Search Results - "Bradová, Jana"

Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars by Dvořáček, Václav, Bradová, Jana, Sedláček, Tibor, Šárka, Evžen

“…This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species…”
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The Assessment of Hordein Variability in Czech Spring Barley Varieties by Jana Bradová, Vratislav Psota

“…The allele variability of the hordein controlled by Hrd A, Hrd B, and Hrd F loci was investigated in Czech spring barley varieties using starch gel…”
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The effect of Fusarium culmorum infection and deoxynivalenol (DON) application on proteome response in barley cultivars Chevron and Pedant by Kosová, Klára, Chrpová, Jana, Šantrůček, Jiří, Hynek, Radovan, Štěrbová, Lenka, Vítámvás, Pavel, Bradová, Jana, Prášil, Ilja Tom

“…Fusarium head blight (FHB) disease adversely affects grain quality and final yield in small-grain cereals including barley. In the present study, the effect of…”
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Influence of technological processing of wheat grain on starch digestibility and resistant starch content by Strbova, Lenka, Bradova, Jana, Sedlacek, Tibor, Holasova, Marie, Fiedlerova, Vlasta, Dvoracek, Václav, Smrckova, Petra

“…The grain of six standard wheat cultivars and one high‐amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread,…”
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Reflectance Spectrometry as a Screening Tool for Prediction of Lutein Content in Diverse Wheat Species (Triticum spp.) by Dvořáček, Václav, Štěrbová, Lenka, Matějová, Eva, Bradová, Jana, Hermuth, Jiří

“…Direct analytical methods assessing lutein content (e.g., high-performance liquid chromatography [HPLC]) are expensive and time-consuming. Their utilization in…”
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Genetic characterization and evaluation of twenty Chinese winter wheat cultivars as potential sources of new diversity for breeding by Hermuth, Jiří, Leišová-Svobodová, Leona, Bradová, Jana, Kosová, Klára, Dvořáček, Václav, Prášil, Ilja Tom, Dotlačil, Ladislav

“…Twenty Chinese and two Czech wheat cultivars were assessed with respect to their genetic diversity using single sequence repeat (SSR) markers and…”
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Comparison of the Results of SDS PAGE and Chip Electrophoresis of Wheat Storage Proteins by BRADOVA, Jana, MATEJOVA, Eva

“…Chip electrophoresis was used for the study of the high-molecular-weight glutenin subunit (HMW-GS) composition of wheat. A model set of samples of Czech wheat…”
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Intra-varietal polymorphism of gliadins and glutenins within wheat varieties grown in the Czech Republic and its impact on grain quality by DVOŘÁČEK, Václav, BRADOVÁ, Jana, CAPOUCHOVÁ, Ivana, PROHASKOVÁ, Anna, PAPOUŠKOVÁ, Ludmila

“…Using vertical electrophoresis, a set of 22 biotypes heterogeneous according to their gliadin alleles as well as their low-molecular-weight (LMW) and…”
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Effect of 1B/1R translocation on selected grain quality parameters in a set of doubled haploid wheat lines by Dvoracek, V.(Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic). Odbor Genetiky a Slechteni) E-mail:dvoracek@vurv.cz, Bradova, J.(Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic). Odbor Genetiky a Slechteni), Stehno, Z.(Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic). Odbor Genetiky a Slechteni)

“…Crude protein content, Zeleny sedimentation test, wet gluten content, gluten index, albumins + globulins content, gliadin content, sum of glutenins, proportion…”
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Wheat breeding for the improved bread-making quality using PCR based markers of glutenins by Kocourkova, Z.,SELGEN, Stupice (Czech Republic). Slechtitelska Stanice, Bradova, J.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic), Kohutova, Z.,Ceska Zemedelska Univ., Prague (Czech Republic), Slamova, L.,Ceska Zemedelska Univ., Prague (Czech Republic), Vejl, P.,Ceska Zemedelska Univ., Prague (Czech Republic), Horcicka, P.,SELGEN, Stupice (Czech Republic). Slechtitelska Stanice

“…The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early…”
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