Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Eva Maskova"'
Autor:
Lukas Huml, Petra Miksatkova, Pavel Novy, Ondrej Drabek, Monika Sabolova, Mohammed Umar, Vaclav Tejnecky, Barbora Pohorela, Lenka Kourimska, Eva Maskova, Anabella Tulin, Oldrich Lapcik, Ladislav Kokoska
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 89 (2016)
Recently, Pacific nations have faced to alarming increase in prevalence of noncommunicable diseases connected with consumption of non-traditional processed food. It is believed that re-introduction of native diet may mitigate these negative trends. O
Externí odkaz:
https://doaj.org/article/01503a171c644fcb9cea194627a92dad
Publikováno v:
Czech Journal of Food Sciences. 37:345-350
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f2a0b62a7fd12aa90bb8b797e9df3ab
https://doi.org/10.17221/114/2018-cjfs
https://doi.org/10.17221/114/2018-cjfs
Autor:
Marie Holasova, J. Ehrenbergerová, VaculováK, Ivana Laknerová, P. Martinek, J. Ouhrabková, Eva Maskova, Jana Rysová, V. Dvořáček, Vlasta Fiedlerova, R. Winterová
Publikováno v:
Czech Journal of Food Sciences. 32:296-301
Laknerova I., Holasova M., Fiedlerova V., Rysova J., Vaculova K., Maskova E., Ehrenbergerova J., Winterova R., Ouhrabkova J., Dvořacek V., Martinek P . (2014): Utilisation of non-traditional forms of cereals in bakery production. Czech J. Food Sci.,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17e5eeabcd4414bf1bad5764e1d3eb03
https://doi.org/10.17221/245/2013-cjfs
https://doi.org/10.17221/245/2013-cjfs
Publikováno v:
Food Chemistry. 140:533-538
The new on-line Czech Food Composition Database (FCDB) was launched on http://www.czfcdb.cz in December 2010 as a main freely available channel for dissemination of Czech food composition data. The application is based on a complied FCDB documented a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4b91d28f9e8e5b75aa94a50b03078c5
https://doi.org/10.1016/j.foodchem.2013.01.095
https://doi.org/10.1016/j.foodchem.2013.01.095
Publikováno v:
Czech Journal of Food Sciences. 29:45-50
Maskova � E.,� Paulickova � I.,� Rysova � J.,� Gabrovska � D.� (2011):� Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method .�CzechJ.�FoodSci.,� 29:�45-50. Amethodof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901e0b7fa0d244f673b8eccdd83baaed
https://doi.org/10.17221/171/2010-cjfs
https://doi.org/10.17221/171/2010-cjfs
Autor:
Eva Maskova, Ivana Paulickova
Publikováno v:
Czech Journal of Food Sciences. 24:127-132
A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow's milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spin Food I by Invitek Co., designed for the samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1e3e2f853675965a53663a0370035ed
https://doi.org/10.17221/3307-cjfs
https://doi.org/10.17221/3307-cjfs
Nutritional changes of common oat (Avena sativa L.) and naked oat (Avena nuda L.) during germination
Autor:
Vlasta Fiedlerova, D. Gabrovská, Eva Maskova, R. Winterová, Jana Rysová, A. Michalova, Marie Holasova, J. Ouhrabková
Publikováno v:
Czech Journal of Food Sciences. 22:S317-S320
Changes of basic nutrients (dry matter, ash, proteins, dietary fibre, fat, amino acids), vitamins (B1, B2, niacin, pantothenic acid, B6, C, E and carotenoids), minerals and some trace elements (K, Ca, Mg, P, Zn, Fe, Cu and Mn) during germination of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df79c7e87647cd9e054c7b6294c2d06
https://doi.org/10.17221/10691-cjfs
https://doi.org/10.17221/10691-cjfs
Autor:
Yohanan Stryjan, Eva Maskova
Publikováno v:
Economic and Industrial Democracy. 13:561-581
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3121d0cb0f7175979440cdd8e0657a7c
https://doi.org/10.1177/0143831x92134008
https://doi.org/10.1177/0143831x92134008
Autor:
Martin Hutar, Eva Maskova, Renata Winterová, Jana Rysová, Hana Smrcinov, Anna Michalová, Dana Gabrovská, Marie Holasova, Vlasta Fiedlerova
Publikováno v:
Food and nutrition bulletin. 23
We evaluated the nutritional factors of underutilized cereals (spelt, emmer, einkorn, millet, foxtail millet, semiperennial rye, naked oat, and naked barley) and buckwheat. The basic food components as well as minor nutrients were determined. The ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eff74188356334d29d5f68bf5c830c5
https://pubmed.ncbi.nlm.nih.gov/12362805
https://pubmed.ncbi.nlm.nih.gov/12362805
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 345-350 (2019)
The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of
Externí odkaz:
https://doaj.org/article/6687e7d842e44e8a87c05d7f0aedc7e3