Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Pavel HÍC"'
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 68, Iss 3, Pp 519-527 (2020)
Different rotational speeds and nozzle diameters of screw press were used to process walnut kernels. To evaluate the influence of pressing conditions on the quality of walnut oil and bagasse pellets the oil pressing temperature, yield of oil, total p
Externí odkaz:
https://doaj.org/article/5132be22810d44b983afcdc1a6d433dc
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 378 (2023)
This study evaluated the physiochemical changes of one commercial European pear variety ‘Conference’ and one Asian pear variety ‘Yali’ during 60 days of storage at 1 °C. Content of organic acids, ethylene and formation of CO2 were determined
Externí odkaz:
https://doaj.org/article/b3ec015053dd4fe2b615c2e814a5c0ab
Autor:
Milan Špetík, Josef Balík, Pavel Híc, Eliška Hakalová, Kateřina Štůsková, Lucie Frejlichová, Jan Tříska, Aleš Eichmeier
Publikováno v:
Journal of Fungi, Vol 8, Iss 4, p 357 (2022)
Grapevine trunk diseases (GTDs) pose a major threat to the wine industry worldwide. Currently, efficient biological methods or chemical compounds are not available for the treatment of infected grapevines. In the present study, we used an extract fro
Externí odkaz:
https://doaj.org/article/9fc40ad3707c4b5eb0abfaca5e54cdac
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 261-267 (2018)
The paper describes the preparation and evaluation of phenolic extracts from waste materials - pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to i
Externí odkaz:
https://doaj.org/article/eac2eae4cd4a4a82b6d0ad1bfc35c8b0
Autor:
Jan Tříska, Josef Balík, Milan Houška, Pavla Novotná, Martin Magner, Naděžda Vrchotová, Pavel Híc, Ladislav Jílek, Kateřina Thorová, Petr Šnurkovič, Ivo Soural
Publikováno v:
Foods, Vol 10, Iss 8, p 1927 (2021)
Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxi
Externí odkaz:
https://doaj.org/article/40c8ce7ad1984f619b625085844fb40e
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 649-655 (2016)
Lignans are bioactive substances which belong to polyphenols. This compounds can be found in plants including coniferous trees. Lignans are secondary plant metabolites with wide range of biological effects, such as antimicrobial, antivirus or antican
Externí odkaz:
https://doaj.org/article/c5a17e13f1fa4a1c9e90f11c73fdc555
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 570-577 (2016)
Cherries are a traditional commodity grown in the Czech Republic. Placing into a cold room is essential for the fruit to be preserved in the long term. Even if optimum storage conditions are followed, the shelf life is relatively short. This study ob
Externí odkaz:
https://doaj.org/article/f47b78a638d74529bfcab33940abc69d
Autor:
Josef Balík, Pavel Híc, Jana Kulichová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 439-444 (2016)
Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl
Externí odkaz:
https://doaj.org/article/1dbd68ce6d6d438a9d8d4917d2db64c3
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 4, Pp 318-324 (2016)
Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples we
Externí odkaz:
https://doaj.org/article/e69f5211c0fb46d68e92846d687e6d42
Autor:
Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 1, Pp 24-31 (2016)
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters
Externí odkaz:
https://doaj.org/article/c90e90aef5e34169bac10542e21a27bf