Search Results - "Burešová, Iva"

Impact of particle size on wheat dough and bread characteristics by Lapčíková, Barbora, Burešová, Iva, Lapčík, Lubomír, Dabash, Vikendra, Valenta, Tomáš

“…•There was analyzed water mobility in the dough and bread made from different wheat flours.•Effect of bran particles inclusion in dough was followed by…”
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Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation by Pejcz, Ewa, Burešová, Iva

“…The seeds and husk of origin are rich source of dietary fiber known for its medicinal use. Despite the use of both and products due to their physicochemical…”
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The role of perfectionism in predicting athlete burnout, training distress, and sports performance: A short-term and long-term longitudinal perspective by Květon, Petr, Jelínek, Martin, Burešová, Iva

“…This study examined the influence of perfectionistic strivings and perfectionistic concerns on athlete burnout and two key indicators of overtraining syndrome…”
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EXPERIENCE OF CZECH ELITE TRAMPOLINISTS AND THEIR COACHES WITH LOST MOVE SYNDROME by Novotná, Anežka, Burešová, Iva

“…This exploratory qualitative study explored the experience of Czech elite trampolinists and their coaches with Lost Move Syndrome (LMS). Six in-depth…”
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Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality by Dabash, Vikendra, Burešová, Iva, Grupa, Uwe

“…Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the…”
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Subjective Indicators of Overtraining and Their Relationship to Sport Fitness: A 1-year Observation of Elite Athletes by Jelínek, Martin, Květon, Petr, Burešová, Iva

“…This study explores the relationships among indicators of overtraining in adolescent athletes. The research employed widely-accepted tools for subjective…”
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Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry by Julinová, Markéta, Vaňharová, Ludmila, Šašinková, Dagmar, Kalendová, Alena, Burešová, Iva

“…This study investigates novel ternary polymer blends based on polyvinylpyrrolidone (PVP) as the matrix in combination with lignosulfonate and synthetic…”
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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 by Burešová, Iva, Tokár, Marián, Mareček, Ján, Hřivna, Luděk, Faměra, Oldřich, Šottníková, Viera

“…Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological…”
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Psychometric Properties of the Sport Multidimensional Perfectionism Scale-2 in Czech Adolescent Athletes: An Exploratory Approach by Květon, Petr, Jelínek, Martin, Burešová, Iva

“…This study presents a thorough examination of the psychometric properties of the Czech version of the Sport Multidimensional Perfectionism Scale-2 in…”
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Preventing chronic fatigue in Czech young athletes: The features description of the “SmartTraining” mobile application by Bernaciková, Martina, Kumstát, Michal, Burešová, Iva, Kapounková, Kateřina, Struhár, Ivan, Sebera, Martin, Paludo, Ana Carolina

“…This study describes a beta version of a mobile application (app) that focuses on preventing chronic fatigue in Czech youth athletes. The first version of the…”
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Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties by Šebestíková, Romana, Burešová, Iva, Vyhnánek, Tomáš, Martinek, Petr, Pospiech, Matej

“…The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF…”
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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 by Burešová, Iva, Masaříková, Lucie, Hřivna, Luděk, Kulhanová, Soňa, Bureš, David

“…The effect of calcium and sodium caseinate supplements (2 g/100 g) on the behavior of rice-buckwheat dough and bread quality was compared to the effect of…”
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The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread by Burešová, Iva, Kráčmar, Stanislav, Dvořáková, Petra, Středa, Tomáš

“…The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn,…”
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The influence of the addition of instant rice mash on the textural properties of rice bread by Augustová, Monika, Burešová, Iva, Čuljak, Rafaela, Dabash, Vikendra

“…The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were…”
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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking by Burešová, Iva, Červenka, Libor, Šebestíková, Romana, Augustová, Monika, Jarošová, Alžbeta

“…The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of…”
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Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare by Hřivna, Luděk, Maco, Roman, Dufková, Renáta, Kouřilová, Veronika, Burešová, Iva, Gregor, Tomáš

“…In this study, the effect of nitrogen doses (52, 80, 110, 140 kg/ha N) and the application of biostimulant preparations containing L. algae extract were…”
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The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking by Burešová, Iva, Kubínek, Roman

“…Shear oscillatory and uniaxial elongational tests performed at 30C were used to simulate gluten‐free dough proving; shear oscillatory temperature ramp (30–90C)…”
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The Effect of Inulin Addition on Rice Dough and Bread Characteristics by Burešová, Iva, Šebestíková, Romana, Šebela, Jaromír, Adámková, Anna, Zvonková, Magdalena, Skowronková, Nela, Mlček, Jiří

“…Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of…”
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Predictors of Mental Health in Adolescence: The Role of Personality, Dispositional Optimism, and Social Support by Burešová, Iva, Jelínek, Martin, Dosedlová, Jaroslava, Klimusová, Helena

“…In line with the current psychological approach to health in general, mental health is perceived not only as the absence of psychopathological disorders, but…”
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Texture, color, and sensory changes occurring in chocolate bars with filling during storage by Hřivna, Luděk, Machálková, Lenka, Burešová, Iva, Nedomová, Šárka, Gregor, Tomáš

“…The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and…”
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