Chicken skin gelatine as an alternative to pork and beef gelatines

by Petr Mrázek, Pavel Mokrejš, Robert Gál, Jana Orsavová
Published 2019-03-01

Preparation of protein products from collagen-rich poultry tissues

by Aneta Polaští­ková, Robert Gál, Pavel Mokrejš, Jana Orsavová
Published 2020-09-01

Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

by Petr Mrázek, Robert Gál, Pavel Mokrejš, Ondřej Krejčí, Jana Orsavová
Published 2020-07-01

Polyphenols content and antioxidant activity of paprika and pepper spices

by Soňa Škrovánková, Jiří Mlček, Jana Orsavová, Tűnde Juríková, Pavla Dřímalová
Published 2017-01-01

Dietary Intakes of Minerals, Essential and Toxic Trace Elements for Adults from Eragrostis tef L.: A Nutritional Assessment

by Eva Koubová, Daniela Sumczynski, Lenka Šenkárová, Jana Orsavová, Miroslav Fišera
Published 2018-04-01

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

by Jana Orsavova, Ladislava Misurcova, Jarmila Vavra Ambrozova, Robert Vicha, Jiri Mlcek
Published 2015-06-01

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

by Robert Gál, Pavel Mokrejš, Petr Mrázek, Jana Pavlačková, Dagmar Janáčová, Jana Orsavová
Published 2020-01-01

Phenolic Content and Antioxidant Capacity in Algal Food Products

by Ludmila Machu, Ladislava Misurcova, Jarmila Vavra Ambrozova, Jana Orsavova, Jiri Mlcek, Jiri Sochor, Tunde Jurikova
Published 2015-01-01

Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases

by Tunde Jurikova, Jiri Mlcek, Sona Skrovankova, Daniela Sumczynski, Jiri Sochor, Irena Hlavacova, Lukas Snopek, Jana Orsavova
Published 2017-06-01

Sensory evaluation and acceptance of food made of edible insects

by Martin Adámek, Anna Adámková, Lenka Kouřimská, Jiří Mlček, Klára Vojáčková, Jana Orsavová, Martina Bučková, Oldřich Faměra, Martin Búran
Published 2020-10-01

Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

by Jiří Mlček, Tünde Juríková, Soňa Škrovánková, Marcela Paličková, Jana Orsavová, Ladislava Mišurcová, Irena Hlaváčová, Jiří Sochor, Daniela Sumczynski
Published 2016-10-01

Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars

by Martin Adámek, Jiří Mlček, Anna Adámková, Vít Guiglielmo Mišurec, Jana Orsavová, Martina Bučková, Martin Búran, Anna Plášková, Lenka Kouřimská
Published 2021-05-01

Biologically active compounds contained in grape pomace

by Klára Vojáčková, Jiří Mlček, Soňa Škrovánková, Anna Adámková, Martin Adámek, Jana Orsavová, Martina Bučková, Vlastimil Fic, Lenka Kouřimská, Martin Búran
Published 2020-09-01