Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds von Vollmannová, A., Margitanová, E., Tóth, T., Timoracká, M., Urminská, D., Bojňanská, T., Čičová, I.

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Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status von Bojňanská, T., Frančáková, H., Chlebo, P., Vollmannová, A.

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Rheological parameters of dough with inulin addition and its effect on bread quality von Bojnanska, T, Tokar, M, Vollmannova, A

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The use of spelt wheat (Triticum spelta L.) for baking applications von Bojňanská, T., Frančáková, H.

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Germination index as an indicator of malting potential von Francakova, H., Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Skladovania a Spracovania Rastlinnych Produktov, Liskova, M., Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Skladovania a Spracovania Rastlinnych Produktov, Bojnanska, T., Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Skladovania a Spracovania Rastlinnych Produktov, Marecek, J., Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Skladovania a Spracovania Rastlinnych Produktov

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Bioactive compounds in different plant parts of various buckwheat (Fagopyrum esculentum Moench.) cultivars von Bystrická, J, A. VollmannovÃ, A. Kupecsek, J. MusilovÃ, Z. PolákovÃ, I. ČičovÃ, T. BojňanskÃ

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THE OLD GENOTYPES OF WHEAT, THE SOURCE OF IMPORTANT QUALITATIVE CHARACTERISTICS von H FRANČÁKOVÁ, T BOJŇANSKÁ

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Effect of rutin in consumed bread on blood parameters of volunteers von Bojňanská, T., Slovak University of Agriculture in Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources, Department of Storing and Processing Plant Products, Chlebo, P, Habánová, M, Habán, M

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Influence of natural additives on protein complex of bread von Bojnanská, T., Slovak University of Agriculture in Nitra (Slovak Republic), Urminská, D

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THE OLD GENOTYPES OF WHEAT, THE SOURCE OF IMPORTANT QUALITATIVE CHARACTERISTICS von FRANČÁKOVÁ, H, BOJŇANSKÁ, T

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The old genotypes of wheat, the source of important qualitative characteristics von Franxakova, H, Bojnanska, T. (Slovak Agricultural Univ., Nitra (Slovakia))

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Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough von Bojňanská, Tatiana, Musilová, Janette, Vollmannová, Alena

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Milk thistle flour effect on dough rheological properties von Bojňanská, Tatiana, Vollmannová, Alena, Musilová, Janette

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Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread von Ziobro, Rafał, Ivanišová, Eva, Bojňanská, Tatiana, Gumul, Dorota

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Quercetin as one of the most abundant represented biological valuable plant components with remarkable chemoprotective effects - A review von Vollmannová, Alena, Bojňanská, Tatiana, Musilová, Janette, Lidiková, Judita, Cifrová, Monika

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Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread von Bojňanská, Tatiana, Kolesárová, Anna, Čech, Matej, Tančinová, Dana, Urminská, Dana

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The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread von Kolesárová, Anna, Bojňanská, Tatiana, Solgajová, Miriam, Mendelová, Andrea, Kopčeková, Jana, Kolesárová, Adriana

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Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench) von Vollmannová, Alena, Musilová, Janette, Lidiková, Judita, Árvay, Július, Šnirc, Marek, Tóth, Tomáš, Bojňanská, Tatiana, Čičová, Iveta, Kreft, Ivan, Germ, Mateja

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The influence of additional fluors on the retention ability of dough and the technological quality of bakery products von Bojňanská Tatiana, Šmitalová Jana

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Evaluation of oil content and fatty acid composition in the seed of grapevine varieties von Lachman, Jaromír, Hejtmánková, Alena, Táborský, Jan, Kotíková, Zora, Pivec, Vladimír, Střalková, Radomíra, Vollmannová, Alena, Bojňanská, Tatiana, Dědina, Martin

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