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Catalog
- Publications 1414 available results
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Search results for: ZMIANY W SKŁADNIKACH ŻYWNOŚCI
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FEA Foodtech Excelence Alliance
ProjectsProject realized in Department of Process Engineering and Chemical Technology
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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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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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CRUNCH CRUNCH ─ Climate Resilient Urban Nexus Choices: Operationalising the Food-Water-Energy Nexus
ProjectsProject realized in Department of Urban Design and Regional Planning according to UMO-2017/25/Z/HS6/03050 agreement from 2018-06-13
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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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Changes in hydrological and climatic characteristics and their impact on natural wetland ecosystems in the years 1900-2100
ProjectsProject realized in Department of Geoinformatics according to UMO-2017/26/D/ST10/00665 agreement from 2018-04-19
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Influence of biochar modification on changes in its properties in relation to the use in wastewater treatment in green wall systems
ProjectsProject realized in Department of Sanitary Engineering
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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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Evaluation of the effect of selected sterilisation methods on the changes in mechanical behaviour of porous structures formed by fused deposition techniques of hybrid polymers and exposed to hydrolytic degradation simulated conditions
ProjectsProject realized in Katedra Wytrzymałości Materiałów from 2021-08-31
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Probabilistic analysis of the mechanical response variation of a tensegrity dome due to geometric and loading imperfections, with an estimation of the dome's sensitivity and operational reliability in terms of ultimate and serviceability limit states
ProjectsProject realized in Structural Mechanics Department
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START-UP HEROES
ProjectsProject realized in Department of Mechanics and Mechatronics according to 14/SH/2018 agreement