Zobrazeno 1 - 10
of 7 703
pro vyhledávání: '"Wierzbicka A"'
Autor:
Szymańska-Czerwińska Monika, Matin Maima, Niemczuk Krzysztof, Strzałkowska Nina, Osiński Zbigniew, Horbańczuk Karina, Wierzbicka Agnieszka, Horbańczuk Jarosław Olav, Atanasov Atanas Georgiev, Jóźwik Artur
Publikováno v:
Journal of Veterinary Research, Vol 68, Iss 3, Pp 409-417 (2024)
Chokeberry pomace, rich in polyphenolic compounds, holds potential to be a valuable feed additive for enhancing the antioxidative capacity and overall quality of milk. This study explores the impact of dietary inclusion of chokeberry pomace on oxidat
Externí odkaz:
https://doaj.org/article/f61a77a79fdf43bbaf77b5cf39a80e1a
Autor:
Zhang Z, Dauvilliers Y, Plazzi G, Mayer G, Lammers GJ, Santamaria J, Partinen M, Overeem S, del Rio Villegas R, Sonka K, Peraita-Adrados R, Heinzer R, Wierzbicka A, Högl B, Manconi M, Feketeova E, da Silva AM, Bušková J, Bassetti CLA, Barateau L, Pizza F, Antelmi E, Gool JK, Fronczek R, Gaig C, Khatami R
Publikováno v:
Nature and Science of Sleep, Vol Volume 14, Pp 1031-1047 (2022)
Zhongxing Zhang,1 Yves Dauvilliers,2– 4 Giuseppe Plazzi,5,6 Geert Mayer,7 Gert Jan Lammers,8,9 Joan Santamaria,10 Markku Partinen,11 Sebastiaan Overeem,12,13 Rafael del Rio Villegas,14 Karel Sonka,15 Rosa Peraita-Adrados,16 Raphaël Heinzer,17 Alek
Externí odkaz:
https://doaj.org/article/4f382d0fb91b472fb13627195f82173c
Autor:
Pogorzelska-Nowicka Ewelina Dorota, Brodowska Marta, Górska-Horczyczak Elżbieta, Godziszewska Jolanta, Sakowska Anna, Wojtasik-Kalinowska Iwona, Wierzbicka Agnieszka
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 167-178 (2019)
Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determi
Externí odkaz:
https://doaj.org/article/ca827ccc0e1e4ca68a5fabe5e3d47694
Autor:
Lysak, A., Przeździecka, E., Wierzbicka, A., Jakiela, R., Khosravizadeh, Z., Szot, M., Adhikari, A., Kozanecki, A.
Publikováno v:
Thin Solid Films. 781, 139982 (2023)
In situ Eu-doped {ZnCdO/ZnO}30 multilayer systems were grown on p-type Si-substrates and on quartz substrates by plasma-assisted molecular beam epitaxy. Various Eu concentrations in the samples were achieved by controlling temperature of the europium
Externí odkaz:
http://arxiv.org/abs/2402.10650
Publikováno v:
Journal of Veterinary Research, Vol 61, Iss 3, Pp 279-285 (2017)
Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher
Externí odkaz:
https://doaj.org/article/4dde1280d7d6460fb78dc9fa5bec6853
Publikováno v:
Journal of Veterinary Research, Vol 61, Iss 1, Pp 59-67 (2017)
Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D3 to the feed for a short period before slaughter (7–10 d
Externí odkaz:
https://doaj.org/article/1129139ab6a743168be53504eba397b8
Autor:
Dobrzański L. A., Prokopiuk vel Prokopowicz M., Drygała A., Wierzbicka A., Lukaszkowicz K., Szindler M.
Publikováno v:
Archives of Metallurgy and Materials, Vol 62, Iss 1, Pp 27-32 (2017)
The paper presents the results of the structure investigation of a counter electrode in dye-sensitized solar cells using the carbon nanomaterials. Solar cells were fabricated on the glass with transparent conductive oxide TCO (10Ω/sq). Nanocrystalli
Externí odkaz:
https://doaj.org/article/c9918c04174348978ff3a5dbd9368f27
Publikováno v:
Journal of Veterinary Research, Vol 60, Iss 3, Pp 279-286 (2016)
In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in
Externí odkaz:
https://doaj.org/article/11aa6f8099ed4066b5a31e83fbc8f3e4
Publikováno v:
Journal of Veterinary Research, Vol 60, Iss 3, Pp 301-307 (2016)
Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The a
Externí odkaz:
https://doaj.org/article/48895d71a4ac44c98e10433349dceab7
Publikováno v:
Irish Journal of Agricultural and Food Research, Vol 54, Iss 2, Pp 79-86 (2015)
The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from foreq
Externí odkaz:
https://doaj.org/article/ebe0d1df6d5f4786a752d41f98c3bfdc