Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Martin Burán"'
Autor:
Nela Skowronkova, Martin Adamek, Magdalena Zvonkova, Jiri Matyas, Anna Adamkova, Stepan Dlabaja, Martin Buran, Veronika Sevcikova, Jiri Mlcek, Zdenek Volek, Martina Cernekova
Publikováno v:
Sensors, Vol 24, Iss 20, p 6594 (2024)
This paper explores an application of 3D printing technology on the food industry. Since its inception in the 1980s, 3D printing has experienced a huge rise in popularity. This study uses cost-effective, flexible, and sustainable components that enab
Externí odkaz:
https://doaj.org/article/74f23de02ebc48c790c84ad5aa816437
Autor:
Magdalena Zvonkova, Martin Adamek, Nela Skowronkova, Stepan Dlabaja, Jiri Matyas, Miroslav Jasso, Anna Adamkova, Jiri Mlcek, Richardos Nikolaos Salek, Martin Buran
Publikováno v:
Sensors, Vol 24, Iss 13, p 4391 (2024)
Inexpensive chemiresistive sensors are often insufficiently selective as they are sensitive to multiple components of the gas mixture at the same time. One solution would be to insert a device in front of the sensor that separates the measured gas mi
Externí odkaz:
https://doaj.org/article/b0d62dbb3f854a2abe9e90bff7bd8568
Autor:
Veronika Sevcikova, Martin Adamek, Romana Sebestikova, Iva Buresova, Martin Buran, Anna Adamkova, Magdalena Zvonkova, Nela Skowronkova, Jiri Matyas, Jiri Mlcek
Publikováno v:
Sensors, Vol 24, Iss 2, p 352 (2024)
This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device’s behavior was tested in experiments
Externí odkaz:
https://doaj.org/article/f17c52e95023455e92e91ec56b62e058
Autor:
Martin Adámek, Jiří Mlček, Anna Adámková, Vít Guiglielmo Mišurec, Jana Orsavová, Martina Bučková, Martin Búran, Anna Plášková, Lenka Kouřimská
Publikováno v:
Potravinarstvo, Vol 15, Pp 445-452 (2021)
During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in t
Externí odkaz:
https://doaj.org/article/4a9326c97e8b4619ba9b95761fed897b
Autor:
Martin Adámek, Anna Adámková, Lenka Kouřimská, Jiří Mlček, Klára Vojáčková, Jana Orsavová, Martina Bučková, Oldřich Faměra, Martin Búran
Publikováno v:
Potravinarstvo, Vol 14, Pp 921-928 (2020)
This paper discusses the sensory analysis of food enriched with selected edible insect species which are labelled as a novel food – house cricket (Acheta domesticus) and mealworm (Tenebrio molitor). Energy bars of two different compositions with th
Externí odkaz:
https://doaj.org/article/ee5db98d1efe4e4d8cc35d681dd631e8
Autor:
Klára Vojáčková, Jiří Mlček, Soňa Škrovánková, Anna Adámková, Martin Adámek, Jana Orsavová, Martina Bučková, Vlastimil Fic, Lenka Kouřimská, Martin Búran
Publikováno v:
Potravinarstvo, Vol 14, Pp 854-861 (2020)
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. T
Externí odkaz:
https://doaj.org/article/303752f0351946e1846f1b8e7110f19a
Autor:
Martin Adamek, Magdalena Zvonkova, Iva Buresova, Martin Buran, Veronika Sevcikova, Romana Sebestikova, Anna Adamkova, Nela Skowronkova, Jiri Mlcek
Publikováno v:
Sensors, Vol 23, Iss 1, p 534 (2023)
Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to co
Externí odkaz:
https://doaj.org/article/d97d6722f4ee431e8ead629d41b9dcbf
Autor:
Martin Adamek, Jiri Matyas, Anna Adamkova, Jiri Mlcek, Martin Buran, Martina Cernekova, Veronika Sevcikova, Magdalena Zvonkova, Petr Slobodian, Robert Olejnik
Publikováno v:
Sensors, Vol 22, Iss 5, p 1997 (2022)
This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the fin
Externí odkaz:
https://doaj.org/article/97259a1f8d1e410caa8866fce5f9534a
Autor:
Martin Adamek, Anna Adamkova, Jiri Mlcek, Klara Vojackova, Oldrich Famera, Martin Buran, Veronika Hlobilova, Martina Buckova, Mojmir Baron, Jiri Sochor
Publikováno v:
Sensors, Vol 20, Iss 12, p 3569 (2020)
The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one
Externí odkaz:
https://doaj.org/article/902b623271f640d08ed5ff51ebbfc0f1
Autor:
Jozef Vincenc Oboňa, Lukáš Hladík, Martin Burán, Boris Arnold Rottwinkel, Michael Krause, Tomáš Borůvka, Rodrigo Delgadillo Blando, Scott Fuller
Publikováno v:
International Symposium for Testing and Failure Analysis.
This paper presents a large-volume workflow for fast failure analysis of microelectronic devices. The workflow incorporates a stand-alone ps-laser ablation tool and a FIB-SEM system. As implemented, the picosecond laser is used to quickly remove larg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9778c408985b55ef0fd40c71cd9480a2
https://doi.org/10.31399/asm.cp.istfa2021p0283
https://doi.org/10.31399/asm.cp.istfa2021p0283