Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Małgorzata Majcher"'
Autor:
Jacek Antoni Wójtowski, Małgorzata Majcher, Romualda Danków, Jan Pikul, Przemysław Mikołajczak, Marta Molińska-Glura, Joanna Foksowicz-Flaczyk, Agnieszka Gryszczyńska, Zdzisław Łowicki, Karolina Zajączek, Grażyna Czyżak-Runowska, Maria Markiewicz-Kęszycka, Daniel Stanisławski
Publikováno v:
Foods, Vol 12, Iss 15, p 2963 (2023)
The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into
Externí odkaz:
https://doaj.org/article/6f89fef4f8254cca905b126b78c042bd
Autor:
Patrycja Kłos, Magdalena Perużyńska, Magdalena Baśkiewicz-Hałasa, Paulina Skupin-Mrugalska, Małgorzata Majcher, Magdalena Sawczuk, Bartosz Szostak, Marek Droździk, Bogusław Machaliński, Dariusz Chlubek
Publikováno v:
Pharmaceutics, Vol 14, Iss 11, p 2309 (2022)
Thymoquinone has been proved to be effective against neoplasms, including skin cancer. Its high lipophilicity, however, may limit its potential use as a drug. Melanoma remains the deadliest of all skin cancers worldwide, due to its high heterogeneity
Externí odkaz:
https://doaj.org/article/4179334de86b46e78f000290e3dcfdc8
Autor:
Małgorzata Muzolf-Panek, Anna Kaczmarek, Jolanta Tomaszewska-Gras, Renata Cegielska-Radziejewska, Małgorzata Majcher
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 111-129 (2019)
The aim of this study was to investigate the quality changes of raw ground pork with the addition of allspice, bay leaf, black seed, caraway, cardamom, cloves or nutmeg extract and stored at 4°C. Lipid oxidation was evaluated by the peroxide value (
Externí odkaz:
https://doaj.org/article/16792291dbec48fe9e47a294950157dd
Publikováno v:
Molecules, Vol 27, Iss 8, p 2461 (2022)
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment
Externí odkaz:
https://doaj.org/article/170df0991b2b4183b2bbe18da614fbdf
Autor:
Mariola Kozłowska, Małgorzata Ziarno, Magdalena Rudzińska, Małgorzata Majcher, Jolanta Małajowicz, Karolina Michewicz
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1067 (2022)
Essential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this st
Externí odkaz:
https://doaj.org/article/5139b0c471024f23a01d9c4fb893b0e7
Publikováno v:
Molecules, Vol 25, Iss 22, p 5411 (2020)
This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glu
Externí odkaz:
https://doaj.org/article/7089c59478df4c5892d411adfcfa59b5
Autor:
Małgorzata Muzolf-Panek, Anna Kaczmarek, Jolanta Tomaszewska-Gras, Renata Cegielska-Radziejewska, Tomasz Szablewski, Małgorzata Majcher, Kinga Stuper-Szablewska
Publikováno v:
Antioxidants, Vol 9, Iss 9, p 903 (2020)
The effects of black seed (Nigella sativa), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiob
Externí odkaz:
https://doaj.org/article/d73ded33bf71464da47c158f2ae2c0d7
Publikováno v:
Foods, Vol 9, Iss 4, p 398 (2020)
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the proce
Externí odkaz:
https://doaj.org/article/f3827f2f2bba4407b2613f5a4f6f9e76
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
Autor:
Maria Surma, Bogusława Ługowska, Małgorzata Majcher, Anetta Kuczyńska, Krystkowiak Karolina, Bolesław P. Salmanowicz, Wiktor Obuchowski, Zygmunt Kaczmarek, Zofia Banaszak, Tadeusz Adamski
Publikováno v:
International Journal of Molecular Sciences, Vol 13, Iss 4, Pp 4186-4201 (2012)
The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index—PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomix
Externí odkaz:
https://doaj.org/article/41b9c3d56f214bf38331266df1489526