1.MINERALS, TRACE ELEMENTS AND FLAVONOIDS CONTENT IN WHITE AND COLOURED KIDNEY BEAN

作　　者：Mária Timoracká ;Alena Vollmannová ;Dalaram Ismael

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/116

出版社：Association HACCP Consulting

文章 ID：83131029

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2.DETERMINATION OF FLAVONOIDS CONTENT IN COLOURED PEAS (PISUM SATIVUM L.) IN RELATION TO CULTIVAR’S DEPENDENCE AND STORAGE DURATION UNDER NATURAL CONDITIONS

作　　者：Mária Timoracká ;Alena Vollmannová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/70

出版社：Association HACCP Consulting

文章 ID：83131044

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3.POLYPHENOLS IN CHOSEN SPECIES OF LEGUME - A REVIEW

作　　者：Mária Timoracká ;Alena Vollmannová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/81

出版社：Association HACCP Consulting

文章 ID：83131057

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4.INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

作　　者：Tatiana Bojňanská ;Alena Vollmannová ;Helena Frančáková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/42

出版社：Association HACCP Consulting

文章 ID：83131060

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5.MINERALS, TRACE ELEMENTS AND FLAVONOIDS CONTENT IN WHITE AND COLOURED KIDNEY BEAN

作　　者：Mária Timoracká ;Alena Vollmannová ;Dalaram Ismael

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/116

出版社：Association HACCP Consulting

文章 ID：82761260

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6.POLYPHENOLS IN CHOSEN SPECIES OF LEGUME - A REVIEW

作　　者：Mária Timoracká ;Alena Vollmannová ;Judita Bystrická

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/81

出版社：Association HACCP Consulting

文章 ID：82761273

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7.DETERMINATION OF FLAVONOIDS CONTENT IN COLOURED PEAS (PISUM SATIVUM L.) IN RELATION TO CULTIVAR’S DEPENDENCE AND STORAGE DURATION UNDER NATURAL CONDITIONS

作　　者：Mária Timoracká ;Alena Vollmannová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/70

出版社：Association HACCP Consulting

文章 ID：82761288

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8.INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

作　　者：Tatiana Bojňanská ;Alena Vollmannová ;Helena Frančáková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/42

出版社：Association HACCP Consulting

文章 ID：82761291

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9.INPUT OF CADMIUM FROM SOIL INTO LENTIL AND FABABEAN SEEDS

作　　者：Mária Timoracká ;Alena Vollmannová ;Dalaram Ismael

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(3).doi:10.5219/208

出版社：Association HACCP Consulting

文章 ID：82711049

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10.Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

作　　者：Tatiana Bojňanská ;Janette Musilová ;Alena Vollmannová

出　　处：Foods. 2021 ;10(5):1087.doi:10.3390/foods10051087

出版社：MDPI Publishing

文章 ID：261900387

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