Urszula Szymanowska

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University of Life Sciences

Poland

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Badania czynników indukujących syntezę antocyjanów i aktywność enzymów przeciwutleniających w wybranych roślinach i procesu inhibitowania aktywności lipooksygenazy i cyklooksygenazy przez otrzymywane produkty.

Open Date: 2010-12-22

Close Date: 2011-12-31

Articles (14)

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Collaborators (12)

Anna Jakubczyk

Profesor assistant

University of Life Sciences

POLAND

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Monika Karaś

University of Life Sciences

POLAND

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Dorota Domagała

University of Life Sciences

POLAND

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Urszula Złotek

University of Life Sciences in Lublin

POLAND

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Alice Vilela

Professora Auxiliar /Assistant Professor

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Teresa Pinto

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Janusz Kocki

Medical University of Lublin

POLAND

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Małgorzata Materska

University of Life Sciences

POLAND

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Berta Gonçalves

PORTUGAL

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Artur Bartkowiak

Professor/Director of Center of Bioimmobilisation and Innovative Packaging Materials

Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

POLAND

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Ireneusz Kapusta

Prof

Rzeszów University

POLAND

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Michał Świeca

University of Life Sciences

POLAND

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Urszula Szymanowska

Research Interests

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Articles (14)

Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits

Antioxidant, anti-inflammatory, and antiproliferative properties of extracted Turkey tail (Trametes versicolor Lloyd) mushroom components microencapsulated with inulin

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation

Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta

Chemical and Sensory Properties of Waffles Supplemented with Almond Skins

A Comprehensive Study on Gelatin- and Whey Protein Isolate-Based Edible Films as Carriers of Fireweed (Epilobium angustifolium L.) Extract

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - A comparative study

Corn starch and methylcellulose edible films incorporated with fireweed (Chamaenerion angustifolium L.) extract: Comparison of physicochemical and antioxidant properties

Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace

Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract

Collaborators (12)

Anna Jakubczyk

Monika Karaś

Dorota Domagała

Urszula Złotek

Alice Vilela

Teresa Pinto

Janusz Kocki

Małgorzata Materska

Berta Gonçalves

Artur Bartkowiak

Ireneusz Kapusta

Michał Świeca

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