The increasing popularity of real-time communication services has driven a rising interest in understanding the factors influencing the quality of experience (QoE). Many research activities aiming to accomplish this goal have addressed different influence factors (IFs), which may be classified into three categories, i.e., human IFs, context IFs, and system IFs. Although the importance of human IFs (HIFs) has been already emphasized, these factors have been considered to a limited extent, and due to lack of empirical evidence, they still remain not well understood. Therefore, this research has been motivated by the challenge to provide a deeper understanding of HIF's impact on QoE in the context of the real-time communication services. In order to accomplish this and verify the conclusions derived from related work, we have conducted two experimental studies which consider voice over internet protocol (VoIP) and unified communication (UC) services. Experimental results show no existence of impacts of selected HIFs on the user's overall QoE while using either VoIP or UC services. However, this highlights the need for further research on this topic due its importance for satisfying end user needs and expectations in the context of real-time communication services.

Application of sourdough starter in bread production becomes increasingly important, especially in the production of rye-based products because the rye flour dough requires more sourness during fermentation. Modern technology applied in bakery plants makes the application of sourdough easier in contrast to the bread production in the past, which were hours long preparations of dough and pre-fermented, indirect procedures up to the applications of emulsions and powders. This study focuses on the testing of the raw material quality, wheat flour and wholemeal rye flour. Chemical and rheological characteristics of flour mixtures with and without addition of sourdough starters together with recommended and reduced amounts of additives were rheologically and microbiologically tested. Implementation of sour dough in bread production is an alternative to various bakery additives, which in the technological development trend. Production of healthy food without chemical supplements (additives) may contribute to the improvement of nutritive value for these types of products. For the preparation of all samples, semi-white wheat flour Type -710 and wholemeal rye flour (70:30) respectively, were used. The starters used were: the emulsion and powder („Backaldrin“ Linz, Austria), Bas hell-light emulsion, liquid multi-component sour means and Anifarin powder hell-light, dry sour yeast. Five different samples were made: standard mixture without fermentation means, mixture with 5% emulsion – recommended dose, mixture with 2, 5% emulsion, mixture with 3% powder – recommended dose, mixture with 1, 5% powder. Chemical and rheological characteristics of flour samples were determined using standard methods. Microbiological analysis of flour mixtures were pursued in accordance with methods prescribed by the Regulations. Sourdough acted as an enhancer in the mixture with the rye and wheat flours. Addition of starters led to increased capacity of water absorption. Optimal use of semi-white and wholemeal rye flour as well as optimal use of starters can produce positive effects on technological, microbiological and sensory characteristics of finished products.