Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Monika Kock"'
Autor:
Petra Renk-Schmehl, Kordula Schlotmann, Maya Krasteva, Rolf Fautz, Monika Kock, Thomas Koch, Madalina Caratas-Perifan, Anne Fuchs
Publikováno v:
European Journal of Dermatology. 30:377-388
Background A previous analysis of undesirable events (UEvs), reported to four major companies following the use of hair-colouring products in Europe, showed that the reporting rates were stable for both oxidative and direct hair-colouring products ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce5564e8e4082a57141e5164e5d305c8
https://doi.org/10.1684/ejd.2020.3842
https://doi.org/10.1684/ejd.2020.3842
Publikováno v:
Toxicology Letters. 189:S177-S178
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f29e984bf14c88a335701e14e6b0f96
https://doi.org/10.1016/j.toxlet.2009.06.674
https://doi.org/10.1016/j.toxlet.2009.06.674
Autor:
Monika Kocková, Ľubomír Valík
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 391-397 (2014)
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat wit
Externí odkaz:
https://doaj.org/article/2c0bcb6192a6431f9eeecb95dc777926
Autor:
Ľubomír Valík, Monika Kocková
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 22-27 (2013)
The aim of this work was to find new substrates suitable for growth and metabolism of probiotic strain Lactobacillus rhamnosus GG, which would be interesting for development of new functional food. The growth and metabolic activity of Lb. rhamnosus G
Externí odkaz:
https://doaj.org/article/22b54d3d37ac44558f8a2bd31cda6073
Autor:
Ľubomír Valík, Monika Kocková
Publikováno v:
Potravinarstvo, Vol 5, Iss 2, Pp 27-40 (2011)
Cereals and pseudocereals play a significant role in human nutrition. They are source of specific carbohydrates, proteins, lipids, fibre and wide spectrum of vitamins and minerals. Moreover, pseudocereals have a higher content of essential amino acid
Externí odkaz:
https://doaj.org/article/997f1147af11497d94124466153ee23c
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strain Lactobacillus rhamnosus G
Externí odkaz:
https://doaj.org/article/a9066f65dd614fde8f0b1fe7fa94b891