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Your search keyword '"ŽIŽKOVÁ, Hana"' showing total 22 results
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22 results on '"ŽIŽKOVÁ, Hana"'

1. Why are not all eligible chronic myeloid leukemia patients willing to attempt tyrosine kinase inhibitor discontinuation? A Czech nationwide analysis related to the TKI stopping trial HALF

Author

Žáčková, Daniela, Semerád, Lukáš, Faber, Edgar, Klamová, Hana, Stejskal, Lukáš, Bělohlávková, Petra, Karas, Michal, Cmunt, Eduard, Černá, Olga, Procházková, Jiřina, Čičátková, Petra, Kvetková, Anežka, Horňák, Tomáš, Skoumalová, Ivana, Srbová, Dana, Šálek, Cyril, Buffa, David, Voglová, Jaroslava, Jurček, Tomáš, Folta, Adam, Ježíšková, Ivana, Žižková, Hana, Machová Poláková, Kateřina, Papajík, Tomáš, Žák, Pavel, Jindra, Pavel, Svobodník, Adam, Štěpánová, Radka, and Mayer, Jiří

Published
2024
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2. Named Entity Linking in English-Czech Parallel Corpus

Author

Nevěřilová, Zuzana, Žižková, Hana, Goos, Gerhard, Series Editor, Hartmanis, Juris, Founding Editor, Bertino, Elisa, Editorial Board Member, Gao, Wen, Editorial Board Member, Steffen, Bernhard, Editorial Board Member, Yung, Moti, Editorial Board Member, Nöth, Elmar, editor, Horák, Aleš, editor, and Sojka, Petr, editor

Published
2024
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8. Kladenštítype as a problem of automatic morphological analysis

Author

Osolsobě, Klára and Žižková, Hana

Abstract

The aim of our paper is to demonstrate the procedures by which the data needed to refine tools for automatic morphological analysis of Czech can be obtained using a corpus, namely the Araneum Bohemicum IV Maximum (Czech, 20.03) 7.10 G web corpus of the ARANEA series and Araneum Bohemicum Maximum (Czech, 15.04) 3,20 G (hereinafter Araneum). Particularly, we will focus on propria of the Kladenští type, i.e., substantivized adjectives of denoting groups of persons according to affiliation. The goal of the probe into the Aranea web corpus is: 1) a corpus-based description of frequented properties of the Kladenštítype, which can be used as a starting point for rule disambiguation; 2) creating a list of the most frequent lemmas belonging to the Kladenštítype, which can then be included into dictionaries of automatic morphological analyzers (e.g. the MorfFlex dictionary by Hajič and Hlaváčová). We believe that the probe can help improve the results of tools for automatic morphological analysis of Czech.

Published
2021
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9. HOMONYMIE MEZI APELATIVY A PROPRII JAKO PROBLÉM AUTOMATICKÉ MORFOLOGICKÉ ANALÝZY ČEŠTINY.

Author

Osolsobě, Klára and Žižková, Hana

Subjects
NOUNS, CORPORA, GEOGRAPHIC names, ANNOTATIONS
Abstract

The aim of this paper is to provide a corpus-based analysis of one type of Czech proper nouns (type Zubří). We will argue that the adequate annotation (lemmatisation and morphological tagging) of proper nouns type Zubří depends on several circumstances: 1) the coverage of the dictionary of the automatic analyser; 2) the accurate description of the variability of inflexion forms; 3) the non-trivial disambiguation of numerous homonymous word forms. We believe that while meeting the first two conditions is possible, the adequate disambiguation goes beyond the possibilities of automatic morphological analysis. [ABSTRACT FROM AUTHOR]

Published
2020

12. Effect of cocoa fat content on wetting and surface energy of chocolate

Author

Lapčík, Lubomír, Lapčíková, Barbora, Žižková, Hana, Li, Peng, Vojteková, Viera, Lapčík, Lubomír, Lapčíková, Barbora, Žižková, Hana, Li, Peng, and Vojteková, Viera

Abstract

The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally, there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy. © 2017 Potravinarstvo Slovak Journal of Food Sciences.

Published
2017

16. The design and testing of teaching aids used to teach gastronomy in secondary vocational schools

Author

Žižková, Hana, Vodáková, Jitka, and Novák, Jaroslav

Abstract

Diplomová práce se zabývá problematikou výuky předmětů se zaměřením na gastronomii s využitím ICT pomůcek na Středním odborném učilišti v Praze. Na základě dotazníkového šetření jsem zjišťovala stav vybavenosti vybrané školy, středního odborného učiliště, ICT pomůckami. Zjišťovala jsem, které pomůcky jsou na středním odborném učilišti k dispozici, které pedagogičtí pracovníci při výuce využívají a které postrádají. Na základě získaných informací jsem vybrala vhodný námět pro zpracování scénáře a vytvoření pomůcek. Připravené pomůcky, prezentace typu Power Point, jsou určeny všem učitelům předmětů zaměřených na gastronomii. Prezentace jsou dostupné na internetových stránkách školy, které byly navrženy formou rozcestníku. Měl by v konečné podobě sloužit jak pedagogickým pracovníkům, tak i žákům. Vytvořený rozcestník s vybranou prezentací jsem ověřila v praxi na Středním odborném učilišti v Praze.

Published
2008

18. FFECT OF COCOA FAT CONTENT ON WETTING AND SURFACE ENERGY OF CHOCOLATE.

Author

Lapčík, Lubomír, Lapčíková, Barbora, Žižková, Hana, Li Peng, and Vojteková, Viera

Abstract

The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats – cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually increasing with increasing fat content. Additionally, there were performed TG DTG and NIR spectrometry measurements of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy. [ABSTRACT FROM AUTHOR]

Published
2017
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22. Circulating cell-free DNA and its potential in oncology

Author

Karasová, Dominika, Žižková, Hana, and Novák, Josef

Subjects
circulating free DNA, volná cirkulující tumorová DNA, liquid biopsy, tekutá biopsie, circulating tumor DNA, volná cirkulující DNA
Abstract

The circulating free DNA ("Cell-free DNA",cfDNA) is a type of extracellular DNA present in blood, with clinical use in prenatal diagnosis. The cfDNA is given great emphasis in connection with tumor diseases, where there is a great potential for its use in oncology, where free circulating tumor DNA is the most commonly used type. A suitable alternative to classical biopsy, which is safer and less painful for the patient and reflects the heterogeneity of the tumor is called Liquid biopsy, which can be used to obtain free circulating DNA from the blood. Most studies show that cfDNA provides the same information as tissue DNA, regarding both genetic and epigenetic changes detected in tumor cells and in some cases it enabled more sensitive or earlier detection of relapse in comparison with routinely used examinations. The high specificity and sensitivity of this non-invasive approach can be a great benefit to patients. However, to confirm its diagnostic and prognostic significance, it is necessary to expand the group of patients with individual diagnoses and, not only for the purpose of data comparison, standardize methods for the isolation and detection of cfDNA, The aim of this thesis is to gain a general overview of free circulating DNA and its potential use in oncology. Keywords: circulating free...

Published
2016

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