Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Aleksandra, Duda"'
Publikováno v:
Neurology and Therapy, Vol 12, Iss 3, Pp 931-946 (2023)
Abstract Introduction Mechanistic target of rapamycin (mTOR) inhibitors sirolimus and everolimus are an effective therapy for subependymal giant cell astrocytomas, cardiac rhabdomyomas, renal angiomyolipomas, and lymphangioleiomyomatosis associated w
Externí odkaz:
https://doaj.org/article/4220d88312e54549848bf873183c2dc1
Publikováno v:
Molecules, Vol 29, Iss 13, p 2972 (2024)
Wood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to co
Externí odkaz:
https://doaj.org/article/bd1e84c552f146d0b1efedef742a9a73
Autor:
Tomasz Tarko, Aleksandra Duda
Publikováno v:
Molecules, Vol 29, Iss 11, p 2457 (2024)
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors
Externí odkaz:
https://doaj.org/article/9285adead9fb4c94bc0cf54a97d3166d
Publikováno v:
Molecules, Vol 29, Iss 1, p 29 (2023)
Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for
Externí odkaz:
https://doaj.org/article/010e82e227344408878dc3d4be8052b3
Publikováno v:
Molecules, Vol 28, Iss 18, p 6648 (2023)
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which
Externí odkaz:
https://doaj.org/article/c3d15a7962b34ab3bd2993f6fc5620f1
Autor:
Aleksandra Duda-Chodak, Tomasz Tarko
Publikováno v:
Molecules, Vol 28, Iss 6, p 2536 (2023)
Polyphenols are an important component of plant-derived food with a wide spectrum of beneficial effects on human health. For many years, they have aroused great interest, especially due to their antioxidant properties, which are used in the preventio
Externí odkaz:
https://doaj.org/article/6239fc864d434288b1423a0a88510bb4
Publikováno v:
Molecules, Vol 28, Iss 2, p 620 (2023)
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines,
Externí odkaz:
https://doaj.org/article/20d95fe881b14f54939473ad14dae44a
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
The purpose of this review was to collect and systematize information on the role and importance of oxygen in winemaking. Both the positive and negative effects of oxygen are presented and discussed throughout the text. The review characterizes the s
Externí odkaz:
https://doaj.org/article/b52d1fa1e85f4d638374804a3b1efe4a
Publikováno v:
Foods, Vol 11, Iss 3, p 365 (2022)
Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can deg
Externí odkaz:
https://doaj.org/article/ebb9f68a11444ba09f23b13bf3aeba03
Autor:
Tomasz Tarko, Magdalena Kostrz, Aleksandra Duda-Chodak, Dorota Semik-Szczurak, Paweł Sroka, Tomasz Senczyszyn
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 892-900 (2018)
The aim of the study was to evaluate the impact of selected apple cultivars (Rubin, Topaz, Elise) and selected strains of wine, cider, distiller yeast, and wild-type yeast on the dynamics of the fermentation process as well as on the chemical composi
Externí odkaz:
https://doaj.org/article/49e9940e8b964c03b6eb6212c02d553c