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1

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

CiesarovÃ¡, Zuzana, Murkovic, Michael, Cejpek, Karel, Kreps, FrantiÅ¡ek, TobolkovÃ¡, Blanka, KoplÃk, Richard, BelajovÃ¡, Elena, KukurovÃ¡, KristÃna, DaÅ¡ko, Ä½ubomÃr, PanovskÃ¡, Zdenka, Revenco, Di

Journal:

Food Research International

Year:

2020

File:

PDF, 1.09 MB

2020

2

Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

Passos, Cláudia P., Kukurová, Kristína, Basil, Eva, Fernandes, Pedro A.R., Neto, Andreia, Nunes, Fernando M., Murkovic, Michael, Ciesarová, Zuzana, Coimbra, Manuel A.

Journal:

Year:

2017

Language:

english

File:

PDF, 556 KB

english, 2017

3

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

Kristína Kukurová, Zuzana Ciesarová…

Journal:

European Food Research and Technology

Year:

2013

Language:

english

File:

PDF, 287 KB

english, 2013

4

Characterization of yeast amylolytic enzymes by HPLC maltooligosaccharides determination

Zuzana Ciesarová, Daniela Šmogrovičová, Ján Šajbidor, Peter Magdolen

Journal:

Biotechnology Techniques

Year:

1995

Language:

english

File:

PDF, 241 KB

english, 1995

5

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Przygodzka, Małgorzata, Zielińska, Danuta, Ciesarová, Zuzana, Kukurová, Kristina, Zieliński, Henryk

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 378 KB

english, 2014

6

Novel cereal fibre drink as a tool for civilisation disease prevention

Mikušová, L., Ciesarová, Z., Hromádková, Z., Valachovišová, M., Penesová, A., Kajaba, I., Holubková, A., Krajčíová, Ľ, Mislovišová, D., Bobrík, M., Šturdík, E.

Journal:

Quality Assurance and Safety of Crops & Foods

Year:

2014

Language:

english

File:

PDF, 141 KB

english, 2014

7

Development of new types of bread fortified with partially fermented oat wholegrain flour with high betaglucan content

Duchoňová, L., Mikušová, L., Polakovičová, P., Kukurová, K., Ciesarová, Z., Šturdík, E.

Journal:

Proceedings of The Nutrition Society

Year:

2012

Language:

english

File:

PDF, 33 KB

english, 2012

8

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model

Kristína Kukurová, Francisco J. Morales, Alena Bednáriková, Zuzana Ciesarová

Journal:

Molecular Nutrition & Food Research

Year:

2009

Language:

english

File:

PDF, 237 KB

english, 2009

9

Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes

Kali Kotsiou, Maria Tasioula-Margari, Kristína Kukurová, Zuzana Ciesarová

Journal:

Year:

2010

Language:

english

File:

PDF, 332 KB

english, 2010

10

Comparison of ethanol tolerance of free and immobilizedSaccharomyces uvarumyeasts

Z. Ciesarová, Z. Dömény, D. Šmogrovičová, J. Pátková, E. Šturdík

Journal:

Folia Microbiologica

Year:

1998

Language:

english

File:

PDF, 339 KB

english, 1998

11

Enhancement of yeast ethanol tolerance by calcium and magnesium

Z. Ciesarová, D. Šmogrovičová, Z. Dömény

Journal:

Folia Microbiologica

Year:

1996

Language:

english

File:

PDF, 473 KB

english, 1996

12

Influence of ethanol on the lipid content and fatty acid composition ofSaccharomyces cerevisiœ

J. Šajbidor, Z. Ciesarová, D. Šmogrovičová

Journal:

Folia Microbiologica

Year:

1995

Language:

english

File:

PDF, 251 KB

english, 1995

13

Influence of various spices on acrylamide content in buckwheat ginger cakes

Marková, Lucie, Ciesarová, Zuzana, Kukurová, Kristína, Zieliński, Henryk, Przygodzka, Małgorzata, Bednáriková, Alena, Šimko, Peter

Journal:

Chemical Papers

Year:

2012

Language:

english

File:

PDF, 151 KB

english, 2012

14

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Henryk Zieliński, Maria Dolores del Castillo, Małgorzata Przygodzka, Zuzana Ciesarova, Kristina Kukurova, Danuta Zielińska

Journal:

Year:

2012

Language:

english

File:

PDF, 286 KB

english, 2012

15

Influence of New Fenpropimorph Fungicides on the Growth and Sterol Composition in Saccharomyces cerevisiae: Relationship Between Structure and Activity

Jan Šajbidor, Martin Lamačka, Štefan Baláž, Lai Mai Huong, Zuzana Ciesarová

Journal:

Journal of Pharmacy and Pharmacology

Year:

1998

Language:

english

File:

PDF, 398 KB

english, 1998

16

Enzymatic elimination of acrylamide in potato‐based thermally treated foods

Ciesarová, Zuzana, Kukurová, Kristína, Benešová, Cyntia

Journal:

Nutrition & Food Science

Year:

2010

Language:

english

File:

PDF, 453 KB

english, 2010

17

Modelling of acrylamide formation in thermally treated red bell peppers(Capsicum annuum L.)

Constantin, Oana Emilia, Kukurová, Kristina, Neagu, Camelia, Bednáriková, Alena, Ciesarová, Zuzana, Râpeanu, Gabriela

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 589 KB

english, 2014

18

Effect of ethanol on fermentation and lipid composition in Saccharomyces cerevisiae

Ciesarová, Z., Šajbidor, J., Šmogrovičová, D., Bafrncová, P.

Journal:

Food Biotechnology

Year:

1996

Language:

english

File:

PDF, 491 KB

english, 1996

19

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Zieliński, Henryk, Ciesarova, Zuzana, Troszyńska, Agnieszka, Ceglińska, Alicja, Zielińska, Danuta, Amarowicz, Ryszard, Przygodzka, Małgorzata, Kukurova, Kristina

Journal:

Polish Journal of Food and Nutrition Sciences

Year:

2012

Language:

english

File:

PDF, 643 KB

english, 2012

20

Factors influencing acrylamide formation in rye, wheat and spelt breads

Przygodzka, Małgorzata, Piskula, Mariusz K., Kukurová, Kristína, Ciesarová, Zuzana, Bednarikova, Alena, Zieliński, Henryk

Journal:

Journal of Cereal Science

Year:

2015

Language:

english

File:

PDF, 513 KB

english, 2015

21

Acrylamide in Food || Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

Ciesarová, Zuzana

Year:

2016

Language:

english

File:

PDF, 524 KB

english, 2016

22

Acrylamide Mitigation Strategies: Critical Appraisal Of The FoodDrinkEurope Toolbox

Palermo, Mariantonella, Gökmen, Vural, De Meulenaer, Bruno, Ciesarova, Z., Zhang, Yang, Pedreschi, Franco, Fogliano, Vincenzo

Journal:

Food & Function

Year:

2015

Language:

english

File:

PDF, 559 KB

english, 2015

23

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

Przygodzka, Małgorzata, Zieliński, Henryk, Ciesarová, Zuzana, Kukurová, Kristina, Lamparski, Grzegorz

Journal:

Food Science & Nutrition

Year:

2016

Language:

english

File:

PDF, 197 KB

english, 2016

24

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

Zieliński, Henryk, Ciesarová, Zuzana, Kukurová, Kristína, Zielinska, Danuta, Szawara-Nowak, Dorota, Starowicz, Małgorzata, Wronkowska, Małgorzata

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 552 KB

english, 2017

25

Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation

Kowalski, Stanisław, Kopuncová, Mária, Ciesarová, Zuzana, Kukurová, Kristína

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 910 KB

english, 2017

26

Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Ciesarová, Z., Kukurová, K., Mikušová, L., Basil, E., Polakovičová, P., Duchoňová, L., Vlček, M., Šturdík, E.

Journal:

Quality Assurance and Safety of Crops & Foods

Year:

2014

Language:

english

File:

PDF, 378 KB

english, 2014

27

Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids

Passos, Cláudia P., Ferreira, Sónia S., Serôdio, António, Basil, Eva, Marková, Lucie, Kukurová, Kristína, Ciesarová, Zuzana, Coimbra, Manuel A.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.02 MB

english, 2018

28

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Przygodzka, Małgorzata, Zieliński, Henryk, Ciesarová, Zuzana, Kukurová, Kristina, Lamparski, Grzegorz

Journal:

Journal of Chemistry

Year:

2015

Language:

english

File:

PDF, 1.41 MB

english, 2015

29

Fermented Foods in Health and Disease Prevention || Nonwheat Cereal-Fermented-Derived Products

Year:

2017

Language:

english

File:

PDF, 288 KB

english, 2017

30

Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

CiesarovÃ¡, Z., KukurovÃ¡, K., BednÃ¡rikovÃ¡, A., MarkovÃ¡, L., Baxa, S.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 632 KB

2009

31

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

CiesarovÃ¡, Z., BalasovÃ¡, V., Kiss, E., Kolek, E., Å imko, P., KovÃ¡Ä, M.

Journal:

Czech Journal of Food Sciences

Year:

2004

File:

PDF, 238 KB

2004

32

Furan in food â a review

VranovÃ¡, J., CiesarovÃ¡, Z.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 422 KB

2009

33

Study of factors affecting acrylamide levels in model systems

CiesarovÃ¡, Z., Kiss, E., Kolek, E.

Journal:

Czech Journal of Food Sciences

Year:

2011

File:

PDF, 235 KB

2011

34

Development of innovative health beneficial bread using a fermented fibre-glucan product

BlaÅ¾ekovÃ¡, L., PolakoviÄovÃ¡, P., MikuÅ¡ovÃ¡, L., KukurovÃ¡, K., Saxa, V., CiesarovÃ¡, Z., Å turdÃk, E.

Journal:

Czech Journal of Food Sciences

Year:

2016

File:

PDF, 423 KB

2016

35

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

KukurovÃ¡, K., CiesarovÃ¡, Z., BednÃ¡rikovÃ¡, A., MarkovÃ¡, L.

Journal:

Czech Journal of Food Sciences

Year:

2009

File:

PDF, 919 KB

2009