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Items: 8

1.

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts.

Piechocka J, Szymandera-Buszka K, Kobus-Cisowska J, Gramza-Michałowska A, Jędrusek-Golińska A.

Antioxidants (Basel). 2019 Nov 15;8(11). pii: E555. doi: 10.3390/antiox8110555.

2.

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth.

Kobus-Cisowska J, Szymanowska-Powałowska D, Szczepaniak O, Kmiecik D, Przeor M, Gramza-Michałowska A, Cielecka-Piontek J, Smuga-Kogut M, Szulc P.

Nutrients. 2019 Jun 19;11(6). pii: E1377. doi: 10.3390/nu11061377.

3.

The Chemical Composition and Nutritional Value of Chia Seeds-Current State of Knowledge.

Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A.

Nutrients. 2019 May 31;11(6). pii: E1242. doi: 10.3390/nu11061242. Review.

4.

Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients.

Kobus-Cisowska J, Szymanowska D, Maciejewska P, Szczepaniak O, Kmiecik D, Gramza-Michałowska A, Kulczyński B, Cielecka-Piontek J.

Food Funct. 2019 Feb 20;10(2):997-1006. doi: 10.1039/c8fo02099j.

PMID:
30706064
5.

Antiradical capacity and polyphenol composition of asparagus spears varieties cultivated under different sunlight conditions.

Kulczyński B, Kobus-Cisowska J, Kmiecik D, Gramza-Michałowska A, Golczak D, Korczak J.

Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):267-279. doi: 10.17306/J.AFS.2016.3.26.

PMID:
28071026
6.

Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).

Gramza-Michałowska A, Kobus-Cisowska J, Kmiecik D, Korczak J, Helak B, Dziedzic K, Górecka D.

Food Chem. 2016 Nov 15;211:448-54. doi: 10.1016/j.foodchem.2016.05.048. Epub 2016 May 10.

PMID:
27283654
7.

Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions.

Kmiecik D, Korczak J, Rudzińska M, Gramza-Michałowska A, Hęś M, Kobus-Cisowska J.

Food Chem. 2015 Apr 15;173:966-71. doi: 10.1016/j.foodchem.2014.10.074. Epub 2014 Oct 30.

PMID:
25466113
8.

Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs.

Kobus-Cisowska J, Flaczyk E, Rudzińska M, Kmiecik D.

Meat Sci. 2014 Jun;97(2):174-80. doi: 10.1016/j.meatsci.2014.01.011. Epub 2014 Jan 26.

PMID:
24583325

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