Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Stanislav Sekretár"'
Autor:
Ana Malvis, Peter Šimon, Tibor Dubaj, Alexandra Sládková, Aleš Ház, M. Jablonský, Stanislav Sekretár, Štefan Schmidt, František Kreps, Zuzana Burčová, Gassan Hodaifa, Igor Šurina
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The use of olive oil with cooking purposes, as final seasoning or within cooked foods is increasing worldwide due to its numerous nutritional and health benefits. These attributes are mainly determined by olive oil chemical composition, which can be
Externí odkaz:
https://doaj.org/article/871958203b214a4ca87ee777c8ebba50
Autor:
Lenka VRBIKOVÁ, Štefan SCHMIDT, František KREPS, Lenka TMÁKOVÁ, Milan ČERTÍK, Stanislav SEKRETÁR
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 6, Pp 595-600 (2014)
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were
Externí odkaz:
https://doaj.org/article/4e16aad7472d4d798192ff5505fbc54e
Autor:
František Kreps, Jarmila Hlásniková, Lenka Vrbiková, Stanislav Sekretár, Štefan Schmidt, Lenka Tmáková
Publikováno v:
Potravinarstvo, Vol 5, Iss 4, Pp 64-69 (2011)
Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties
Externí odkaz:
https://doaj.org/article/4e461441897e4692bdd464ed012cacd2
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 1, Pp 58-64 (2008)
Crude ethanol and ethyl acetate extracts of evening primrose (Oenothera biennis L.) seed meal were separated into fractions using Silicagel L 100/200 column chromatography and methanol as the mobile phase. Six fractions were obtained from the ethanol
Externí odkaz:
https://doaj.org/article/33bfce422c9245e59623674c07116acf
Autor:
František Kreps, Alexandra Sládková, Štefan Schmidt, Zuzana Burčová, Michal Jablonsky, Gassan Hodaifa, Peter Šimon, Stanislav Sekretár, Ana Malvis, Aleš Ház, Tibor Dubaj, Igor Šurina
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The use of olive oil with cooking purposes, as final seasoning or within cooked foods is increasing worldwide due to its numerous nutritional and health benefits. These attributes are mainly determined by olive oil chemical composition, which can be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::697ac92c406ccf1e4e8e2f688e22554e
https://doi.org/10.1155/2019/4567973
https://doi.org/10.1155/2019/4567973
Autor:
Stanislav Sekretár, Milan Čertík, Štefan Schmidt, František Kreps, Lenka Tmáková, Lenka Vrbiková
Publikováno v:
Czech Journal of Food Sciences. 32:595-600
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd37a9f4adb1538807a5a2605138e881
https://doi.org/10.17221/176/2014-cjfs
https://doi.org/10.17221/176/2014-cjfs
Publikováno v:
Interdisciplinary Toxicology, Vol 7, Iss 3, Pp 146-153 (2014)
Interdisciplinary Toxicology
Interdisciplinary Toxicology
Salvia officinalis, L. (Lamiaceae) is one of the most widespread herbal species used in the area of human health and in the foodprocessing industry. Salvia and its extracts are known to be a rich source of antioxidants. As shown previously, the crude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eb1a53fe986c978c3e0d0cd07c004fb
https://doi.org/10.2478/intox-2014-0020
https://doi.org/10.2478/intox-2014-0020
Publikováno v:
European Journal of Lipid Science and Technology. 116:1685-1693
The aim of this study was to investigate the influence of microwave heating on sunflower and corn oil in two types of microwave oven. The microwave ovens had the same output power and varied mainly in time of dissipation. The oil samples were heated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26e977f62d159110fc0b873f28a11ac7
https://doi.org/10.1002/ejlt.201400047
https://doi.org/10.1002/ejlt.201400047
Publikováno v:
Chemical Papers. 70
Biosurfactants have great advantages as an eco-friendly alternative to synthetic surfactants. Surface active properties and antioxidant activity of extracts prepared from Sapindus mukorossi, Verbascum densiflorum, Equisetum arvense, Betula pendula an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33961094ef2349ad325a386acf9dd53a
https://doi.org/10.1515/chempap-2015-0200
https://doi.org/10.1515/chempap-2015-0200
Autor:
Stanislav Sekretár, Lenka Vrbiková, Štefan Schmidt, Jarmila Hlásniková, František Kreps, Lenka Tmáková
Publikováno v:
Acta Chimica Slovaca. 5:131-138
The experiment focused on the possibility to utilise the antioxidant potential of rapeseed meal to stabilize fats. The lard, which was used for this purpose, was characterized by gas chromatography. At first the non-sieved meal was added in lard. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5557e9b087f105a79b358b7d4a43fc9e
https://doi.org/10.2478/v10188-012-0020-4
https://doi.org/10.2478/v10188-012-0020-4