Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Ján KOVAROVIČ"'
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
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 106-112 (2017)
Vegetable are widespread throughout the world and is a major part of the human diet. From the perspective of agricultural crops that belong to the group of Beta vulgaris (beetroot, mangold, sugar beets, fodder beet) are first-rate vegetables. Especia
Externí odkaz:
https://doaj.org/article/8831796ecd9048aeb9d63c85ce33a2ea
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 702-708 (2017)
Allium is a genus of some 650 species belonging to the family Liliaceae. However only a few of these are important as food plants, notably garlic (Allium sativum L.), onion (Allium cepa L.), leek (Allium porrum L.) and wild garlic (Allium ursinum L.)
Externí odkaz:
https://doaj.org/article/f4b30df14e8748b1944faa07877d05eb
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:
Judita Bystrická, Janette Musilová, Helena Lichtnerová, Marianna Lenková, Ján Kovarovič, Marek Chalas
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 77-81 (2017)
Quince fruit (Cydonia oblonga Miller) is an important source of bioactive compounds, especially of polyphenolic compounds, phenolic acids, flavonoids also of minerals and vitamins. This compounds exhibit health promoting properties including antibact
Externí odkaz:
https://doaj.org/article/c4a0a35218c5469ca87e2a33217efca4
Publikováno v:
Acta Agriculturae Slovenica, Vol 111, Iss 3 (2018)
Garlic (Allium sativum L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial,
Externí odkaz:
https://doaj.org/article/403e06c59f474e259dd327bdc545cd35
Autor:
Petra Kavalcová, Judita Bystrická, Ján Tomáš, Jolana Karovičová, Ján Kovarovič, Marianna Lenková
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 77-83 (2015)
Red beetroot (Beta vulgaris rubra) is an important raw material of plant origin with proven positive effects on the human body. They can be eaten raw, boiled, steamed and roasted. Red beetrooot is a rich source of minerals substances (manganese, sodi
Externí odkaz:
https://doaj.org/article/6f335585d132480b9df212b6e205f5db
Autor:
Ángel A. Carbonell-Barrachina, Judita Bystrická, Dana Urminská, Ján Kovarovič, Alena Vollmannová, Pavol Trebichalský, Mária Timoracká, Ľuboš Harangozo
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences. 9:492-495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::526e9c78b1c551c7719aedf3716cffef
https://doi.org/10.15414/jmbfs.2019.9.special.492-495
https://doi.org/10.15414/jmbfs.2019.9.special.492-495
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::35e970c561d47dfe67b66c68c37675f2
https://jcea.agr.hr/articles/773503_Biologically_valuable_substances_in_garlic_(Allium_sativum_L_)_A_review_en.pdf
https://jcea.agr.hr/articles/773503_Biologically_valuable_substances_in_garlic_(Allium_sativum_L_)_A_review_en.pdf
Autor:
Ján Kovarovič, Ľuboš Harangozo, Judita Bystrická, Alžbeta Hegedűsová, Marianna Micová, Juraj Miššík
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:1072-1075
Leek (Allium porrum L.) is a member of the Allium genus. It is known for its specific taste and aroma. Leek is used in gastronomy and modern food technologies. It is also important to note that bioactive substances of leek are very little explored. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8ca33b9443fc55463db2055dc414518
https://doi.org/10.15414/jmbfs.2019.8.4.1072-1075
https://doi.org/10.15414/jmbfs.2019.8.4.1072-1075