Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Magdalena, Zielinska"'
Autor:
Zimei Zhang, Jianwei Xiao, Wenjie Wang, Magdalena Zielinska, Shanyu Wang, Ziliang Liu, Zhian Zheng
Publikováno v:
Agriculture, Vol 14, Iss 3, p 507 (2024)
Angelica sinensis (Oliv.) Diels, a member of the Umbelliferae family, is commonly known as Danggui (Angelica sinensis, AS). AS has the functions of blood tonic, menstrual pain relief, and laxatives. Accurate classification of AS grades is crucial for
Externí odkaz:
https://doaj.org/article/e714703cd7cb4c519b360906c788f0e7
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract Recovery of bioactive compounds from distillery waste could be an option for valorizing this waste. This study investigated how the extraction of polyphenols (which have antioxidant activity) from distillery stillage was affected by solvent
Externí odkaz:
https://doaj.org/article/93a0ae96db694b10a551f377f2133c38
Publikováno v:
Foods, Vol 11, Iss 17, p 2630 (2022)
Pulsed pressure pickling is an emerging highly efficient osmotic dehydration technique. However, the immobility of the pickling liquid and the material, the formation of layers, and the uneven pickling efficiency in different sections make it difficu
Externí odkaz:
https://doaj.org/article/5a47f04779564e5ab53d380b34f4526e
Autor:
Wioleta Mikucka, Magdalena Zielinska
Publikováno v:
Energies, Vol 15, Iss 15, p 5377 (2022)
Polyphenols that are abundant in various organic wastes can inhibit anaerobic degradation of these wastes. This study investigated the effect of the concentration of individual phenolic acids (p-OH benzoic, vanillic, ferulic, sinapic, syringic, and p
Externí odkaz:
https://doaj.org/article/ad9c2d2e46234fe794a2c403a787f109
Autor:
Anna Zmudzinska, Mariusz A. Bromke, Rafal Strzezek, Magdalena Zielinska, Beata Olejnik, Marzena Mogielnicka-Brzozowska
Publikováno v:
Animals, Vol 12, Iss 6, p 772 (2022)
This study was provided for proteomic analysis of intracellular and membrane-associated fractions of canine (Canis lupus familiaris) epididymal spermatozoa and additionally to find optimal sonication parameters for the epididymal sperm morphological
Externí odkaz:
https://doaj.org/article/331d93b870bf4c87959e4a5a3097eee3
Autor:
Sara Zielinska, Izabela Staniszewska, Justyna Cybulska, Artur Zdunek, Monika Szymanska‐Chargot, Danuta Zielinska, Zi‐Liang Liu, Hong‐Wei Xiao, Zhongli Pan, Magdalena Zielinska
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5965-5973
Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9706806211bdb913f02b248cc2aa8475
https://doi.org/10.1002/jsfa.11949
https://doi.org/10.1002/jsfa.11949
Autor:
Sara Zielinska, Justyna Cybulska, Piotr Pieczywek, Artur Zdunek, Magdalena Kurzyna-Szklarek, Izabela Staniszewska, Zi-Liang Liu, Zhongli Pan, Hong-Wei Xiao, Magdalena Zielinska
Publikováno v:
Food and Bioprocess Technology. 15:1168-1181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9831723f23d1ee94d204ae474f544f
https://doi.org/10.1007/s11947-022-02798-0
https://doi.org/10.1007/s11947-022-02798-0
Fermented beetroots can be osmotically dehydrated and then dried to make a nutritious snack known as fermented beet chips. To ensure the best product quality, it is necessary to determine optimal parameters of osmotic dehydration. Therefore, the aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de3a6f0ba4585dd4b728ffeb25925287
https://doi.org/10.21203/rs.3.rs-2835932/v1
https://doi.org/10.21203/rs.3.rs-2835932/v1
Autor:
Yu-Hao Zhou, Arun S. Mujumdar, Sriram K. Vidyarthi, Magdalena Zielinska, Huilin Liu, Li-Zhen Deng, Hong-Wei Xiao
Publikováno v:
Food Reviews International. :1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5508bc0057052fac3a0479343f973093
https://doi.org/10.1080/87559129.2021.2013872
https://doi.org/10.1080/87559129.2021.2013872
Autor:
Jia-Bao Ni, Magdalena Zielinska, Jun Wang, Xiao-Ming Fang, Parag Prakash Sutar, Suo-Bin Li, Xiang-Xin Li, Hui Wang, Hong-Wei Xiao
Publikováno v:
Food Research International. 170:113037
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9826aa0a415e305e9a9b10512523520d
https://doi.org/10.1016/j.foodres.2023.113037
https://doi.org/10.1016/j.foodres.2023.113037