Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Katarzyna Janda-Milczarek"'
Publikováno v:
Molecules, Vol 29, Iss 17, p 4153 (2024)
Ethanolic extracts of Baikal skullcap (Scutellaria baicalensis) root were obtained using various techniques, such as maceration, maceration with shaking, ultrasound-assisted extraction, reflux extraction, and Soxhlet extraction. The influence of the
Externí odkaz:
https://doaj.org/article/f192f7018e5d41549603c8ef62740fe5
Autor:
Jadwiga Grzeszczak, Agnieszka Wróblewska, Adam Klimowicz, Sylwia Gajewska, Łukasz Kucharski, Zvi C. Koren, Katarzyna Janda-Milczarek
Publikováno v:
Antioxidants, Vol 13, Iss 7, p 811 (2024)
α-Pinene is the bicyclic, unsaturated terpene hydrocarbon present in many plants. Due to its beneficial chemical properties, this compound is of great interest and has found numerous applications as a raw material in many chemical industries as well
Externí odkaz:
https://doaj.org/article/e1cd133119914ef18a677d9961b19b02
Autor:
Joanna Kika, Karolina Jakubczyk, Alicja Ligenza, Dominika Maciejewska-Markiewicz, Kinga Szymczykowska, Katarzyna Janda-Milczarek
Publikováno v:
Foods, Vol 13, Iss 8, p 1167 (2024)
Matcha—Japanese powdered tea—is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this
Externí odkaz:
https://doaj.org/article/2797fb5c1b3e4ca1bf972f191f36467a
Autor:
Karolina Jakubczyk, Kinga Szymczykowska, Joanna Kika, Katarzyna Janda-Milczarek, Joanna Palma, Klaudia Melkis, Rami Alshekh, Dominika Maciejewska-Markiewicz
Publikováno v:
Foods, Vol 13, Iss 8, p 1270 (2024)
Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence,
Externí odkaz:
https://doaj.org/article/5aa210837ec84129a5d36f7af48302ae
Autor:
Karolina Jakubczyk, Anna Nowak, Anna Muzykiewicz-Szymańska, Łukasz Kucharski, Kinga Szymczykowska, Katarzyna Janda-Milczarek
Publikováno v:
Molecules, Vol 29, Iss 5, p 1018 (2024)
Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on
Externí odkaz:
https://doaj.org/article/08c06311aad64bbca02672d940a043b8
Autor:
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka
Publikováno v:
Foods, Vol 13, Iss 1, p 50 (2023)
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity b
Externí odkaz:
https://doaj.org/article/4e75095269bb4c76b2ed14815a81f7b7
Publikováno v:
Foods, Vol 13, Iss 1, p 102 (2023)
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health pro
Externí odkaz:
https://doaj.org/article/25cae51f52c14404af0b40bd1a07b7c8
Publikováno v:
Applied Sciences, Vol 13, Iss 8, p 4827 (2023)
The effect of the extraction conditions on the DPPH radical scavenging activity and isolation of bioactive compounds from the maca (Lepidium meyenii) root was investigated. Different extraction techniques (maceration, maceration with shaking, ultraso
Externí odkaz:
https://doaj.org/article/fd946872b39748b495b4d90203a509bb
Autor:
Honorata Mruk-Mazurkiewicz, Monika Kulaszyńska, Karolina Jakubczyk, Katarzyna Janda-Milczarek, Wiktoria Czarnecka, Ewa Rębacz-Maron, Sławomir Zacha, Jerzy Sieńko, Samir Zeair, Bartosz Dalewski, Wojciech Marlicz, Igor Łoniewski, Karolina Skonieczna-Żydecka
Publikováno v:
Biomedicines, Vol 11, Iss 3, p 952 (2023)
As pharmacology and science progress, we discover new generations of medicines. This relationship is a response to the increasing demand for medicaments and is powered by progress in medicine and research about the respective entities. However, we ha
Externí odkaz:
https://doaj.org/article/8041e2bea8614f988007e421e7933061
Autor:
Katarzyna Janda-Milczarek, Kinga Szymczykowska, Karolina Jakubczyk, Patrycja Kupnicka, Karolina Skonieczna-Żydecka, Bogumiła Pilarczyk, Agnieszka Tomza-Marciniak, Alicja Ligenza, Ewa Stachowska, Bartosz Dalewski
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 1011 (2023)
Spirulina is a microalga cultivated in many countries. It is a source of valuable protein, polyunsaturated fatty acids, vitamins, antioxidants and elements. We have not found studies that address the effect of supplement form or cultivation method on
Externí odkaz:
https://doaj.org/article/a8a0a38bfc84441f9d4f49e23ccbdb3a