275 results on '"Gramza-Michałowska, Anna"'
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2. Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats
3. The role of carotenoids in bone health—A narrative review
4. Effect of calcium lactate in standard diet on selected markers of oxidative stress and inflammation in ovariectomized rats
5. Carotenoids as Food Products Components and Health Promoting Agents
6. Methylxanthines in Food Products
7. Tea Leaves as an Ingredient of Confectionery
8. Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis
9. Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils
10. The effect of osmotic dehydration conditions on the calcium content in plant matrice
11. Klitoria ternateńska (Clitoria ternatea) – właściwości prozdrowotne i wykorzystanie w żywności
12. Lamium album Flower Extracts: A Novel Approach for Controlling Fusarium Growth and Mycotoxin Biosynthesis
13. Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)
14. In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica)
15. Efficacy of Lamium album as a natural fungicide: impact on seed germination, ergosterol, and mycotoxins in Fusarium culmorum-infected wheat seedlings.
16. Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating
17. Phenolic compounds and multivariate analysis of antiradical properties of red fruits
18. The role of carotenoids in the prevention and treatment of cardiovascular disease – Current state of knowledge
19. Berries as a potential anti-influenza factor – A review
20. Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics
21. Functional Aspects of Tea Camellia sinensis as Traditional Beverage
22. Probiotics and Prebiotics in Traditional Food
23. Functional Aspects of Antioxidants in Traditional Food
24. Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)
25. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review
26. Goji Berry (Lycium barbarum): Composition and Health Effects – a Review
27. Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions
28. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
29. Sustainable Production and Characteristics of Dried Fermented Vegetables
30. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
31. Automated Detection of Cannabis-Induced Alteration in Cardiac Autonomic Regulation of the Indian Paddy-Field Workers Using Empirical Mode Decomposition, Discrete Wavelet Transform and Wavelet Packet Decomposition Techniques with HRV Signals
32. Dziedzictwo kulinarne górali Czadeckich na terenie województwa lubuskiego
33. Burak zwyczajny (Beta vulgaris L.) jako źródło związków o korzystnym wpływie na zdrowie
34. Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)
35. Effects of Calcium Lactate-Enriched Pumpkin on Calcium Status in Ovariectomized Rats
36. Effect of the Addition of Buckwheat Sprouts Modified with the Addition of Saccharomyces cerevisiae var. boulardii to an Atherogenic Diet on the Metabolism of Sterols, Stanols and Fatty Acids in Rats
37. The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders
38. Wpływ pandemii Sars-CoV-2 na postrzeganie idei „Slow Food” przez studentów
39. Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread
40. Automated Detection of Caffeinated Coffee-Induced Short-Term Effects on ECG Signals Using EMD, DWT, and WPD
41. Food Recipe Ingredient Substitution Ontology Design Pattern
42. Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
43. β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating
44. Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks
45. EFFECTS OF OVARIECTOMY AND CALCIUM ENRICHED PUMPKIN ON MAGNESIUM STATUS IN RATS.
46. Kierunki zmian w gastronomii w pandemii
47. Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria
48. Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau
49. Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction
50. The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine
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