"4"^^ . "The study concerns the possibility of juice extraction from seven wild strains of kamchatian honeysuckle and the sensory analysis of the fruit and juice. The senzory evaluation comprised four parameters evaluated in fruit (bitterness, sweet-sour balance, odor, overall pleasantness) and six parameters evaluated in juice (bitterness, sweet-sour balance, odor, overall pleasantness, color and viscosity). Beside the sensory analyses, radical scavenging capacity in both, fruit and juice, was evaluated using DPPH stable radical method."@en . "30693" . "Mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho (Lonicera kamchatica Sevast., Pojark.)a senzorick\u00E9 hodnocen\u00ED produktu" . "I" . "The possibility of Kamchatian honeysuckle (Lonicera kamchatica Sevast., Pojark.) processing and the sensory analysis of the product"@en . "Holubec, Vojt\u011Bch" . "V t\u00E9to studii byla hodnocena mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho formou od\u0161\u0165avn\u011Bn\u00ED u souboru sedmi plan\u00FDch ekotyp\u016F zimolezu p\u016Fvodem z Kam\u010Datsk\u00E9 a Sachalinsk\u00E9 oblasti a rozd\u00EDly v senzorick\u00E9m hodnocen\u00ED v z\u00E1vislosti na ekotypu a zm\u011Bny senzorick\u00E9ho profilu po zpracov\u00E1n\u00ED. Senzorick\u00E1 anal\u00FDza byla provedena jako hodnocen\u00ED s pou\u017Eit\u00EDm stupnic. Byly hodnoceny \u010Dty\u0159i parametry u plod\u016F (ho\u0159kost, vyv\u00E1\u017Eenost sladkokysel\u00E9 chuti, v\u016Fn\u011B, celkov\u00E1 chu\u0165, pevnost ovoce na tlak a pevnost ovoce p\u0159i utr\u017Een\u00ED) a \u0161est parametr\u016F u \u0161\u0165\u00E1v (ho\u0159kost, vyv\u00E1\u017Eenost sladkokysel\u00E9 chuti, v\u016Fn\u011B, celkov\u00E1 chu\u0165, barva a hustota). Krom\u011B senzorick\u00FDch zkou\u0161ek byly u surov\u00FDch plod\u016F a \u0161\u0165\u00E1v stanoveny hodnoty antioxida\u010Dn\u00ED aktivity s vyu\u017Eit\u00EDm metody DPPH." . . . "2"^^ . . "CZ - \u010Cesk\u00E1 republika" . "haskap; zhimolost; Caprifoliaceae; sensory analysis"@en . . "[CF6365907525]" . . "12 v\u011Bd.p\u0159." . "V t\u00E9to studii byla hodnocena mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho formou od\u0161\u0165avn\u011Bn\u00ED u souboru sedmi plan\u00FDch ekotyp\u016F zimolezu p\u016Fvodem z Kam\u010Datsk\u00E9 a Sachalinsk\u00E9 oblasti a rozd\u00EDly v senzorick\u00E9m hodnocen\u00ED v z\u00E1vislosti na ekotypu a zm\u011Bny senzorick\u00E9ho profilu po zpracov\u00E1n\u00ED. Senzorick\u00E1 anal\u00FDza byla provedena jako hodnocen\u00ED s pou\u017Eit\u00EDm stupnic. Byly hodnoceny \u010Dty\u0159i parametry u plod\u016F (ho\u0159kost, vyv\u00E1\u017Eenost sladkokysel\u00E9 chuti, v\u016Fn\u011B, celkov\u00E1 chu\u0165, pevnost ovoce na tlak a pevnost ovoce p\u0159i utr\u017Een\u00ED) a \u0161est parametr\u016F u \u0161\u0165\u00E1v (ho\u0159kost, vyv\u00E1\u017Eenost sladkokysel\u00E9 chuti, v\u016Fn\u011B, celkov\u00E1 chu\u0165, barva a hustota). Krom\u011B senzorick\u00FDch zkou\u0161ek byly u surov\u00FDch plod\u016F a \u0161\u0165\u00E1v stanoveny hodnoty antioxida\u010Dn\u00ED aktivity s vyu\u017Eit\u00EDm metody DPPH."@cs . "Mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho (Lonicera kamchatica Sevast., Pojark.)a senzorick\u00E9 hodnocen\u00ED produktu"@cs . "RIV/00027006:_____/14:00003036" . . "RIV/00027006:_____/14:00003036!RIV15-MZE-00027006" . "The possibility of Kamchatian honeysuckle (Lonicera kamchatica Sevast., Pojark.) processing and the sensory analysis of the product"@en . "\u00DAroda" . . "2"^^ . . "0139-6013" . . . "Mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho (Lonicera kamchatica Sevast., Pojark.)a senzorick\u00E9 hodnocen\u00ED produktu"@cs . . . "Mo\u017Enost zpracov\u00E1n\u00ED plod\u016F zimolezu kam\u010Datsk\u00E9ho (Lonicera kamchatica Sevast., Pojark.)a senzorick\u00E9 hodnocen\u00ED produktu" . . "62" . . "\u0160to\u010Dkov\u00E1, Lenka" . . .