Jana Orsavová

Tomas Bata University in Zlín

Czech Republic

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Professors in Food Science

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Articles (10)

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2020

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2020

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2020

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2020

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2020

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2020

Collaborators (13)

Martina Buckova

Tomas Bata University in Zlín

CZECH REPUBLIC

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Jana Pavlačková

Tomas Bata University in Zlín

CZECH REPUBLIC

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Daniela Sumczynski

assoc. prof.

Univerzita Tomáše Bati ve Zlíně

CZECH REPUBLIC

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Pavel Mokrejš

Tomas Bata University in Zlín

CZECH REPUBLIC

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Martin Adamek

Brno University of Technology

CZECH REPUBLIC

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Irena Sytařová

Mendelova univerzita v Brně Zahradnická fakulta

CZECH REPUBLIC

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Vlastimil Fic

Profesor

Univerzita Tomáše Bati ve Zlíně

CZECH REPUBLIC

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Robert Gál

Tomas Bata University in Zlín

CZECH REPUBLIC

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Jiří Mlček

Tomas Bata University in Zlín

CZECH REPUBLIC

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Lukáš Snopek

Tomas Bata University in Zlín

CZECH REPUBLIC

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Lenka Kouřimská

associate professor

Czech University of Life Sciences Prague

CZECH REPUBLIC

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Antonín Minařík

Tomas Bata University in Zlín

CZECH REPUBLIC

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Lenka Šenkárová

Tomas Bata University in Zlín

CZECH REPUBLIC

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Jana Orsavová

Research Interests

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Articles (10)

The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity

Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin

Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Biologically active compounds contained in grape pomace

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity

Chicken heads as a promising by-product for preparation of food gelatins

Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation

PREPARATION OF PROTEIN PRODUCTS FROM COLLAGEN-RICH POULTRY TISSUES

Collaborators (13)

Martina Buckova

Jana Pavlačková

Daniela Sumczynski

Pavel Mokrejš

Martin Adamek

Irena Sytařová

Vlastimil Fic

Robert Gál

Jiří Mlček

Lukáš Snopek

Lenka Kouřimská

Antonín Minařík

Lenka Šenkárová

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