Zobrazeno 1 - 10
of 166
pro vyhledávání: '"Agnieszka, Wierzbicka"'
Autor:
Klara Żbik, Elżbieta Górska-Horczyczak, Magdalena Zalewska, Agnieszka Wierzbicka, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11387 (2024)
This review aims to compile and present information on polycyclic aromatic hydrocarbons (PAHs) in milk, their effects on human health, relevant legal regulations, and methods for their detection. PAHs are hazardous environmental pollutants that can a
Externí odkaz:
https://doaj.org/article/1102b1f6192345f4a6aba0bfc0e7d25d
Autor:
Maima Matin, Tanuj Joshi, Dongdong Wang, Nikolay T. Tzvetkov, Farhan Bin Matin, Agnieszka Wierzbicka, Artur Jóźwik, Jarosław Olav Horbańczuk, Atanas G. Atanasov
Publikováno v:
Biomolecules, Vol 14, Iss 8, p 940 (2024)
Ginger (Zingiber officinale Roscoe) is broadly used as a traditional remedy and food ingredient, and numerous preclinical and clinical studies have demonstrated health benefits in a range of age-related disorders. Moreover, longevity-promoting effect
Externí odkaz:
https://doaj.org/article/04b4572289074441add4d12997b28a01
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6513 (2024)
Milk is a valuable raw material with incomparable nutritional and technological properties. The dairy market is a fast-growing economical area with more and more innovations emerging recently. The review identifies contemporary trends in the dairy in
Externí odkaz:
https://doaj.org/article/7de0f4cbfd8b4af39fbbe0d5cd2bdbfb
Autor:
Iwona Wojtasik-Kalinowska, Linda J. Farmer, Terence D. J. Hagan, Alan W. Gordon, Rod Polkinghorne, Grzegorz Pogorzelski, Agnieszka Wierzbicka, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4477 (2024)
The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this
Externí odkaz:
https://doaj.org/article/12757395403444f7af962643a71ce3d3
Autor:
Maima Matin, Tanuj Joshi, Michael Greger, Farhan Bin Matin, Artur Jóźwik, Agnieszka Wierzbicka, Jarosław Olav Horbańczuk, Harald Willschke, Atanas G. Atanasov
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
Nutrition is a key determinant of health, and the dissemination of reliable nutrition information to consumers is of great importance for public health. Especially with the rise of digital communication technologies and the wide-spread online misinfo
Externí odkaz:
https://doaj.org/article/d07e540d83484256b3a4e4c36976cc6f
Autor:
Agnieszka Wierzbicka
Publikováno v:
Acta Universitatis Lodziensis. Folia Linguistica, Vol 56, Pp 301-320 (2022)
Niniejszy artykuł jest analizą werbalnych i niewerbalnych komentarzy internautów będących reakcją na śmierć znanej lub nieznanej szerszemu gronu osoby. Ukazano sposoby pisania o śmierci i samych zmarłych w komentarzach internetowych (Facebo
Externí odkaz:
https://doaj.org/article/0820c298c63e4d48bac2d2a049f35005
Autor:
Elżbieta Górska-Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka, Iwona Wojtasik-Kalinowska, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12550 (2023)
The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative control (C), a positiv
Externí odkaz:
https://doaj.org/article/1b0ff9675c9a41788b621c415fd19760
Autor:
Agnieszka Wierzbicka
Publikováno v:
Horyzonty Wychowania, Vol 21, Iss 60 (2022)
RESEARCH OBJECTIVE: The objective of the reflections undertaken is to present the competences of academic teachers necessary for online teaching and the necessary changes of attitudes in this professional group. THE RESEARCH PROBLEM AND METHODS: I
Externí odkaz:
https://doaj.org/article/20191c5bdddf4365bbaa96fa3301461f
Autor:
Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Agnieszka Wierzbicka, Andrzej Półtorak
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 152-162 (2021)
The application of synthetic antioxidants to food products has been restricted because of their toxicity. This prompted the use of natural antioxidants to prevent of lipid oxidation. Therefore, the objective of this study was to determine the effect
Externí odkaz:
https://doaj.org/article/641f02ee7c884004ace50683ad2102ed
Autor:
Agnieszka Wierzbicka
Publikováno v:
Acta Universitatis Lodziensis. Folia Litteraria Polonica, Vol 56, Iss 1, Pp 127-141 (2020)
This article is an analysis of the use of digital education in Polish philological education, both at schools and at public universities. The author presents how Polish lessons and classes are fulfilled using technology, which electronic resources ar
Externí odkaz:
https://doaj.org/article/e1c7a02b19e544cb969fb47b86128c47