Pavel Dostalek (0000-0003-2973-1643)

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Biography

Prof. Pavel Dostálek, MSc., Ph.D.
1985 - Graduated from the Institute of Chemical Technology, Prague (Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Te1985 - Graduated from the Institute of Chemical Technology, Prague (Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology).
1991 - Ph.D. degree in biotechnology (Institute of Chemical Technology, Prague).
1993 - Teaching stay at Dublin City University, Dublin, Ireland.
1996 - Course of Food Technology at Hebrew University, Faculty of Agriculture, Rehovot, Israel.
2004 - Member of Editorial Board of the journal ‚Kvasny Prumysl‘.
2007 - Assoc. Prof. degree in biotechnology (Institute of Chemical Technology, Prague).
2012 - Professor of Biotechnology (University of Chemistry and Technology Prague).
2013 - Visiting professor position at Department of Agraria, Sassari University, Sardinia, Italy.
2015 - F.O.Poupe award from Czech Brewing and Malting Association
2016 - Czech and Moravian Brewing Academy Lifetime Achievement Award
2020 - visiting Professor (Instytut Technologii Fermentacji i Mikrobiologii), Lodz University of Technology: Łódź, PL
2020 - editor of Beverages Special Issue "Beer Quality and Flavour"
2021 - a member of the Editorial Board of the journal "Beverages"
2021 - a member of the Editorial Board of the journal "FEMS Yeast Research"
Papers: https://www.researchgate.net/profile/Pavel_Dostalek/contributions
http://publicationslist.org/Pavel.Dostalek

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University of Chemistry and Technology, Prague: Prague 6, CZ

2012-11-30 to present | Professor of Biotechnology (Department of Biotechnology)

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Pavel Dostalek

https://orcid.org/0000-0003-2973-1643

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Biography

Activities

Employment (1)

University of Chemistry and Technology, Prague: Prague 6, CZ

Education and qualifications (2)

Institute of Chemical Technology: Prague, CZ

Institute of Chemical Technology: Prague, CZ

Professional activities (4)

Lodz University of Technology: Łódź, Łódź, PL

Czech and Moravian Brewing Academy: Prague, CZ

Czech Brewing and Malting Association : Prague, CZ

Università degli Studi di Sassari: Sassari, Sardegna, IT

Funding (2)

Development of new methods for monitoring of wine safety

Factors affecting the beer phenolic compounds. Studies on the whole process: from raw materials to beer.

Works (50 of 103)

High-Gravity Brewing of Bohemian Lager with Wheat Adjuncts

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

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

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

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

Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer

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

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

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

Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers

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

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

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

The secret of dry hopped beers - Review

Hop tannin extract: a promising tool for acceleration of lautering

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

Suppression of fungal contamination by Pythium oligandrum during malting of barley

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

Enhancing the performance of brewing yeasts

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

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

Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries

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

Prenylated Flavonoids as Valuable Biologically Active Compounds from Hops

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

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

Aging of craft durum wheat beer fermented with sourdough yeasts

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

Mathematical Model for Assessing Wort Filtration Performance Based on Granularity Analysis

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

Technological possibilities to prevent and suppress primary gushing of beer

CONTRIBUTION OF INDIRECT EFFECTS TO CLUSTERED DAMAGE IN DNA IRRADIATED WITH PROTONS

Determination of Bioactive Prenylflavonoids in Hop Materials by HPLC-PDA

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

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

Preconcentration and detection of mercury with bioluminescent bioreporter E-coli ARL1

Biotransformations and biological activities of hop flavonoids

Classification of Czech hops according to their contents of prenylflavonoids.

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

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

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

Preliminary characterization of an Italian craft durum wheat beer

Relationship of iso-alpha-acid content and endogenous antioxidative potential during storage of lager beer

Determination of Silicon in Czech Beer and its Balance During the Brewing Process

Effect of Xanthohumol on Brewing Yeast Cells

New approach to the production of xanthohumol-enriched beers

Precursors and Formation of Colloidal Haze in Beer

Silicon and Beer

Xanthohumol: Possible Isolation and Beer Enrichment

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