Zobrazeno 1 - 10
of 145
pro vyhledávání: '"J. Masłowska"'
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 1, Pp 8-12 (2001)
To determine the total content of aflatoxins, aflatoxin B1 and aflatoxin M1 in food the ELISA method was used. Milk, dairy products and cereal samples were mainly investigated. A few samples were found to be contaminated with aflatoxins. A great usab
Externí odkaz:
https://doaj.org/article/426f2aa964fc40d9b497ea5e473db152
Akademický článek
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Publikováno v:
Progress in Health Sciences; 2019, Vol. 9 Issue 1, p65-69, 5p
Publikováno v:
Czech Journal of Food Sciences. 19:8-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02acc50434b4a5e72d188e0bdd9ef909
https://doi.org/10.17221/6567-cjfs
https://doi.org/10.17221/6567-cjfs
Autor:
J. Masłowska, M. Więdłocha
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 60:305-312
Thermal decomposition processes of selected chemicals used as food preservatives such as sodium formate, sodium propionate, sodium nitrates(V and III) and sodium sulphate(IV) were examined by the derivatographic method. Based on the curves obtained,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcc473230cdf760e67882c1afa4fd3e6
https://doi.org/10.1023/a:1010194501649
https://doi.org/10.1023/a:1010194501649
Autor:
M. Więdłocha, J. Masłowska
Publikováno v:
Journal of Thermal Analysis. 43:123-132
The derivatographic method was used for the quantitative determination of water content in selected flour and fat products. Weight losses and thermal effects taking place in the examined products under the influence of heat were read from the obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0111627c4c9826adcd3216271e5fa229
https://doi.org/10.1007/bf02635974
https://doi.org/10.1007/bf02635974
Publikováno v:
Journal of Crystallographic and Spectroscopic Research. 21:157-166
The title compound C23H24N2CuO2 (4 in Scheme 1) was prepared and characterized by IR, UV, and GC measurements. The structure was solved by direct methods, and full-matrix least-squares refinement of structural parameters led to a conventionalR factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c80070bccf5d055f001b0a575dbe778
https://doi.org/10.1007/bf01161058
https://doi.org/10.1007/bf01161058
Autor:
S. Starzyński, J. Masłowska
Publikováno v:
Journal of Chromatography A. 502:221-225
Presentation des resultats de la separation d'acetylacetonate de Co (III), Cr (III), Al (III) et Fe (III) par RP-HPLC avec des colonnes contenant des garnitures LiChrosorb modifiees avec des phases fixes d'hydrocarbures RP-2, RP-8, RP-18 et utilisant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::467f1454cc1f0b35fb017ee40961b811
https://doi.org/10.1016/s0021-9673(01)89583-2
https://doi.org/10.1016/s0021-9673(01)89583-2
Autor:
J, Masłowska, A, Gawłoska
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 50(3)
The selenium was determined in therapeutic and table waters by means of ASA method. All the experiments were carried out in argon atmosphere. The element levels in the examined waters compared to Polish standards were relatively low and do not exceed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::054639dd1fc01e89983256301602e9df
https://pubmed.ncbi.nlm.nih.gov/10628223
https://pubmed.ncbi.nlm.nih.gov/10628223
Autor:
J, Masłowska, M, Bielawska
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 46(4)
The aim of this study was to adapt the method of total aromatic amines determination in dyes for food purposes and application in food industry. The level of total aromatic amines, expressed as aniline, was found in the range of 2.6 to 4.0 x 10-(6) g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d6dda550ce2df3cf7b127aa55d1733c6
https://pubmed.ncbi.nlm.nih.gov/8619117
https://pubmed.ncbi.nlm.nih.gov/8619117