Publications by authors named "Robert Gal"

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Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications.
Tereza Novotná, Jana Pavlačková, Robert Gál, Ladislav Šiška, Miroslav Fišera

Molecules· August 2025

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Real-World Comparison of FFR and QFR: New Perspectives on the Functional Assessment of Coronary Stenoses.
Róbert Gál, Bettina Csanádi, Tamás Ferenci, Noémi Bora, Zsolt Piróth

J Clin Med· August 2025

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Correlation and Relative Prognostic Power of Post-Percutaneous Coronary Intervention Fractional Flow Reserve and Quantitative Flow Ratio.
Bettina Csanádi, Tamás Ferenci, Róbert Gál, Noémi Bora, Zsolt Piróth

J Am Heart Assoc· April 2025

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The ICP-MS Study on the Release of Toxic Trace Elements from the Non-Cereal Flour Matrixes After In Vitro Digestion and Metal Pollution Index Evaluation.
Jiří Nekvapil, Karolína Vilišová, Zdeněk Petřík, Erkan Yalçin, Miroslav Fišera

Foods· April 2025

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[Coronary microvascular disease, vasospastic angina].
Zsolt Piróth, Bettina Csanádi, Noémi Bora, Orsolya Németh, Róbert Gál

Orv Hetil· October 2024

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Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach.
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková

Animals (Basel)· September 2024

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Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin.
Jakub Martinek, Pavel Mokrejš, Jana Pavlačková, Martina Hřibová, Pavel Pokorný

Foods· August 2024

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Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats.
Tereza Novotná, Pavel Mokrejš, Jana Pavlačková, Robert Gál

Int J Mol Sci· April 2024

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Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level.
Aneta Prokopová, Pavel Mokrejš, Robert Gál, Jana Pavlačková, Anna Hurajová

Int J Mol Sci· January 2024

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Sage Essential Oil as an Antimicrobial Agent against during Beef Sous Vide Storage.
Robert Gál, Natália Čmiková, Miroslava Kačániová, Pavel Mokrejš

Foods· November 2023

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Taxing reproduction: the full transfer cost of rearing children in Europe.
Pieter Vanhuysse, Márton Medgyesi, Róbert Iván Gál

R Soc Open Sci· October 2023

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The Effect of Cosmetic Treatment and Gel Laser Therapy on the Improvement of Comedogenic Skin Type.
Jana Pavlačková, Hana Pecháčková, Pavlína Egner, Pavel Mokrejš, Robert Gál

Gels· May 2023

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Antilisterial and Antimicrobial Effect of Essential Oil in Beef Sous-Vide Meat during Storage.
Robert Gál, Natália Čmiková, Aneta Prokopová, Miroslava Kačániová

Foods· May 2023

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Emulsion-Based Coatings for Preservation of Meat and Related Products.
Shweta Gautam, Lubomír Lapčík, Barbora Lapčíková, Robert Gál

Foods· February 2023

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Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins.
Pavel Mokrejš, Robert Gál, Jana Pavlačková

Int J Mol Sci· February 2023

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Preparation of Gelatin from Broiler Chicken Stomach Collagen.
Aneta Prokopová, Robert Gál, Pavel Mokrejš, Jana Pavlačková

Foods· December 2022

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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage.
Richardos Nikolaos Salek, Eva Lorencová, Robert Gál, Vendula Kůrová, Kristýna Opustilová

Foods· October 2022

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Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.
Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková

Poult Sci· July 2022

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Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage.
Tomáš Šopík, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj

Foods· July 2022

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The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing.
Jakub Martinek, Robert Gál, Pavel Mokrejs, Kristýna Sucháčková, Jana Pavlačkova

Polymers (Basel)· July 2022

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Proximate Chemical Composition, Amino Acids Profile and Minerals Content of Meat Depending on Carcass Part, Sire Genotype and Sex of Meat Rabbits.
Robert Gál, David Zapletal, Petra Jakešová, Eva Straková

Animals (Basel)· June 2022

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Skeleton Byproduct as a Source of Collagen for Gelatin Preparation.
Robert Gál, Pavel Mokrejš, Jana Pavlačková, Dagmar Janáčová

Int J Mol Sci· March 2022

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Welfare states as lifecycle redistribution machines: Decomposing the roles of age and socio-economic status shows that European tax-and-benefit systems primarily redistribute across age groups.
Pieter Vanhuysse, Marton Medgyesi, Robert I Gal

PLoS One· November 2021

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Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation.
Aneta Prokopová, Jana Pavlačková, Pavel Mokrejš, Robert Gál

Molecules· April 2021

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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins.
Pavel Mokrejš, Robert Gál, Jana Pavlačková, Dagmar Janáčová

Molecules· January 2021

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