Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Natália Čeryová"'
Autor:
Natália Čeryová, Iveta Čičová, Judita Lidiková, Marek Šnirc, Jarmila Horváthová, Helena Lichtnerová, Hana Franková
Publikováno v:
Potravinarstvo, Vol 15, Pp 1104-1111 (2021)
Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its
Externí odkaz:
https://doaj.org/article/ce1dff438f4b406e9e13a552ef126caf
Publikováno v:
Potravinarstvo, Vol 15, Pp 758-767 (2021)
The content of selected elements (Ag, Al, and Zn) in wild edible Parasol mushroom (Macrolepiota procera Scop. Singer) collected from five sites in Slovakia – Lazy pod Makytou, Lozorno, Nemečky, Tesáre, and Zbyňov was investigated. The element an
Externí odkaz:
https://doaj.org/article/126c2c048a564ce6b903b1830e369717
Autor:
Judita Lidiková, Natália Čeryová, Marek Šnirc, Alena Vollmannová, Janette Musilová, Monika Tóthová, Alžbeta Hegedȕsová
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1148-1163 (2021)
The objective of this paper was to examine the total polyphenols, vitamin C and capsaicin contents of pepper (varieties: Garam F1, Alma, Poseidon, Promontor, Slovakia, Claudius, Bhut Jolokia, Serrano, and Candlelight) and their correlation with the a
Externí odkaz:
https://doaj.org/article/266f2d4e7308434197401cb8de83f713
Autor:
Natália ČERYOVÁ, Daniel BAJČAN, Judita LIDIKOVÁ, Marek ŠNIRC, Pavol TREBICHALSKÝ, Janka BERESECKÁ, Jarmila HORVÁTHOVÁ
Publikováno v:
Acta Agriculturae Slovenica, Vol 117, Iss 3 (2021)
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory proper
Externí odkaz:
https://doaj.org/article/e804584894f4449cbd3c1ad9a7087ab9
Autor:
Judita Lidiková, Natália Čeryová, Marek Šnirc, Janette Musilová, Ľuboš Harangozo, Alena Vollmannová, Jan Brindza, Olga Grygorieva
Publikováno v:
Foods, Vol 10, Iss 8, p 1738 (2021)
Capsicum chili peppers are popular vegetables in Slovakia. They provide a supply of health-promoting substances, but contaminated vegetables can pose a serious health risk to the people who consume them. Therefore, the aim of this study was to determ
Externí odkaz:
https://doaj.org/article/b3ba618790e54a1bb10d780fa208d8a6
Autor:
Marek Šnirc, Judita Lidiková, Natália Čeryová, Eduard Pintér, Eva Ivanišová, Janette Musilová, Alena Vollmannová, Samuel Rybnikár
Publikováno v:
South African Journal of Botany. 158:319-325
Autor:
Judita, Lidiková, Natália, Čeryová, Tomáš, Tóth, Janette, Musilová, Alena, Vollmannová, Kushvara, Mammadova, Eva, Ivanišová
Publikováno v:
Herbs and Spices-New Advances ISBN: 9781837684748
Herbs and Spices-New Advances
Herbs and Spices-New Advances
Garlic (Allium sativum L.) is one of the greatest gifts of natural medicine and the oldest medicinal herbs that is cultivated all over the world. It is a widely used spice plant with well-known medicinal properties. Garlic is an important raw materia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9276c29dcfcbf44eeec1e5d8cdfc8732
https://doi.org/10.5772/intechopen.108844
https://doi.org/10.5772/intechopen.108844
Autor:
Pavol Trebichalský, Jarmila Horváthová, Janka Beresecká, Daniel Bajčan, Natália Čeryová, Judita Lidiková, Marek Šnirc
Publikováno v:
Acta Agriculturae Slovenica, Vol 117, Iss 3, Pp 1-8 (2021)
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory proper
Autor:
Natália Čeryová
Publikováno v:
Agrobiodiversity for Improving Nutrition, Health and Life Quality. 6
Autor:
Iveta Čičová, Natália Čeryová, Helena Lichtnerová, Hana Franková, Judita Lidiková, Marek Šnirc, Jarmila Horváthová
Publikováno v:
Potravinarstvo, Vol 15, Pp 1104-1111 (2021)
Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its