Zespół pieczenia jamy ustnej jako wyzwanie diagnostyczne -- etiologia i metody leczenia.
- Published in:
- Family Medicine Forum / Forum Medycyny Rodzinnej, 2024, v. 18, n. 6, p. 235
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- Publication type:
- Article
Works by SKRZYPCZAK, Katarzyna
Results: 37
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Rak piersi jako wyzwanie zdrowotne naszych czasów oczami literatury -- aktualna epidemiologia, metody profilaktyki oraz przyszłe kierunki.
- Published in:
- Family Medicine Forum / Forum Medycyny Rodzinnej, 2024, v. 18, n. 4, p. 121
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- Publication type:
- Article
3
Pułapki diagnostyczne chorób rzadkich na przykładzie choroby Buergera.
- Published in:
- Family Medicine Forum / Forum Medycyny Rodzinnej, 2024, v. 18, n. 3, p. 102
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- Article
4
Nowy labirynt danych w świecie raka płuca: aktualna epidemiologia, metody profilaktyki, przyszłe kierunki -- przegląd literatury.
- Published in:
- Family Medicine Forum / Forum Medycyny Rodzinnej, 2024, v. 18, n. 2, p. 74
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- Publication type:
- Article
5
Fenomen reklamy w językoznawstwie. Kilka uwag o monografii Aleksandry Radziszewskiej Pragmalingwistyczne wyznaczniki skuteczności komunikacyjnej tekstów reklamowych.
- Published in:
- Prace Jezykoznawcze, 2023, v. 25, n. 4, p. 255, doi. 10.31648/pj.9363
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- Publication type:
- Article
6
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8822161
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- Publication type:
- Article
7
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734.
- Published in:
- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 260, doi. 10.17221/477/2017-CJFS
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- Article
8
Chitosan and Its Carboxymethyl-Based Membranes Produced by Crosslinking with Magnesium Phytate.
- Published in:
- Molecules, 2023, v. 28, n. 16, p. 5987, doi. 10.3390/molecules28165987
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- Publication type:
- Article
9
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 3, p. 655, doi. 10.1111/1541-4337.12425
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- Article
10
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 4033, doi. 10.3390/foods12214033
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- Article
11
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1553, doi. 10.3390/foods11111553
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- Publication type:
- Article
12
Potential Biological Activities of Peptides Generated during Casein Proteolysis by Curly Kale (Brassica oleracea L. var. sabellica L.) Leaf Extract: An In Silico Preliminary Study.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2877, doi. 10.3390/foods10112877
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- Publication type:
- Article
13
Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1631, doi. 10.3390/foods9111631
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- Publication type:
- Article
14
The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5187, doi. 10.3390/app14125187
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- Publication type:
- Article
15
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
16
Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 8957, doi. 10.3390/app12188957
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- Publication type:
- Article
17
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8916, doi. 10.3390/app12178916
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- Publication type:
- Article
18
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
19
Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 11, p. 4020, doi. 10.3390/app10114020
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- Publication type:
- Article
20
Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 2, p. 470, doi. 10.3390/app10020470
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- Publication type:
- Article
21
κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3679, doi. 10.1007/s13197-017-2830-2
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- Publication type:
- Article
22
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
23
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
24
Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB—A New Strain Isolated from Mead.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 7, p. 3780, doi. 10.3390/ijms22073780
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- Publication type:
- Article
25
Self help books and their titles - a lexical and syntactical analysis.
- Published in:
- Prace Jezykoznawcze, 2021, v. 23, n. 4, p. 139, doi. 10.31648/pj.7048
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- Publication type:
- Article
26
Neuroprotekcyjna funkcja fińskiej sauny jako tarcza ochronna przed chorobą Alzheimera.
- Published in:
- Environmental Medicine / Medycyna Środowiskowa, 2024, v. 27, n. 3, p. 120, doi. 10.26444/ms/192691
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- Publication type:
- Article
27
Egzostoza zewnętrznej guzowatości kości potylicznej jako znak postępu technologicznego? – przegląd najnowszych doniesień.
- Published in:
- Environmental Medicine / Medycyna Środowiskowa, 2024, v. 27, n. 3, p. 127, doi. 10.26444/ms/193729
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- Publication type:
- Article
28
Doustne beztytoniowe woreczki nikotynowe: obiecująca alternatywa czy rosnące zagrożenie?-przegląd literatury.
- Published in:
- Environmental Medicine / Medycyna Środowiskowa, 2024, v. 27, n. 2, p. 51, doi. 10.26444/ms/190034
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- Publication type:
- Article
29
Effect of forest bathing (‘shinrin-yoku’) on human health – a literature review.
- Published in:
- Environmental Medicine / Medycyna Środowiskowa, 2024, v. 27, n. 1, p. 12, doi. 10.26444/ms/187812
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- Publication type:
- Article
30
Ostra nabyta ezotropia towarzysząca wywołana nadmiernym korzystaniem z urządzeń cyfrowych – przegląd literatury.
- Published in:
- Environmental Medicine / Medycyna Środowiskowa, 2024, v. 27, n. 1, p. 23, doi. 10.26444/ms/185931
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- Publication type:
- Article
31
Health-promoting properties exhibited by Lactobacillus helveticus strains.
- Published in:
- Acta Biochimica Polonica, 2015, v. 62, n. 4, p. 713, doi. 10.18388/abp.2015_1116
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- Publication type:
- Article
32
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
33
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
34
Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 60, doi. 10.24263/2304-974X-2020-9-1-6
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- Publication type:
- Article
35
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
36
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
37
Genetic mechanisms of variation in erythromycin resistance in Lactobacillus rhamnosus strains.
- Published in:
- Journal of Antibiotics, 2012, v. 65, n. 11, p. 583, doi. 10.1038/ja.2012.73
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- Publication type:
- Article