Joanna Korczyk-Szabó's research while affiliated with Slovak University of Agriculture in Nitra - Slovenska posnohospodarska univerzita v Nitre and other places
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Publications (12)
![Antimicrobial activity [mg·mL −1 ] of silymarin extract from organic...](publication/372633847/figure/tbl4/AS:11431281177285661@1690424501083/Antimicrobial-activity-mgmL-1-of-silymarin-extract-from-organic-and-conventional_Q320.jpg)
The agricultural policy of the European Union is currently focused on increasing the area of organic farming. Medicinal plants, including milk thistle (Silybum marianum [L.] Gaertn.), are particularly suitable for this type of cultivation. The aim of this study was to compare milk thistle fruits from organic and conventional farming in terms of the...
Lavandula species are one of the most useful aromatic and medicinal plants and have great economic potential. The phytopharmaceutical contribution of the secondary metabolites of the species is unquestionable. Most recent studies have been focusing on the elucidation of the genetic background of secondary metabolite production in lavender species....
Magnetic seed enhancement has been practicing as a promising tool to improve germination and seedling growth of low vigor seeds stored under suboptimal conditions, but there is still ambiguity regarding the prospects for magnetism in oilseeds. Present study elucidates the potential of magnetic seed stimulation to improve sunflower germination, grow...
Weather, tillage, and fertilization are the major factors affecting the grain yield of field peas (Pisum sativum L.). However, the impact of tillage and fertilization on yield is not well understood. Therefore, this experiment was initiated in 1999. In this manuscript, we report the data recorded during the period of 2011–2015 to quantify the impac...
Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. It is the major criterion in assessing the eating quality of bread because of its close association with the consumer´s p...
The texture of cooked noodles is a very important quality characteristic for both processors and consumers. Selected indicators of noodle texture of three spelt cultivars – Altgold, Ostro and Franckenkorn grown in an ecological system during the years 2010–2011 are presented. A TA.XT Plus (texture analyzer) was used to determine cooked spelt wheat...
The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation cu...
Spelt wheat appears to be a future source for the agriculture, food sector and also for the consumer. Now, it is mostly used for production of bioproducts. High interest from consumer side is affected by its nutritional value. Consumption of spelt wheat-based products could assure increased intake of minerals, vitamins and fibre what could play an...
Spelt (Triticum spelta L.) has undergone a renaissance as a niche product. This may be due to the perception that it is a "healthier", more "natural", or less "over-bred" grain than modern wheat. For a couple of years, the breeders have again taken an interest in spelt because of its better resistance to the influence of the environment. A field st...
Spelt has shown good potential in variety of end-uses depending on genotype, variety and processing conditions. Consumer´s quality perception of bread is mainly determined by sensory and health attributes. Bread quality is affected by both flour properties and baking process used. The use of spelt in bread production is possible: bread with additio...
Interest of consumers in natural, unconventional and nutritional foods led to the development of new specialty foods based on grain blends. Components of such foods are often so-called "ancient wheats "which were never the subject of modern breeding programmes. Grain amaranth provides an ideal amino-acid composition for human consumption and theref...
Citations
... The secondary metabolites composition of lavender essential oil is mainly influenced by the genetic makeup of the plant, but also the environment and the propagation factors can heavily affect it (Demissie et al., 2012;Habán et al., 2023;Muñoz-Bertomeu et al., 2007). In line with previous studies (Aprotosoaie et al., 2017;Białoń et al., 2019;Giuliani et al., 2023), the chemistry of these essential oil samples revealed that monoterpene and its oxygenated derivatives (monoterpenoid) comprised more than 95% of this essential oil. ...
... It has been accelerated the germination percentage, root and shoot length, leaf area, improved yield, and yield parameters due to the improved plant nutrition. It may be resulted from biochemical variations in the enzymes activities that affect the plant processes like photosynthesis, nutrients uptake, and growth [18]. ...
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... Sayar [23] succeeded in revealing consistent genotypes in common vetch (Vicia sativa L.). Macák et al. [24] reckoned that pea grain yield may be more stable with high fertilizer levels. Because farmers who utilize peas as livestock feed use specific cultivation techniques, performance under low-input settings must be considered. ...
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... The study also showed significant differences between different harvest years, and it could be concluded that weather conditions had a significant impact on flour and bread quality, as well as on texture liking (Korczyk-Szabó and Lacko-Bartosova, 2013). Comparing spelt varieties in the form of pasta, the results concluded that most spelt varieties might be suitable raw materials for pasta production, but differences in texture are closely related to the specific spelt variety (Korczyk-Szabó and Lacko- Bartosova, 2015). However, when comparing bread based on spelt to bread based on common wheat, it was found that spelt gave the bread a higher crumb elasticity, but low crumb cell homogeneity, probably due to special rheological attributes of the spelt dough (Callejo et al., 2015). ...
... Crumb cell homogeneity and crumb elasticity showed the largest differences between the species. An important conclusion of the paper is that sensory attributes should also be considered when genetic breeding programs are designed [75]. ...
... The UK artisan bread market increased in value by 10.8 % from 2009 to 2014 with artisan bread sales expected to grow from £683 million in 2014 to £781 million in 2019 (CBA, 2014). Site and season were the major factors resulting in variation in grain quality especially hectolitre weight and HFN which is consistent with other studies for spelt (Korczyk-Szabό and Lacko-Bartošová, 2012;Lacko-Bartošová et al., 2010). ...
... Spelt wheat (Triticum aestivum subsp. spelta) is gaining increasing interest due to its adaptability to diverse growing conditions (high rainfall, heavy soils, cool temperatures) and its high quality with respect to human nutrition and animal feed (Lacko-Bartošová and Korczyk-Szabó 2011;Skrabanja et al. 2001). Besides this, spelt is a valuable source for improving resistance in bread wheat (Triticum aestivum L.) (Kema 1992). ...
... However, blends having a higher substitution with amaranth flour (MM1 and MM3) showed high water absorption, which may be connected to the high protein and fibre contents of amaranth flour [33]. Previous report indicate an increased water absorption for wheat-amaranth flours and they attributed the increase to higher water binding capacity of amaranth starch compared to lower water binding capacity in wheat starch [6,34]. We observed higher water absorption for MM0 contrary to reports by El-Sohaimy et al. [8], where wheat flour had the least water absorption while the wheat-quinoa blends had higher. ...
... Spelt (Triticum spelta) is an ancient hulled wheat species that is attracting new interest owing to its nutritional benefits and the increasing demand for whole grain products in diets (Magistrali et al. 2020). In recent years, interest in spelt cultivation has increased, especially in Germany, Austria, Switzerland and the United States because it is a low-input crop suitable for pesticide-free cultivation in organic production systems (Lacko-Bartošová et al. 2010, Wang et al 2021. Due to the increasing importance of dietary diversification and consumption of locally grown foods, many major retailers now offer spelt products grown according to organic and sustainable farming standards (Escarnot et al. 2015). ...
