Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kobus-Cisowska, Joanna"'
Heme iron as potential iron fortifier for food application – characterization by material techniques
Autor:
Jarzębski Maciej, Wieruszewski Marek, Kościński Mikołaj, Rogoziński Tomasz, Kobus-Cisowska Joanna, Szablewski Tomasz, Perła-Kaján Joanna, Waszkowiak Katarzyna, Jakubowicz Jarosław
Publikováno v:
Reviews on Advanced Materials Science, Vol 62, Iss 1, Pp pp. 315-322 (2023)
The modern food industry requires new analytical methods for high-demand food supplements, personalized diets, or bioactive foods development. One of the main goals of the food industry is to discover new ways of food fortification. This applies to f
Externí odkaz:
https://doaj.org/article/864e7e1468fc45818c9b76f6648e9bb8
Autor:
Dziedziński Marcin, Stachowiak Barbara, Kobus-Cisowska Joanna, Faria Miguel A., Ferreira Isabel M. P. L. V. O.
Publikováno v:
Open Chemistry, Vol 21, Iss 1, Pp 953-88 (2023)
The study investigated the potential use of pine (Pinus sylvestris L.) shoots and standard and unconventional yeast strains for the production of low-alcohol IPA beer. For this purpose, control worts without added shoots, and worts enriched with pine
Externí odkaz:
https://doaj.org/article/2926af85dc864799b59284f4bf34c126
Autor:
Telichowska Aleksandra, Kobus-Cisowska Joanna, Szulc Piotr, Wilk Radosław, Szwajgier Dominik, Szymanowska Daria
Publikováno v:
Open Chemistry, Vol 19, Iss 1, Pp 1052-1061 (2021)
The study assessed the health-promoting properties and the content of minerals in the bark of bird cherry (Prunus padus L.), which was then used as an ingredient in functional teas. The infusions were made with the use of Matricaria chamomilla L., Ti
Externí odkaz:
https://doaj.org/article/7025695bf79547718ab37f69a47d8748
Autor:
Telichowska Aleksandra, Kobus-Cisowska Joanna, Ligaj Marta, Stuper-Szablewska Kinga, Szymanowska Daria, Tichoniuk Mariusz, Szulc Piotr
Publikováno v:
Open Chemistry, Vol 18, Iss 1, Pp 1125-1135 (2020)
The aim of the study was to compare the content of selected phytochemicals as well as the antioxidant and antimicrobial potential of the leaves of Prunus padus L. and Prunus serotina L., as there is very little research on this subject in the literat
Externí odkaz:
https://doaj.org/article/487f08eb556340a1a09415ff1a536569