Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Konrad Kłosok"'
Publikováno v:
Molecules, Vol 28, Iss 23, p 7790 (2023)
The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtai
Externí odkaz:
https://doaj.org/article/b5d69262c8ed4515b9d2492470bb666c
Publikováno v:
Molecules, Vol 26, Iss 2, p 508 (2021)
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the second
Externí odkaz:
https://doaj.org/article/4eaa9692c60848dd8ba1439588c134ee
Autor:
Agnieszka Nawrocka, Piotr Zarzycki, Konrad Kłosok, Renata Welc, Anna Wirkijowska, Dorota Teterycz
Publikováno v:
International Agrophysics. 37:101-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17e6fbbc5121b59191328aae909184db
https://doi.org/10.31545/intagr/159236
https://doi.org/10.31545/intagr/159236
Publikováno v:
International Journal of Molecular Sciences; Volume 23; Issue 11; Pages: 6053
The effect of the chemical structure of selected phenolic acids on the molecular organization of gliadins was investigated with the application of Fourier Transform Infrared (FTIR) technique, steady-state, and time-resolved fluorescence spectroscopy.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f4d96f23185752927676cacabfa6ff1
Autor:
Konrad Kłosok, Renata Welc, Monika Szymańska-Chargot, Zbigniew Niewiadomski, Agnieszka Nawrocka
Publikováno v:
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e4dec3655295a7b108358229c2fbf2a
https://doi.org/10.24326/icdsupl1.t014
https://doi.org/10.24326/icdsupl1.t014
Publikováno v:
Journal of Cereal Science. 110:103651
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8d192fb3de359c9018f0bb4bca13713
https://doi.org/10.1016/j.jcs.2023.103651
https://doi.org/10.1016/j.jcs.2023.103651
Publikováno v:
Food chemistry. 389
Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ddc37aa75ff9b0dc46909aca440065c
https://pubmed.ncbi.nlm.nih.gov/35504071
https://pubmed.ncbi.nlm.nih.gov/35504071
Publikováno v:
Journal of Cereal Science. 107:103503
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c14d9ae906c0c7abb57b6c0f60f825eb
https://doi.org/10.1016/j.jcs.2022.103503
https://doi.org/10.1016/j.jcs.2022.103503
Publikováno v:
Molecules
Molecules, Vol 26, Iss 508, p 508 (2021)
Molecules, Vol 26, Iss 508, p 508 (2021)
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the second
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e04930504fec2c77fcd16dcc912e3a49
http://europepmc.org/articles/PMC7835854
http://europepmc.org/articles/PMC7835854
Autor:
Piotr Zarzycki, Anna Wirkijowska, Agnieszka Nawrocka, Katarzyna Kozłowicz, Marta Krajewska, Konrad Kłosok, Ada Krawęcka
Publikováno v:
LWT. 155:112967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22cdc1a8700d9c110ed7cc6eb6746cec
https://doi.org/10.1016/j.lwt.2021.112967
https://doi.org/10.1016/j.lwt.2021.112967