Hasil Pencarian - Jana Rysová

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  1. 1
    Effect of Salt Content Reduction on Food Processing Technology

    Effect of Salt Content Reduction on Food Processing Technology oleh Jana Rysová, Zuzana Šmídová

    Diterbitkan 2021-09-01
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  2. 2
    Gluten-Free Bread and Bakery Products Technology

    Gluten-Free Bread and Bakery Products Technology oleh Zuzana Šmídová, Jana Rysová

    Diterbitkan 2022-02-01
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  3. 3
    The gluten content in oat products available on the Czech market

    The gluten content in oat products available on the Czech market oleh Jana Rysová, Eva Mašková, Zuzana Šmídová

    Diterbitkan 2019-10-01
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  4. 4
    Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

    Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method oleh Eva Mašková, Ivana Paulíčková, Jana Rysová, Dana Gabrovská

    Diterbitkan 2011-02-01
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  5. 5
    Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

    Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods oleh Irena NĚMEČKOVÁ, Hedvika DRAGOUNOVÁ, Marta PECHAČOVÁ, Jana RYSOVÁ, Petr ROUBAL

    Diterbitkan 2011-12-01
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  6. 6
    Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans

    Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans oleh Aleš LANDFELD, Pavla NOVOTNÁ, Jan STROHALM, Jana RYSOVÁ, Milan HOUŠKA

    Diterbitkan 2014-10-01
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  7. 7
    Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination

    Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination oleh Eliška Kováříková, Veit Ny, Miloslav Šulc, Jana Rysová, Natálie Pečenková, Milan Houška

    Diterbitkan 2024-04-01
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  8. 8
    Food allergies and intolerances - A review

    Food allergies and intolerances - A review oleh Renata Winterová, Marie Pokorná Bartošková, Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban, Zuzana Šmídová

    Diterbitkan 2021-10-01
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  9. 9
    Utilisation of non-traditional forms of cereals in bakery production

    Utilisation of non-traditional forms of cereals in bakery production oleh Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček, Petr Martinek

    Diterbitkan 2014-06-01
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  10. 10
    Evaluation of barley grass as a potential source of some nutritional substances

    Evaluation of barley grass as a potential source of some nutritional substances oleh Ivana Paulíčková, Jaroslava Ehrenbergerová, Vlasta Fiedlerová, Dana Gabrovská, Pavla Havlová, Marie Holasová, Jiří Kopáček, Jarmila Ouhrabková, Jitka Pinkrová, Jana Rysová, Kateřina Vaculová, Renata Winterová

    Diterbitkan 2007-04-01
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  11. 11
    Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

    Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation oleh Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška

    Diterbitkan 2014-04-01
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