Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Tomáš Komprda"'
Autor:
Tomáš Komprda, Zbyšek Sládek, Monika Vícenová, Jana Simonová, Gabriela Franke, Břetislav Lipový, Milena Matejovičová, Katarína Kacvinská, Cristina Sabliov, Carlos E. Astete, Lenka Levá, Vendula Popelková, Andrej Bátik, Lucy Vojtová
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 14, p 7663 (2022)
The utilization of poly(lactic-co-glycolic) acid (PLGA) nanoparticles (NPs) with entrapped fish oil (FO) loaded in collagen-based scaffolds for cutaneous wound healing using a porcine model is unique for the present study. Full-depth cutaneous excisi
Externí odkaz:
https://doaj.org/article/dc649dc8aacd4a10b98ade5c1e313961
Autor:
Tomáš Komprda, Veronika Rozíková, Monika Vícenová, Nikola Procházková, Petra Ondráčková, Petra Pešková, Martin Faldyna
Publikováno v:
Czech Journal of Animal Science, Vol 62, Iss 11, Pp 482-490 (2017)
The present study tested a hypothesis concerning a favourable effect of dietary fish oil on the tissue polyunsaturated fatty acid (PUFA) deposition, and on plasma lipid and cytokine profile. Thirty-two pigs divided into two groups of 16 animals each
Externí odkaz:
https://doaj.org/article/10cbb85befed448290105754fb878d1c
Autor:
Pavla Pospíšková, Gabriela Zorníková, Miroslava Kolářová, Zbyšek Sládek, Tomáš Komprda, Jana Geršiová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 61, Iss 6, Pp 1839-1843 (2013)
The objective of the present study was to evaluate the efficacy of a probiotic culture in the digestive tract of sows. Two groups of healthy sows with 40 animals each were fed a standard feed three weeks after weaning. From the beginning of the fourt
Externí odkaz:
https://doaj.org/article/db49559c108a478bba1c55b1f4151bd7
Autor:
Tomáš Komprda
Publikováno v:
Journal of Functional Foods, Vol 4, Iss 1, Pp 25-38 (2012)
The present review summarizes the underlying biochemical and molecular mechanisms that can explain cardioprotective effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and their competition with arachidonic acid as a substrate of cy
Externí odkaz:
https://doaj.org/article/5d2fa17520984566a9150cfb47148235
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 3, Pp 77-82 (2012)
Effect of probiotics and synbiotics consumption based on microbiota of human gut was carried out in our in vivo study. Three groups, P (consuming probiotics), S (consuming synbiotics) and C (control group) of 22 healthy adults were used for this expe
Externí odkaz:
https://doaj.org/article/6c2fd36e5e764202a56ce541d5b4b8b9
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 6, Pp 313-316 (2011)
The aim of this work was to test in vitro the ability of the components in the spice mix usually used for the production of the „paprikáš“ sausage (P) to inhibit the growth of tyramine and histamine forming microorganisms. The ability of the P
Externí odkaz:
https://doaj.org/article/d889589ad08944cc9f0f566acd609b4b
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 6, Pp 428-440 (2008)
Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and
Externí odkaz:
https://doaj.org/article/ff97a883d472464ab552dae1da27d738
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 4, Pp 23-28 (2007)
Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two differe
Externí odkaz:
https://doaj.org/article/b5d11f8524284b17a58e08f01e59acb6
Publikováno v:
Czech Journal of Food Sciences, Vol 23, Iss 5, Pp 209-216 (2005)
The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stor
Externí odkaz:
https://doaj.org/article/fb056dd2ff4c4094abd55270f0ce4eb6
Autor:
Jiří Štencl, Tomáš Komprda
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 52, Iss 4, Pp 111-118 (2004)
Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + L
Externí odkaz:
https://doaj.org/article/6d2ddf5ae8b941418b4a059083aff0f5