Viera Šottní­ková

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 · 78 citations

Agriculture, Food Science, Plant Sciences +15

Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

J. Kučerová, Viera Šottní­ková, Šárka Nedomová · Czech Journal of Food Sciences · 2013 · 32 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of nitrogen and sulphur fertilization on the quality of barley protein

Yvona Dostálová, Luděk Hřivna, B. Kotková et al. · Plant Soil and Environment · 2015 · 22 citations · Full text

Agriculture, Agronomy, Crop Sciences +16

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Olga Cwiková, T. Komprda, Viera Šottní­ková et al. · Foods · 2022 · 21 citations · Full text

Agriculture, Biochemistry, Food Science +12

Effect of cultivar and cultural practices on grain yield and bread-making quality of winter wheat.

V. Šíp, M. Škorpík, J. Chrpová et al. · Rostlinná výroba · 2000 · 16 citations

Agriculture, Agronomy, Crop Sciences +15