| Biogenic amines in food J Karovičová, Z Kohajdová Chemical papers 59 (1), 70-79, 2005 | 476 | 2005 |
| Application of hydrocolloids as baking improvers Z Kohajdová, J Karovičová Chemical papers 63, 26-38, 2009 | 191 | 2009 |
| Lupin composition and possible use in bakery-a review. Z KohaJdoVá, J KaroVičoVá, Š Schmidt | 189 | 2011 |
| Nutritional value and baking application of spelt wheat Z Kohajdová, J Karovicova Acta Scientiarum Polonorum Technologia Alimentaria 7 (3), 5-14, 2008 | 186 | 2008 |
| Lactic acid fermented vegetable juices J Karovičová, Z Kohajdová Horticultural Science 30 (4), 152-158, 2003 | 148 | 2003 |
| Significance of emulsifiers and hydrocolloids in bakery industry Z Kohajdová, J Karovičová, Š Schmidt Acta Chimica Slovaca 2 (1), 46-61, 2009 | 139 | 2009 |
| Effect of lentil and bean flours on rheological and baking properties of wheat dough Z Kohajdová, J Karovičová, M Magala Chemical Papers 67, 398-407, 2013 | 112 | 2013 |
| Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality Z Kohajdová, J Karovičová, M Jurasová Acta Scientiarum Polonorum Technologia Alimentaria 11 (4), 381-387, 2012 | 95 | 2012 |
| Influence of hydrocolloids on quality of baked goods Z Kohajdová, J Karovičová Acta Scientiarum Polonorum Technologia Alimentaria 7 (2), 43-49, 2008 | 91 | 2008 |
| Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations V Kuchtová, Z Kohajdová, J Karovicova, M Lauková Polish Journal of Food and Nutrition Sciences 68 (4), 2018 | 84 | 2018 |
| Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality Z Kohajdová, J Karovičová, M Magala, V Kuchtová Chemical papers 68, 1059-1065, 2014 | 79 | 2014 |
| Influence of aerobic and anaerobic conditions on the growth and metabolism of selected strains of Lactobacillus plantarum J Smetanková, Z Hladíková, F Valach, M Zimanová, Z Kohajdová, G Greif, ... Acta Chimica Slovaca 5 (2), 204-210, 2012 | 69 | 2012 |
| Rheological and qualitative characteristics of pea flour incorporated cracker biscuits Z Kohajdová, J Karovičová, M Magala Croatian journal of food science and technology 5 (1), 11-17, 2013 | 67 | 2013 |
| Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies Z Kohajdová, J Karovicova, M Jurasová, K Kukurová Acta Chimica Slovaca 4 (2), 88-97, 2011 | 59 | 2011 |
| Lactic acid fermentation of some vegetable juices Z Greifová, Z Kohajdová, M Karovičová J Food Nutr Res 45 (3), 115-119, 2006 | 58 | 2006 |
| Effect of incorporation of spelt flour on the dough properties and wheat bread quality Z Kohajdová, J Karovicova Żywność Nauka Technologia Jakość 14 (4), 2007 | 56 | 2007 |
| The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC–MS and sensory evaluation A Janáčová, J Sádecká, Z Kohajdová, I Špánik Chromatographia 67 (Suppl 1), 113-121, 2008 | 55 | 2008 |
| Lactic acid-fermented vegetable juices-palatable and wholesome foods J Karovičová, Z Kohajdova name Chemical Papers 59 (2), 143, 2005 | 54 | 2005 |
| Utilisation of beetroot powder for bakery applications Z Kohajdová, J Karovičová, V Kuchtová, M Lauková Chemical Papers 72, 1507-1515, 2018 | 49 | 2018 |
| Fermented cereal products Z Kohajdová Current developments in biotechnology and bioengineering, 91-117, 2017 | 44 | 2017 |
