Eva Ivanišová
Slovak University of Agriculture
131 Papers
217 Citations
Eva Ivanišová is an academic researcher from Slovak University of Agriculture. The author has contributed to research in topics: Chemistry & DPPH. The author has an hindex of 12, co-authored 93 publications.
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Papers
Nutritional composition, biological activity and technological properties of new slovakian black oat varieties
Matej Čech,Eva Ivanišová,Peter Hozlár,Marián Tokár,Grzegorz Zaguła,Dorota Gumul,Miroslava Kačániová,Monika Sterczyńska,Peter Haščík +8 more
TL;DR: In this article, the authors evaluated the nutritional composition (crude protein, starch, ash, fat, β-glucans), biological activity (antioxidant activity, total polyphenols, carotenoids and anthocyanins) and technological properties (farinograph, amylograph and extensograph) of new Slovakian black oat varieties Hucul and Norik.
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The Meteorological Conditions of Precipitation Deficits in the Cultivation of Winter Wheat in Central and Eastern Poland
Barbara Skowera,Alicja Baranowska,Alicja Węgrzyn,Krzysztof Bartoszek,Jakub Wojkowski,Eva Ivanišová +5 more
TL;DR: In this paper , the authors used the values of average monthly air temperatures, as well as monthly total precipitation, decadal precipitation needs of winter wheat within central and eastern Poland within a period of fifty years (1971-2020).
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Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) - influence on antioxidant properties
Július Árvay,Martin Hauptvogl,Eva Ivanišová,Ivana Tirdiľová,Miroslava Hrstková,Daniel Bajčan,Peter Lazor +6 more
TL;DR: In this article, the authors focused on monitoring the content of three methylxanthines - alkaloids (caffeine, theophylline and theobromine), and seven flavan-3-ols - catechins ((+)-catechin (C), (-)- catechin-3gallate (C-3G), (--epicatechin (EC), (-]-epicatechine (EC)-3-G), (+)-epigallocatechin (EGC), and (-)-gallocatechin(GC) and (+)-
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Study of the antioxidant properties of enriched bakery products
R. Fatkullin,Irina V. Kalinina,N Naumenko,Natal’ya V. Popova,E. E. Naumenko,Eva Ivanišová,A. K. Vasiliev +6 more
TL;DR: In this article , the authors evaluated the possibility of using different bakery enrichment approaches to obtain products with given antioxidant properties and confirmed the possibility and feasibility of using the proposed approaches of bakery products enrichment to get products with antioxidant properties.
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