Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marie ELIÁŠOVÁ"'
Publikováno v:
Plant, Soil and Environment, Vol 66, Iss 8, Pp 381-386 (2020)
Composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside an
Externí odkaz:
https://doaj.org/article/cbfbba5e399e42ba81174dc3cda424fe
Autor:
Ivana Capouchová, Barbora Burešová, Luboš Paznocht, Marie Eliášová, Kateřina Pazderů, Petr Konvalina, Matěj Satranský, Václav Dvořáček
Publikováno v:
Plant, Soil and Environment, Vol 66, Iss 7, Pp 327-333 (2020)
The total antioxidant activity (TAA), total contents of polyphenols (TPC), phenolic acids (TPA) and tocols (TTC) were determined in the grain of 5 oat cultivars of Czech origin grown under organic and conventional cropping systems in two-year experim
Externí odkaz:
https://doaj.org/article/3db1345edb7942158fe5365b28cf3125
Autor:
Monika Zrcková, Ivana Capouchová, Luboš Paznocht, Marie Eliášová, Petr Dvořák, Petr Konvalina, Dagmar Janovská, Matyáš Orsák, Lucie Bečková
Publikováno v:
Plant, Soil and Environment, Vol 65, Iss 5, Pp 260-266 (2019)
The study aimed at evaluating the total content of polyphenols (TPC) and phenolic acids (TPA) in grain of 4 spring einkorn, 4 emmer, 4 spelt and 4 common wheat genotypes cultivated under organic cropping system in two-year trials. The TPC and TPA wer
Externí odkaz:
https://doaj.org/article/95f19db7925643b19d3b63a970b23ce9
Autor:
Monika ZRCKOVÁ, Ivana CAPOUCHOVÁ, Marie ELIÁŠOVÁ, Luboš PAZNOCHT, Kateřina PAZDERŮ, Petr DVOŘÁK, Petr KONVALINA, Matyáš ORSÁK, Zdeněk ŠTĚRBA
Publikováno v:
Plant, Soil and Environment, Vol 64, Iss 11, Pp 530-538 (2018)
The aim of the study was to evaluate total antioxidant activity (TAA) and total content of carotenoids (TCC), anthocyanins (TAC), phenolics (TPC) and phenolic acids (PAs) in grain of selected pigmented wheat genotypes and traditional control cultivar
Externí odkaz:
https://doaj.org/article/33ede0731e99474db42187387cf39553
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 223-228 (2017)
The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The art
Externí odkaz:
https://doaj.org/article/fccf7f240deb46faa79d678b1525d544
Publikováno v:
Plant, Soil and Environment. 66:381-386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::965456becc4536418f2d42cd38930c55
https://doi.org/10.17221/210/2020-pse
https://doi.org/10.17221/210/2020-pse
Autor:
Dagmar Janovská, Lucie Bečková, Monika Zrcková, Matyáš Orsák, Ivana Capouchova, P. Dvořák, Petr Konvalina, Luboš Paznocht, Marie Eliášová
Publikováno v:
Plant, Soil and Environment. 65:260-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a883e4362bcab5c1cc0ac4749e4e247
https://doi.org/10.17221/134/2019-pse
https://doi.org/10.17221/134/2019-pse
Autor:
Zdeněk Štěrba, Petr Konvalina, Luboš Paznocht, Marie Eliášová, Monika Zrcková, P. Dvořák, Matyáš Orsák, Ivana Capouchova, Kateřina Pazderů
Publikováno v:
Plant, Soil and Environment. 64:530-538
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2dde9fec1aa685e0b841be9680242b6
https://doi.org/10.17221/430/2018-pse
https://doi.org/10.17221/430/2018-pse
Autor:
Miloslav Šulc, Zora Kotíková, Marie Eliášová, Jaromír Lachman, Petr Martinek, Luboš Paznocht, Matyáš Orsák
Publikováno v:
Food Chemistry. 240:670-678
Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, bar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b91b48c5bd90436911eb8c66578cda3d
https://doi.org/10.1016/j.foodchem.2017.07.151
https://doi.org/10.1016/j.foodchem.2017.07.151