Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Lenka Česlová"'
Publikováno v:
Molecules, Vol 28, Iss 18, p 6690 (2023)
This work focusses on the analysis of anthocyanins present in wild Czech elderberries, using spectrophotometric methods and liquid chromatography. Spectrophotometric methods were used to determine antioxidant capacity, total phenolic content, and tot
Externí odkaz:
https://doaj.org/article/d4a00750036349a292dd6cb0ec7f0b6b
Autor:
Jitka Klikarová, Lenka Česlová
Publikováno v:
Molecules, Vol 27, Iss 21, p 7419 (2022)
Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumpti
Externí odkaz:
https://doaj.org/article/0812ce2f745f437299d0821832c8d1d1
Publikováno v:
European Food Research and Technology. 249:413-428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::558cbf05ae0117d354d66994251b62dd
https://doi.org/10.1007/s00217-022-04126-4
https://doi.org/10.1007/s00217-022-04126-4
Publikováno v:
Kvasný průmysl, Vol 64, Iss 2, Pp 65–70-65–70 (2018)
This work is focused on determination of 5-hydroxymethylfurfural (HMF), glucose, fructose and sucrose in meads. Reversed-phase high performance liquid chromatography with spectrophotometric detection was used for the separation of HMF. Saccharides we
Externí odkaz:
https://doaj.org/article/f5cacd9edb8c428b9953ecca74d6dee0
Publikováno v:
Antioxidants, Vol 8, Iss 7, p 234 (2019)
Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlo
Externí odkaz:
https://doaj.org/article/738c4f48716743cdad03eb91e02430bc
Autor:
Luigi Mondello, Francesco Cacciola, Jitka Klikarová, Lenka Česlová, Paola Dugo, Petra Kalendová
Publikováno v:
European Food Research and Technology. 246:1241-1249
The content of 40 phenolic compounds was determined in 68 samples of extra virgin olive oils (EVOOs) coming from 9 Italian regions using high-performance liquid chromatography coupled to diode array detector and mass spectrometry. Oleuropein isomers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::250ef032a96c221dc39d1442d2a7da50
https://doi.org/10.1007/s00217-020-03484-1
https://doi.org/10.1007/s00217-020-03484-1
Publikováno v:
Journal of Food Composition and Analysis. 114:104841
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59dc3a6cef9fd3d5cc0d24b7d79bb6d2
https://doi.org/10.1016/j.jfca.2022.104841
https://doi.org/10.1016/j.jfca.2022.104841
Autor:
Kateřina Pravcová, Lenka Česlová, Héctor Martínez-Pérez-Cejuela, Ernesto F. Simó-Alfonso, José Manuel Herrero-Martínez
Publikováno v:
Microchimica Acta. 188
A composite built with aminated zeolitic imidazolate framework and gold nanoparticles (AuNPs) for solid-phase extraction (SPE) of neonicotinoids in agricultural samples is presented. The composite was prepared through the assembly of AuNPs onto the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd6d282f905193b4f308dd02e29f1794
https://doi.org/10.1007/s00604-021-04872-4
https://doi.org/10.1007/s00604-021-04872-4
Autor:
Libor Červenka, Lenka Česlová, Zdeněk Svoboda, Sylvie Běláková, Blanka Kyralová, Iveta Brožková, Karolína Benešová, Marek Pernica, Rastislav Bosko
Publikováno v:
Food microbiology. 102
Mycotoxins have been widely studied by many research groups but further multidisciplinary research is needed to better understand and clarify many issues. This study describes the use of high-performance liquid chromatography coupled with ion trap ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ae230699e04657c391db40e466c1cf0
https://pubmed.ncbi.nlm.nih.gov/34809928
https://pubmed.ncbi.nlm.nih.gov/34809928
Publikováno v:
Food Control. 134:108737
The monitoring of phenolic compounds in mead is a useful tool for the evaluation of its quality and potential adulteration because the profile and content of phenolic compounds strongly depend on the amount and type of honey used for mead production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ae6fd68384c38ecd03c98710844ee05
https://doi.org/10.1016/j.foodcont.2021.108737
https://doi.org/10.1016/j.foodcont.2021.108737