Iva Burešová

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 et al. · Journal of Cereal Science · 2017 · 76 citations

Added Amaranth, Crop Quality, Agricultural Economics +5

Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch

Iva Burešová, Irena Sedláčková, O. Faměra et al. · Plant Soil and Environment · 2010 · 64 citations · Full text

Food Chemistry, Nutrition, Protein Content +14

Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

Petr Martinek, M. Vinterová, Iva Burešová et al. · Journal of Cereal Science · 2007 · 59 citations

Food Chemistry, Quality Characteristics, Hmw Glutenin +4

Impact of particle size on wheat dough and bread characteristics

Barbora Lapčí­ková, Iva Burešová, Lubomir Lapčí­k et al. · Food Chemistry · 2019 · 57 citations

Wheat Dough, Grain Storage, Grain Quality

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Iva Burešová, Stanislav Kráčmar, Petra Dvořáková et al. · Journal of Cereal Science · 2014 · 48 citations

Food Chemistry, Food Structure, Gluten-free Dough +5