Search Results - "Šnurkovič, Petr"

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate by Soural, Ivo, Šnurkovič, Petr, Bieniasz, Monika

“…One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters:…”
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Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction by Tříska, Jan, Balík, Josef, Houška, Milan, Novotná, Pavla, Magner, Martin, Vrchotová, Naděžda, Híc, Pavel, Jílek, Ladislav, Thorová, Kateřina, Šnurkovič, Petr, Soural, Ivo

“…Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole…”
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Comparison of some physico-chemical parameters of kiwiberry (Actinidia arguta) cultivars from a cold climate by Horák, Miroslav, Šnurkovič, Petr, Ondrášek, Ivo, Balík, Josef, Srilaong, Varit

“…The genus includes a number of commercial fruit species with a wide range of countries of origin. Some species such as or are characterized by a high level of…”
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Suitability of Asian plums for the production of traditional Czech plum spread by Omastová, P, Balík, J, Nečas, T, Horák, M, Němcová, A, Šnurkovič, P

“…The paper deals with experimental findings on the use of Asian plums for processing into the traditional Czech plum spread called povidla. Physico-chemical and…”
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Comparison of the influence of defined storing conditions on asian and european pear cultivars by Šnurkovič, Petr, Balí­k, Josef, Goliáš, Jan, Horák, Miroslav, Němcová, Anna

“…The study observed changes in the material composition of European (Conference) and Asian (Yali) pears during the storage period at different temperatures…”
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l-Ascorbic acid content and antioxidant capacity in less-known fruit juices by Soural, Ivo, Šnurkovič, Petr, Bieniasz, Monika

“…Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera,…”
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Quality assessment of fruit juices by NIR spectroscopy by Šnurkovič, Petr

“…In the article there is described the detection of substances used for adulteration of fruit juices. They were investigated in juice products distributed…”
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