Browsing by Author "Baroň, Mojmír"

Now showing items 1-7 of 7

    • Assesment of the antioxidant activity and content of polyphenolic compounds in grapevine seeds 

      Sochorová, Lenka; Sochor, Jiří; Baroň, Mojmír (Zdruzenie HACCP Consulting, 2017)
      Our work was focused on the study of the antioxidant properties of grapevine seeds. We monitored the grapevine seeds of 6 cultivars of Vitis vinifera, L. (Nativa, Kofranka, Blaufränkish, Marlen, Cabernet Moravia and Italian ...

    • Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine 

      Licek, Josef; Baroň, Mojmír; Sochor, Jiří (MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2020)
      This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects ...

    • Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in S. aureus and E. coli 

      Hosnedlová, Božena; Kabanov, Daniil; Kepinska, Marta; Narayanan, Vedha Hari B.; Parikesi, Arli Aditya; Fernandez, Carlos; Bjørklund, Geir; Nguyen, Hoai Viet; Farid, Awais; Sochor, Jiří; Pholosi, Agnes; Baroň, Mojmír; Jakubek, Milan; Kizek, René (MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2022)
      One approach for solving the problem of antibiotic resistance and bacterial persistence in biofilms is treatment with metals, including silver in the form of silver nanoparticles (AgNPs). Green synthesis is an environmentally ...

    • Effect of yeasts on the aroma profile of sauvignon blanc varietal wine 

      Průšová, Božena; Sochor, Jiří; Baroň, Mojmír; Kumšta, Michal (Mendelova univerzita v Brně, 2018)
      In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 ...

    • Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of Rattus norvegicus 

      Sochorová, Lenka; Baroň, Mojmír; Dadakova, Katerina; Kasparovsky, Tomas; Sochor, Jiří (MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2021)
      Cadmium (Cd) is a heavy metal that occurs in all areas of the environment, including the food chain. In the body, it causes oxidative stress by producing free radicals that are harmful to the cells. Grape seed extract (GSE) ...

    • The study of antioxidants in grapevine seeds 

      Tomášková, Lenka; Sochor, Jiří; Baroň, Mojmír (Zdruzenie HACCP Consulting, 2017)
      Grapevine seeds contain a large amount of antioxidant components, and are therefore recommended in the prevention and treatment of many diseases. For this research, we studied the antioxidant properties of grapevine seeds ...

    • Study of carbonyl compounds in white wine production 

      Herzán, Jakub; Prokeš, Kamil; Baroň, Mojmír; Kumšta, Michal; Pavloušek, Pavel; Sochor, Jiří (John Wiley & Sons, Inc., 2020)
      Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied. Seven wine samples of Grüner Veltliner were produced of one input raw ...