Matyáš Orsák

Buckwheat—the source of antioxidant activity in functional foods

M. Holasová, Vlasta Fiedlerová, H Smrcinova et al. · Food Research International · 2002 · 420 citations

Food Chemistry, Nutrition, Food Function +6

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

J. Lachman, Matyáš Orsák, A. Hejtmánková et al. · LWT · 2009 · 215 citations

Food Chemistry, Total Phenolics, Antioxidant Activity +5

Effect of salt stress on growth, electrolyte leakage, Na<sup>+</sup> and K<sup>+</sup> content in selected plant species

Helena Hniličková, František Hnilička, Matyáš Orsák et al. · Plant Soil and Environment · 2019 · 192 citations · Full text

Biology, Salt Stress, Engineering +14

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

J. Lachman, K. Hamouz, Miloslav Šulc et al. · Food Chemistry · 2008 · 173 citations

Food Chemistry, Total Anthocyanins, Phytochemistry +5

Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

J. Lachman, K. Hamouz, Matyáš Orsák et al. · Food Chemistry · 2011 · 135 citations

Food Chemistry, Health Sciences, Agricultural Economics +6