Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Krzysztof Tutaj"'
Autor:
Wojciech Radzki, Krzysztof Tutaj, Katarzyna Skrzypczak, Monika Michalak-Majewska, Waldemar Gustaw
Publikováno v:
Applied Sciences, Vol 14, Iss 1, p 66 (2023)
Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtai
Externí odkaz:
https://doaj.org/article/3d983ce4d17840c5b562901800d20195
Autor:
Anna Stępniowska, Jerzy Juśkiewicz, Krzysztof Tutaj, Joanna Fotschki, Bartosz Fotschki, Katarzyna Ognik
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 229-238 (2022)
The metabolism of chromium (Cr), calcium (Ca), phosphorus (P), iron (Fe), copper (Cu), and zinc (Zn) is interconnected, and their deficiency or excessive accumulation may lead to various disturbances, including anemia and diabetes. The current resear
Externí odkaz:
https://doaj.org/article/08ef91278a4340cbaefae71d1034b8e7
Autor:
Magdalena Szydłowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagała, Urszula Złotek
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8183 (2023)
The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds rev
Externí odkaz:
https://doaj.org/article/4bc161a79fa34b078fd58dc69f458b19
Publikováno v:
Antioxidants, Vol 12, Iss 5, p 1045 (2023)
Thyme has strong antioxidant properties and, therefore, can reduce the intensity of oxidative processes taking place in the body. The study aimed to assess whether the addition of thyme to diets for fattening pigs containing extruded flaxseeds, a sou
Externí odkaz:
https://doaj.org/article/a0496144da6f4e2288e87e158c137940
Autor:
Magdalena Szydłowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagała, Urszula Złotek
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 738 (2023)
The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic
Externí odkaz:
https://doaj.org/article/be5b7ae23156448c862e43af60d5c783
Autor:
Wojciech Dworzański, Iwona Sembratowicz, Ewelina Cholewińska, Krzysztof Tutaj, Bartosz Fotschki, Jerzy Juśkiewicz, Katarzyna Ognik
Publikováno v:
Frontiers in Immunology, Vol 12 (2021)
The aim of the study was to determine how a high-fat diet supplemented with various forms of chromium affects hematological and immune parameters of the blood of rats. The rats received a standard diet or a high-fat diet supplemented with chromium at
Externí odkaz:
https://doaj.org/article/f3ff5fa33d0d463da53e44d9864c92bf
Autor:
Anna Stępniowska, Krzysztof Tutaj, Aleksandra Drażbo, Krzysztof Kozłowski, Katarzyna Ognik, Jan Jankowski
Publikováno v:
PLoS ONE, Vol 15, Iss 11, p e0242820 (2020)
The aim of the study was to determine whether the level and form of Cr in the diet of chickens influences its accumulation in tissues as well as intestinal absorption of P and its deposition in tissues. The experiment was carried out on 405 one-day-o
Externí odkaz:
https://doaj.org/article/cc6d0624fbe34158b4d84463ce076452
Autor:
Anna Jakubczyk, Kaja Kiersnowska, Begümhan Ömeroğlu, Urszula Gawlik-Dziki, Krzysztof Tutaj, Kamila Rybczyńska-Tkaczyk, Magdalena Szydłowska-Tutaj, Urszula Złotek, Barbara Baraniak
Publikováno v:
Foods, Vol 10, Iss 6, p 1379 (2021)
The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The
Externí odkaz:
https://doaj.org/article/68b063407bd24253858fb93249dcd1d2
Autor:
Magdalena Szydłowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagała, Urszula Złotek
The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. The qualitative and quantitative analysis of phenolic compounds pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5245420ce8f08c957c9add3d30695e1
https://doi.org/10.20944/preprints202305.2143.v1
https://doi.org/10.20944/preprints202305.2143.v1
Autor:
Paulina Osowska, Krzysztof Tutaj, Anna Stępniowska, Michał Marzec, Krzysztof Jóźwiakowski, Katarzyna Ognik
Publikováno v:
2nd 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_________::7d9527995e6a107c7ccc9955aae8222b
https://doi.org/10.24326/icdsupl2.e027
https://doi.org/10.24326/icdsupl2.e027