5 nejvíce citovaných publikací dle WOS
Gordon, M.H., Kouřimská, L., 1995, Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chemistry, 52, 2, 175-177 (85 citací)
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 (67 citací)
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 (43 citací)
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 (22 citací)
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 (20 citací)
