BQC-Reference: KF01001
Publications:
  • Rydlová L, Tesařová E, Valentová K, and Křen V. 2017. “Enzymatic modifications of bioactive flavonoids diplomová.” Univerzita Karlova V Praze.
  • Valentová K, Káňová K, Di Meo F, Pelantová H, et al. 2017. “Chemoenzymatic preparation and biophysical properties of sulfated quercetin metabolites.” International Journal of Molecular Sciences 18 (11): 1–17. https://doi.org/10.3390/ijms18112231
  • Valentová K, Purchartová K, Rydlová L, et al. 2018. “Sulfated metabolites of flavonolignans and 2,3-Dehydroflavonolignans: preparation and properties.” International Journal of Molecular Sciences 19 (2349). https://doi.org/10.3390/ijms19082349
  • Biedermann D, Moravcová V, Kateřina V, et al. 2019. “Oxidation of flavonolignan silydianin to unexpected lactone-acid derivative.” Phytochemistry Letters 30 (January): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006
  • Sanchiz A, Pedrosa M, Guillamón E, et al. 2019. “Influence of Boiling and Autoclave Processing on the Phenolic Content, Antioxidant Activity and Functional Properties of Pistachio, Cashew and Chestnut Flours.” Lwt – Food Science and Technology 105: 250–56. https://doi.org/10.1016/j.lwt.2019.02.035.
  • Káňová K, Petrásková L, Pelantová H, et al. 2020. “Sulfated metabolites of luteolin, myricetin, and ampelopsin: Chemoenzymatic preparation and biophysical properties”. Journal of Agricultural and Food Chemistry, 68(40), 11197–11206. https://doi:10.1021/acs.jafc.0c03997