Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Agnieszka Filipiak"'
Autor:
Anna Sadowska-Rociek, Joanna Doniec, Barbara Kusznierewicz, Tomasz Dera, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz
Publikováno v:
Foods, Vol 13, Iss 18, p 2988 (2024)
Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestio
Externí odkaz:
https://doaj.org/article/6517dec2d4c14567a2e7e2971123092b
Autor:
Agnieszka Filipiak-Florkiewicz, Maja Dymińska-Czyż, Beata Szymczyk, Magdalena Franczyk-Żarów, Renata Kostogrys, Adam Florkiewicz, Marcin Lukasiewicz
Publikováno v:
Molecules, Vol 29, Iss 6, p 1242 (2024)
The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining th
Externí odkaz:
https://doaj.org/article/5835afd568de48ab9277360678ac40f0
Autor:
Kinga Topolska, Marek Bieńko, Agnieszka Filipiak-Florkiewicz, Radosław Piotr Radzki, Ewa Cieślik
Publikováno v:
Annals of Agricultural and Environmental Medicine, Vol 27, Iss 2, Pp 219-224 (2020)
Introduction Osteoporosis, the “quiet epidemic”, is one of the most serious threats to public health. It is known that estrogen plays a significant role in the regulation of bone turnover, and its loss at menopause causes osteoporosis. Added to t
Externí odkaz:
https://doaj.org/article/befe0a3ce27e47b68d1c72c44d9036a0
Autor:
Kinga Topolska, Radosław Piotr Radzki, Agnieszka Filipiak-Florkiewicz, Marek Bieńko, Adam Florkiewicz, Ewa Cieślik
Publikováno v:
Annals of Agricultural and Environmental Medicine, Vol 27, Iss 1, Pp 19-28 (2020)
Introduction Osteoporosis, a disease associated with ovarian hormone deficiency following menopause, is the most common cause of age-related bone loss. Although an optimal intake of Ca is vital – both bone accretion during growth and maintenance in
Externí odkaz:
https://doaj.org/article/caed50d3cbde47268683ba72a33eb1ee
Autor:
Kinga Topolska, Marek Bienko, Paweł Ptaszek, Adam Florkiewicz, Radoslaw P. Radzki, Agnieszka Filipiak-Florkiewicz
Publikováno v:
Animals, Vol 12, Iss 9, p 1134 (2022)
We assessed the extent to which fructans from various sources and added in various forms (raw materials in diet alone or incorporated into a strawberry matrix) differ in their effectiveness towards selected parameters related to bone health under cal
Externí odkaz:
https://doaj.org/article/8627308a71124d3f93dd4070dcbb0b3b
Publikováno v:
Molecules, Vol 27, Iss 6, p 1861 (2022)
Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to invest
Externí odkaz:
https://doaj.org/article/661f0ece534f415eaab0644a4aa5daf9
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 446 (2022)
Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was t
Externí odkaz:
https://doaj.org/article/0f344e1baa5a413a8380c73a8b54d931
Autor:
Katarzyna Gleń-Karolczyk, Elżbieta Boligłowa, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Lidia Luty
Publikováno v:
Applied Sciences, Vol 11, Iss 2, p 680 (2021)
The basic foundation of plant production consists in plant protection treatments, which largely shape the quality of plant raw material intended for the food industry. Due to its long growing season, horseradish requires more treatments than average.
Externí odkaz:
https://doaj.org/article/406f7abc6cbd43239bdc9c0c3bd84ae1
Autor:
Agnieszka Filipiak
Publikováno v:
Studia Medioznawcze. 22:1034-1048
Celem artykułu jest analiza odkrytych i praktykowanych przez platformę Indymediów możliwości komunikacyjnych opartych na rozwiązaniach wprowadzonych pierwotnie przez sieć w paradygmacie Web 2.0 (m.in. formuły „otwartego publikowania” i ws
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7479e1a2de4095f8719c3c6068fbabfd
https://doi.org/10.33077/uw.24511617.sm.2021.4.663
https://doi.org/10.33077/uw.24511617.sm.2021.4.663
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c243e476a45e9aded60351fea6569bbf
https://doi.org/10.1111/jfpp.16219
https://doi.org/10.1111/jfpp.16219