Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Tomas Valent"'
Autor:
Zdena Dobesova, Tomas Valent
Publikováno v:
Geodesy and Cartography, Vol 37, Iss 1 (2011)
Absolute statistical data are very often expressed by a diagram in thematic maps. The ArcGIS 9 software from ESRI is commonly used for the production of cartographic output, but there are only a few possibilities for how to express data by diagram ma
Externí odkaz:
https://doaj.org/article/7410f90a048b41468488052ad8f9f954
Publikováno v:
Foods, Vol 13, Iss 16, p 2543 (2024)
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in
Externí odkaz:
https://doaj.org/article/43262c2594584d0fbce7d0392028baf6
Publikováno v:
Foods, Vol 13, Iss 8, p 1225 (2024)
In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various
Externí odkaz:
https://doaj.org/article/7c07d9cf7d4e438fb073cafcdce300f0
Autor:
Janine Häfliger, Marlene Schwarzfischer, Kirstin Atrott, Claudia Stanzel, Yasser Morsy, Marcin Wawrzyniak, Silvia Lang, Tomas Valenta, Konrad Basler, Gerhard Rogler, Michael Scharl, Marianne R. Spalinger
Publikováno v:
Cellular and Molecular Gastroenterology and Hepatology, Vol 15, Iss 3, Pp 717-739 (2023)
Background & Aims: Glycoprotein (GP)96 is an endoplasmic reticulum–resident master chaperone for cell surface receptors including the Wnt co-receptors low-density lipoprotein-receptor–related protein 5/6. Intestinal epithelial cell (IEC)-specific
Externí odkaz:
https://doaj.org/article/9a20e5b0ea1a40e19da95551ede99806
Autor:
Lubomír Lapčík, Barbora Lapčíkova, Shweta Gautam, Martin Vašina, Tomáš Valenta, David Řepka, Klára Čépe, Ondřej Rudolf
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2184-2197 (2022)
In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters. It was demonstrated, that the powders of higher crys
Externí odkaz:
https://doaj.org/article/e500b4f5a25b4304bd2dd2f19e7de930
Publikováno v:
Molecules, Vol 28, Iss 24, p 8047 (2023)
Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) w
Externí odkaz:
https://doaj.org/article/edfb1ebe31114d7ab76b6be504c42515
Publikováno v:
Foods, Vol 12, Iss 22, p 4125 (2023)
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of co
Externí odkaz:
https://doaj.org/article/ec5ce61fc7ff4e0fb7bef721ed5ec31f
Autor:
Tomas Valent, Zdena Dobesova
Publikováno v:
Geodesy and Cartography; Vol 37 No 1 (2011); 22-28
Geodesy and Cartography, Vol 37, Iss 1 (2011)
Geodesy and Cartography, Vol 37, Iss 1 (2011)
Absolute statistical data are very often expressed by a diagram in thematic maps. The ArcGIS 9 software from ESRI is commonly used for the production of cartographic output, but there are only a few possibilities for how to express data by diagram ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6d0148081941a02d363aef18dd902b8
http://journals.vgtu.lt/index.php/GAC/article/view/5391
http://journals.vgtu.lt/index.php/GAC/article/view/5391
Autor:
Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter
Publikováno v:
Poultry Science, Vol 101, Iss 7, Pp 101923- (2022)
ABSTRACT: The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh
Externí odkaz:
https://doaj.org/article/51551bf36cfa4166897e10b8c3563b8a
Autor:
Lubomír Lapčík, David Řepka, Barbora Lapčíková, Daniela Sumczynski, Shweta Gautam, Peng Li, Tomáš Valenta
Publikováno v:
Foods, Vol 12, Iss 11, p 2159 (2023)
Corn silk (CS) extracts are reported to contain flavonoids (appx. 59.65 mg quercetin/g), polysaccharides (appx. 58.75 w.%), steroids (appx. 38.3 × 10−3 to 368.9 × 10−3 mg/mL), polyphenols (appx. 77.89 mg/GAE/g) and other functional biological s
Externí odkaz:
https://doaj.org/article/62a5d441745c427e9dbe1dffb2282574