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Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods

Czech Journal of Food Sciences, 2024-01, Vol.42 (2), p.118-126

2024

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The Mixolab parameters of composite wheat/hemp flour and their relation to quality features

Food science & technology, 2015-01, Vol.60 (1), p.623-629

2015

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Water absorption of food wheat flour – comparison of direct and indirect methods

Croatian journal of food science and technology, 2023-12, Vol.15 (2), p.163-172

2023

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Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours

Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.3-8

2021

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The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Applied sciences, 2024-06, Vol.14 (11), p.4831

2024

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The use of modern fermentation techniques in the production of traditional wheat bread

Czech Journal of Food Sciences, 2023-01, Vol.41 (3), p.173-181

2023

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Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Applied sciences, 2024-07, Vol.14 (14), p.6070

2024

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Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Applied sciences, 2021-07, Vol.11 (13), p.6138

2021

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Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Czech Journal of Food Sciences, 2020-01, Vol.38 (1), p.49-56

2020

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Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

Foods, 2023-08, Vol.12 (16), p.3055

2023

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Cookie making potential of composite flour containing wheat, barley and hemp

Czech Journal of Food Sciences, 2015-01, Vol.33 (6), p.545-555

2015

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Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques

Applied sciences, 2024-08, Vol.14 (16), p.7222

2024

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Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Czech Journal of Food Sciences, 2017-01, Vol.35 (5), p.424-431

2017

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Evaluation of the Cultivated Mushroom Pleurotus ostreatus Basidiocarps Using Vibration Spectroscopy and Chemometrics

Applied sciences, 2020-11, Vol.10 (22), p.8156

2020

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Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Foods, 2023-12, Vol.13 (1), p.39

2023

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Wheat flour, bread and biscuits enriched by linseed fibre - comparison of harvest year, linseed variety and addition level

Potravinarstvo, 2018-04, Vol.12 (1), p.387-396

2018

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Chia and teff as improvers of wheat-barley dough and cookies

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.79-88

2017

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Characteristics of wheat, barley and hemp model composites

Czech Journal of Food Sciences, 2015-01, Vol.33 (1), p.66-71

2015

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Properties and nutritional value of wheat bread enriched by hemp products

Potravinarstvo, 2015, Vol.9 (1), p.304-308

2015

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Alternative Use of the Extensograph-E in the Role of a Texturometer

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022-10, Vol.12 (1), p.9-17

Švec, Ivan

2022

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Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, Vol.65 (2), p.727-736

2017

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Flax - Evaluation of composite flour and using in cereal products

Potravinarstvo, 2016-06, Vol.10 (1), p.287-294

2016

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Near-infrared prediction of milling and baking parameters of wheat varieties

Journal of food engineering, 2008-07, Vol.87 (1), p.21-25

2008

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Linseed fibre - effect on composite flour properties and cereal products quality

Potravinarstvo, 2017, Vol.11 (1), p.252-259

2017

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Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Croatian journal of food science and technology, 2018-05, Vol.10 (1), p.89-97

2018

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Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods

The Mixolab parameters of composite wheat/hemp flour and their relation to quality features

Water absorption of food wheat flour – comparison of direct and indirect methods

Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

The use of modern fermentation techniques in the production of traditional wheat bread

Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

Cookie making potential of composite flour containing wheat, barley and hemp

Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Evaluation of the Cultivated Mushroom Pleurotus ostreatus Basidiocarps Using Vibration Spectroscopy and Chemometrics

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Wheat flour, bread and biscuits enriched by linseed fibre - comparison of harvest year, linseed variety and addition level

Chia and teff as improvers of wheat-barley dough and cookies

Characteristics of wheat, barley and hemp model composites

Properties and nutritional value of wheat bread enriched by hemp products

Alternative Use of the Extensograph-E in the Role of a Texturometer

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours

Flax - Evaluation of composite flour and using in cereal products

Near-infrared prediction of milling and baking parameters of wheat varieties

Linseed fibre - effect on composite flour properties and cereal products quality

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

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