THE INFLUENCE OF POTASSIUM ON CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF ONION (ALLIUM CEPA L.)

Autor: Kavalcova, Petra, Hrabovska, Diana, Janette Musilova, Judita Bystricka

Publikováno v: Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss Special issue, Pp 1303-1312 (2013)
Publons

Potassium (K) is an essential plant nutrient which is influencing on plant metabolism, plant growth, development of the crops quality and crop yield. The present study was aimed to evaluate the influence of the potassium on the content of the total p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::21975d9d97de4f282d9db58d277fa441
https://doaj.org/article/18dea4f83f694aee9baee1f515bf2c3b

Biotechnological aspects of shot-gun proteomic analyses of Arabidopsis MAPK mutants

Autor: Takac, Tomas, Pechan, Tibor, Samajova, Olga, Kavalcová, Petra, Samaj, Jozef

Publikováno v: In New BIOTECHNOLOGY 25 July 2016 33 Supplement:S46-S46

THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)

Autor: Volnova, Beata, Kavalcova, Petra, Janette Musilova, Judita Bystricka

Publikováno v: Publons
Journal of Microbiology, Biotechnology and Food Sciences, Vol vol. 3, Iss special issue 3 (Food Sciences), Pp 199-201 (2014)

Sulphur is essential in the biosynthesis of secondary metabolites with high nutritional value that typically accumulate in Allium species. The aim of this study was to evaluate the influence of sulphur on the content of total polyphenols and antioxid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5353e08013af23bb6c1dc9b872ac5582
https://publons.com/publon/21416560/

Changes of Polyphenolic Substances in the Anatomical Parts of Buckwheat ( Fagopyrum esculentum Moench.) during Its Growth Phases.

Autor: Bystricka J; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovak Republic. janette.musilova@uniag.sk., Musilova J; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovak Republic. janette.musilova@uniag.sk., Tomas J; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovak Republic. jan.tomas@uniag.sk., Vollmannova A; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovak Republic. alena.vollmannova@uniag.sk., Lachman J; Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6-Suchdol, Czech Republic. lachman@af.czu.cz., Kavalcova P; Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovak Republic. petra.kavalcova@gmail.com.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2014 Oct 17; Vol. 3 (4), pp. 558-568. Date of Electronic Publication: 2014 Oct 17.