Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Katarzyna Leja"'
Autor:
Piotr Zgłobicki, Paweł Hermanowicz, Kinga Kłodawska, Aneta Bażant, Justyna Łabuz, Joanna Grzyb, Małgorzata Dutka, Ewa Kowalska, Joanna Jawor, Katarzyna Leja, Agnieszka Katarzyna Banaś
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-17 (2024)
Abstract Background 6 − 4 photoproducts are the second most common UV-induced DNA lesions after cyclobutane pyrimidine dimers. In plants, they are mainly repaired by photolyases in a process called photoreactivation. While pyrimidine dimers can be
Externí odkaz:
https://doaj.org/article/65b3867ba88746188ea8645f849e2936
Publikováno v:
Postępy Mikrobiologii, Vol 58, Iss 2 (2019)
Externí odkaz:
https://doaj.org/article/6eda231c007b4a2eb15a9a02a358ebde
Publikováno v:
Foods, Vol 9, Iss 2, p 141 (2020)
Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The
Externí odkaz:
https://doaj.org/article/a8d95ea34fbf4cce96eca901db3a251f
Publikováno v:
Electronic Journal of Biotechnology, Vol 17, Iss 2, Pp 72-78 (2014)
Background: 1,3-Propanodiol (1,3-PD), is used in the production of polytrimethylene terephthalate (PTT), an aromatic polyester that exhibits high elastic recoveries. It is also employed as a supplement with low solidification properties, a solvent an
Externí odkaz:
https://doaj.org/article/8edf53143ea04e9784e54edd595dcbab
Autor:
Katarzyna Leja, Kamila Szudera-Kończal, Ewa Świtała, Wojciech Juzwa, Przemysław Łukasz Kowalczewski, Katarzyna Czaczyk
Publikováno v:
Foods, Vol 8, Iss 7, p 277 (2019)
The aim of this work was to estimate the antibacterial activity of selected essential oils on Pseudomonas orientalis strains isolated from foods. An attempt was also made to identify the mechanisms of the action of the plant oils. Classical methods o
Externí odkaz:
https://doaj.org/article/d535f362c8674c689b2a9c14607e75f2
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:42-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b07f6639e211e226032c60e44d8da5
https://doi.org/10.15199/65.2019.9.6
https://doi.org/10.15199/65.2019.9.6
Autor:
Małgorzata Majcher, Katarzyna Leja, Przemysław Łukasz Kowalczewski, Agnieszka Drożdżyńska, Katarzyna Czaczyk
Publikováno v:
Open Chemistry, Vol 17, Iss 1, Pp 492-505 (2019)
Plant essential oils have bacteriostatic activity in very low concentrations, thus they can be used as natural preservative in food products. The aim of this work was to understand the inhibitory and non-bactericidal effects of essential oils in low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e8bc0aeae714b5825299062fef30dd9
http://www.degruyter.com/view/j/chem.2019.17.issue-1/chem-2019-0066/chem-2019-0066.xml?format=INT
http://www.degruyter.com/view/j/chem.2019.17.issue-1/chem-2019-0066/chem-2019-0066.xml?format=INT
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:12-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc60d82ae14856657fa68c0678932942
https://doi.org/10.15199/65.2019.3.2
https://doi.org/10.15199/65.2019.3.2
Publikováno v:
Foods
Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f07f78dfc5f5c2a14ee375129fe9bf2e
https://pubmed.ncbi.nlm.nih.gov/32023843
https://pubmed.ncbi.nlm.nih.gov/32023843
Publikováno v:
National Information Processing Institute
Food safety is a fundamental concern of consumers, regulatory agencies, and the food industry. Increasing the morbidity of foodborne diseases, coupled with economic implications, makes continual efforts for safer foods production and developing new a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25f1ec40f25fa7a7df62578cf254df90
https://doi.org/10.1080/10412905.2018.1511482
https://doi.org/10.1080/10412905.2018.1511482