Autor: Wrzodak, J. - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: One-Electron Excitations vs. Collective Excitations in the 1D Falicov-Kimball Model with Hund Coupling at Half Filling
Autorzy:: Wrzodak, J.
Lemański, R.
Powiązania:: https://bibliotekanauki.pl/articles/1537078.pdf
Data publikacji:: 2010-08
Wydawca:: Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:: 71.10.Fd
71.10.Li
75.10.-b
Opis:: The Falicov-Kimball model enriched with Ising-type Hund coupling between spins of itinerant electrons and magnetic ions is studied exactly on finite 1D rings. At half filling (one electron per site) and for the density of magnetic ions equal to 1/2 it is shown that many-electron collective excitations coupled to spin reorientations of the magnetic ions have much lower energy than single electron excitations. This property is caused by energy gaps formed at the Fermi levels in one-electron energy spectra of all relevant magnetic configurations of the ions. Consequently, low temperature properties of the system are not driven by one-particle, elementary electron excitations but many-particle collective excitations, where both electrons and spins of magnetic ions are involved. In addition, it is shown that many-body excitation spectra derived both from spin fluctuations and from charge fluctuations have a regular structure.
Źródło:: Acta Physica Polonica A; 2010, 118, 2; 366-368
0587-4246
1898-794X
Pojawia się w:: Acta Physica Polonica A
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Application of mineral water from geothermal source for fermentation of beetroot
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Powiązania:: https://bibliotekanauki.pl/articles/1078757.pdf
Data publikacji:: 2020
Wydawca:: Instytut Ogrodnictwa
Tematy:: red beet
fermentation
mineral water
geothermal water
Uniejow town
mineralized water
organoleptic property
physicochemical analysis
sensory quality
pro-health activity
Opis:: The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.
Źródło:: Journal of Horticultural Research; 2020, 28, 1; 123-130
2300-5009
Pojawia się w:: Journal of Horticultural Research
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Wpływ kwasów organicznych jako czynnika antyoksydacyjnego na jakość krótkotrwale przechowywanej świeżo krojonej sałaty kruchej (Lactuca sativa L. var. capitata)
The influence of organic acids as an antioxidant factor on short quality stored of fresh-cut crisp lettuce (Lactuca sativa L. var. capitata)
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Rutkowski, K.
Powiązania:: https://bibliotekanauki.pl/articles/791182.pdf
Data publikacji:: 2018
Wydawca:: Instytut Ogrodnictwa
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2018, 26
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Wybrane wskaźniki wartości odżywczej i jakość sensoryczna dyni surowej i po upieczeniu
Nutrition value and sensory quality of raw and baked pumpkin
Autorzy:: Szwejda-Grzybowska, J.
Wrzodak, A.
Kaniszewski, S.
Powiązania:: https://bibliotekanauki.pl/articles/791190.pdf
Data publikacji:: 2017
Wydawca:: Instytut Ogrodnictwa
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2017, 25
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Wpływ traktowania metylocyklopropenem (1-MCP) na cechy jakościowe przechowywanych pomidorów
The influence of methylcyclopropene (1-MCP) treatment on changes of physical properties of stored tomatoes
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Gajewski, M.
Powiązania:: https://bibliotekanauki.pl/articles/2118955.pdf
Data publikacji:: 2020
Wydawca:: Instytut Ogrodnictwa
Tematy:: tomato
firmness
color
storage
1-MCP
Opis:: The aim of the study was to determine the effect of 1-MCP (1-methylcyclopropene) treatment of tomato fruit on changes in physical properties during storage. The cultivar of ‘Faustine F1’ were grown on stakes in field conditions. The tomato fruits were harvested in mature green and full red stages of maturity. The fruits of tomato treated with 1-MCP at 1.0 μL·L-1 or 2.0 μL·L-1 and control fruit (untreated) were stored at 12.5°C and 20°C, and 85–90% relative humidity in normal air. Immediately after harvest and after 4 weeks of storage, fruit color analyzes were performed in the CIE L*a*b* system (L* – brightness, a* – intensity of red color, b* – intensity of yellow color) as well as firmness and compressive strength of the Instron apparatus 1140. The results of two-year observation of the physical properties of tomato fruits showed a differences in the values of the determined parameters depending on the 1-MCP treatment, maturity stage and storage temperature, and the year of the study. In 2009, the 1-MCP treatment of tomato fruits ‘Faustine F1’ resulted in more than twice as high firmness and compressive strength of fruits as compared to untreated fruit, and also significantly influenced changes in color parameters. Based on the results obtained, it can be concluded that the 1-MCP treatment of tomato fruit is an effective way of delaying their ripening, maintaining high firmness, color and can be successfully used to extend their storage period.
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2020, 28; 13-22
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: Podatność na białą zgniliznę wybranych ras pieczarki Agaricus bisporus i ocena sensoryczna ich owocników
Susceptibility to wet bubble of various white button mushroom strains Agaricus bisporus and sensory assessment of their fruiting bodies
Autorzy:: Szumigaj-Tarnowska, J.
Wrzodak, A.
Ulinski, Z.
Slusarski, C.
Powiązania:: https://bibliotekanauki.pl/articles/791293.pdf
Data publikacji:: 2013
Wydawca:: Instytut Ogrodnictwa
Opis:: Susceptibility of various cultivated mushroom strains to wet bubble caused by Mycogone perniciosa was estimated. The investigated mushrooms were char-acterized by cup size in the following categories: intermediate between large and medium size, medium size, and small size. The susceptibility assessment was done on the basis of the yield loss and change of the mean mass of fruiting body. The results showed that inoculum level of 1,3 × 106 spores per m2 was associated with a significant reduction of mushroom yield of all tested mushroom strains. The least sensitive to wet bubble was the mushroom strain F599 with cups be-tween big and medium. The most susceptible to wet bubble disease was the mush-room strain AM with cups between big and medium size and strain P-23 with small cup, what resulted in the high yield reduction and decrease in mean mass of fruiting body. The mushroom F58 was also susceptible to M. perniciosa infec-tion, what resulted in the high yield loss. The strain AM was characterized by the highest sensory assessment including taste, firmness and total note of overall quality.
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2013, 21
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 7.

Tytuł:: Ocena cech użytkowych linii hodowlanych oraz eksperymentalnych mieszańców F1 kapusty głowiastej białej
The evaluation of the commercial traits of breeding lines and experimental F1 hybrids of white cabbage
Autorzy:: Kamiński, P.
Szwejda-Grzybowska, J.
Wrzodak, A.
Popińska-Gil, W.
Powiązania:: https://bibliotekanauki.pl/articles/2119556.pdf
Data publikacji:: 2019
Wydawca:: Instytut Ogrodnictwa
Tematy:: white cabbage
inbreed lines
F1 hybrids
agromorphological traits
bioactive substances
sensory analysis
nutrients
Opis:: The aim of the study was to examine the new 10 inbreed lines and 4 experimental F1 hybrids of white cabbage in respect to their agromorphological traits, content of selected nutrients, pro-healthy components, and their value for the consumption. Both inbreed lines and experimental F1 hybrids showed good internal uniformity and were diversified in respect to their yield, earliness, morphology, and susceptibility to the major diseases of cabbage. The studied genotypes were characterized by a significant difference in content of selected nutrients and bioactive substances. As a result the new commercial F1 hybrid of white cabbage SKW1518 was recommended for the registration at the Research Centre for Cultivar Testing.
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2019, 27; 25-34
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki