Wyszukiwarka
profesor Katarzyna Janda-Milczarek
Zatrudnienie
Obszary badawcze
- Brak danych
Publikacje
Filtry
wszystkich: 69
Katalog Publikacji
Rok 2024
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Antioxidant Activities of Ethanolic Extracts Obtained from α-Pinene-Containing Plants and Their Use in Cosmetic Emulsions
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Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas
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Gut Microbiome—How Does Two-Month Consumption of Fiber-Enriched Rolls Change Microbiome in Patients Suffering from MASLD?
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Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study
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Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile
Publikacja
Rok 2023
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Clinical Relevance of Gut Microbiota Alterations under the Influence of Selected Drugs—Updated Review
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Comparative Studies of DPPH Radical Scavenging Activity and Content of Bioactive Compounds in Maca (Lepidium meyenii) Root Extracts Obtained by Various Techniques
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Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
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Nutritional Support for Liver Diseases
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Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
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Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet
Publikacja
Rok 2022
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Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation
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Dark chocolate – a temptation harmful to health or a valuable component of diet?
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Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement
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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
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Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions
Publikacja
Rok 2021
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Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation
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Bioactive Compounds in Aegopodium podagraria Leaf Extracts and Their Effects against Fluoride-Modulated Oxidative Stress in the THP-1 Cell Line
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Edible Flowers Extracts as a Source of Bioactive Compounds with Antioxidant Properties—In Vitro Studies
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Ginger (<i>Zingiber officinale</i>) – a spice with therapeutic properties
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Grape vinegars – characteristics, properties and safety of use
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Health-promoting potential and microbial composition of fermented drink tepache
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Mineral Composition and Antioxidant Potential in the Common Poppy (Papaver rhoeas L.) Petal Infusions
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Modified Baby Milk—Bioelements Composition and Toxic Elements Contamination
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Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body
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Pressure Algometry Evaluation of Two Occlusal Splint Designs in Bruxism Management-Randomized, Controlled Clinical Trial
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The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review
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The Influence of Oxidative Stress on Thyroid Diseases
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The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars
Publikacja
Rok 2020
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Antioxidant Potential of Curcumin—A Meta-Analysis of Randomized Clinical Trials
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Antioxidant Properties and Nutritional Composition of Matcha Green Tea
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Can Functional Beverages Serve as a Substantial Source of Macroelements and Microelements in Human Nutrition?—Analysis of Selected Minerals in Energy and Isotonic Drinks
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Characteristics and biochemical composition of kombucha – fermented tea
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Characteristics of sweeteners used in foods and their effects on human health
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Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
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Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
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Effects of Resveratrol Supplementation in Patients with Non-Alcoholic Fatty Liver Disease—A Meta-Analysis
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Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
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Goutweed (Aegopodium podagraria L.) – botanical characteristics and prohealthy properties*
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Gut Biofactory—Neurocompetent Metabolites within the Gastrointestinal Tract. A Scoping Review
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Health Benefits and Chemical Composition of Matcha Green Tea: A Review
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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Passiflora incarnata in Neuropsychiatric Disorders—A Systematic Review
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Properties and use of rosemary (Rosmarinus officinalis L.)
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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
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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
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The influence of temperature on the antioxidant potential in different types of honey*
Publikacja
Rok 2019
wyświetlono 536 razy