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

Švec, Ivan ; Smrčková, Petra

Czech Journal of Food Sciences, 2024-01, Vol.42 (2), p.118-126 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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

Švec, Ivan ; Hrušková, Marie

Food science & technology, 2015-01, Vol.60 (1), p.623-629 [Periódico revisado por pares]

Elsevier Ltd

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3
Water absorption of food wheat flour – comparison of direct and indirect methods
Water absorption of food wheat flour – comparison of direct and indirect methods
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Water absorption of food wheat flour – comparison of direct and indirect methods

Švec, Ivan ; Sedláček, Tibor

Croatian journal of food science and technology, 2023-12, Vol.15 (2), p.163-172 [Periódico revisado por pares]

Prehrambeno-tehnološki fakultet Osijek

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4
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
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Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours

Sluková, Marcela ; Jurkaninová, Lucie ; Švec, Ivan ; Skřivan, Pavel

Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.3-8 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
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Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Skřivan, Pavel ; Sluková, Marcela ; Sinica, Andrej ; Bleha, Roman ; Švec, Ivan ; Šárka, Evžen ; Pourová, Veronika

Applied sciences, 2024-07, Vol.14 (14), p.6070 [Periódico revisado por pares]

Basel: MDPI AG

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6
The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties
The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties
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The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Jurkaninová, Lucie ; Švec, Ivan ; Kučerová, Iva ; Havrlentová, Michaela ; Božik, Matěj ; Klouček, Pavel ; Leuner, Olga

Applied sciences, 2024-06, Vol.14 (11), p.4831 [Periódico revisado por pares]

Basel: MDPI AG

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7
The use of modern fermentation techniques in the production of traditional wheat bread
The use of modern fermentation techniques in the production of traditional wheat bread
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The use of modern fermentation techniques in the production of traditional wheat bread

Skřivan, Pavel ; Sluková, Marcela ; Švec, Ivan ; Čížková, Helena ; Horsáková, Iveta ; Rezková, Eliška

Czech Journal of Food Sciences, 2023-01, Vol.41 (3), p.173-181 [Periódico revisado por pares]

Czech Academy of Agricultural Sciences

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8
Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours
Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours
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Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Skřivan, Pavel ; Sluková, Marcela ; Jurkaninová, Lucie ; Švec, Ivan

Applied sciences, 2021-07, Vol.11 (13), p.6138 [Periódico revisado por pares]

Basel: MDPI AG

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9
Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
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Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Švec, Ivan ; Kapačinskaité, Rasa ; Hrušková, Marie

Czech Journal of Food Sciences, 2020-01, Vol.38 (1), p.49-56 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
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Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

Skřivan, Pavel ; Chrpová, Diana ; Klitschová, Blanka ; Švec, Ivan ; Sluková, Marcela

Foods, 2023-08, Vol.12 (16), p.3055 [Periódico revisado por pares]

Basel: MDPI AG

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