Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Magdaléna LACKO-BARTOŠOVÁ"'
Autor:
Chisenga Emmanuel Mukosha, Jan Moudrý, Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Festus Onyebuchi Eze, Reinhard W. Neugschwandtner, Elnaz Amirahmadi, Jiří Lehejček, Jaroslav Bernas
Publikováno v:
Agriculture, Vol 13, Iss 11, p 2068 (2023)
The demand for wheat production is increasing and is associated with environmental effects. To sustain the increased demand, there is a need to find sustainable methods of wheat production. The choice of cropping system can significantly affect the e
Externí odkaz:
https://doaj.org/article/d6fe72aa7a3c463c88efba3888d66576
Autor:
Magdaléna Lacko-Bartošová, Amandeep Kaur, Lucia Lacko-Bartošová, Ľubomír Kobida, Matej Hudec, Jan Moudrý
Publikováno v:
Agriculture, Vol 13, Iss 10, p 2024 (2023)
The aims of this study were to evaluate and compare the radical scavenging activities (DPPH), phenolic concentrations and concentrations of selected phenolic acids (PAs) of spelt cultivars and breeding lines with common wheat in a three-year controll
Externí odkaz:
https://doaj.org/article/0be1544ae5a941d1b716428babc77bf9
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 4, Pp 265-272 (2021)
The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat an
Externí odkaz:
https://doaj.org/article/5682f989146b490da0a6c3aa842fd1bf
Publikováno v:
Foods, Vol 12, Iss 7, p 1480 (2023)
Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual P
Externí odkaz:
https://doaj.org/article/9bc8beffb6eb4107b4b60c783f9e57a2
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 3, Pp 192-198 (2019)
Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties w
Externí odkaz:
https://doaj.org/article/9eb74f210edb447fb791f1369019663a
Publikováno v:
Agriculture, Vol 12, Iss 9, p 1476 (2022)
The re-introduction of ancient wheat species into agricultural systems requires a multidisciplinary research approach. Morphological and yield-forming traits are often used as the basis for evaluating and improving crop productivity, but an understan
Externí odkaz:
https://doaj.org/article/69ddd7bc92024e379ae32eb438593bda
Publikováno v:
Agronomy, Vol 10, Iss 5, p 673 (2020)
During the last decade older (ancient) wheat species, such as spelt (Triticum spelta L.), emmer (Triticum dicoccon Schrank), and einkorn (Triticum monococcum L.) have been recognised as an interesting option to increase the biodiversity of cultivated
Externí odkaz:
https://doaj.org/article/e9d4c7d2ff044189bbcf3e301d8d7fb7
Publikováno v:
Potravinarstvo, Vol 5, Iss 2, Pp 63-66 (2011)
One of the most dangerous food contaminants are mycotoxins - secondary metabolites of toxinogenic fibre fungi considered the main plant pathogens. A variety of Fusarium fungi, which are common soil fungi, produce a number of different mycotoxins of t
Externí odkaz:
https://doaj.org/article/b40271a4a2314a29af14aedeedba2c62
Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality
Autor:
Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Petr Konvalina, Eva Matejková, Denisa Bieliková
Publikováno v:
Zemdirbyste-Agriculture. 108:279-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac8df07cd0b6d5d7b3c298c11860905
https://doi.org/10.13080/z-a.2021.108.036
https://doi.org/10.13080/z-a.2021.108.036
Publikováno v:
Czech Journal of Food Sciences. 37:192-198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::921de959a8e2914458f3327f83009c6e
https://doi.org/10.17221/101/2018-cjfs
https://doi.org/10.17221/101/2018-cjfs