Buckwheat—the source of antioxidant activity in functional foods

M. Holasová, Vlasta Fiedlerová, H Smrcinova, +3

Food Research International

Food ChemistryNutritionFood FunctionBuckwheat—the SourceFood Bioactive Compound +4

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

J. Lachman, Matyáš Orsák, A. Hejtmánková, +1

LWT

Food ChemistryTotal PhenolicsAntioxidant ActivityCzech HoneysPhytochemical +3

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, +1

Plant Soil and Environment

BiologySalt StressEngineeringPlant StressBotany +12

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, +5

Food Chemistry

Food ChemistryTotal AnthocyaninsPhytochemistryPurple-fleshed PotatoesPhytochemical +3

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

J. Lachman, K. Hamouz, Matyáš Orsák, +5

Food Chemistry

Food ChemistryHealth SciencesAgricultural EconomicsFactors – CultivarPost-harvest Physiology +4

The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes

J. Lachman, K. Hamouz, Matyáš Orsák, +2

Scientia Horticulturae

Food ChemistryNutritionPolyphenolicsBotanyAgricultural Economics +8

Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

Luboš Paznocht, Zora Kotíková, Miloslav Šulc, +4

Food Chemistry

Food ChemistryCarotenoidBarley GrainsBotanyEsterified Carotenoids +7

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

J. Lachman, A. Hejtmánková, Ján Sýkora, +3

Czech Journal of Food Sciences

Food ChemistryNutritionMedicineBioanalysisCzech Republic +9

Polyphenols in cereals and their positive and negative role in human and animal nutrition

J. Lachman, V. Hosnedl, V. Pivec, +1

Food ChemistryNutritionFood Bioactive CompoundNegative RoleAnimal Nutrition +3

Potato tubers as a significant source of antioxidants in human nutrition

J. Lachman, K. Hamouz, Matyáš Orsák, +1

Rostlinná výroba

Food ChemistryNutritionPolyphenolicsFood FunctionFood Bioactive Compound +13