Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Markéta Jarošová"'
Autor:
Magdalena Sozoniuk, Michał Świeca, Andrea Bohatá, Petr Bartoš, Jan Bedrníček, František Lorenc, Markéta Jarošová, Kristýna Perná, Adéla Stupková, Jana Lencová, Pavel Olšan, Jan Bárta, Agnieszka Szparaga, María Cecilia Pérez-Pizá, Sławomir Kocira
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-12 (2024)
Abstract Background Plant biostimulants constitute a promising environmentally friendly alternative for increasing crop yield and tolerance to unfavorable conditions. Among various types of such formulations, botanical extracts are gaining more recog
Externí odkaz:
https://doaj.org/article/7c0bc9d243c24d579618e48d1de8263a
Autor:
Petr Kratochvíl, Filip Průša, Hana Thürlová, Angelina Strakošová, Miroslav Karlík, Jaroslav Čech, Petr Haušild, Jiří Čapek, Ondřej Ekrt, Markéta Jarošová, Marek Vronka, Jozef Veselý, Peter Minárik, Ondřej Jankovský, Marcello Cabibbo
Publikováno v:
Journal of Materials Research and Technology, Vol 30, Iss , Pp 4248-4260 (2024)
Nearly equiatomic AlCoCrFeNi alloy samples were prepared by induction melting and mechanical alloying (MA) combined with spark plasma sintering (SPS). The cast sample showed a dendritic microstructure composed of spinodally decomposed nanometric cons
Externí odkaz:
https://doaj.org/article/c578d185b3e74af09e83517b5e3c0b87
Autor:
Simona Janoušek Honesová, Eva Samková, Eva Dadáková, Lucie Hasoňová, Markéta Jarošová, Karolína Reindl, Jan Bárta
Publikováno v:
Fermentation, Vol 10, Iss 9, p 462 (2024)
In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptanc
Externí odkaz:
https://doaj.org/article/f8560ed798a14cd4a3964ff24ff54286
Autor:
Markéta Jarošová, Pavel Roudnický, Jan Bárta, Zbyněk Zdráhal, Veronika Bártová, Adéla Stupková, František Lorenc, Marie Bjelková, Jan Kyselka, Eva Jarošová, Jan Bedrníček, Andrea Bohatá
Publikováno v:
Foods, Vol 13, Iss 9, p 1288 (2024)
The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on
Externí odkaz:
https://doaj.org/article/93cb9d71104f44e684efb60ff537de93
Autor:
Jan Bárta, Pavel Roudnický, Markéta Jarošová, Zbyněk Zdráhal, Adéla Stupková, Veronika Bártová, Zlatuše Krejčová, Jan Kyselka, Vladimír Filip, Václav Říha, František Lorenc, Jan Bedrníček, Pavel Smetana
Publikováno v:
Plants, Vol 13, Iss 1, p 111 (2023)
As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuabl
Externí odkaz:
https://doaj.org/article/ee43165be911465b924794225b42fb2b
Autor:
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 377-385 (2020)
Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after bo
Externí odkaz:
https://doaj.org/article/3608b6cd191f4324a6fd45b77fd297f7
Autor:
Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang, Jan Bárta
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2022 (2022)
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient.
Externí odkaz:
https://doaj.org/article/284d0b5b3ff64f27aac48e4f9429d3c9
Publikováno v:
Foods, Vol 11, Iss 15, p 2304 (2022)
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a
Externí odkaz:
https://doaj.org/article/49fc8a2813f149a4947e7c725acc092b
Autor:
Peter Bury, Marek Veveričík, František Černobila, Natália Tomašovičová, Katarína Zakuťanská, Peter Kopčanský, Milan Timko, Markéta Jarošová
Publikováno v:
Nanomaterials, Vol 12, Iss 14, p 2463 (2022)
The effect of magnetic nanoparticles size and concentration on nematic liquid crystal (NLC) behavior in a magnetic field was investigated. The magneto-optical investigation using measurements of the light transmission through the liquid crystal was u
Externí odkaz:
https://doaj.org/article/bfd22400f01f42e88f17362733369240
Autor:
Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana
Publikováno v:
Foods, Vol 10, Iss 11, p 2703 (2021)
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory tra
Externí odkaz:
https://doaj.org/article/7ed52bd7a9774407aea617fe71522498