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Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+ 10

Journal of cereal science, 2008, Vol.47 (1), p.68-78

2008

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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Foods, 2023-03, Vol.12 (6), p.1324

2023

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Barriers and supportive factors in engaging cancer patients in physical activity programmes – a literature review

Klinická onkologie, 2024-06, Vol.37 (3)

2024

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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

Journal of texture studies, 2016-10, Vol.47 (5), p.423-431

2016

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BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

Journal of microbiology, biotechnology and food sciences, 2012-02, Vol.1, p.897

2012

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Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

International journal of biological macromolecules, 2022-07, Vol.213, p.110-122

2022

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Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Kvasný průmysl (On-line), 2017-02, Vol.63 (1), p.8-10

2017

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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

Journal of cereal science, 2017-05, Vol.75, p.158-164

2017

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The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

Foods, 2023-07, Vol.12 (13), p.2604

2023

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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

Food science & technology, 2016-05, Vol.68, p.659-666

2016

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Complex approach to monitoring athletes in the scope of overtraining prevention

Studia sportiva, 2019-06, Vol.13 (1), p.17-26

2019

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Computer Gaming and Risk Behaviour in Adolescence: A Pilot Study

Procedia, social and behavioral sciences, 2012-12, Vol.69, p.247-255

2012

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Czech adaptation of the Brunel Mood States for adolescent athletes

Studia sportiva, 2020-09, Vol.14 (1), p.47-57

2020

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The Dependence of P eleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of E dam Cheese

Journal of texture studies, 2013-06, Vol.44 (3), p.187-195

2013

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The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Journal of texture studies, 2013-06, Vol.44 (3), p.187-195

2013

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Difficulties in using 1,3-β-D-glucan as the screening test for the early diagnosis of invasive fungal infections in patients with haematological malignancies - high frequency of false-positive results and their analysis

Journal of medical microbiology, 2010-09, Vol.59 (9), p.1016-1022

2010

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Difficulties in using 1,3-{beta}-D-glucan as the screening test for the early diagnosis of invasive fungal infections in patients with haematological malignancies--high frequency of false-positive results and their analysis

Journal of medical microbiology, 2010-09, Vol.59 (Pt 9), p.1016-1022

2010

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Does personality matter when we are approaching the subjective perception of overtraining among adolescents?

Studia sportiva, 2020, Vol.14 (1), p.58-66

2020

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THE EFFECT OF ADDED PUMPKIN FLOUR ON SENSORY AND TEXTURAL QUALITY OF RICE BREAD

Journal of microbiology, biotechnology and food sciences, 2017-06, Vol.6 (6), p.1269-1271

2017

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The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Czech Journal of Food Sciences, 2014-01, Vol.32 (6), p.570-577

2014

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The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Food science & technology, 2017-08, Vol.81, p.299-305

2017

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The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Applied sciences, 2024-04, Vol.14 (7), p.2882

2024

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The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011, Vol.59 (6), p.255-264

2011

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Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

Open agriculture, 2024-03, Vol.9 (1), p.655-99

2024

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Effect of wheat gluten proteins on bioethanol yield from grain

Applied energy, 2011-04, Vol.88 (4), p.1205-1210

2011

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Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+ 10

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Barriers and supportive factors in engaging cancer patients in physical activity programmes – a literature review

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

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

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

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

Complex approach to monitoring athletes in the scope of overtraining prevention

Computer Gaming and Risk Behaviour in Adolescence: A Pilot Study

Czech adaptation of the Brunel Mood States for adolescent athletes

The Dependence of P eleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of E dam Cheese

The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Difficulties in using 1,3-β-D-glucan as the screening test for the early diagnosis of invasive fungal infections in patients with haematological malignancies - high frequency of false-positive results and their analysis

Difficulties in using 1,3-{beta}-D-glucan as the screening test for the early diagnosis of invasive fungal infections in patients with haematological malignancies--high frequency of false-positive results and their analysis

Does personality matter when we are approaching the subjective perception of overtraining among adolescents?

THE EFFECT OF ADDED PUMPKIN FLOUR ON SENSORY AND TEXTURAL QUALITY OF RICE BREAD

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

The Effect of Inulin Addition on Rice Dough and Bread Characteristics

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

Effect of wheat gluten proteins on bioethanol yield from grain

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