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Iva Burešová

Tomas Bata University in Zlin

H指数:14

被引数:714

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Effect of genotype, nitrogen fertilization, growing season, and their interactions on content of distinct anthocyanins and quality parameters of purple and blue winter wheat grains

基因型、氮肥施用、生长季节及其相互作用对紫色和蓝色冬小麦籽粒中特定花青素含量及品质参数的影响

Journal of the Science of Food and Agriculture

IF3.5

2026-03-100

PRE

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

IF3.6

2023-04-016

OAAI

Characterization and biodegradation of ternary blends of lignosulfonate/ synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-07-015

OAAI

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

FOOD SCIENCE & NUTRITION

IF3.8

2021-07-1320

OAAI

Impact of particle size on wheat dough and bread characteristics

IF9.8

2019-11-0145

PREAI

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-08-017

PREAI

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-05-0162

PREAI

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-05-0133

PREAI

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

JOURNAL OF CEREAL SCIENCE

IF3.7

2014-09-0138

PREAI

Effect of wheat gluten proteins on bioethanol yield from grain

小麦面筋蛋白对谷物生物乙醇产量的影响

IF11

2011-04-018

PREAI

The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2010-07-266

PRE

Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

JOURNAL OF CEREAL SCIENCE

IF3.7

2008-01-0154

PREAI