Five most cited publications according WOS:
Gordon, M.H., Kouřimská, L., 1995, Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chemistry, 52, 2, 175-177 (times cited: 85)
Gordon, M.H., Kouřimská, L., 1995, The effects of antioxidants on changes in oils during heating and deep frying. Journal of the Science of Food and Agriculture, 68, 3, 347-353 (times cited: 67)
Chrpová, D., Kouřimská, L., Gordon, M.H., Heřmanová V., Roubíčková, I., Pánek, J., 2010, Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food Sciences, 28, 4, 317-325 (times cited: 43)
Bernardos, A., Marina, T., Žáček, P., Perez-Esteve, E., Martinez-Manez, R., Lhotka, M., Kouřimská, L., Pulkrábek, J., Klouček, P., 2015, Antifungal effect of essential oil components against Aspergillus niger when loaded into silica mesoporous supports, Journal of the Science of Food and Agriculture, 95, 14, 2824-2831 (times cited: 22)
Nový, P., Rondevaldová, J., Kouřimská, L., Kokoška, L., 2013, Synergistic interactions of epigallocatechin gallate and oxytetracycline against various drug resistant Staphylococcus aureus strains in vitro, Phytomedicine, 20, 5, 432-435 (times cited: 20)
