Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Maria Tarapatskyy"'
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 4, Pp 232-238 (2019)
Honey composition is mainly affected by botanical origin, however geographical factors as well as beekeeping practice and storage conditions can also influence its quality. The aim of the study was to determine the impact of geographical origin on ph
Externí odkaz:
https://doaj.org/article/de8a0bef7840423c84a8a6d4de6eccb1
Publikováno v:
Molecules, Vol 26, Iss 16, p 4801 (2021)
Is it possible to characterize the types of honey based on their chemical composition, their content of bioactive substances, and their physicochemical properties? The objective of this study was a comparative analysis of four types of honey from the
Externí odkaz:
https://doaj.org/article/3f4bf39e6e59419987e8ff65a9ea0f80
Publikováno v:
Molecules, Vol 26, Iss 4, p 997 (2021)
Our experiments may help to answer the question of whether cowslip (Primula veris L.) is a rich source of bioactive substances that can be obtained by efficient extraction with potential use as a food additive. A hypothesis assumed that the type of s
Externí odkaz:
https://doaj.org/article/061aee7bc0c44946b89756372dbe9002
Publikováno v:
Molecules, Vol 24, Iss 22, p 4074 (2019)
The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). Th
Externí odkaz:
https://doaj.org/article/9a05913776964cf19b0193b296bb4ee8
Autor:
Bogdan Saletnik, Marcin Bajcar, Grzegorz Zaguła, Aneta Saletnik, Maria Tarapatskyy, Czesław Puchalski
Publikováno v:
Applied Sciences, Vol 9, Iss 16, p 3213 (2019)
This article presents the findings of a laboratory study investigating the stimulation and conditioning of seeds with biochar and the effects observed in the germination and emergence of Virginia mallow (Sida hermaphrodita (L.) Rusby) seedlings. The
Externí odkaz:
https://doaj.org/article/a50fa761974747faa8eeddafe18ae017
Autor:
Bogdan Saletnik, Grzegorz Zaguła, Marcin Bajcar, Maria Tarapatskyy, Gabriel Bobula, Czesław Puchalski
Publikováno v:
Applied Sciences, Vol 9, Iss 6, p 1139 (2019)
The growing demand for electricity, caused by dynamic economic growth, leads to a decrease in the available non-renewable energy resources constituting the foundation of global power generation. A search for alternative sources of energy that can sup
Externí odkaz:
https://doaj.org/article/0987e319557e4a8687e07cd0f59a2a06
Publikováno v:
Applied Sciences, Vol 8, Iss 10, p 1876 (2018)
Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health. The composition of a tea drink depends on numero
Externí odkaz:
https://doaj.org/article/1a53ac095bdb46eb8de42be3c86ee6b6
Publikováno v:
Energies, Vol 11, Iss 11, p 2919 (2018)
Waste biomass from plant production is an important raw material for producing energy from renewable sources. Capabilities and technologies of processing are still being improved and modernized in order to achieve the highest energy efficiency. This
Externí odkaz:
https://doaj.org/article/0bbbd1fc7e3741d5b8da61f8639d6c26
Publikováno v:
Food and Bioprocess Technology. 14:1973-1982
The aim of this study was to evaluate the effect of ozone treatment on the mitochondrial energy metabolism in blueberry fruit during storage as well as to determine the relationship between the activity of mitochondria and the antioxidative propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4da297febdb1ce2947ea2e044b3be734
https://doi.org/10.1007/s11947-021-02696-x
https://doi.org/10.1007/s11947-021-02696-x
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 9:949-954
The conversion of raw honey into powder can increase its usage in food industry but the health properties of obtained powder in relation to chemical composition of honey have been not studied since now. The aim of the study was to check the influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fce39cdd8298ba490833901a1fb40d2
https://doi.org/10.15414/jmbfs.2020.9.5.949-954
https://doi.org/10.15414/jmbfs.2020.9.5.949-954