Výsledky vyhledávání - "Głód, Bronisław K."

Akademický článek

Changes in the antioxidative properties of honeys during their fermentation

Publikováno v: Open Chemistry, Vol 19, Iss 1, Pp 600-603 (2021)

The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydro

Externí odkaz: https://doaj.org/article/69081c34a9554e41bc29b910280fb24b

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Akademický článek

Estimation of the total antioxidant potential in the meat samples using thin-layer chromatography

Autor: Piszcz Paweł, Tomaszewska Magdalena, Głód Bronisław K.

Publikováno v: Open Chemistry, Vol 18, Iss 1, Pp 50-57 (2020)

There is limited literature on the antioxidative properties of food of animal origin. Measurements of antioxidative properties are usually performed using the reaction of reduction of colored 2,2-diphenyl-1-picrylhydrazyl (DPPH) radials. Changes of t

Externí odkaz: https://doaj.org/article/2d1197a5d70743c1b2258772066380a2

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Akademický článek

The Antioxidative Properties of Selected Herbs Estimated Using Various Assays.

Autor: Głód, Bronisław K.¹ (AUTHOR), Borkowski, Mateusz¹ (AUTHOR)

Publikováno v: Journal of Chemistry. 3/28/2023, p1-6. 6p.

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Akademický článek

Antioxidative Properties of Selected Polish Honeys

Autor: Piszcz Paweł, Głód Bronisław K.

Publikováno v: Journal of Apicultural Science, Vol 63, Iss 1, Pp 81-91 (2019)

The antioxidative activities of honeys collected in Poland were screened. The total antioxidant potential (TAP) provides more information about the system than the determination of individual antioxidant. TAP is proportional to the sum of products of

Externí odkaz: https://doaj.org/article/dc8af8986218410a8087ecc62a741cc5

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