Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kinga Kaszuba"'
Autor:
Marta Kaczor-Kamińska, Kinga Kaszuba, Anna Bilska-Wilkosz, Małgorzata Iciek, Maria Wróbel, Kamil Kamiński
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 582 (2024)
Dimethyl sulfoxide (DMSO), an organosulfur compound, is widely used as the gold standard solvent in biological research. It is used in cell culture experiments and as a component of formulations in in vivo studies. Unfortunately, parameters related t
Externí odkaz:
https://doaj.org/article/326ea165c11e4d6d93b7a2a03ed50d4e
Autor:
Anna Bentke-Imiolek, Kinga Kaszuba, Patrycja Bronowicka-Adamska, Barbara Czopik, Joanna Zarzecka, Maria Wróbel
Publikováno v:
Coatings; Volume 12; Issue 3; Pages: 382
The aim of the study was to determine the cytotoxic concentrations and incubation times of the commonly used dental adhesive system OptiBond Solo Plus in its non-polymerized form, and to test how it relates to oxidative stress by determining the redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31871f9f6be7717c0f57099ae0a3ee80
https://ruj.uj.edu.pl/xmlui/handle/item/289171
https://ruj.uj.edu.pl/xmlui/handle/item/289171
Autor:
Dariusz Dziki, Urszula Gawlik-Dziki, Jarosław Czyż, Kinga Kaszuba, Michał Świeca, Katarzyna Piwowarczyk
Onion skin (OS) is an environmentally problematic waste that is extensively produced during onion bulb processing. Noteworthy, it contains high amounts of bioaccessible and bioavailable compounds with well documented biological activity. Here, we est
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5ab2d7b6147b0bb70df7a0d4d08196f
http://ruj.uj.edu.pl/xmlui/handle/item/23565
http://ruj.uj.edu.pl/xmlui/handle/item/23565
Autor:
Damian Ryszawy, Urszula Złotek, Michał Świeca, Jarosław Czyż, Renata Różyło, Urszula Gawlik-Dziki, Kinga Kaszuba, Łukasz Sęczyk, Dariusz Dziki
Publikováno v:
BioMed Research International, Vol 2014 (2014)
BioMed Research International
BioMed Research International
This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebfddddd5aeedbcf7e91534ec0a0bba0
https://doaj.org/article/4afadf7088904c8f96559edb8b908d0c
https://doaj.org/article/4afadf7088904c8f96559edb8b908d0c