Hasil Pencarian - Veronika Bártová

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  1. 1
    Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes

    Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes oleh Jan BÁRTA, Veronika BÁRTOVÁ

    Diterbitkan 2008-10-01
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  2. 2
    CRUDE PROTEIN CONTENT IN TUBERS OF STARCH PROCESSING POTATO CULTIVARS IN DEPENDENCE ON DIFFERENT AGRO-ECOLOGICAL CONDITIONS

    CRUDE PROTEIN CONTENT IN TUBERS OF STARCH PROCESSING POTATO CULTIVARS IN DEPENDENCE ON DIFFERENT AGRO-ECOLOGICAL CONDITIONS oleh Veronika BÁRTOVÁ, Jan BÁRTA, Jiří DIVIŠ, Josef ŠVAJNER, Jiří PETERKA

    Diterbitkan 2009-08-01
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  3. 3
    Accumulation of Minerals in Faba Bean Seeds and Straw in Relation to Sowing Density

    Accumulation of Minerals in Faba Bean Seeds and Straw in Relation to Sowing Density oleh Magdalena Serafin-Andrzejewska, Anna Jama-Rodzeńska, Waldemar Helios, Andrzej Kotecki, Marcin Kozak, Monika Białkowska, Jan Bárta, Veronika Bártová

    Diterbitkan 2023-01-01
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  4. 4
    Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars

    Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. co... oleh Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová

    Diterbitkan 2020-12-01
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  5. 5
    Proteomic Profile of Flaxseed (<i>Linum usitatissimum</i> L.) Products as Influenced by Protein Concentration Method and Cultivar

    Proteomic Profile of Flaxseed (<i>Linum usitatissimum</i> L.) Products as Influenced by Protein Concentration Method and Cultivar oleh Markéta Jarošová, Pavel Roudnický, Jan Bárta, Zbyněk Zdráhal, Veronika Bártová, Adéla Stupková, František Lorenc, Marie Bjelková, Jan Kyselka, Eva Jarošová, Jan Bedrníček, Andrea Bohatá

    Diterbitkan 2024-04-01
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  6. 6
    Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

    Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences oleh Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak

    Diterbitkan 2021-11-01
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  7. 7
    Onion waste as a rich source of antioxidants for meat products

    Onion waste as a rich source of antioxidants for meat products oleh Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska, Pavel Smetana

    Diterbitkan 2019-08-01
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  8. 8
    Proteomic Profiles of Whole Seeds, Hulls, and Dehulled Seeds of Two Industrial Hemp (<i>Cannabis sativa</i> L.) Cultivars

    Proteomic Profiles of Whole Seeds, Hulls, and Dehulled Seeds of Two Industrial Hemp (<i>Cannabis sativa</i> L.) Cultivars oleh Jan Bárta, Pavel Roudnický, Markéta Jarošová, Zbyněk Zdráhal, Adéla Stupková, Veronika Bártová, Zlatuše Krejčová, Jan Kyselka, Vladimír Filip, Václav Říha, František Lorenc, Jan Bedrníček, Pavel Smetana

    Diterbitkan 2023-12-01
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  9. 9
    Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

    Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread oleh Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang, Jan Bárta

    Diterbitkan 2022-10-01
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