![Zdjęcie profilowe: profesor Katarzyna Janda-Milczarek](/assets/katarzyna-janda-milczarek,24082707390989-0/photo.png)
profesor Katarzyna Janda-Milczarek
Zatrudnienie
Obszary badawcze
- Brak danych
Publikacje
Filtry
wszystkich: 69
Katalog Publikacji
Rok 2024
-
Antioxidant Activities of Ethanolic Extracts Obtained from α-Pinene-Containing Plants and Their Use in Cosmetic Emulsions
Publikacja -
Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas
Publikacja -
Gut Microbiome—How Does Two-Month Consumption of Fiber-Enriched Rolls Change Microbiome in Patients Suffering from MASLD?
Publikacja -
Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study
Publikacja -
Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile
Publikacja
Rok 2023
-
Clinical Relevance of Gut Microbiota Alterations under the Influence of Selected Drugs—Updated Review
Publikacja -
Comparative Studies of DPPH Radical Scavenging Activity and Content of Bioactive Compounds in Maca (Lepidium meyenii) Root Extracts Obtained by Various Techniques
Publikacja -
Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
Publikacja -
Nutritional Support for Liver Diseases
Publikacja -
Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
Publikacja -
Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet
Publikacja
Rok 2022
-
Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation
Publikacja -
Dark chocolate – a temptation harmful to health or a valuable component of diet?
Publikacja -
Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement
Publikacja -
Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
Publikacja -
Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions
Publikacja
Rok 2021
-
Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation
Publikacja -
Bioactive Compounds in Aegopodium podagraria Leaf Extracts and Their Effects against Fluoride-Modulated Oxidative Stress in the THP-1 Cell Line
Publikacja -
Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies
Publikacja -
Ginger (<i>Zingiber officinale</i>) – a spice with therapeutic properties
Publikacja -
Grape vinegars – characteristics, properties and safety of use
Publikacja -
Health-promoting potential and microbial composition of fermented drink tepache
Publikacja -
Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions
Publikacja -
Modified Baby Milk—Bioelements Composition and Toxic Elements Contamination
Publikacja -
Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body
Publikacja -
Pressure Algometry Evaluation of Two Occlusal Splint Designs in Bruxism Management-Randomized, Controlled Clinical Trial
Publikacja -
The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review
Publikacja -
The Influence of Oxidative Stress on Thyroid Diseases
Publikacja -
The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars
Publikacja
Rok 2020
-
Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials
Publikacja -
Antioxidant Properties and Nutritional Composition of Matcha Green Tea
Publikacja -
Can Functional Beverages Serve as a Substantial Source of Macroelements and Microelements in Human Nutrition?—Analysis of Selected Minerals in Energy and Isotonic Drinks
Publikacja -
Characteristics and biochemical composition of kombucha – fermented tea
Publikacja -
Characteristics of sweeteners used in foods and their effects on human health
Publikacja -
Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
Publikacja -
Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
Publikacja -
Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis
Publikacja -
Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
Publikacja -
Goutweed (Aegopodium podagraria L.) – botanical characteristics and prohealthy properties*
Publikacja -
Gut Biofactory—Neurocompetent Metabolites within the Gastrointestinal Tract. A Scoping Review
Publikacja -
Health Benefits and Chemical Composition of Matcha Green Tea: A Review
Publikacja -
Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
Publikacja -
Passiflora incarnata in Neuropsychiatric Disorders—A Systematic Review
Publikacja -
Properties and use of rosemary (Rosmarinus officinalis L.)
Publikacja -
The Effect of Probiotics and Synbiotics on Risk Factors Associated with Cardiometabolic Diseases in Healthy People—A Systematic Review and Meta-Analysis with Meta-Regression of Randomized Controlled Trials
Publikacja -
The Effect of Probiotics on Symptoms, Gut Microbiota and Inflammatory Markers in Infantile Colic: A Systematic Review, Meta-Analysis and Meta-Regression of Randomized Controlled Trials
Publikacja -
The influence of temperature on the antioxidant potential in different types of honey*
Publikacja
Rok 2019
wyświetlono 6 razy