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  1. Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production

    Article • Fermentation, February 2023, MDPI AG

    Prof. Pavel Dostálek

  2. Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process

    Article • European Food Research and Technology, October 2022, Springer Science + Business Media

    Prof. Pavel Dostálek

  3. Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer

    Article • Foods, August 2022, MDPI AG

    Prof. Pavel Dostálek

  4. Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

    Article • Fermentation, June 2022, MDPI AG

    Prof. Pavel Dostálek

  5. Preparation of Hop Estrogen-Active Material for Production of Food Supplements

    Article • Molecules, October 2021, MDPI AG

    Prof. Pavel Dostálek

  6. High-gravity brewing without adjuncts – The effect on beer parameters

    Article • LWT, August 2021, Elsevier

    Prof. Pavel Dostálek

  7. Isolation and identification of Pantoea agglomerans from the inflated bag with dried hop pellets stored under a modified atmosphere

    Article • Journal of Applied Microbiology, December 2020, Wiley

    Prof. Pavel Dostálek

  8. Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers

    Article • Beverages, September 2020, MDPI AG

    Prof. Pavel Dostálek

  9. Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

    Article • Molecules, May 2020, MDPI AG

    Prof. Pavel Dostálek

  10. Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

    Article • Food Analytical Methods, July 2019, Springer Science + Business Media

    Prof. Pavel Dostálek

  11. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

    Article • Molecules, June 2019, MDPI AG

    Prof. Pavel Dostálek

  12. The secret of dry hopped beers - Review

    Article • Kvasny Prumysl, December 2018, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  13. Measurement of catechin-7-O -glucoside from barley to malt

    Article • Journal of the Institute of Brewing, October 2018, Wiley

    Prof. Pavel Dostálek

  14. Suppression of fungal contamination by Pythium oligandrum during malting of barley

    Article • Journal of the Institute of Brewing, September 2018, Wiley

    Prof. Pavel Dostálek

  15. Hop tannin extract: a promising tool for acceleration of lautering

    Article • Journal of the Institute of Brewing, July 2018, Wiley

    Prof. Pavel Dostálek

  16. Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer

    Article • Journal of the Institute of Brewing, June 2018, Wiley

    Prof. Pavel Dostálek

  17. Enhancing the performance of brewing yeasts

    Article • Biotechnology Advances, May 2018, Elsevier

    Prof. Pavel Dostálek

  18. Therapeutic Perspectives of 8-Prenylnaringenin, a Potent Phytoestrogen from Hops

    Article • Molecules, March 2018, MDPI AG

    Prof. Pavel Dostálek

  19. Non-destructive determination of nitrogen in malting barleys by instrumental photon activation analysis and its comparison with the Dumas method

    Article • Journal of the Institute of Brewing, January 2018, Wiley

    Prof. Pavel Dostálek

  20. Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries

    Article • Kvasny Prumysl, December 2017, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  21. Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy

    Article • Molecules, October 2017, MDPI AG

    Prof. Pavel Dostálek

  22. Prenylated Flavonoids as Valuable Biologically Active Compounds from Hops

    Article • Kvasny Prumysl, August 2017, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  23. Analysis of Monoterpenol Isomers in Hops and Beers: Comparison of Methods with a Chiral Column and a Nonchiral Column

    Article • Journal of the American Society of Brewing Chemists, April 2017, Taylor & Francis

    Prof. Pavel Dostálek

  24. Development of engineered yeast for biosorption of beer haze-active polyphenols

    Article • Applied Microbiology and Biotechnology, October 2016, Springer Science + Business Media

    Prof. Pavel Dostálek

  25. Surface-engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

    Article • Biotechnology Letters, September 2016, Springer Science + Business Media

    Prof. Pavel Dostálek

  26. Mathematical Model for Assessing Wort Filtration Performance Based on Granularity Analysis

    Article • Journal of the American Society of Brewing Chemists, June 2016, Taylor & Francis

    Prof. Pavel Dostálek

  27. The impact of xanthohumol on a brewing yeast's viability, vitality and metabolite formation

    Article • Journal of the Institute of Brewing, May 2016, Wiley

    Prof. Pavel Dostálek

  28. Biologically Active Compounds from Hops and Prospects for Their Use

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2016, Wiley

    Prof. Pavel Dostálek

  29. Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

    Article • LWT, March 2016, Elsevier

    Prof. Pavel Dostálek

  30. Technological possibilities to prevent and suppress primary gushing of beer

    Article • Trends in Food Science & Technology, March 2016, Elsevier

    Prof. Pavel Dostálek

  31. Aging of craft durum wheat beer fermented with sourdough yeasts

    Article • LWT, January 2016, Elsevier

    Prof. Pavel Dostálek

  32. Biotransformations and biological activities of hop flavonoids

    Article • Biotechnology Advances, November 2015, Elsevier

    Prof. Pavel Dostálek

  33. Preconcentration and detection of mercury with bioluminescent bioreporter E. coli ARL1

    Article • Applied Microbiology and Biotechnology, June 2015, Springer Science + Business Media

    Prof. Pavel Dostálek

  34. Contribution of indirect effects to clustered damage in DNA irradiated with protons

    Article • Radiation Protection Dosimetry, April 2015, Oxford University Press (OUP)

    Prof. Pavel Dostálek

  35. Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

    Article • Journal of the Institute of Brewing, March 2015, Wiley

    Prof. Pavel Dostálek

  36. Classification of Czech hops according to their contents of prenylflavonoids.

    Article • Kvasny Prumysl, March 2015, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  37. Influence of physicochemical properties of Croatian maize hybrids on quality of extrusion cooking

    Article • LWT, January 2015, Elsevier

    Prof. Pavel Dostálek

  38. Preliminary characterization of an Italian craft durum wheat beer

    Article • Journal of the Institute of Brewing, September 2014, Wiley

    Prof. Pavel Dostálek

  39. Impact of the brewing process on the concentration of silicon in lager beer

    Article • Journal of the Institute of Brewing, July 2014, Wiley

    Prof. Pavel Dostálek

  40. Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer

    Article • Journal of the Institute of Brewing, June 2014, Wiley

    Prof. Pavel Dostálek

  41. Antiproliferative effects of prenylflavonoids from hops on human colon cancer cell lines

    Article • Journal of the Institute of Brewing, June 2014, Wiley

    Prof. Pavel Dostálek

  42. Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

    Article • Journal of the Institute of Brewing, February 2014, Wiley

    Prof. Pavel Dostálek

  43. A comparison of Czech and Chinese varieties of barley with regards to technologically important polyphenolic substances.

    Article • Kvasny Prumysl, December 2013, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  44. EFFECT OF XANTHOHUMOL ON BREWING YEAST CELLS

    Article • Acta Horticulturae, October 2013, International Society for Horticultural Science (ISHS)

    Prof. Pavel Dostálek

  45. Sequencing the genome of bottom brewer's yeast.

    Article • Kvasny Prumysl, October 2013, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  46. The effect of acidic steeping on malt technological parameters.

    Article • Kvasny Prumysl, October 2013, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  47. New approach to the production of xanthohumol-enriched beers

    Article • Journal of the Institute of Brewing, July 2013, Wiley

    Prof. Pavel Dostálek

  48. Prediction of beer colloidal haze formation.

    Article • Kvasny Prumysl, April 2013, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  49. Profilling of czech hop varieties by means of analyses of α- and β-bitter acids, essential oils and polyphenols.

    Article • Kvasny Prumysl, July 2011, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  50. Stabilizers for increased colloidal stability of beer.

    Article • Kvasny Prumysl, July 2011, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  51. Immobilized Biosorbents Immobilized biosorbents for Bioreactors and Commercial Biosorbents Commercial biosorbents

    Article • January 2011, Springer Science + Business Media

    Prof. Pavel Dostálek

  52. The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

    Article • Journal of the Institute of Brewing, January 2011, Wiley

    Prof. Pavel Dostálek

  53. Analysis of aldehydes in beer by gas-diffusion microextraction: Characterization by high-performance liquid chromatography–diode-array detection–atmospheric pressure chemical ionization–mass spectrometry

    Article • Journal of Chromatography A, June 2010, Elsevier

    Prof. Pavel Dostálek, David Sykora

  54. Barley and malt polyphenols and their antioxidant properties.

    Article • Kvasny Prumysl, March 2010, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  55. Allergens in beer.

    Article • Kvasny Prumysl, February 2010, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  56. Determination of gluten in glucose syrups

    Article • Journal of Food Composition and Analysis, November 2009, Elsevier

    Prof. Pavel Dostálek

  57. Determination of free amino acids in beers: A comparison of Czech and foreign brands

    Article • Journal of Food Composition and Analysis, December 2008, Elsevier

    Prof. Pavel Dostálek

  58. Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

    Article • Biotechnology Progress, September 2008, Wiley

    Prof. Pavel Dostálek

  59. Transfer ofFusariummycotoxins and ‘masked’ deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer

    Article • Food Additives & Contaminants Part A, June 2008, Taylor & Francis

    Prof. Pavel Dostálek

  60. Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography–ultraviolet detection–electrospray ionization mass spectrometry

    Article • Journal of Chromatography A, May 2008, Elsevier

    Prof. Pavel Dostálek

  61. Significance of SO2 in beer. Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation.

    Article • Kvasny Prumysl, May 2008, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  62. A Review of Flavour Formation in Continuous Beer Fermentations*

    Article • Journal of the Institute of Brewing, January 2008, Wiley

    Prof. Pavel Dostálek

  63. Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts

    Article • Journal of the Institute of Brewing, January 2008, Wiley

    Prof. Pavel Dostálek

  64. Comparison of Antioxidant Activity of Barley (Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector

    Article • Journal of the Institute of Brewing, January 2008, Wiley

    Prof. Pavel Dostálek

  65. The Impact of a Xanthohumol-Enriched Hop Product on the Behavior of Xanthohumol and Isoxanthohumol in Pale and Dark Beers: A Pilot Scale Approach

    Article • Journal of the Institute of Brewing, January 2008, Wiley

    Prof. Pavel Dostálek

  66. Significance of SO2 in beer. Part 2: Methods for determination of SO2 in beer.

    Article • Kvasny Prumysl, November 2007, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  67. Determination of Barley Prolamins in Beer and Brewing Materials.

    Article • Kvasny Prumysl, September 2007, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  68. Content of trans- and cis-iso-alpha-bitter acids as indicator of sensorial beer stability.

    Article • Kvasny Prumysl, March 2007, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  69. HPLC - New way of determining carbonyls in beer.

    Article • Kvasny Prumysl, February 2007, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  70. Liquid Chromatography-Diode Array and Electrospray High-Accuracy Mass Spectrometry of Iso-α-Acids in DCHA-Iso Standard and Beer

    Article • Journal of the Institute of Brewing, January 2007, Wiley

    Prof. Pavel Dostálek, David Sykora

  71. Immunochemical determination of gluten in malts and beers

    Article • Food Additives & Contaminants, November 2006, Taylor & Francis

    Prof. Pavel Dostálek

  72. Significance of sulphur dioxide in beer.

    Article • Kvasny Prumysl, November 2006, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  73. Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials

    Article • Journal of Industrial Microbiology & Biotechnology, July 2006, Springer Science + Business Media

    Prof. Pavel Dostálek

  74. Analytical Methods for Determination of Polyphenols in Sweet Wort, Wort and Beer.

    Article • Kvasny Prumysl, April 2006, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  75. Determination of Total Sulphur Dioxide in Beer Samples by Flow-Through Chronopotentiometry

    Article • Journal of the Institute of Brewing, January 2006, Wiley

    Prof. Pavel Dostálek

  76. Changes to yeast properties in brewing process and fast methods of their monitoring.

    Article • Kvasny Prumysl, January 2006, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  77. Hop constituents with estrogenic effects and their exploitation.

    Article • Kvasny Prumysl, October 2005, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  78. The importance of amino acids in brewing industry and new methods of their determination.

    Article • Kvasny Prumysl, February 2005, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  79. Growth Model and Metabolic Activity of Brewing Yeast Biofilm on the Surface of Spent Grains: A Biocatalyst for Continuous Beer Fermentation

    Article • Biotechnology Progress, December 2004, Wiley

    Prof. Pavel Dostálek

  80. Influence of specific growth limitation on biosorption of heavy metals by Saccharomyces cerevisiae

    Article • International Biodeterioration & Biodegradation, September 2004, Elsevier

    Prof. Pavel Dostálek, Prof. Pavel Matejka

  81. A silica matrix biosorbent of cadmium

    Article • International Biodeterioration & Biodegradation, September 2004, Elsevier

    Prof. Pavel Dostálek

  82. Characterization of Bacterial Contamination in Beer by PCR Method.

    Article • Kvasny Prumysl, November 2003, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  83. Article • Biotechnology Techniques, January 1999, Springer Science + Business Media

    Prof. Pavel Dostálek

  84. Article • Biotechnology Techniques, January 1997, Springer Science + Business Media

    Prof. Pavel Dostálek

  85. Development of heavy metal biosorbent derived from waste brewing yeast

    Article • International Biodeterioration & Biodegradation, January 1996, Elsevier

    Prof. Pavel Dostálek

  86. Comparison of extraction methods for volatile substances isolation from beer.

    Article • Kvasny Prumysl, October 1995, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek

  87. Effect of technology on formation and utilization of sacchardidic compounds in production of wort and beer.

    Article • Kvasny Prumysl, November 1987, Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky)

    Prof. Pavel Dostálek