Zobrazeno 1 - 10
of 144
pro vyhledávání: '"Wiesław Wiczkowski"'
Autor:
Agnieszka Marasek-Ciołakowska, Michał Dziurka, Justyna Góraj-Koniarska, Urszula Kowalska, Joanna Szablińska-Piernik, Marcin Horbowicz, Wiesław Wiczkowski, Kensuke Miyamoto, Junichi Ueda, Marian Saniewski
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 23, Iss 4 (2024)
The effect of N-1-naphthylphthalamic acid (NPA, 5.0%, w/w in lanolin) on the growth of Solidago canadensis (Canadian goldenrod) stem was studied, focusing on histological analyses, comprehensive analyses of phytohormones and polar metabolites. NPA su
Externí odkaz:
https://doaj.org/article/d60317b54f9c42adaa89a139db465f2e
Autor:
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Publikováno v:
Foods, Vol 13, Iss 12, p 1791 (2024)
This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules’ content. Fermentation of cabbage increased the total phenolic (~10%)
Externí odkaz:
https://doaj.org/article/1dff730215094455afc056baf719becd
Autor:
Wiesław Wiczkowski, Marian Saniewski, Agnieszka Marasek-Ciołakowska, Justyna Góraj-Koniarska, Joanna Mitrus, Marcin Horbowicz
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 5, p 2875 (2024)
The accumulation and composition of anthocyanins in leaves of Kalanchoë blossfeldiana, detached and kept for five days under natural light conditions, were investigated. The presence of fifteen derivatives of cyanidin, petunidin, and delphinidin was
Externí odkaz:
https://doaj.org/article/c40b33b734a84cc78e05777af63ae033
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
Autor:
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 11, p 4565 (2023)
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive
Externí odkaz:
https://doaj.org/article/f7f672c3415b45a49774d1064b1e5d80
Autor:
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 6, p 2746 (2023)
The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhiz
Externí odkaz:
https://doaj.org/article/9e7693a1e5ee49529874b262a3cc132b
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 21-28 (2021)
The study concerned the effect of elicitors on the contents of free flavonoids and phenolic acids, as well as their esters and glycosides, and contents of minerals in 7-day sprouts of common buckwheat. An aqueous solution containing a mixture of sodi
Externí odkaz:
https://doaj.org/article/4440a9717115415d83a47c3b4e8b4049
Publikováno v:
Plant, Soil and Environment, Vol 66, Iss 5, Pp 200-206 (2020)
Previous studies have shown that residues of common buckwheat roots (BRR) (but not entire common buckwheat plants, BPR) in the soil inhibited the growth of barnyardgrass (Echinochloa crus-galli L.). The objective of the study was to determine how bot
Externí odkaz:
https://doaj.org/article/f4ea1ee8ea564617b0e00e3c06ce6392
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:
Bartosz Fotschki, Ewelina Cholewińska, Katarzyna Ognik, Michał Sójka, Joanna Milala, Joanna Fotschki, Wiesław Wiczkowski, Jerzy Juśkiewicz
Publikováno v:
Nutrients, Vol 15, Iss 2, p 354 (2023)
The amount of berry polyphenols required to exert health-promoting effects seems to be difficult to achieve by fresh fruit ingestion, so polyphenol-rich extracts could be considered a dietary alternative. In the present study, laboratory rats were fe
Externí odkaz:
https://doaj.org/article/0fcb16ae2bf84b4da8f103729916ad68