Křížek, M., Vácha, F., & Dadáková, E. (2013) Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry, 137(1–4), 31–36. (IF=4,946)

Křížek, M., Matějková, K., Vácha, F., Dadáková, E. (2012) Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry, 132, 367–372. (IF=4,946)

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