Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Katarzyna Żbikowska"'
Autor:
Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Michał Sowiński, Iwona Szymańska, Katarzyna Żbikowska, Katarzyna Marciniak-Łukasiak, Wojciech Werpachowski
Publikováno v:
Gels, Vol 8, Iss 7, p 448 (2022)
The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques. Microrheological properties, physical stability and morphology of oleogel cryst
Externí odkaz:
https://doaj.org/article/2a06991c5e864091b6c6b2c9f09a3f8b
Publikováno v:
Animals, Vol 10, Iss 5, p 872 (2020)
The emergence of multidrug-resistant infections and antibiotic failures have raised concerns over human and veterinary medicine worldwide. Poultry production has had to confront the problems of an alarming increase in bacterial resistance, including
Externí odkaz:
https://doaj.org/article/4cfcd99d00764beda7d037b6536b832a
Autor:
Anna Żbikowska, Aniela Sokół, Iwona Szymańska, Katarzyna Żbikowska, Aleksandra Religa, Małgorzata Kowalska
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:25-30
Autor:
Anna Żbikowska, Aniela Sokół, Michał Sowiński, Iwona Szymańska, Katarzyna Marciniak-Łukasiak, Katarzyna Żbikowska
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:43-46
Autor:
Katarzyna Marciniak-Łukasiak, Michał Sowiński, Weronika Bieniek, Katarzyna Żbikowska, Anna Żbikowska
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:26-30
Autor:
KATARZYNA MARCINIAK-ŁUKASIAK, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK, ANNA ŻBIKOWSKA
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:70-85
Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market
Publikováno v:
Animals : an Open Access Journal from MDPI
Animals, Vol 10, Iss 872, p 872 (2020)
Animals, Vol 10, Iss 872, p 872 (2020)
Simple Summary Poultry production is one of the worldwide sectors which utilizes many antibiotics. Reducing antibiotic use is one of the biggest challenges to the poultry industry globally. Due to the increasing risk of antibiotic-resistant bacteria,
Innovations in laboratory equipment have enabled a widening of the spectrum of hematological parameters obtained from single measurements of peripheral blood samples, including reticulocyte parameters. The usefulness of reticulocytes indices to confi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46d9b3ba58fadeb476a0cdfdb771f8d3
https://europepmc.org/articles/PMC5442045/
https://europepmc.org/articles/PMC5442045/
Publikováno v:
Polish Psychological Bulletin, Vol 45, Iss 4, Pp 488-499 (2014)
In previous research, studies on motivated correction in the evaluation of branded products are rare. This experimental study with 246 participants examined how the motivation to correct the impact of brand knowledge influences the product evaluation
Autor:
Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová
Publikováno v:
Gels, Vol 9, Iss 6, p 453 (2023)
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and saf
Externí odkaz:
https://doaj.org/article/ff7e6677013f428e87988cac48f2767f