Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Tomáš, Gregor"'
Autor:
Nikol Šimečková, Tomáš Gregor, Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Jana Simonová, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 953-960 (2024)
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute
Externí odkaz:
https://doaj.org/article/3f23adfc9db04f1d8dbd08561fedf088
Autor:
Renáta Dufková, Luděk Hřivna, Veronika Kouřilová, Tomáš Gregor, Roman Maco, Nikol Šimečková, Karolína Špačková, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 936-942 (2024)
A series of small-plot field trials were conducted between 2019 and 2021 with the spring barley variety Francin. The impact of Vital Root and YaraVita KOMBIPHOS on the grain quality of malting barley at varying nitrogen fertilization rates (50 kg·ha
Externí odkaz:
https://doaj.org/article/d9fe3b86151a45edb906ac80a8e8da83
Publikováno v:
Kvasný průmysl, Vol 70, Iss 3, Pp Print-Print (2024)
Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of
Externí odkaz:
https://doaj.org/article/ff48e71508f64decbc267b6fe34b4210
Autor:
Yaraslau Padrez, Vitalii Boiko, Juraj Kajan, Tomáš Gregor, Vira Tinkova, Renata Karpicz, Mykhailo Chaika
Publikováno v:
Optical Materials: X, Vol 22, Iss , Pp 100315- (2024)
Charge Transfer Luminescence (CTL) processes play a major roles in Yb:YAG laser materials act as a source of energy losses decrease the performance of this material. In this work, the temperature dependence of CTL in Yb:YAG single crystal was investi
Externí odkaz:
https://doaj.org/article/d6c8445ad92c48c582c4352de56a0924
Autor:
Juraj Kajan, Grigori Damazyan, Vira Tinkova, Anna Prnová, Monika Michálková, Peter Švančárek, Tomáš Gregor, Alena Akusevich, Branislav Hruška, Dušan Galusek
Publikováno v:
Crystals, Vol 14, Iss 10, p 858 (2024)
The solidification processes of two compositions, hypereutectic (21.0 mol% Y2O3–79.0 mol% Al2O3) and eutectic (18.5 mol% Y2O3–81.5 mol% Al2O3), were used via the horizontal directional solidification (HDS) method to produce two ingots with dimens
Externí odkaz:
https://doaj.org/article/22bb8d5d72764e12a93742deef045401
Autor:
Helena Pluháčková, Tomáš Gregor, Rastislav Boško, Sylvie Běláková, Zdeněk Svoboda, Karolína Benešová
Publikováno v:
Kvasný průmysl, Vol 66, Iss 4, Pp 314-319 (2020)
This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extra
Externí odkaz:
https://doaj.org/article/a37bae7e7f2c4932840320f30e4d0e1d
Publikováno v:
Psychology and its Contexts, Vol 10, Iss 1, Pp 65-74 (2019)
In the research we focus on opinions of students from FTVŠ UK about tattoos. Tattoos are defined as kind of needling colorful elements into injured skin. Tattoos are very popular among young people, however in our society there are various opinions
Externí odkaz:
https://doaj.org/article/b400ae3adb99428daaa83840c15c81fb
Publikováno v:
Trends in Food Science & Technology. 132:93-102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76d8640ac114aed2dd9b933b1327f188
https://doi.org/10.1016/j.tifs.2023.01.004
https://doi.org/10.1016/j.tifs.2023.01.004
Publikováno v:
Foods, Vol 11, Iss 1, p 31 (2021)
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were
Externí odkaz:
https://doaj.org/article/473cc88d7b7c464eb49008fa32db53a3
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 236-243 (2017)
There were developed samples of fermented meat products of „Mettwurst" with an addition of a starter culture pentosacceus AS-3/100 or probiotic culture Lactobacillus casei Lc-01 and its combinations for this thesis. A part of animal fat was replace
Externí odkaz:
https://doaj.org/article/34a9e3f878034e49b586e3bf82df8b68