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Search results for: ŻYWNOŚĆ FUNKCJONALNA
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Nowe warstwy funkcjonalne dla tlenkowych ogniw paliwowych
ProjectsProject realized in Faculty of Electronics, Telecommunications and Informatics according to UMO-2012/05/B/ST7/02153 agreement from 2013-02-13
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Strukturalna i funkcjonalna charakterystyka izomeraz peptydyloprolinowych-uniwersalnie konserwowanych białkowych katalizatorów fałdowania
ProjectsProject realized in Faculty of Chemistry according to UMO-2011/03/B/NZ1/02825 agreement from 2015-08-02
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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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FEA Foodtech Excelence Alliance
ProjectsProject realized in Department of Process Engineering and Chemical Technology
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Research internship/Sabbatical Research internship at the University of Massachusetts Lowell to work on experimental tasks regarding functionally graded nano-composites
ProjectsProject realized in Katedra Wytrzymałości Materiałów
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Czynniki wpływające na konkurencyjność zróżnicowanych funkcjonalnie bakterii nitryfikacyjnych AOB-NOB w układach ze skróconą ścieżką usuwania azotu
ProjectsProject realized in Department of Sanitary Engineering according to UMO-2017/26/D/ST8/00967 agreement from 2018-10-31
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Szereg Mocy Przeciwutleniającej jako narzędzie pozwalajace na racjonalne projektowanie i ocenę wlaściwości prozdrowotnych żywnosci funkcjonalnej zawierającej przeciwutleniajace zwiazki fitochemiczne
ProjectsProject realized in Department of Analytical Chemistry according to UMO-2014/14/A/ST4/00640 agreement from 2015-05-27
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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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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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START-UP HEROES
ProjectsProject realized in Department of Mechanics and Mechatronics according to 14/SH/2018 agreement