The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

por Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana
Publicado 2021

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

por Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak
Publicado 2021