Search Results - "Chytilova, Lucie"
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The Complex Evaluation of the Impact of COVID-19 Pandemic at Universities: A Soft Computing Approach
Published in Journal on efficiency and responsibility in education and science (01-09-2023)“…The COVID-19 pandemic impacted the educational process since the teaching process has been forced to go online in many countries. This enforced change revealed…”
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Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes
Published in Frontiers in nutrition (Lausanne) (18-03-2021)“…Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry…”
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Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
Published in Frontiers in nutrition (Lausanne) (14-02-2023)“…Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more…”
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Education Performance of Czech Public Higher Education Institutions Using Data Envelopment and Panel Regression Analysis
Published in Journal on efficiency and responsibility in education and science (31-12-2023)“…The priority goals of the development of Czech higher education include ensuring the quality of its activities, improving the availability and relevance of…”
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Measuring the Development of Efficiency and Productivity of Banks in the Visegrad Group: An Application of Hicks-Moorsteen Total Factor Productivity index
Published in European Journal of Business Science and Technology (01-11-2016)“…The research on the banking efficiency all around the world has been one of the main topics for the international financial sectors over the last years. The…”
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Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread
Published in Food chemistry (15-02-2021)“…•Toasting considerably enhanced the formation of acrylamide and 3-MCPD esters.•Soy lecithin (1%, w/w) increased 3-MCPD esters in toasted bread.•Reducing agents…”
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Measuring the Research Performance of UK Computer Science departments via Network DEA
Published in 2019 10th International Conference on Information, Intelligence, Systems and Applications (IISA) (01-07-2019)“…In this study we evaluate the research performance of the Computer Science departments in United Kingdom. We consider the research activity as a series process…”
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