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Andrea Žemličková

Biographic Data

ID6826738
NAMEAndrea Žemličková
GIVEN NAMESAndrea
FAMILY NAMEŽemličková
SIGNATUREŽEMLIČKOVÁ A
AFFILIATIONSUniversity of South Bohemia in České Budějovice
VERIFIEDNo
TOTAL WORKS1
TOTAL CITATIONS5
WORKS AS AUTHOR1
WORKS AS EDITOR0
FIRST PUBLICATION YEAR2011
LATEST PUBLICATION YEAR2011
H-INDEX1
  • Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

    Open Access•Tereza Šálková, Michaela Divišová et al.•ARTICLE•Interdisciplinaria Archaeologica…•2011•Cited by: 5•References: 7

    this paper summarizes our current knowledge of acorns as a food resource in prehistoric europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods. an experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. the paper presents the various factors that testers indicated had an effec…

  • Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

    Open Access•Tereza Šálková, Michaela Divišová et al.•ARTICLE•Interdisciplinaria Archaeologica…•2011•Cited by: 5•References: 7

    this paper summarizes our current knowledge of acorns as a food resource in prehistoric europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods. an experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. the paper presents the various factors that testers indicated had an effec…

  • Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

    Open Access•Tereza Šálková, Michaela Divišová et al.•ARTICLE•Interdisciplinaria Archaeologica…•2011•Cited by: 5•References: 7

    this paper summarizes our current knowledge of acorns as a food resource in prehistoric europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods. an experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. the paper presents the various factors that testers indicated had an effec…

Acorn (1 work) · Archaeology and ancient environmental studies (1 work) · Biology (1 work) · Computer Science (1 work) · Ecology (1 work) · Food Science (1 work) · Pacific and Southeast Asian Studies (1 work) · Resource (disambiguation (1 work) · Taste (1 work)

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