Tatiana Bojňanská

Evaluation of oil content and fatty acid composition in the seed of grapevine varieties

J. Lachman, A. Hejtmánková, J Táborský et al. · LWT · 2015 · 80 citations

Food Chemistry, Nutrition, Grapevine Varieties +8

Legumes - the alternative raw materials for bread production.

Tatiana Bojňanská, Helena Frančáková, Miriam Lí­šková et al. · Journal of Microbiology Biotechnology and Food Sciences · 2012 · 74 citations · Full text

Agricultural Economics, Alternative Protein Source, Legume Science +2

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Tatiana Bojňanská, Janette Musilová, Alena Vollmannová · Foods · 2021 · 73 citations · Full text

Food Chemistry, Nutrition, Food Analysis +10

The use of spelt wheat (Triticum spelta L.) for baking applications

Tatiana Bojňanská, Helena Frančáková · Plant Soil and Environment · 2002 · 66 citations · Full text

Food Chemistry, Nutrition, Wet Gluten +15

Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

Alena Vollmannová, Eva Margitanová, Tomáš Tóth et al. · Czech Journal of Food Sciences · 2013 · 58 citations · Full text

Food Chemistry, Nutrition, Total Polyphenol Content +13