Michaela Havrlentová

Effects of Four Essential Oils on Wheat Dough Structural Transformations Assessed by Extended Mixolab Evaluation, Variance Components Analysis, and Adapted Principal Components Method

Lucie Jurkaninová, Ivan Švec, Michaela Havrlentová

The conventional interpretation of Mixolab curves describing wheat dough behavior under simultaneous mechanical and thermal stress was substantially extended by introducing a series of novel kinetic and geometrical descriptors. In addition to the standard Mixolab parameters, new indexes of Mechanical Weakening of …

The Impact of Soil Protection Technologies on Selected Nutritional Parameters in Cereals

Michaela Havrlentová, Daniel Jánoška, Ivan Švec, Eva Nemcová et autres

Sustainable agriculture has become a major priority in modern agricultural research and practice due to increasing concerns regarding climate change, soil degradation, biodiversity loss, and long-term food security. In this context, soil-conserving cultivation systems, such as no-till and reduced tillage technologies, are …

Analytical Characterisation of Oat-Enriched Binary Composites of Wheat Flour and Their Processing Behaviour in Bread Making

Lucie Jurkaninová, Ivan Švec, Soňa Gavurníková, Marcela Sluková et autres

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, …

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Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification

Michaela Havrlentová, Lucie Jurkaninová, Ivan Švec, Daniel Jánoška et autres

This study investigated the chemical composition and sensory acceptability of yeasted steamed wheat dumplings – a typical Central European side dish – that were fortified with wholegrain oat flours derived from two distinct cultivars – hull-less Inovec and hulled Prokop. The flours …

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Artificial Infection of Oats with Fusarium Species in Relation to (1-3)(1-4)-β-D-Glucan Content in the Grain

Michaela Havrlentová, Žofia Škvareková, Katarína Ondreičková, Martina Hudcovicová et autres

Oats are increasingly recognized for their nutritional and industrial significance. Among various bioactive compounds in the oat grain, (1-3)(1-4)-β-D-glucan is a key functional component providing industrial, nutritional, and health advantages. This study investigates the correlation between oat (Avena sativa L.) cultivars’ resistance …

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Genetic Diversity in Apricot Orchards Across Key Growing Regions in Slovakia and Austria, Along with Cultivar Authentication of Apricot Genotypes Found in the Market

Martina Hudcovicová, Lenka Klčová, Marcela Gubišová, Jozef Gubiš et autres

This study was aimed at evaluating the genetic diversity and authentication of apricot cultivars from Slovak and Austrian orchards. Eleven highly polymorphic SSR markers were used to analyse 53 apricot genotypes. A high level of genetic diversity was observed, with a mean …

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Progressive Technologies in Agriculture Affecting the Quality of Primary Crop Production – a Review

Roman Hašana, Daniel Jánoška, Rastislav Bušo, Soňa Gavurníková et autres

Abstract Agriculture is a key component in the global land, water, air, and energy nexus, and the way agriculture treats land can significantly affect the ecosystems and the environment. Agriculture plays a significant role in climate change, with its effects varying depending …

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COMPARISON OF THE CHEMICAL COMPOSITION AND MORPHOLOGICAL CHARACTERISTICS OF DIFFERENT CARROT VARIETIES

Vladimír Sitkey, Iveta Čičová, Peter Dočolomanský, Michaela Havrlentová et autres

Carrot (Daucus carota L.) is a globally significant root vegetable, rich in bioactive and nutritional compounds. Carrot is a crop with a wide range of phenotypic variability including colour, shape, size, and other characteristics. The aim of this work was to determine …

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The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová et autres

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from …

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Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

Lucie Jurkaninová, Václav Dvořāček, Veronika Gregusová, Michaela Havrlentová

Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional …

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A Novel Isolate of Bean Common Mosaic Virus Isolated from Crownvetch (Securigera varia L. Lassen)

Daniel Mihálik, Simona Grešíková, Richard Hančinský, Pavel Cejnar et autres

Bean common mosaic virus from the genus Potyvirus has a wide range of hosts and a very negative impact on cultivated crops from the genus Phaseolus. The risk of viral infection of economically important crops increases even if the carriers of the …

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Unraveling the Potential of β-D-Glucans in Poales: From Characterization to Biosynthesis and Factors Affecting the Content

Michaela Havrlentová, Václav Dvořāček, Lucie Jurkaninová, Veronika Gregusová

and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits …

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