Zobrazeno 1 - 10
of 183
pro vyhledávání: '"Katarzyna Marciniak"'
Autor:
Michał Miłek, Mateusz Mołoń, Patrycja Kielar, Ewelina Sidor, Aleksandra Bocian, Katarzyna Marciniak-Lukasiak, Anna Pasternakiewicz, Małgorzata Dżugan
Publikováno v:
Molecules, Vol 28, Iss 15, p 5851 (2023)
The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antiox
Externí odkaz:
https://doaj.org/article/b66ebd107c3c467bac7b458c8470afd8
Autor:
Sarah R. Haines, Emma C. Hall, Katarzyna Marciniak, Pawel K. Misztal, Allen H. Goldstein, Rachel I. Adams, Karen C. Dannemiller
Publikováno v:
Microbiome, Vol 9, Iss 1, Pp 1-20 (2021)
Abstract Background Microbes can grow in indoor environments if moisture is available, and we need an improved understanding of how this growth contributes to emissions of microbial volatile organic compounds (mVOCs). The goal of this study was to me
Externí odkaz:
https://doaj.org/article/cebf721ad55d4dcbb59a60c752599122
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-23 (2021)
Abstract Background Anther dehiscence resulting in the release of pollen grains is tightly regulated in a spatiotemporal manner by various factors. In yellow lupine (Lupinus luteus L.), a species that shows cleistogamy, the anthers split before the f
Externí odkaz:
https://doaj.org/article/2c96d968728b40099ebce60d038a509d
Autor:
Anna Huta-Osiecka, Krystian Wochna, Rafał Stemplewski, Katarzyna Marciniak, Tomasz Podgórski, Zbigniew Kasprzak, Piotr Leszczyński, Alicja Nowak
Publikováno v:
PeerJ, Vol 10, p e13643 (2022)
Background Regular and individualised physical activities have been shown to prevent adverse changes associated with the aging process. The main purpose of this study was to evaluate changes in carbohydrate and lipid metabolism and white blood cell (
Externí odkaz:
https://doaj.org/article/47106b9209034cb2a74a1a87d37ce1ac
Publikováno v:
Energies, Vol 16, Iss 4, p 1755 (2023)
As early as at the end of the 19th century, shortly after mathematical rules describing fluid flow—such as the Navier–Stokes equations—were developed, the idea of using them for flow simulations emerged. However, it was soon discovered that the
Externí odkaz:
https://doaj.org/article/ffac70b4381e46dfaf3d2279e372bb65
Autor:
Katarzyna Marciniak, KM, Stefano Rozzi, SR, Panagiotes Kontonasios, PK, Alessandro Mandrino, AM
Publikováno v:
Ciceroniana On Line, Vol 5, Iss 2 (2021)
Christoph PIEPER, Bram VAN DER VELDEN (eds.), Reading Cicero’s Final Years: Receptions of the Post-Caesarian Works up to the Sixteenth Century. With Two Epilogues (K. MARCINIAK) Tommaso RICCHIERI, Prima della Sicilia. Cicerone, Verrine 2,1. (De
Externí odkaz:
https://doaj.org/article/a399a54aa64947ae936adbfef6a0a94f
Autor:
Gaoyang Li, Shrikant Shantilal Kolan, Shuai Guo, Katarzyna Marciniak, Pratibha Kolan, Giulia Malachin, Franco Grimolizzi, Guttorm Haraldsen, Bjørn Steen Skålhegg
Publikováno v:
Frontiers in Immunology, Vol 12 (2021)
Delayed-type hypersensitivity arthritis (DTHA) is a recently established experimental model of rheumatoid arthritis (RA) in mice with pharmacological values. Despite an indispensable role of CD4+ T cells in inducing DTHA, a potential role for CD4+ T
Externí odkaz:
https://doaj.org/article/65cc9e304d954539911576e67fe55632
Autor:
Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak, Anna Zbikowska
Publikováno v:
Applied Sciences, Vol 12, Iss 16, p 8340 (2022)
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quali
Externí odkaz:
https://doaj.org/article/81c224082a9d41c199559216335d1e92
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
Autor:
Maciej Ireneusz Kluz, Karol Pietrzyk, Miłosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Kapusta, Grzegorz Zaguła, Edyta Zagrobelna, Katarzyna Struś, Katarzyna Marciniak-Lukasiak, Jadwiga Stanek-Tarkowska, Adrian Vasile Timar, Czesław Puchalski
Publikováno v:
Foods, Vol 11, Iss 10, p 1523 (2022)
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant,
Externí odkaz:
https://doaj.org/article/87041d978dcc404388d3f134d419d492