Luděk Hřivna

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 · 76 citations

Added Amaranth, Crop Quality, Agricultural Economics +5

Distribution of phthalic acid esters in agricultural plants and soil

Gabriela Zorníková, Alžběta Jarošová, Luděk Hřivna · Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis · 2014 · 39 citations · Full text

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Iva Burešová, Lucie Masaříková, Luděk Hřivna et al. · LWT · 2016 · 38 citations

Food Chemistry, Sodium Caseinate, Food Analysis +6

Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

Vojtěch Kumbár, Veronika Kouřilová, Renáta Dufková et al. · Foods · 2021 · 38 citations · Full text

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Luděk Hřivna, Lenka Machálková, Iva Burešová et al. · Food Science & Nutrition · 2021 · 34 citations · Full text