Buresova I - Search Results

1

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.

Adamek M, Zvonkova M, Buresova I, Buran M, Sevcikova V, Sebestikova R, Adamkova A, Skowronkova N, Mlcek J. Adamek M, et al. Among authors: buresova i. Sensors (Basel). 2023 Jan 3;23(1):534. doi: 10.3390/s23010534. Sensors (Basel). 2023. PMID: 36617133 Free PMC article.

2

Preventing chronic fatigue in Czech young athletes: The features description of the "SmartTraining" mobile application.

Bernaciková M, Kumstát M, Burešová I, Kapounková K, Struhár I, Sebera M, Paludo AC. Bernaciková M, et al. Among authors: buresova i. Front Physiol. 2022 Sep 20;13:919982. doi: 10.3389/fphys.2022.919982. eCollection 2022. Front Physiol. 2022. PMID: 36203938 Free PMC article.

3

One health behavior or many health-related behaviors?

Havigerová JM, Dosedlová J, Burešová I. Havigerová JM, et al. Among authors: buresova i. Psychol Res Behav Manag. 2018 Dec 27;12:23-30. doi: 10.2147/PRBM.S173692. eCollection 2019. Psychol Res Behav Manag. 2018. PMID: 30643472 Free PMC article.

4

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation.

Pejcz E, Burešová I. Pejcz E, et al. Among authors: buresova i. Foods. 2022 Feb 13;11(4):536. doi: 10.3390/foods11040536. Foods. 2022. PMID: 35206013 Free PMC article.

5

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

Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A. Burešová I, et al. Foods. 2023 Mar 20;12(6):1324. doi: 10.3390/foods12061324. Foods. 2023. PMID: 36981251 Free PMC article.

6

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties.

Šebestíková R, Burešová I, Vyhnánek T, Martinek P, Pospiech M. Šebestíková R, et al. Among authors: buresova i. Heliyon. 2023 Apr 7;9(4):e15118. doi: 10.1016/j.heliyon.2023.e15118. eCollection 2023 Apr. Heliyon. 2023. PMID: 37095904 Free PMC article.

7

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

Burešová I, Lullien-Pellerin V, Červenka L, Mlček J, Šebestíková R, Masaříková L. Burešová I, et al. Foods. 2023 Jul 5;12(13):2604. doi: 10.3390/foods12132604. Foods. 2023. PMID: 37444342 Free PMC article.

8

3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors.

Adamek M, Mlcek J, Skowronkova N, Zvonkova M, Jasso M, Adamkova A, Skacel J, Buresova I, Sebestikova R, Cernekova M, Buckova M. Adamek M, et al. Among authors: buresova i. Sensors (Basel). 2023 Jul 31;23(15):6817. doi: 10.3390/s23156817. Sensors (Basel). 2023. PMID: 37571598 Free PMC article.

9

The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Pečivová P, Burešová I, Bílková H. Pečivová P, et al. Among authors: buresova i. J Sci Food Agric. 2010 Oct;90(13):2282-8. doi: 10.1002/jsfa.4083. J Sci Food Agric. 2010. PMID: 20661899

10

Impact of particle size on wheat dough and bread characteristics.

Lapčíková B, Burešová I, Lapčík L, Dabash V, Valenta T. Lapčíková B, et al. Among authors: buresova i. Food Chem. 2019 Nov 1;297:124938. doi: 10.1016/j.foodchem.2019.06.005. Epub 2019 Jun 4. Food Chem. 2019. PMID: 31253272

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

26 results

Search Page