Gramza-Michałowska, Anna

Name

Scientific title

prof. dr hab.

ORCID

0000-0002-0744-9033

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej

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The Total Dietary Antioxidant Capacity, Its Seasonal Variability, and Dietary Sources in Cardiovascular Patients

Effect of calcium lactate in standard diet on selected markers of oxidative stress and inflammation in ovariectomized rats

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

Deser i sposób wytwarzania deserów zawierających w swoim składzie funkcjonalne dodatki pochodzące z owoców róży pomarszczonej

Calcium-Deficit Diet Improves Iron Content in Ovariectomized Rats

Wpływ pandemii Sars-CoV-2 na postrzeganie idei „Slow Food” przez studentów

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Efficacy of Lamium album as a natural fungicide: impact on seed germination, ergosterol, and mycotoxins in Fusarium culmorum-infected wheat seedlings

Effects of Calcium Lactate-Enriched Pumpkin on Calcium Status in Ovariectomized Rats

Pianka mleczna i sposób wytwarzania pianek mlecznych

Effect of the Addition of Buckwheat Sprouts Modified with the Addition of Saccharomyces cerevisiae var. boulardii to an Atherogenic Diet on the Metabolism of Sterols, Stanols and Fatty Acids in Rats

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

Changes in Oxidative Stress, Inflammatory Markers, and Lipid Profile After a 6-Week High-Antioxidant-Capacity Dietary Intervention in CVD Patients

Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica) - A Review

Advancing microencapsulation strategies for bioactive compounds: Enhancing stability, bioavailability, and controlled release in food applications

The effect of a vegan diet on the coverage of the recommended dietary allowance (RDA) for iodine among people from Poland

Pieczywo i sposób wytwarzania pieczywa

The role of carotenoids in bone health—A narrative review

Praliny i sposób wytwarzania pralin

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Date

Author

Subject

Has files

Type

The Total Dietary Antioxidant Capacity, Its Seasonal Variability, and Dietary Sources in Cardiovascular Patients

Effect of calcium lactate in standard diet on selected markers of oxidative stress and inflammation in ovariectomized rats

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

Deser i sposób wytwarzania deserów zawierających w swoim składzie funkcjonalne dodatki pochodzące z owoców róży pomarszczonej

Calcium-Deficit Diet Improves Iron Content in Ovariectomized Rats

Wpływ pandemii Sars-CoV-2 na postrzeganie idei „Slow Food” przez studentów

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Efficacy of Lamium album as a natural fungicide: impact on seed germination, ergosterol, and mycotoxins in Fusarium culmorum-infected wheat seedlings

Effects of Calcium Lactate-Enriched Pumpkin on Calcium Status in Ovariectomized Rats

Pianka mleczna i sposób wytwarzania pianek mlecznych

Effect of the Addition of Buckwheat Sprouts Modified with the Addition of Saccharomyces cerevisiae var. boulardii to an Atherogenic Diet on the Metabolism of Sterols, Stanols and Fatty Acids in Rats

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

Changes in Oxidative Stress, Inflammatory Markers, and Lipid Profile After a 6-Week High-Antioxidant-Capacity Dietary Intervention in CVD Patients

Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica) - A Review

Advancing microencapsulation strategies for bioactive compounds: Enhancing stability, bioavailability, and controlled release in food applications

The effect of a vegan diet on the coverage of the recommended dietary allowance (RDA) for iodine among people from Poland

Pieczywo i sposób wytwarzania pieczywa

The role of carotenoids in bone health—A narrative review

Praliny i sposób wytwarzania pralin