Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Tomasz Sawicki"'
Autor:
Monika Jabłońska, Mirosława Karpińska-Tymoszczyk, Magdalena Surma, Agnieszka Narwojsz, Mateusz Reszka, Wioletta Błaszczak, Tomasz Sawicki
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Bee products, including bee pollen (BP) and bee bread (BB) are natural sources that contain a diverse range of bioactive compounds. The objective of this study was to investigate the potential of BP and BB to enhance the functional propertie
Externí odkaz:
https://doaj.org/article/c3f69454beb648ff823670c5c0a16b82
Publikováno v:
Molecules, Vol 29, Iss 9, p 2101 (2024)
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assa
Externí odkaz:
https://doaj.org/article/6fe379b5e5ae4bc2b2af189d58342f63
Autor:
Arkadiusz Zakrzewski, Aleksandra Purkiewicz, Piotr Jakuć, Patryk Wiśniewski, Tomasz Sawicki, Wioleta Chajęcka-Wierzchowska, Małgorzata Tańska
Publikováno v:
NFS Journal, Vol 29, Iss , Pp 26-34 (2022)
The objective of this study was to evaluate the efficiency of thyme extracts in preventing the growth of Listeria monocytogenes in frozen vegetables. In order to investigate the microbiological properties of thyme extracts, Listeria strains were isol
Externí odkaz:
https://doaj.org/article/fd83dfb6c3764e8ab5888a9128beae83
Publikováno v:
Foods, Vol 12, Iss 19, p 3698 (2023)
Diet-related diseases are health conditions primary caused by poor nutrition. These diseases encompass obesity, type 2 diabetes, cardiovascular diseases, osteoporosis, and certain types of cancer. Functional foods and nutraceuticals offer a promising
Externí odkaz:
https://doaj.org/article/df180ecd2f9e47039bc3e6ba8fa43349
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 18, p 13956 (2023)
Per- and polyfluoroalkyl substances (PFASs) are a group of fluorinated, organic, man-made chemicals; they do not occur naturally in the environment. This study aimed to determine the profile and content of PFASs in the volunteers’ blood plasma and
Externí odkaz:
https://doaj.org/article/7fc77f3049c848c29334a65fbc7a38b2
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 3, Pp 158-163 (2020)
The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL)
Externí odkaz:
https://doaj.org/article/6050df9de2424d7ea48ef80bd092cf96
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 1, Pp 55-65 (2020)
The aim of this study was to determine the profile of phenolic acids and flavonoids in red beetroot products and these compounds fate in the human body after long-term exposure to fermented red beet juice. Phenolic acids and flavonoids were analyzed
Externí odkaz:
https://doaj.org/article/15711f108f4c455c9b9d877baef5e7f3
Autor:
Patrycja Topka, Szymon Poliński, Tomasz Sawicki, Aleksandra Szydłowska-Czerniak, Małgorzata Tańska
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 2, p 1493 (2023)
Elder products are still underutilized sources of phytochemicals, mainly polyphenols, with extensive pharmacological effects on the human body. In this study, gingerbread cookies covered in chocolate (GC) were enriched with elderflower dry extract (E
Externí odkaz:
https://doaj.org/article/69ea7fda740e49068c652cfe4f72da94
Autor:
Anna Danielewicz, Jakub Morze, Katarzyna Staniewska, Aneta Dąbrowska, Tomasz Sawicki, Zhennai Yang, Maria Baranowska, Małgorzata Darewicz, Justyna Żulewska, Bogusław Staniewski, Katarzyna E. Przybyłowicz
Publikováno v:
Nutrients, Vol 14, Iss 23, p 5018 (2022)
This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2
Externí odkaz:
https://doaj.org/article/5af2eee8d324473ab1ae3d42b9340423
Autor:
Tomasz Sawicki, Cristina Martinez-Villaluenga, Juana Frias, Wiesław Wiczkowski, Elena Peñas, Natalia Bączek, Henryk Zieliński
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 229-237 (2019)
The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed b
Externí odkaz:
https://doaj.org/article/2e8ba27da4454cb38c10408d12f27736