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Author

M. Hrušková

Observed names: Hruskova, M., Hruskova, Marie, Hrušková, M., Hrušková, Marie, MARIE HRUSKOVA, Marie HRUŠKOVÁ, Marie Hruskova, Marie Hrusková, Marie Hrusskova, Marie Hruškova, Marie Hrušková
OpenAlex ID: A5016822623
Prediction of wheat and flour Zeleny sedimentation value using NIR technique.
2003 · M. Hrušková, O. Faměra · Czech Journal of Food Sciences · 81
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Wheat hardness in relation to other quality factors
2009 · Marie HRUŠKOVÁ, Ivan ŠVEC · Czech Journal of Food Sciences · 75
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The Mixolab parameters of composite wheat/hemp flour and their relation to quality features
2014 · Ivan Švec, Marie Hrušková · LWT · 74
Changes of wheat flour properties during short term storage
2002 · M. Hrušková, D. Machová · Czech Journal of Food Sciences · 65
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Correlation between milling and baking parameters of wheat varieties
2005 · M. Hrušková, I. Švec, et al. · Journal of Food Engineering · 61
Near-infrared prediction of milling and baking parameters of wheat varieties
2007 · Ondřej Jirsa, Marie Hrušková, et al. · Journal of Food Engineering · 42
Properties and nutritional value of wheat bread enriched by hemp products
2015 · Ivan Švec, Marie Hrušková · Potravinarstvo Slovak Journal of Food Sciences · 33
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Image data of crumb structure of bread from flour of czech spring wheat cultivars
2004 · I. Švec, M. Hrušková · Czech Journal of Food Sciences · 30
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Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
2003 · M. Hrušková, P. Šmejda · Czech Journal of Food Sciences · 28
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Evaluation of wheat bread features
2009 · I. Švec, M. Hrušková · Journal of Food Engineering · 27
Wheat sedimentation values and falling number
2004 · M. Hrušková, V. Škodová, et al. · Czech Journal of Food Sciences · 26
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Wheat flour dough rheological characteristics predicted by NIRSystems 6500
2001 · M. Hrušková, M. Bednářová, et al. · Czech Journal of Food Sciences · 24
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Cookie making potential of composite flour containing wheat, barley and hemp
2015 · Marie HRUŠKOVÁ, Ivan ŠVEC · Czech Journal of Food Sciences · 22
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Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
2019 · Marie Hruškova, Ivan Svec, et al. · International Journal of Food Studies · 21
Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
2013 · Marie Hrušková, Ivan Švec, et al. · International Journal of Food Science · 20
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Colour evaluation of different pasta samples
2008 · Ivan Švec, Marie Hrušková, et al. · Czech Journal of Food Sciences · 20
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Bread features evaluation by NIR analysis
2007 · Ondřej Jirsa, Marie Hrušková, et al. · Czech Journal of Food Sciences · 20
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Effect of malt flour addition on the rheological properties of wheat fermented dough
2003 · M. Hrušková, I. Švec, et al. · Czech Journal of Food Sciences · 19
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Effect of ascorbic acid on the rheological properties of wheat fermented dough
2003 · M. Hrušková, D. Novotná · Czech Journal of Food Sciences · 19
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Evaluation of methods for wheat grain hardness determination
2004 · O. Faměra, M. Hrušková, et al. · Plant Soil and Environment · 16
Wheat flour fermentation study
2004 · I. Švec, M. Hrušková · Czech Journal of Food Sciences · 16
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Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut
2018 · IVAN SVEC, MARIE HRUSKOVA, et al. · Croatian Journal of Food Science and Technology · 15
Evaluation of wheat/non-traditional flour composite
2014 · Taťana Hofmanová, Marie Hrušková, et al. · Czech Journal of Food Sciences · 15
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Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
2011 · Marie Hrušková, Ivan Švec, et al. · Czech Journal of Food Sciences · 15
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Changes in baking quality of composite wheat/hemp flour detected by means of mixolab
2012 · M. Hrušková, I. Švec, et al. · Cereal Research Communications · 14
Works count: 79
Citation count: 992
H-index: 19
I10-index: 32
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