Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Małgorzata Przygodzka"'
Autor:
Brygida Kwiatkowska, Małgorzata Przygodzka, Edyta Konopińska, Justyna Dąbrowska, Katarzyna Sikorska-Siudek
Publikováno v:
Rheumatology, Vol 49, Iss 2, Pp 138-141 (2011)
Depresja jest najczęstszym schorzeniem psychicznym występującymu pacjentów tzw. podstawowej opieki zdrowotnej i stwierdzasię ją u 12,5% chorych, a w przebiegu schorzeń przewlekłych jestroz poznawana wielokrotnie częściej.Do rozwoju depresji
Externí odkaz:
https://doaj.org/article/2d26c0ecb4924466872cd2101badee15
Autor:
Małgorzata Przygodzka, Brygida Kwiatkowska, Małgorzata Socik-Pojawa, Edyta Konopińska, Anna Filipowicz-Sosnowska
Publikováno v:
Rheumatology, Vol 49, Iss 2, Pp 108-114 (2011)
Wstęp i cel pracy: Zesztywniające zapalenie stawów kręgosłupa(ZZSK) to przewlekła, zapalna choroba, dotycząca głównie młodychmężczyzn, prowadząca do zupełnego usztywnienia kręgosłupa,a często zajmująca także stawy obwodowe, układ
Externí odkaz:
https://doaj.org/article/fb9ca084cf58470d8eeb3bda7a8d45c4
Autor:
Małgorzata Przygodzka, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová, Grzegorz Lamparski
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla,
Externí odkaz:
https://doaj.org/article/95be3a4a3a3d43438fcbf6b080dfa4a3
Autor:
Kristína Kukurová, Grzegorz Lamparski, Małgorzata Przygodzka, Zuzana Ciesarová, Henryk Zieliński
Publikováno v:
Food Science & Nutrition
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye‐buckwheat cakes fortified individually
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c0ed155474ce346a847da179dcbde41
https://doi.org/10.1002/fsn3.329
https://doi.org/10.1002/fsn3.329
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 65, Iss 3, Pp 191-198 (2015)
In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4960e47c44a86b1c785d27cf658140a3
https://doi.org/10.1515/pjfns-2015-0038
https://doi.org/10.1515/pjfns-2015-0038
Autor:
Małgorzata Przygodzka, Mariusz K. Piskula, A. Bednáriková, Henryk Zieliński, Kristína Kukurová, Zuzana Ciesarová
Publikováno v:
Journal of Cereal Science. 65:96-102
In this study, a simple strategy for acrylamide (AA) reduction in white and dark wheat and spelt and rye breads, including the impact of flour basic composition, flour extraction rate, type of technology and baking time and temperature was addressed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d6d1800ec2adfb02efc6dc3e0aecd4
https://doi.org/10.1016/j.jcs.2015.06.011
https://doi.org/10.1016/j.jcs.2015.06.011
Autor:
Kristína Kukurová, Henryk Zieliński, Zuzana Ciesarová, Małgorzata Przygodzka, Grzegorz Lamparski
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca7948a55f96cc76b5b9fc0747cd2a0
https://doi.org/10.1155/2015/418639
https://doi.org/10.1155/2015/418639
Autor:
Zuzana Ciesarová, Małgorzata Przygodzka, Kristína Kukurová, Danuta Zielinska, Henryk Zieliński
Publikováno v:
LWT - Food Science and Technology. 58:321-326
The present study investigates the antioxidant capacity (AC) of ethanol and ethanol/water (1:1, v/v) extracts of selected spices, using cyclic voltammetry (CV), spectrophotometric and photochemiluminescence (PCL) methods. The ABTS test was used for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd51bfe8d2ddb714ebf9a2f5164a3ed2
https://doi.org/10.1016/j.lwt.2013.09.019
https://doi.org/10.1016/j.lwt.2013.09.019
Autor:
Justyna Dabrowska, Joanna Dmowska-Chalaba, Małgorzata Przygodzka, Katarzyna Sikorska-Siudek, Brygida Kwiatkowska, Maria Maślińska
Publikováno v:
Advances in Bioscience and Biotechnology. :91-101
Since the discovery of penicillin by Fleming in 1928, the knowledge of the antibiotics’ spectrum and mechanism of action has been steadily increasing. Antibiotics became an effective tool in the fight against many pathogens, changing the prognosis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32fdd810acbda03d1c06085b7ac8d2c3
https://doi.org/10.4236/abb.2013.44a013
https://doi.org/10.4236/abb.2013.44a013
Publikováno v:
Chemical Papers. 70
The total phenolics and flavonoids, rutin, early, advanced and finalMaillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9176fb3adde7fc2be53d711044a9ab2
https://doi.org/10.1515/chempap-2015-0217
https://doi.org/10.1515/chempap-2015-0217