Zobrazeno 1 - 10
of 11
pro vyhledávání: '"inżynieria chemiczna"'
Autor:
Tomasz Wasilewski, Zofia Hordyjewicz-Baran, Magdalena Zarębska, Ewa Zajszły-Turko, Jolanta Zimoch, Anna Kanios, Mano De Barros Sanches
Publikováno v:
ACS omega. 7(29)
Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c338aeeb47c8b0e8cd34af7ce9b38c27
https://pubmed.ncbi.nlm.nih.gov/35910140
https://pubmed.ncbi.nlm.nih.gov/35910140
Autor:
Tomasz Wasilewski, Zofia Hordyjewicz-Baran, Magdalena Zarębska, Natalia Stanek, Ewa Zajszły-Turko, Magdalena Tomaka, Tomasz Bujak, Zofia Nizioł-Łukaszewska
Publikováno v:
Molecules; Volume 27; Issue 8; Pages: 2444
This study sought to evaluate the possibility of using grape pomace, a waste material from wine production, for the preparation of cosmetic components. Following the existing clear research trend related to improving the safety of cleansing cosmetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef46c261f740b0c27701dff8158f85f3
https://pubmed.ncbi.nlm.nih.gov/35458642
https://pubmed.ncbi.nlm.nih.gov/35458642
Autor:
Anna Jaszkiewicz, Artur Porada, Krzysztof Barabosz, Dariusz Andrzejewski, Natalia Stanek, Magdalena Zarębska, Rafał Matejuk, Łukasz Biłos, Renata Kulesza
Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postharvest tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d9716c1891cad03f750af96596630a9
http://repolis.bg.polsl.pl/Content/75367/REPO-84687_Zarebska-Magdalena_2022.pdf
http://repolis.bg.polsl.pl/Content/75367/REPO-84687_Zarebska-Magdalena_2022.pdf
Autor:
Krzysztof Barabosz, Justyna Błaszkiewicz, Izabela Semeniuk, Rafał Matejuk, Krzysztof Szkutnik, Magdalena Zarębska, Łukasz Biłos, Natalia Stanek, Renata Kulesza, Ewa Nowakowska-Bogdan
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and lon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7769f4df374c7fbbc1b43a2224fd82a
http://europepmc.org/articles/PMC8560948
http://europepmc.org/articles/PMC8560948
Autor:
Julia Woch, Justyna Łuczak, Małgorzata Mościpan, Janusz Nowicki, Ewa Nowakowska-Bogdan, Magdalena Zarębska
Publikováno v:
ChemistrySelect. 3:5254-5262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c97e9eacaf514dcafe299c1fd06eeb93
https://doi.org/10.1002/slct.201800125
https://doi.org/10.1002/slct.201800125
Autor:
Zarębska Magdalena, Hordyjewicz-Baran Zofia, Ziemlewska Aleksandra, Wasilewski Tomasz, Zagórska-Dziok Martyna, Nizioł-Łukaszewska Zofia, Bujak Tomasz
Publikováno v:
Molecules, Vol 25, Iss 5394, p 5394 (2020)
Molecules
Volume 25
Issue 22
Molecules
Volume 25
Issue 22
Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::425d1d31184032ea719e3849e63c7396
https://doi.org/10.3390/molecules25225394
https://doi.org/10.3390/molecules25225394
A one pot synthesis of alkyd resins based on the Camelina sativa oil as a new renewable raw material and on polyglycerols as polyols was carried out. The oligomerization of glycerol was conducted in the presence of LiOH (0.1 wt%) at 245 °C. The tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0fe65f688a91043b8f8be4b28b6659
https://repolis.bg.polsl.pl/dlibra/publication/edition/75374/content
https://repolis.bg.polsl.pl/dlibra/publication/edition/75374/content
Autor:
Mróz, Władysław. Red., Instytut Inżynierii Chemicznej i Budowy Aparatury. Politechnika Śląska, Merta, Henryk. Oprac., Mróz, Władysław. Oprac., Niemiec, Witold. Oprac., Błażkiewicz, Anna. Oprac. red.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d0fc2bac0a5d9e51a75ef9b57a730e5
https://repolis.bg.polsl.pl/dlibra/docmetadata?showContent=true&id=66888
https://repolis.bg.polsl.pl/dlibra/docmetadata?showContent=true&id=66888
Autor:
Bandrowski, Jan. Red., Instytut Inżynierii Chemicznej i Budowy Aparatury. Politechnika Śląska, Bandrowski, Jan. Oprac., Bryczkowski, Andrzej. Oprac., Merta, Henryk. Oprac., Mróz, Władysław. Oprac., Nowakowska, Halina. Oprac., Palica, Michał. Oprac., Raczek, Jerzy. Oprac., Troniewski, Leon. Oprac., Wójcik, Janusz. Oprac., Zabłocki, Józef. Oprac., Zioło, Józef. Oprac., Błażkiewicz, Anna. Oprac. red.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c88eb76b3d0b85cd13bd27a10b48132
https://repolis.bg.polsl.pl/dlibra/docmetadata?showContent=true&id=66887
https://repolis.bg.polsl.pl/dlibra/docmetadata?showContent=true&id=66887