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Information on the principal investigator and host institution

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Nucleic acids in foods; types and content in raw and processed food products

2016/23/N/NZ9/02227

Keywords:

nucleic acids food

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Politechnika Gdańska, Wydział Chemiczny

woj. pomorskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Joanna Głazowska 

Number of co-investigators in the project: 2

Call: PRELUDIUM 12 - announced on 2016-09-15

Amount awarded: 49 950 PLN

Project start date (Y-m-d): 2017-09-12

Project end date (Y-m-d): 2018-09-11

Project duration:: 12 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (3)
  • Articles in post-conference publications (1)
  1. Cząsteczki mikroRNA - nowy biologicznie aktywny składnik mleka kobiecego
    Authors:
    Patrycja jakubek, Joanna Cieślewicz, Agnieszka Bartoszek
    Academic press:
    Postępy Higieny i Medycyny Doświadczalnej (rok: 2020, tom: 74, strony: 103-115), Wydawca: Index Copernicus International
    Status:
    Published
    DOI:
    10.5604/01.3001.0014.1434 - link to the publication
  2. The toolbox of methods for multidirectional characterization of dietary nucleic acids; verification for raw and processed food products
    Authors:
    Joanna Cieślewicz, Zuzanna Koziara, Wiktoria Ćwiklińska, Agnieszka Bartoszek
    Academic press:
    Food Analytical Methods (rok: 2021, tom: nd, strony: nd), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s12161-021-01988-4 - link to the publication
  3. Wpływ dodatku kwasu deoksyrybonukleinowego (DNA) na właściwości mechaniczne żeli żelatynowych
    Authors:
    Joanna Głazowska, Robert Tylingo, Agnieszka Bratoszek
    Academic press:
    Przemysł Chemiczny (rok: 2019, tom: 8, strony: 1224-1229), Wydawca: Wydawnictwo SIGMA-NOT
    Status:
    Published
    DOI:
    10.15199/62.2019.8.3 - link to the publication
  1. Nucleic acids as food components – may they have an impact on human epigenome?
    Authors:
    Głazowska J., Bartoszek A.
    Conference:
    3rd European Summer School on Nutrigenomics (rok: 2018, ), Wydawca: Lifestyle Genomics
    Data:
    konferencja 25-29.06.2018
    Status:
    Published

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