Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hana Koudelková Mikulášková"'
Autor:
Simona Dordevic, Dani Dordevic, Karolina Tesikova, Petr Sedlacek, Michal Kalina, Lukas Vapenka, Marcela Nejezchlebova, Jakub Treml, Bohuslava Tremlova, Hana Koudelková Mikulášková
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28430- (2024)
This study investigates the effects of incorporating ZnO, TiO2, and colloidal Ag nanoparticles on the antioxidant, antimicrobial, and physical properties of biodegradable chitosan films. The research focuses on addressing the growing demand for susta
Externí odkaz:
https://doaj.org/article/25774fe241c74626aa6c65073e558e64
Autor:
Alexandra Tauferová, Zdeňka Javůrková, Matej Pospiech, Hana Koudelková Mikulášková, Karolína Těšíková, Dani Dordevic, Simona Dordevic, Bohuslava Tremlová
Publikováno v:
Polymers, Vol 14, Iss 14, p 2837 (2022)
For the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coati
Externí odkaz:
https://doaj.org/article/cdb17d9d875245428a02f96860b5c0ea
Autor:
Bohuslava Tremlová, Hana Koudelková Mikulášková, Klaudia Hajduchová, Simona Jancikova, Dominika Kaczorová, Sanja Ćavar Zeljković, Dani Dordevic
Publikováno v:
Foods, Vol 10, Iss 6, p 1418 (2021)
During the last decade, the popularity of hemp products has been rising rapidly. Products containing cannabidiol (CBD) are of predominant interest. Traditional hemp products are frequently enriched by CBD due to their potential therapeutic effects. C
Externí odkaz:
https://doaj.org/article/454eb9824e6f42cf98e7b42c94d2b847
Autor:
Bohuslava Tremlova, Hana Koudelkova Mikulaskova, Tomas Pencak, Karolina Tesikova, Simona Dordevic, Dani Dordevic
Publikováno v:
Separations, Vol 8, Iss 11, p 220 (2021)
The aim of the work was to determine the degree of watermelon (Citrullus lanatus) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperature
Externí odkaz:
https://doaj.org/article/5ae3b89b6c334d6799fab80d985d3eba