J. Lachman - Concepedia

Author

J. Lachman

Czech University of Life Sciences Prague ORCID

Also Known As

J Lachman, J. Lachman, Jaromir LACHMAN, Jaromir Lachman, Jaromír LACHMAN, Jaromír Lachman, Jaromír Lachman, Jaromı́r Lachman, Lachman Jaromir, Lachman Jaromír

136

Publications

5.1K

Citations

H-Index

Concepts

All Affiliations

Czech University of Life Sciences Prague Potato Research Institute Agrotest Fyto (Czechia)Agricultural Research Institute Kromeriz Slovak University of Agriculture in Nitra

About

J. Lachman is an author at Czech University of Life Sciences Prague specializing in food chemistry, botany, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	17	533
2	Health Sciences	13	15	955
3	Medicine	13	13	956
4	Public Health	13	13	488
5	Natural Sciences	5	5	158

J. Lachman

Publications

4.4K

Citations

H-Index

Page 1

	Year	Citations
Buckwheat—the source of antioxidant activity in functional foods M. Holasová, Vlasta Fiedlerová, H Smrcinova, Food Research International Food ChemistryNutritionFood FunctionBuckwheat—the SourceFood Bioactive Compound	2002	420
Evaluation of antioxidant activity and total phenolics of selected Czech honeys J. Lachman, Matyáš Orsák, A. Hejtmánková, LWT Food ChemistryTotal PhenolicsAntioxidant ActivityCzech HoneysPhytochemical	2009	215
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, Food Chemistry Food ChemistryTotal AnthocyaninsPhytochemistryPurple-fleshed PotatoesPhytochemical	2008	173
Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants Zora Kotíková, J. Lachman, A. Hejtmánková, LWT Food ChemistryAntioxidant ContentAgricultural ChemistryCarotenoidFood Bioactive Compound	2011	172
Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties J. Lachman, David Proněk, A. Hejtmánková, Horticultural Science	2003	152
Analysis of minority honey components: Possible use for the evaluation of honey quality J. Lachman, D. Kolihová, D. Miholová, Food Chemistry Food CompositionHoney QualityFood AnalysisAgricultural EconomicsFood Quality	2006	135
Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes J. Lachman, K. Hamouz, Matyáš Orsák, Food Chemistry Food ChemistryHealth SciencesAgricultural EconomicsFactors – CultivarPost-harvest Physiology	2011	135
Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh J. Lachman, K. Hamouz, Janette Musilová, Food Chemistry Food ChemistryFood AnalysisPhytochemicalVarious ColourFood Quality	2012	120
Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing Dagmar Šimková, J. Lachman, K. Hamouz, Food Chemistry Crop ProductionSustainable AgricultureAgricultural EconomicsPhosphorus ContentStarch Grain Size	2013	105
The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes J. Lachman, K. Hamouz, Matyáš Orsák, Scientia Horticulturae Food ChemistryNutritionPolyphenolicsBotanyAgricultural Economics	2008	99

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