Hasil Pencarian - Eva Ivanisova

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  1. 1
    Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

    Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts oleh Karolina Pycia, Eva Ivanišová

    Diterbitkan 2020-08-01
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  2. 2
    Technological Properties of Fruit and Vegetable Natural Colorants

    Technological Properties of Fruit and Vegetable Natural Colorants oleh Eva Ivanišová, Karin Karabová, Miroslava Kačániová

    Diterbitkan 2023-09-01
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  3. 3
    Study of the chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from hybrid grape varieties

    Study of the chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from hybrid grape varieties oleh Tatyana Yoncheva, Eva Ivanišová, Attila Kántor

    Diterbitkan 2019-12-01
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  4. 4
    Antioxidant Activity and Total Polyphenol Content of Different Varieties of Grape from the Small Carpathians Wine Region of Slovakia

    Antioxidant Activity and Total Polyphenol Content of Different Varieties of Grape from the Small Carpathians Wine Region of Slovakia oleh Eva Ivanišová, Attila Kántor, Miroslava Kačániová

    Diterbitkan 2023-09-01
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  5. 5
    Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia

    Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia oleh Peter ŠEDÍK, Cristina Bianca POCOL, Eva IVANIŠOVÁ

    Diterbitkan 2020-11-01
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  6. 6
    Antioxidant Activity and Total Polyphenol Content of Medicinal Herbs with Adaptogenic Effect to Human Body

    Antioxidant Activity and Total Polyphenol Content of Medicinal Herbs with Adaptogenic Effect to Human Body oleh Eva Ivanišová, Anton Farkaš, Helena Frančáková, Miroslava Kačániová

    Diterbitkan 2023-09-01
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  7. 7
    ANTIOXIDANT EFFECTS OF HERBAL EXTRACTS AND THEIR FOOD APPLICATION

    ANTIOXIDANT EFFECTS OF HERBAL EXTRACTS AND THEIR FOOD APPLICATION oleh Martin Mellen, Vladimír Vietoris, Martina Fikselová, Eva Ivanišová

    Diterbitkan 2010-11-01
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  8. 8
    Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

    Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread oleh Rafał Ziobro, Eva Ivanišová, Tatiana Bojňanská, Dorota Gumul

    Diterbitkan 2022-09-01
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  9. 9
    THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010

    THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 oleh Štefan Dráb, Marián Tokár, Eva Ivanišová, Miroslav Ondrejovič

    Diterbitkan 2011-12-01
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  10. 10
    The Antioxidant Activity of Monofloral Honey and Its Awareness Among Urban Consumers in Slovakia

    The Antioxidant Activity of Monofloral Honey and Its Awareness Among Urban Consumers in Slovakia oleh Peter ŠEDÍK, Kristína PREDANÓCYOVÁ, Cristina Bianca POCOL, Eva IVANIŠOVÁ

    Diterbitkan 2022-11-01
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  11. 11
    The Evaluation of Antioxidant and Antimicrobial Effect of Tussilago farfara L. and Cetraria islandica L.

    The Evaluation of Antioxidant and Antimicrobial Effect of Tussilago farfara L. and Cetraria islandica L. oleh Eva Ivanišová, Miroslava Kačániová, Jana Petrová, Helena Frančáková, Marián Tokár

    Diterbitkan 2023-09-01
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  12. 12
    Consumer behaviour of young generation in slovakia towards cocoa-enriched honey

    Consumer behaviour of young generation in slovakia towards cocoa-enriched honey oleh Peter Šedík, Elena Horská, Eva Ivanišová, Miroslava Kačániová, Andrzej Krasnodębski

    Diterbitkan 2019-01-01
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  13. 13
    Antioxidant properties of cumin (Bunium persicum Boiss.) extract and its protective role against abiotic stress tested by microRNA markers

    Antioxidant properties of cumin (Bunium persicum Boiss.) extract and its protective role against abiotic stress tested by microRNA markers oleh Katarína Ražná, Nishonoy Khasanova, Eva Ivanišová, Davranov Qahramon, Miroslav Habán

    Diterbitkan 2018-02-01
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  14. 14
    The comparison of biological activity of chocolates made by different technological procedures

    The comparison of biological activity of chocolates made by different technological procedures oleh Lucia Godočiková, Eva Ivanišová, Július Árvay, Jana Petrová, Miroslava Kačániová

    Diterbitkan 2016-06-01
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  15. 15
    The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

    The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread oleh Natalia Naumenko, Irina Potoroko, Irina Kalinina, Rinat Fatkullin, Eva Ivanisova

    Diterbitkan 2021-01-01
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  16. 16
    Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp.

    Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp. oleh Yulia Vinogradova, Olena Vergun, Olga Grygorieva, Eva Ivanišová, Ján Brindza

    Diterbitkan 2020-06-01
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  17. 17
    Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds

    Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds oleh Dorota Gumul, Marek Kruczek, Eva Ivanišová, Jacek Słupski, Stanisław Kowalski

    Diterbitkan 2023-02-01
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  18. 18
    MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

    MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR oleh Krzysztof Buksa, Halina Gambuś, Tatiana Bojňanská, Eva Ivanišová, Marián Tokár

    Diterbitkan 2012-02-01
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  19. 19
    Anti-biofilm and Antiradical Activity of Different Essential Oils

    Anti-biofilm and Antiradical Activity of Different Essential Oils oleh Miroslava Kačániová, Lucia Galovičová, Eva Ivanišová, Attila Kántor, Simona Kunová

    Diterbitkan 2023-09-01
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  20. 20
    The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

    The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread oleh Natalia Naumenko, Irina Potoroko, Irina Kalinina, Ekaterina Naumenko, Eva Ivanisova

    Diterbitkan 2022-01-01
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