Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Karmen Kapp"'
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 177, Iss , Pp 116956- (2024)
The fading efficacy of antibiotics is a growing global health concern due to its life-threatening consequences and increased healthcare costs. Non-genetic mechanisms of antimicrobial resistance, such as those employed by Chlamydia pneumoniae and Chla
Externí odkaz:
https://doaj.org/article/c687804fc467458db5519a67173df231
Publikováno v:
Proceedings of the Estonian Academy of Sciences, Vol 72, Iss 2, Pp 154-166 (2023)
Several studies have shown that apples (Malus domestica Borkh.) in the daily diet are healthy due to their rich content of phytochemicals. The aim of this study was to compare the content of polyphenols in the peels, flesh, seeds and leaves of five a
Externí odkaz:
https://doaj.org/article/8824ea522e874900b394d99d6d1f4f76
Autor:
Mati Roasto, Mihkel Mäesaar, Tõnu Püssa, Dea Anton, Reelika Rätsep, Terje Elias, Salli Jortikka, Merilin Pärna, Karmen Kapp, Marek Tepper, Kristi Kerner, Kadrin Meremäe
Publikováno v:
Microorganisms, Vol 11, Iss 12, p 2960 (2023)
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used
Externí odkaz:
https://doaj.org/article/78fee15f80254d58875933f21b762bb2
Publikováno v:
Education Sciences, Vol 12, Iss 12, p 854 (2022)
An essential feature of pharmacy education is the teaching of theoretical knowledge with the support of practical work in the laboratory. When properly utilized, laboratory activities have the potential to enhance students’ achievement, conceptual
Externí odkaz:
https://doaj.org/article/3b9f8c447e654b3f911fc71f5b6d6f46
Autor:
Julia Koskar, Kadrin Meremäe, Tõnu Püssa, Dea Anton, Terje Elias, Reelika Rätsep, Mihkel Mäesaar, Karmen Kapp, Mati Roasto
Publikováno v:
Applied Sciences, Vol 12, Iss 21, p 11292 (2022)
Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the mi
Externí odkaz:
https://doaj.org/article/2d651dc9b22d4774b8b928a1fe662229
Publikováno v:
Education Sciences, Vol 11, Iss 12, p 816 (2021)
The learning of laboratory skills is essential in science education, but students often get too little individual guidance in this area. Augmented reality (AR) technologies are a promising tool to tackle this challenge and promote students’ high-le
Externí odkaz:
https://doaj.org/article/6e3a1e6fe8cd4b0db676dca7dbcd69ab
For the treatment of the urinary system and kidney diseases, common juniper (Juniperus communis L.) fruits are widely used. This raw material is included in the European Pharmacopoeia (Ph.Eur.) and is one of the most popular kinds of official medicin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1db46b71f80fc538268454e571e1fbd
http://hdl.handle.net/10138/355758
http://hdl.handle.net/10138/355758
Autor:
Inés Reigada, Karmen Kapp, Claire Maynard, David Weinkove, Marta Sofía Valero, Elisa Langa, Leena Hanski, Carlota Gómez-Rincón
Publikováno v:
Nutrients, 2022, Vol.14(9), pp.1986 [Peer Reviewed Journal]
Nutrients; Volume 14; Issue 9; Pages: 1986
Nutrients; Volume 14; Issue 9; Pages: 1986
Guarana (Paullinia cupana) is a widely consumed nutraceutical with various health benefits supported by scientific evidence. However, its indirect health impacts through the gut microbi-ota have not been studied. Caenorhabditis elegans is a useful mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0d55bf797b0d7a4c6332d1d88ce26c7
http://dro.dur.ac.uk/37249/1/37249.pdf
http://dro.dur.ac.uk/37249/1/37249.pdf
Autor:
Inés, Reigada, Karmen, Kapp, Claire, Maynard, David, Weinkove, Marta Sofía, Valero, Elisa, Langa, Leena, Hanski, Carlota, Gómez-Rincón
Publikováno v:
Nutrients. 14(9)
Guarana (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0b76a835884d61545a25626d1c4805aa
https://pubmed.ncbi.nlm.nih.gov/35565952
https://pubmed.ncbi.nlm.nih.gov/35565952
Autor:
Anne Orav, Heikki Vuorela, Päivi Tammela, Karmen Kapp, Ain Raal, Pia Vuorela, Tõnu Püssa, Mati Roasto
Publikováno v:
Planta Medica. 86:1089-1096
Mint flavorings are widely used in confections, beverages, and dairy products. For the first time, mint flavoring composition of mint candies and food supplements (n = 45), originating from 16 countries, as well as their antibacterial properties, was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ef9054d6d3fe1b361746d9c5c4403f7
https://doi.org/10.1055/a-1158-1699
https://doi.org/10.1055/a-1158-1699