Zora Kotíková - Concepedia

Author

Zora Kotíková

Czech University of Life Sciences Prague ORCID

Also Known As

Kotíková, Z., Z. Kotíková, Z. Kotı́ková, Zora KOTÍKOVÁ, Zora Kotikova, Zora Kotíková

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

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

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	201
2	Health Sciences	5	5	398
3	Medicine	2	2	96
4	Natural Sciences	2	2	64
5	Public Health	2	2	45

Zora Kotíková

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
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
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
Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains Luboš Paznocht, Zora Kotíková, Miloslav Šulc, Food Chemistry Food ChemistryCarotenoidBarley GrainsBotanyEsterified Carotenoids	2017	96
Bisphenol S negatively affects the meotic maturation of pig oocytes Tereza Žalmanová, Kristýna Hošková, Jan Nevoral, Scientific Reports	2017	91
Tocols and carotenoids of einkorn, emmer and spring wheat varieties: Selection for breeding and production J. Lachman, K. Hejtmánková, Zora Kotíková Journal of Cereal Science Crop ProductionQuantitative GeneticsGeneticsEvolutionary BiologyCrop Science	2012	82
Evaluation of oil content and fatty acid composition in the seed of grapevine varieties J. Lachman, A. Hejtmánková, J Táborský, LWT Food ChemistryNutritionGrapevine VarietiesFatty Acid CompositionFood Composition	2015	80
Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing Zora Kotíková, Miloslav Šulc, J. Lachman, Food Chemistry Food ChemistryCarotenoidCarotenoid ProfileRed-fleshed PotatoesThermal Processing	2015	68
Influence of flesh colour, year and growing area on carotenoid and anthocyanin content in potato tubers K. Hejtmánková, Zora Kotíková, K. Hamouz, Journal of Food Composition and Analysis Food ChemistryVegetable ProductionAnthocyanin ContentEngineeringCarotenoid	2013	44
Carotenoid changes of colored-grain wheat flours during bun-making Luboš Paznocht, Zora Kotíková, Matyáš Orsák, Food Chemistry Food ChemistryCarotenoidBotanyAgricultural EconomicsColored-grain Wheat Flours	2018	39
Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking Matyáš Orsák, Zora Kotíková, Klára Podhorecká, Journal of Food Composition and Analysis Food ChemistryAcrylamide FormationYellow-fleshed Potatoes	2022	37

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