Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Barbara Jakubowska"'
Autor:
Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz Ochmian
Publikováno v:
Molecules, Vol 28, Iss 12, p 4867 (2023)
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number
Externí odkaz:
https://doaj.org/article/e716f4d97a2645588a3bb14c1502b24f
Autor:
Anna Markiewicz, Karolina Gerba-Górecka, Barbara Jakubowska, Magdalena Dębicka-Kumela, Joanna Kowal, Izabella Karska-Basta, Konrad Skórkiewicz, Bożena Romanowska-Dixon
Publikováno v:
Journal of Contemporary Brachytherapy, Vol 13, Iss 4, Pp 433-440 (2021)
Externí odkaz:
https://doaj.org/article/99e216a4775d4f8bb7e8afe8bfd0e661
Autor:
Joanna Kowal, Anna Markiewicz, Magdalena Dębicka-Kumela, Anna Bogdali, Barbara Jakubowska, Izabella Karska-Basta, Bożena Romanowska-Dixon
Publikováno v:
Journal of Contemporary Brachytherapy, Vol 11, Iss 6, Pp 554-562 (2019)
Externí odkaz:
https://doaj.org/article/99f4f06c5c7148f0a720239fad6f33eb
Autor:
Bogdan Zawadzki, Agnieszka Popiel, Edna B. Foa, Barbara Jakubowska, Maria Cyniak-Cieciura, Ewa Pragłowska
Publikováno v:
Current Issues in Personality Psychology, Vol 3, Iss 1, Pp 1-11 (2015)
Background The structure of posttraumatic stress disorder (PTSD) symptoms has been studied and discussed since the introduction of PTSD as a diagnostic entity in the DSM-III (Diagnostic and Statistical Manual of Mental Disorders III) in 1980. Many st
Externí odkaz:
https://doaj.org/article/0af6b0c872e1447c9486075a31f32089
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 10, Iss 2 (2011)
Edible flowers have been used in traditional and herbal medicine since ancient times, but its nutritional value have not been studied in depth. The lavender-pink globular flower heads of chive not only beautify the garden or dried bouquets, but they
Externí odkaz:
https://doaj.org/article/cce8489f9cb4461abe318462e7f40c4f
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 2, Iss 1 (2003)
W latach 2001-2002 w Katedrze Technologii Rolnej i Przechowalnictwa Akademii Rolniczej w Szczecinie przeprowadzono badania mające na celu ocenę jakości i wartości odżywczej trzech krajowych odmian patisona. Owoce sałatkowe badanych w doświadcz
Externí odkaz:
https://doaj.org/article/e2fb6458015c49fabd94390be0874384
Autor:
Ochmian, Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz
Publikováno v:
Molecules; Volume 28; Issue 12; Pages: 4867
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ef3d2586d47e87927fd755a01b56cddc
Autor:
Konrad Skórkiewicz, Bożena Romanowska-Dixon, Izabella Karska-Basta, Anna Markiewicz, Karolina Gerba-Górecka, Joanna Kowal, Barbara Jakubowska, Magdalena De Bicka-Kumela
Publikováno v:
Journal of Contemporary Brachytherapy, Vol 13, Iss 4, Pp 433-440 (2021)
Journal of Contemporary Brachytherapy
Journal of Contemporary Brachytherapy
Purpose A retrospective evaluation of effectiveness of brachytherapy or enucleation in treatment of rare form of uveal melanoma: ring melanoma. Material and methods Analysis comprised 49 patients treated from 2000 to 2019 for ring melanoma involving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c67d6dc6cdca21ca756b0ceef92eb4b9
https://doi.org/10.5114/jcb.2021.108598
https://doi.org/10.5114/jcb.2021.108598
Autor:
Monika Nowak, Bożena Romanowska-Dixon, Magdalena Dębicka-Kumela, Barbara Jakubowska, Anna Markiewicz, Joanna Kowal, Anna Leśniak
Not required for Clinical Vignette.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3508d81836638872684fdc040d2937e
https://ruj.uj.edu.pl/xmlui/handle/item/278322
https://ruj.uj.edu.pl/xmlui/handle/item/278322
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 114:112-125
W pracy oceniono skład chemiczny oraz aktywność przeciwgrzybową suszonych ziół przyprawowych – bazylii, oregano, rozmarynu i tymianku. Susze zakupiono w sieci handlowej w opakowaniach jednostkowych. W wymieszanym i rozdrobnionym materiale ozn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8b99c73f289bf3259e8370452b5a4c9
https://doi.org/10.15193/zntj/2018/114/224
https://doi.org/10.15193/zntj/2018/114/224