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Search results for: INTERAKCJE SKŁADNIKÓW ŻYWNOŚCI
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EpiFood Adaptation of electrophoretic methods for the determination of the impact of food components on global DNA methylation.
ProjectsProject realized in Faculty of Chemistry according to UMO-2017/27/N/NZ9/02351 agreement from 2018-10-02
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D4CZaPLa Heterogenous diamond biosensing nanoarchitectures: opto-electro-chemical interactions with antibody complexes
ProjectsProject realized in Department of Metrology and Optoelectronics according to UMO-2021/43/I/ST7/03205 agreement from 2022-10-03
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FEA Foodtech Excelence Alliance
ProjectsProject realized in Department of Process Engineering and Chemical Technology
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Superhydrophobic sponges impregnated by deep eutectic solvents for the removal of crude oil components from water
ProjectsProject realized in Department of Process Engineering and Chemical Technology according to DEC-2020/04/X/ST8/00754 agreement from 2020-11-04
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Nutrients determination as a basic growth factor of bacteriocenoses in an arctic basin in southwest Spitsbergen
ProjectsProject realized in Department of Analytical Chemistry according to UMO-2017/25/N/NZ9/01506 agreement from 2018-02-07
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Brak Miniatura 5 Characteristics of atypical Listeria monocytogenes strains isolated from food production environments
ProjectsProject realized in West Pomeranian University of Technology in Szczecin according to DEC-2021/05/X/NZ9/00143 agreement from 2021-09-16
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FoodDNA Nucleic acids in foods; types and content in raw and processed food products
ProjectsProject realized in Department of Chemistry, Technology and Biochemistry of Food according to UMO-2016/23/N/NZ9/02227 agreement from 2017-09-12
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SUNNIVA Sustainable food production through quality optimized raw material production and processing technologies for premium quality vegetable products and generated by-products
ProjectsProject realized in Department of Chemistry, Technology and Biochemistry of Food from 2014-08-25
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The novel solution for real-time analysis of secondary products of vegetable oil oxidation emitted during deep frying
ProjectsProject realized in Department of Analytical Chemistry according to UMO-2018/31/N/NZ9/02404 agreement from 2019-07-26
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The evaluation of health quality of individual parts of brassica vegetables and their different stages of growth as a source of bioactive phytochemicals for design of functional foods including dietary supplements.
ProjectsProject realized in Department of Chemistry, Technology and Biochemistry of Food according to UMO-2013/09/N/NZ9/01275 agreement from 2014-03-13
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START-UP HEROES
ProjectsProject realized in Department of Mechanics and Mechatronics according to 14/SH/2018 agreement