Search Results - "PANOVSKÁ, Zdeňka"

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market by Nakonechna, Kristina, Ilko, Vojtech, Berčíková, Markéta, Vietoris, Vladimír, Panovská, Zdeňka, Doležal, Marek

“…In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of…”
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Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review by Ciesarová, Zuzana, Murkovic, Michael, Cejpek, Karel, Kreps, František, Tobolková, Blanka, Koplík, Richard, Belajová, Elena, Kukurová, Kristína, Daško, Ľubomír, Panovská, Zdenka, Revenco, Diomid, Burčová, Zuzana

“…[Display omitted] •Ascorbic acid has a major importance in sea buckthorn.•High content of valuable bioactive compounds useful for human nutrition is…”
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Textural and flavour characteristics of commercial tomato ketchups by Panovska, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Stern, P.,Akademie Ved, Prague (Czech Republic). Ustav Hydrodynamiky, Vachova, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Lukesova, D.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Pokorny, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

“…A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of…”
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Sensory profiles of sweeteners in aqueous solutions by Alena Šedivá, Zdeňka Panovská, Jan Pokorný

“…Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical…”
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Evaluation of egg yolk colour by Bovskova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition, Mikova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition, Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition

“…We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of beta-carotene by…”
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Time–intensity studies of astringent taste by Valentova, Helena, Skrovankova, Sona, Panovska, Zdenka, Pokorny, Jan

“…The intensity of astringent taste was studied in wine, vermouth and other beverages during ingestion and for up to 100 s after swallowing, and the…”
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Psychorheology of food dispersions by Stern, Petr, Panovská, Zdenka, Pokorný, Jan

“…Psychorheology of food dispersions Food dispersions are the most frequent and most important food components. Useful information was obtained in the…”
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Air Quality as a Key Factor in the Aromatisation of Stores: A Systematic Literature Review by Panovská, Zdeňka, Ilko, Vojtech, Doležal, Marek

“…Scientific literature on indoor air quality is categorised mainly into environmental sciences, construction building technology and environmental and civil…”
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Sensory quality of meat from crossbred boars in relation to their age and slaughter weight by KOUŘIMSKÁ, Lenka, ČÍTEK, Jaroslav, ZADINOVÁ, Kateřina, OKROUHLÁ, Monika, PANOVSKÁ, Zdeňka, KHATRI, Yunus, STUPKA, Roman

“…The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A…”
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Quality of Cows' Milk from Organic and Conventional Farming by Kourimska, L., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products, Legarova, V., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Quality of Agricultural Products, Panovska, Z., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition, Panek, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition

“…The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The…”
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Effect of modified whey proteins on texture and sensory quality of processed cheese by MIHULOVÁ, Miroslava, VEJLUPKOVÁ, Marta, HANUŠOVÁ, Jana, ŠTĚTINA, Jiří, PANOVSKÁ, Zdeňka

“…One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise…”
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Effect of thickening agents on perceived viscosity and acidity of model beverages by PANOVSKÁ, Zdenka, VÁCHOVÁ, Alena, POKORNÝ, Jan

“…The effect of thickening agents – methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum – solutions on the sensory…”
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Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions by Panovska, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Sediva, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Jedelska, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Pokorny, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

“…Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the…”
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Rheological and sensory characteristics of yoghurt-modified mayonnaise by Stern, P.,Akademie Ved, Prague (Czech Republic). Ustav Hydrodynamiky, Pokorny, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Sediva, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Panovska, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

“…Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25 deg C. The rheometer Rheostress…”
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Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma by Rajchl, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Cizkova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Lukesova, D.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Panovska, Z.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

“…Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced…”
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Glycoalkaloid content of potatoes sold in Czechia by Panovská, Z, Hajslová, J, Kosinková, P, Cepl, J

“…Glycoalkaloid levels in different cultivars collected from three regions were monitored during two years. With the exception of Karin, one of the most widely…”
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