Onion Peel Powder's Impact on the Leptin Receptors in the Hippocampus of Obese Rats.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 1768, doi. 10.3390/app15041768
- By:
- Publication type:
- Article
Works by MICHALAK-MAJEWSKA, Monika
Results: 16
1
2
Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 1, p. 66, doi. 10.3390/app14010066
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- Publication type:
- Article
3
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 22, p. 8164, doi. 10.3390/app10228164
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- Publication type:
- Article
4
Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7089, doi. 10.3390/app10207089
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- Publication type:
- Article
5
Potential Acetylcholinesterase, Lipase, α-Glucosidase, and α-Amylase Inhibitory Activity, as well as Antimicrobial Activities, of Essential Oil from Lettuce Leaf Basil (Ocimum basilicum L.) Elicited with Jasmonic Acid.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 12, p. 4315, doi. 10.3390/app10124315
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- Publication type:
- Article
6
Implementation of Dietary Reference Intake Standards in Prison Menus in Poland.
- Published in:
- Nutrients, 2020, v. 12, n. 3, p. 728, doi. 10.3390/nu12030728
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- Publication type:
- Article
7
POSSIBILITY OF REINFORCEMENT THE FUNCTIONAL POTENTIAL OF VEGETABLE JUICES WITH THE USE OF NOVEL STRAIN LACTIPLANTIBACILLUS PLANTARUM EK11 ISOLATED FROM AN UNCONVENTIONAL FERMENTED FOOD MATRIX.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 123, doi. 10.2478/aucft-2021-0012
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- Publication type:
- Article
8
COMPARATIVE ANALYSIS OF SELECTED PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BREAD SUBSTITUTES.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2020, v. 24, n. 1, p. 99, doi. 10.2478/aucft-2020-0009
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- Publication type:
- Article
9
TECHNOLOGIA SOUS-VIDE - INNOWACYJNY SPOSÓB OBRÓBKI CIEPLNEJ ŻYWNOŚCI.
- Published in:
- Żywność, 2018, v. 25, n. 3, p. 34, doi. 10.15193/ZNTJ/2018/116/244
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- Publication type:
- Article
10
Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions ( Allium cepa L.).
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12914
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- Publication type:
- Article
11
Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus).
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1405, doi. 10.1111/ijfs.14084
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- Publication type:
- Article
12
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v.
- Published in:
- Journal of Pure & Applied Microbiology, 2019, v. 13, n. 1, p. 1, doi. 10.22207/JPAM.13.1.01
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- Publication type:
- Article
13
Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
- Published in:
- PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227942
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- Publication type:
- Article
14
Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 1, p. 77, doi. 10.24263/2304-974X-2021-10-1-7
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- Publication type:
- Article
15
ANTIOXIDATIVE PROPERTIES OF MILK PROTEIN PREPARATIONS FERMENTED BY POLISH STRAINS OF LACTOBACILLUS HELVETICUS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 199, doi. 10.17306/J.AFS.2017.0479
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- Publication type:
- Article
16
THE EFFECT OF ADDITION OF SELECTED MILK PROTEIN PREPARATIONS ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS AND PHYSICOCHEMICAL PROPERTIES OF FERMENTED MILK.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 29, doi. 10.17306/J.AFS.2016.1.3
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- Publication type:
- Article