University of Veterinary Sciences Brno

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. University of Copenhagen丹麦2
2. Utrecht University荷兰2
3. Ghent University比利时2
4. University College Dublin爱尔兰2
5. Bell Equine Veterinary Clinic英国2
6. University of Liège比利时2
7. Universitat Autònoma de Barcelona西班牙2
8. University of Helsinki芬兰2

按月发文

逐年被引

最新文献

1. 1
   Comparative genomics of multi-drug resistant Escherichia coli ST131 from human, animal, and environmental sources in the Czech RepublicEcotoxicology and Environmental Safety20255
2. 2
   Personal care products as a potential source of aquatic pollution: Effect of polyvinyl alcohol on physiological and antioxidant responses in Mytilus galloprovincialisEcotoxicology and Environmental Safety202517
3. 3
   Consumers’ response to different shelf life food labellingQuality Assurance and Safety of Crops & Foods202011
4. 4
   Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced porkJournal of Food Safety20206
5. 5
   Residue study of nitroimidazoles depletion in chicken feathers in comparison with some other selected matrixesFood Additives and Contaminants Part A20196
6. 6
   Retrospective evaluation of 155 adult equids and 21 foals with tetanus in Western, Northern, and Central Europe (2000–2014). Part 1: Description of history and clinical evolutionJournal of Veterinary Emergency and Critical Care201721
7. 7
   Retrospective evaluation of 155 adult equids and 21 foals with tetanus from Western, Northern, and Central Europe (2000–2014). Part 2: Prognostic assessmentJournal of Veterinary Emergency and Critical Care20179
8. 8
   Determination of reference intervals of acid‐base parameters in clinically healthy dogsJournal of Veterinary Emergency and Critical Care201728
9. 9
   Quantity and quality properties of breast and thigh of chicken broilers from organic and conventional production systemsJournal of Food Safety and Food Quality20175
10. 10
    Dynamics of the biogenic amines formation in sausages with 45 % of the common carp (Cyprinus carpio L.) meatJournal of Food Safety and Food Quality20170

高被引文献

1. 1
   Flavonoids as Potent Scavengers of Hydroxyl RadicalsComprehensive Reviews in Food Science and Food Safety2016465
2. 2
   Determination of reference intervals of acid‐base parameters in clinically healthy dogsJournal of Veterinary Emergency and Critical Care201728
3. 3
   Retrospective evaluation of blood culture isolates and sepsis survival rate in foals in the Czech Republic: 50 cases (2011–2013)Journal of Veterinary Emergency and Critical Care201525
4. 4
   Retrospective evaluation of 155 adult equids and 21 foals with tetanus in Western, Northern, and Central Europe (2000–2014). Part 1: Description of history and clinical evolutionJournal of Veterinary Emergency and Critical Care201721
5. 5
   Personal care products as a potential source of aquatic pollution: Effect of polyvinyl alcohol on physiological and antioxidant responses in Mytilus galloprovincialisEcotoxicology and Environmental Safety202517
6. 6
   C‐reactive protein and high mobility group box 1 in dogs with gastric dilatation and volvulusJournal of Veterinary Emergency and Critical Care201516
7. 7
   Consumers’ response to different shelf life food labellingQuality Assurance and Safety of Crops & Foods202011
8. 8
   Retrospective evaluation of 155 adult equids and 21 foals with tetanus from Western, Northern, and Central Europe (2000–2014). Part 2: Prognostic assessmentJournal of Veterinary Emergency and Critical Care20179
9. 9
   Residue study of nitroimidazoles depletion in chicken feathers in comparison with some other selected matrixesFood Additives and Contaminants Part A20196
10. 10
    Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced porkJournal of Food Safety20206

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