Get started
Author

Kristína Kukurová

Observed names: K. Kukurova, K. Kukurová, Kristina Kukurova, Kristina Kukurová, Kristína KUKUROVÁ, Kristí­na Kukurová, Kukurova, Kristina, Kukurová, Kristína
ORCID: 0000-0001-9091-9683
Observed ORCID: 0000-0001-9091-9683
OpenAlex ID: A5075406477
Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review
2020 · Zuzana Ciesarová, Michael Murkovic, et al. · Food Research International · 291
Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices
2013 · Małgorzata Przygodzka, Danuta Zielińska, et al. · LWT · 147
PDF
Effect of L ‐asparaginase on acrylamide mitigation in a fried‐dough pastry model
2009 · Kristína Kukurová, Francisco J. Morales, et al. · Molecular Nutrition & Food Research · 71
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points
2009 · Zuzana Ciesarová, Kristí­na Kukurová, et al. · DIGITAL.CSIC (Spanish National Research Council (CSIC)) · 60
Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids
2018 · Cláudia P. Passos, Sónia S. Ferreira, et al. · Food Hydrocolloids · 55
Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation
2017 · Stanisław Kowalski, Mária Kopuncová, et al. · Journal of Food Science and Technology · 54
Factors influencing acrylamide formation in rye, wheat and spelt breads
2015 · Małgorzata Przygodzka, Mariusz K. Piskula, et al. · Journal of Cereal Science · 51
Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes
2010 · Kali Kotsiou, Maria Tasioula-Margari, et al. · Food Chemistry · 51
Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
2013 · Kristína Kukurová, Zuzana Ciesarová, et al. · European Food Research and Technology · 43
Application of citrus dietary fibre preparations in biscuit production
2011 · Jolana Karovičová, Michaela Jurasová, et al. · 43
Effect of the addition of commercial apple fibre po wder on the baking and sensory properties of cookies
2011 · Zlatica Kohajdová, Jolana Karovičová, et al. · Acta chimica slovenica · 41
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
2021 · Zuzana Ciesarová, Kristína Kukurová, et al. · Food Chemistry · 40
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
2017 · Henryk Zieliński, Zuzana Ciesarová, et al. · Journal of Food Science and Technology · 38
PDF
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
2017 · Cláudia P. Passos, Kristína Kukurová, et al. · Food Chemistry · 32
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
2012 · Henryk Zieliński, Maria Dolores del Castillo, et al. · Food Chemistry · 30
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
2009 · Z. Ciesarová, K. Kukurová, et al. · Czech Journal of Food Sciences · 27
PDF
Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes
2016 · Małgorzata Przygodzka, Henryk Zieliński, et al. · Food Science & Nutrition · 25
PDF
Influence of various spices on acrylamide content in buckwheat ginger cakes
2012 · Lucie Marková, Zuzana Ciesarová, et al. · Chemical Papers · 25
Nutritionally enhanced wheat-oat bread with reduced acrylamide level
2014 · Z. Ciesarová, K. Kukurová, et al. · Quality Assurance and Safety of Crops & Foods · 23
PDF
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye‐Buckwheat Cakes Enhanced with Selected Spices
2015 · Małgorzata Przygodzka, Henryk Zieliński, et al. · Journal of Chemistry · 22
PDF
Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey
2006 · K. Kukurova, J. Karovičová, et al. · Chemical Papers · 21
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
2009 · K. Kukurová, Z. Ciesarová, et al. · Czech Journal of Food Sciences · 20
PDF
HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits
2021 · Cláudia P. Passos, Sílvia Petronilho, et al. · Foods · 17
PDF
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
2012 · Henryk Zieliński, Zuzana Ciesarova, et al. · Polish Journal of Food and Nutrition Sciences · 15
PDF
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
2015 · Kristína Kukurová · Elsevier eBooks · 13
Works count: 68
Citation count: 1,381
H-index: 21
I10-index: 29
Year
Topic
Type