Comparison of cadmium effect on willow and poplar in response to different cultivation conditions von Lunackova, L, Sottnikova, A, Masarovicova, E, Lux, A, Stresko, V. (Univerzita Komenskeho, Bratislava (Slovak Republic). Prirodovedecka Fakulta)

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Differences in structure of adventitious roots in Salix clones with contrasting characteristics of cadmium accumulation and sensitivity von Lux, Alexander, Šottníková, Anna, Opatrná, Jana, Greger, Maria

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Changes in the Rooting and Growth of Willows and Poplars Induced by Cadmium von Šottníková, A., Lunáčková, L., Masarovičová, E., Lux, A., Streško, V.

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Development, Dilation and Subdivision of Cortical Layers of Gentian (Gentiana asclepiadea) Root von Šottníková, Anna, Lux, Alexander

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Evaluation of quality of wine in the Czech Republic von Šottníková, V., Mendelova zemědělská a lesnická univ., Brno (Czech Republic), Cwiková, O., Mendelova zemědělská a lesnická univ., Brno (Czech Republic), Králová, L., Mendelova zemědělská a lesnická univ., Brno (Czech Republic)

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Quality of biscuits as affected by addition of fibre von Šottní­ková, Viera, Langová, Radka, Hřivna, Luděk, Nedomová, Šárka, Jůzl, Miroslav

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Assessment of the physicochemical profile of gluten-free flour and pasta products von Sagyntay, Fariza, Iztaev, Auelbek, Borankulova, Assel, Tarabayev, Baltash, Soltybayeva, Begzada, Mashanova, Nurbibi, Šottníková, Viera, Kabylda, Anar

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Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content von Cwiková, Olga, Komprda, Tomas, Šottníková, Viera, Svoboda, Zdeněk, Simonová, Jana, Slováček, Jan, Jůzl, Miroslav

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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 von Burešová, Iva, Tokár, Marián, Mareček, Ján, Hřivna, Luděk, Faměra, Oldřich, Šottníková, Viera

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Intersection of mycotoxins from grains to finished baking von Šottní­ková, Viera, Hřivna, Luděk, Burešová, Iva, Nedělní­k, Jan

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Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products von KUČEROVÁ, Jindřiška, ŠOTTNÍKOVÁ, Viera, NEDOMOVÁ, Šárka

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Effects of Different Processing Methods of Coffee IArabica/I on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content von Cwiková, Olga, Komprda, Tomas, Šottníková, Viera, Svoboda, Zdeněk, Simonová, Jana, Slováček, Jan, Jůzl, Miroslav

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Effect of nitrogen and sulphur fertilization on the quality of barley protein von Dostálová, Y., Hřivna, L., Kotková, B., Burešová, I., Janečková, M., Šottníková, V.

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Stability of yield and miller's quality of winter wheat selected varieties' grain von Šottníková, Viera, Hřivna, Luděk

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Change of fat during friting and final qualities of soft cakes von Šottníková, Viera, Borutová, Klára

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Germination dynamics during post harvest maturation of malting barley von Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi, Psota, V., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav, Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi, Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi, Sachambula, L., Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav

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ENRICHMENT OF WHEAT BREAD WITH DIETARY FIBER von M. P. Bayisbaeva, Z. N. Moldakulova, S. T. Dairasheva, F. A. Rahimberdieva, V. . Sottnikova

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Role of sulphur in formation of spring barley grain yield, malting quality parameters, and PDMS von HŘIVNA, Luděk, TOMÁŠ, Gregor, ŠOTTNÍKOVÁ, Viera, CERKAL, Radim, RYANT, Pavel, PROKEŠ, Josef, RADOCH, Tomáš, VAVROUŠOVÁ, Petra

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Determination of extract in barley grain by the enzymatic way von Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin, Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi, Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin, Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin

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THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION von Sottníková, Viera, Hrivna, Ludek, Juzl, Miroslav, Cwiková, Olga

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