Jan Tříska

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 8

Top Topics

Intellectual Disability

Top Venues

Foods (Basel, Switzerland)

Journal of fungi (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Jan Tříska, Naděžda Vrchotová, Štěpán Horník, Febin Kuriakose, Andrea Kučerová
Stilbenes in Carex acuta and Carex lepidocarpa . Molecules (Basel, Switzerland) 29 (16) (2024)
Jana Pexová Kalinová, Jan Tříska, Karel Hořejší
Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS. Foods (Basel, Switzerland) 12 (12) (2023)
Martin Magner, Kateřina Thorová, Veronika Župová, Milan Houška, Ivana Švandová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Ivo Soural, Ladislav Jílek
Sulforaphane Treatment in Children with Autism: A Prospective Randomized Double-Blind Study. Nutrients 15 (3) (2023)
Martin Magner, Kateřina Thorová, Veronika Župová, Milan Houška, Ivana Švandová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Ivo Soural, Ladislav Jílek
Sulforaphane Treatment in Children with Autism: A Prospective Randomized Double-Blind Study. Nutrients 15 (3) (2023)
Martin Magner, Kateřina Thorová, Veronika Župová, Milan Houška, Ivana Švandová, Pavla Novotná, Jan Tříska, Naděžda Vrchotová, Ivo Soural, Ladislav Jílek
Sulforaphane Treatment in Children with Autism: A Prospective Randomized Double-Blind Study. Nutrients 15 (3) (2023)
Jana Pexová Kalinová, Jan Tříska, Karel Hořejší
Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS. Foods (Basel, Switzerland) 12 (12) (2023)
Milan Spetik, Josef Balík, Pavel Híc, Eliška Hakalová, Kateřina Štůsková, Lucie Frejlichová, Jan Tříska, Aleš Eichmeier
Lignans Extract from Knotwood of Norway Spruce-A Possible New Weapon against GTDs. Journal of fungi (Basel, Switzerland) 8 (4) (2022)
Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Ivana Laknerová, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic. Foods (Basel, Switzerland) 10 (11) (2021)