Martina Ošťádalová

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

P. Bartl, Alen Albreht, Mihaela Skrt et al. · International Journal of Food Sciences and Nutrition · 2015 · 74 citations

Chlorophyll as an indicator of green tea quality

Martina Ošťádalová, Bohuslava Tremlová, Jana Pokorná et al. · Acta Veterinaria Brno · 2014 · 40 citations · Full text

Plant Analysis, Shelf Life, Engineering +18

Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans

Jana Pokorná, Petras Rimantas Venskutonis, Vilma Kraujalytė et al. · Acta Alimentaria · 2015 · 35 citations · Full text

Food Chemistry, Antioxidant Activity Evaluation, Coffee Beans +11

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

Marek Šnirc, Martin Král, Martina Ošťádalová et al. · International Journal of Food Properties · 2016 · 27 citations · Full text

Nutrition, Plant Analysis, Precision Agriculture +24

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Martin Král, Matěj Pospiech, Hana Běhalová et al. · Journal of Texture Studies · 2018 · 14 citations