Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Martina Bancirova"'
Autor:
Martina Bancirova
Publikováno v:
Luminescence. 32:1294-1298
Nitric oxide (NO) chemistry inside the body is the most interesting part of its behavior. NO is involved in controlling blood pressure, and in transmitting nerve signals and a variety of other signaling processes. To explain the behavior of NO, it is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e9af3b6f2824e48294e21b2b7c316e
https://doi.org/10.1002/bio.3324
https://doi.org/10.1002/bio.3324
Autor:
Martina Bancirova, Jana Vrbkova, Vilím Šimánek, Milos Taborsky, Eva Cífková, Miroslav Lísa, Dalibor Novotny, Jan Galuszka, Michal Holčapek, Jitka Vostálová, Dana Galuszkova, Blanka Červená
Publikováno v:
European Journal of Lipid Science and Technology. 117:601-607
The aim of this study was to evaluate the fatty acid (FA) profile in the plasma and erythrocyte membranes of apparently healthy men compared to male patients with various cardiovascular diseases (CVD). The plasma FA profiles were analyzed in five gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b63eaa3deacedf35c53caba02eefe635
https://doi.org/10.1002/ejlt.201400213
https://doi.org/10.1002/ejlt.201400213
Autor:
Martina Bancirova
Publikováno v:
Food Research International. 53:786-792
The combination of light, photosensitizer and molecular oxygen is involved in the photodynamic effect. The life-time of ROS is extremely short and ROS can damage biological systems. The reactive oxygen species (ROS) are also produced upon excitation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c22bed91cc361b8f1e14afc99d4517
https://doi.org/10.1016/j.foodres.2012.09.002
https://doi.org/10.1016/j.foodres.2012.09.002
Autor:
Martina Bancirova
Publikováno v:
ResearcherID
The antioxidant properties of the black and green tea are well known. The latent bloodstains are detectable by luminol. The bloodstains also can be cover up by drinks and foods containing the antioxidants; thus their presence can cause a decrease of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c9d95869a11a3f25b69eabe9419eaa0
https://doi.org/10.1016/j.jflm.2013.03.027
https://doi.org/10.1016/j.jflm.2013.03.027
Autor:
Martina, Bancirova
Publikováno v:
Luminescence : the journal of biological and chemical luminescence. 32(7)
Nitric oxide (NO) chemistry inside the body is the most interesting part of its behavior. NO is involved in controlling blood pressure, and in transmitting nerve signals and a variety of other signaling processes. To explain the behavior of NO, it is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9dacfffb9f27cffa36b117121a0e0ff2
https://pubmed.ncbi.nlm.nih.gov/28581129
https://pubmed.ncbi.nlm.nih.gov/28581129
Autor:
Vladimir Halouzka, Jitka Vostálová, Petr Jakubec, Jitka Ulrichová, Petko Denev, Martina Bancirova, Jan Hrbac, Jan Vacek, Antonín Lojek, Milan Ciz, Norbert Cibiček
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:7836-7843
This work describes the method for total antioxidant capacity (TAC) and/or total content of phenolics (TCP) analysis in wines using microdialysis online-coupled with amperometric detection using a carbon microfiber working electrode. The system was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::701d85b86296dfe58a9d7d697ae376d5
https://doi.org/10.1021/jf3019886
https://doi.org/10.1021/jf3019886
Autor:
Martina Bancirova
Publikováno v:
Science & Justice. 52:102-105
The antioxidant properties of black and green teas are well known. It is also possible to determine their antioxidant capacity by using a chemiluminscent method. This method is based on the measurement of the delay in the emission of light from the l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cb965227792d7b5998f657b67124afc
https://doi.org/10.1016/j.scijus.2011.07.006
https://doi.org/10.1016/j.scijus.2011.07.006
Autor:
Martina Bancirova
Publikováno v:
Luminescence. 26:685-688
Reactive oxygen species (ROS) are presently thought to play important role in an increasing number of the physiological and pathological processes in living organisms. Various chemiluminescent (CL) compounds have been studied in order to find suitabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fef3d307ee2cf0fef680ab483d690d6d
https://doi.org/10.1002/bio.1296
https://doi.org/10.1002/bio.1296
Autor:
Martina Bancirova, Jan Lasovský
Publikováno v:
Luminescence. 26:410-415
The presence of light, oxygen and photosensitizer (organic dye) is required for the photodynamic effect. Light and photosensitizer are harmless by themselves, but when combined with oxygen, reactive oxygen species (ROS) can be produced. This photodyn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5c1a796944ff82609fd49c53f13547
https://doi.org/10.1002/bio.1245
https://doi.org/10.1002/bio.1245
Autor:
Martina Bancirova
Publikováno v:
Food Research International. 43:1379-1382
Tea is a common beverage. The green tea is preferentially recommended for its strong antioxidant properties and also for its antimicrobial activity. The antioxidant capacities of 30 samples (black and green tea) were determined by the chemiluminescen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f595f66df90b70941253e0c9106f7961
https://doi.org/10.1016/j.foodres.2010.04.020
https://doi.org/10.1016/j.foodres.2010.04.020