Publications

• 2024

  SLAVÍKOVÁ, Z.; SMATANA, I.; DIVIŠ, P.; SMILEK, J.; SLANINOVÁ, E.; POŘÍZKA, J. Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts. MLJEKARSTVO, 2024, vol. 74, no. 4, p. 312-323. ISSN: 0026-704X.
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  SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P. ELEMENTAL ANALYSIS OF CZECH WINES INCLUDING WINES FROM ORGANIC PRODUCTION. Journal of Microbiology, Biotechnology and Food Sciences, 2024, vol. 13, no. 5, ISSN: 1338-5178.
  Detail | WWW | Full text in the Digital Library

  SLAVÍKOVÁ, Z.; DIVIŠ, P.; ADAMCZYKOVÁ, M.; POŘÍZKA, J.; BIALAS, W.; MONTOWSKA, M. The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing. Journal of Agriculture and Food Research, 2024, vol. 16, no. Květen, ISSN: 2666-1543.
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• 2023

  DIVIŠ, P.; POŘÍZKA, J.; NÁBĚLEK, J.; HRABALOVÁ, V.; SLAVÍKOVÁ, Z. COMPARISON OF SACCHARIFICATION METHODS FOR BIOTECHNOLOGICAL UTILIZATION OF WHEAT BRAN. Agriculture & Food, 2023, no. 11, p. 96-102. ISSN: 1314-8591.
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  POŘÍZKA, J.; SLAVÍKOVÁ, Z.; BIDMONOVÁ, K.; VYMĚTALOVÁ, M.; DIVIŠ, P. Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates. Foods, 2023, vol. 12, no. 13, ISSN: 2304-8158.
  Detail | WWW | Full text in the Digital Library

  POŘÍZKA, J.; SLAVÍKOVÁ, Z.; GAJDUŠEK, M.; DIVIŠ, P. Production and characterization of biochar produced from different type of bran. ZHAW Life Sciences und Facility Management, Grüentalstrasse 14, 8820 Wädenswil, Switzerland: International Ecological Engineering Society, 2023.
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  SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P. Wheat bran proteins – raw material for production of nutritional-valued food. Book of Abstracts, IEES conference, Chania 2023. ZHAW Life Sciences und Facility Management, Grüentalstrasse 14, 8820 Wädenswil, Switzerland: International Ecological Engineering Society, 2023.
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• 2022

  SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P. Chemical composition of wheat bran protein isolates. Elsevier, 2022. p. 55-55.
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  DIVIŠ, P.; POŘÍZKA, J.; JUGLOVÁ, Z.; SLAVÍKOVÁ, Z. Autenticita čokolád s různým obsahem kakaové sušiny. Bezpečnosť a kvalita potravín. Zborník vedeckých prác [Food safety and food quality. Proceedings of the scientific papers]. Nitra: Garmond Nitra, 2022. p. 257-261. ISBN: 978-80-8266-007-7.
  Detail | WWW | Full text in the Digital Library

• 2021

  POŘÍZKA, J.; DIVIŠ, P.; ŠTURSA, V.; PUNČOCHÁŘOVÁ, L.; SLAVÍKOVÁ, Z.; KŘIKALA, J. Impact of organic and integrated pest management on the elemental composition of wine and grapes in a season with high fungal pressure. JOURNAL OF ELEMENTOLOGY, 2021, vol. 26, no. 4, p. 871-891. ISSN: 1644-2296.
  Detail | WWW | Full text in the Digital Library

  SLAVÍKOVÁ, Z.; POŘÍZKA, J.; NÁBĚLEK, J.; DIVIŠ, P. Nutritional properties of wheat bran protein isolates. Studentská odborná konference Chemie je život 2021. první. Purkyňova 464/118, 612 00 Brno: Vysoké učení technické v Brně, Fakulta chemická, 2021. p. 56-57. ISBN: 978-80-214-6002-7.
  Detail | WWW

• 2020

  ZHIVKOV, I.; VAŠÍČEK, Z.; SLAVÍKOVÁ, Z.; YORDANOV, R; EHLICH, J. Detection of the Yogurt Incubation Kinetics by Portable Impedance Converter. In 29th International Scientific Conference Electronics, ET 2020 – Proceedings. Institute of Electrical and Electronics Engineers Inc., 2020. p. 1-4. ISBN: 978-1-7281-7426-6.
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  SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P. An isolation of a protein from a wheat bran. Sborník abstraktů. 1. Brno: Vysoké učení technické v Brně, Fakulta chemická,Purkyňova 464/118, 612 00 Brno, 2020. p. 136-137. ISBN: 978-80-214-5920-0.
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• 2019

  Slavíková Z.; Pořízka J.; Diviš P. The influence of addition of spent coffee grounds and their refining products on psychical a chemical properties of a soil and a growth of Lactuca sativa. Studentská odborná konference Chemie je život 2019. Vysoké učení technické v Brně, Fakulta chemická, 2019. p. 64-65. ISBN: 978-80-214-5807-9.
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