217 results on '"Jakubczyk, Karolina"'
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2. Gut Microbiome—How Does Two-Month Consumption of Fiber-Enriched Rolls Change Microbiome in Patients Suffering from MASLD?
3. Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile
4. Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation
5. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
6. The Effect of SARS-CoV-2 Infection on the Level of Liver-Produced Molecules – Systematic Review and Meta-Analysis
7. Plant hydrolates – Antioxidant properties, chemical composition and potential applications
8. Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
9. Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
10. Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.
11. Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study.
12. Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
13. Effect of extraction method on the antioxidative activity of ground elder (Aegopodium podagraria L.)
14. Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives.
15. Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.
16. Clinical Relevance of Gut Microbiota Alterations under the Influence of Selected Drugs—Updated Review
17. Vitamin D Status in Patients before Thyroidectomy
18. Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet
19. Precision Nutrition in NAFLD: Effects of a High-Fiber Intervention on the Serum Metabolome of NAFD Patients—A Pilot Study
20. Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
21. Dark chocolate – a temptation harmful to health or a valuable component of diet?
22. Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions
23. Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement
24. Kitchen Diet vs. Industrial Diets—Impact on Intestinal Barrier Parameters among Stroke Patients
25. Bioactive Compounds in Aegopodium podagraria Leaf Extracts and Their Effects against Fluoride-Modulated Oxidative Stress in the THP-1 Cell Line
26. The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars
27. Mycotoxins in red wine: Occurrence and risk assessment
28. Health-promoting potential and microbial composition of fermented drink tepache
29. The Influence of Oxidative Stress on Thyroid Diseases
30. Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation
31. Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body
32. Gorzka czekolada -- niekorzystna dla zdrowia pokusa czy wartościowy komponent diety?
33. Ginger (Zingiber officinale) – a spice with therapeutic properties
34. Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation
35. The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review
36. Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies
37. Editorial “Nutrition and Dietary Intake for Liver-Related Diseases”
38. Changes in Gene and Protein Expression of Metalloproteinase-2 and -9 and Their Inhibitors TIMP2 and TIMP3 in Different Parts of Fluoride-Exposed Rat Brain
39. Health Benefits and Chemical Composition of Matcha Green Tea: A Review
40. Passiflora incarnata in Neuropsychiatric Disorders—A Systematic Review
41. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
42. Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials
43. Antimicrobial properties, antioxidant activity and phenolic content of grape vinegars
44. <em>Aegopodium podagraria</em> L. - antioxidant properties and safety use
45. Gut Biofactory—Neurocompetent Metabolites within the Gastrointestinal Tract. A Scoping Review
46. Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions
47. Characteristics of sweeteners used in foods and their effects on human health
48. Properties and use of rosemary (Rosmarinus officinalis L.)
49. Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis
50. Characteristics and biochemical composition of kombucha – fermented tea
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