Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Alena Vollmannova"'
Autor:
Janette Musilová, Hana Franková, Judita Lidiková, Juraj Chlpík, Alena Vollmannová, Július Árvay, Ľuboš Harangozo, Jana Urminská, Tomáš Tóth
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-17 (2022)
Abstract Due to several centuries of ongoing mining activities, Middle Spiš (Slovakia) is one of the areas with a damaged environment. The contents of Fe, Mn, Zn, Cu, Ni, Pb, Cd, and Hg were determined in the soils and home-grown vegetables (potatoe
Externí odkaz:
https://doaj.org/article/ffd342a5bc4947f98301bdf712a77394
Publikováno v:
Potravinarstvo, Vol 14, Pp 385-392 (2020)
The aim of this work was to determine the influence of the inoculant on the content of biogenic elements in tenoreign varieties of white lupine (Lupinus albus) and threearieties of grass pea (Lathyrus sativus L.) of Slovak origin. Rizobine was used a
Externí odkaz:
https://doaj.org/article/9f5692493764471383ccd49dd84df1c8
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 1, Pp 292-304 (2019)
Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Gre
Externí odkaz:
https://doaj.org/article/e50fe661369e4b6e808df1ff33b8b0e4
Autor:
Ivana Tirdiľová, Alena Vollmannová, Silvia Čéryová, Peter Obtulovič, Július Árvay, Erika Zetochová
Publikováno v:
Plants, Vol 11, Iss 16, p 2087 (2022)
White lupin seed is a unique legume rich in protein and fiber contents, as well as phytochemicals with health potential that contributes to a reduced risk of dyslipidemia, obesity and intestinal dysfunction. This study was focused on the effect of th
Externí odkaz:
https://doaj.org/article/0269b1267e22408baf0c154d34fc62d0
Autor:
Ivan Kreft, Alena Vollmannová, Judita Lidiková, Janette Musilová, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Darja Kocjan Ačko, Zlata Luthar
Publikováno v:
Molecules, Vol 27, Iss 17, p 5577 (2022)
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are adapted to growing in harsh conditions of high altitudes. Ultraviolet radiation at high altitudes strongly impacts plant growth and developmen
Externí odkaz:
https://doaj.org/article/3763c5e3a4e04f189f046f31c5a888fb
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 65-70 (2017)
Garlic (Allium sativum L.) is one of the oldest cultivated plants in the world and highly valued throughout the ages as a culinary spice. It is a hardy perennial belonging to the Alliaceae family. The garlic bulb is the most commonly used portion of
Externí odkaz:
https://doaj.org/article/1c74fb02ecd94bc682018441ed278c42
Autor:
Daniel Bajčan, Július Árvay, Alena Vollmannová, Judita Bystrická, Pavol Trebichalský, Ľuboš Harangozo, Vladimír Šimanský
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 266-271 (2017)
The biologically active compounds in wines, especially phenolics, are responsible for reduced risk of developing chronic diseses (cardiovascular diseases, cancer, diabetes, Alzheimer disease, etc.), due to their antioxidant activities. Twenty six Slo
Externí odkaz:
https://doaj.org/article/141cc1b66af544ce84f4c48bd82acac1
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 272-278 (2017)
We investigated the impact of zinc on chosen heavy metals contents (Cu, Zn, Co, Cd, Pb, Cr, Ni) and polyphenols content and antioxidant capacity of chosen legume. Used soil was from Cakajovce locality (located in Nitra upland) with the neutral soil r
Externí odkaz:
https://doaj.org/article/43ec8232292f418d8a72c205259728bb
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 332-338 (2016)
The influence of the 0.16% xanthan gum addition in the recipe of the bread production and its influence on the baking and sensory quality of products was monitored during the process of our research. Prepared dough was inserted in the freezing box di
Externí odkaz:
https://doaj.org/article/5f8c1f140d9047c9924ed629de544d98
Autor:
Daniel Bajčan, Alena Vollmannová, Vladimír Šimanský, Judita Bystrická, Pavol Trebichalský, Július Árvay Július Árvay, Peter Czako
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 89-94 (2016)
Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time, they restrict the activity of free radicals and change them to less active form
Externí odkaz:
https://doaj.org/article/7dbaaabf5dd745d2af118bea285189e9