Iva Burešová - Concepedia

Author

Iva Burešová

Tomas Bata University in Zlín ORCID

Also Known As

Burešová, Iva, I. Burešová, Iva BUREŠOVÁ, Iva Buresova, Iva Burešová

Publications

703

Citations

H-Index

Concepts

All Affiliations

Tomas Bata University in Zlín Mendel University in Brno Agricultural Research Institute Kromeriz Agrotest Fyto (Czechia)University of Chemistry and Technology, Prague

About

Iva Burešová is an author at Tomas Bata University in Zlín specializing in food chemistry, agricultural economics, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	162
2	Health Sciences	6	6	141
3	Public Health	2	2	84
4	Medicine	1	1	10
5	Allergy	1	1	10

Iva Burešová

Publications

606

Citations

H-Index

Page 1

	Year	Citations
The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread Iva Burešová, Marián Tokár, Ján Mareček, Journal of Cereal Science Added AmaranthCrop QualityAgricultural EconomicsGrain StorageGrain Quality	2017	76
Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch Iva Burešová, Irena Sedláčková, O. Faměra, Plant Soil and Environment Food ChemistryNutritionProtein ContentEngineeringBotany	2010	64
Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10 Petr Martinek, M. Vinterová, Iva Burešová, Journal of Cereal Science Food ChemistryQuality CharacteristicsHmw GluteninBotanyGrain Quality	2007	59
Impact of particle size on wheat dough and bread characteristics Barbora Lapčíková, Iva Burešová, Lubomir Lapčík, Food Chemistry Wheat DoughGrain StorageGrain Quality	2019	57
The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread Iva Burešová, Stanislav Kráčmar, Petra Dvořáková, Journal of Cereal Science Food ChemistryFood StructureGluten-free DoughGrain QualityFood Quality	2014	48
The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread Iva Burešová, Lucie Masaříková, Luděk Hřivna, LWT Food ChemistrySodium CaseinateFood AnalysisCalcium CaseinateGrain Quality	2016	38
Texture, color, and sensory changes occurring in chocolate bars with filling during storage Luděk Hřivna, Lenka Machálková, Iva Burešová, Food Science & Nutrition	2021	34
Effect of Sulphur Fertilization on Yield and Quality of Wheat Grain Luděk Hřivna, B. Kotková, Iva Burešová Cereal Research Communications EngineeringSustainable AgricultureAgricultural EconomicsCrop YieldGrain Science	2014	33
Grain quality and yield of spring barley in field trials under variable growing conditions M. Váňová, S. Palík, Jana Hajšlová, Plant Soil and Environment	2006	29
Rheological properties of dough and baking quality of products using coloured wheat Luděk Hřivna, Veronika Zigmundová, Iva Burešová, Plant Soil and Environment	2018	21

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