Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Agnieszka Starek-Wójcicka"'
Autor:
Michał Kwiatkowski, Joanna Pawłat, Agnieszka Starek-Wójcicka, Marta Krajewska, Piotr Terebun, Dawid Zarzeczny, Monika Machoy, Agnieszka Mazur-Lesz, Narumol Matsuyama, Tomoyuki Murakami, Nobuya Hayashi, Elżbieta Grządka
Publikováno v:
Materials, Vol 17, Iss 21, p 5173 (2024)
The impact of cold atmospheric plasma (CAP) treatment on the enamel of twelve primary teeth (incisors, canines, and molars) collected from six children was examined in order to evaluate the possibility of using the CAP technique in dental application
Externí odkaz:
https://doaj.org/article/4ce90ff78bc4472b89d791ce77bb372b
Autor:
Agnieszka Starek-Wójcicka, Renata Różyło, Iwona Niedźwiedź, Michał Kwiatkowski, Piotr Terebun, Magdalena Polak-Berecka, Joanna Pawłat
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP o
Externí odkaz:
https://doaj.org/article/53465cc005aa497c87ac54a3f2fd4207
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1263 (2024)
The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of fr
Externí odkaz:
https://doaj.org/article/01921312a81f4a1a950203a69b8fa118
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract This paper studies the effect of different ultrasonic parameters on the yield of extraction and antioxidant activity of selected phenolic compounds from Sorbus intermedia berries. The sonication was carried out in two modes: continuous and p
Externí odkaz:
https://doaj.org/article/e4edb5c8a1144a48af1fe2174af975c5
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10961 (2023)
Extending the shelf life of fruit and vegetable juices plays a key role in improving food security. Ultrasonic technology can be an effective method in the process of replacing traditional heat treatment. It offers a number of benefits, such as bette
Externí odkaz:
https://doaj.org/article/6346e4eeafe74212949714eacab12737
Publikováno v:
Sensors, Vol 23, Iss 10, p 4824 (2023)
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identif
Externí odkaz:
https://doaj.org/article/631c96f8347542729e6a62e91cfb869e
Publikováno v:
Sensors, Vol 22, Iss 24, p 9956 (2022)
The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new sol
Externí odkaz:
https://doaj.org/article/434820d6c7344d98a1e346906ad24293
Autor:
Agnieszka Starek-Wójcicka, Agnieszka Sagan, Piotr Terebun, Michał Kwiatkowski, Emilia Osmólska, Marta Krajewska, Elżbieta Grządka, Narumol Matsuyama, Nobuya Hayashi, Joanna Pawlat
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 578 (2022)
This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for the quality of fresh pressed tomato juice, variety Bekas. The impact of after-glow plasma gas (air) on the physicoch
Externí odkaz:
https://doaj.org/article/d63781385a254732aca0dadd08a4a516
Autor:
Joanna Pawłat, Agnieszka Starek-Wójcicka, Marek Kopacki, Piotr Terebun, Michał Kwiatkowski, Agnieszka Sujak, Simone Pascuzzi, Francesco Santoro, Dariusz Andrejko
Publikováno v:
Energies, Vol 15, Iss 20, p 7687 (2022)
This paper presents the results of an experiment on the effect of the cold plasma (He+O2 or He+Air) pre-sowing stimulation of seeds of the Wolska cultivar of onion on the process of their germination. Four groups of seeds characterized by different e
Externí odkaz:
https://doaj.org/article/7f8154094fcc4a428ee1ba411db84436
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9966 (2022)
The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory accepta
Externí odkaz:
https://doaj.org/article/ee4efad1e1244a6f8a60461a5ea1d3e6