Found: 43
Select item for more details and to access through your institution.
Mengele. Anioł Śmierci z Auschwitz.
- Published in:
- Review of Historical Sciences / Przegląd Nauk Historycznych, 2023, v. 22, n. 2, p. 305, doi. 10.18778/1644-857X.22.02.12
- By:
- Publication type:
- Article
The critical period for brown adipocyte development: Genetic and environmental influences.
- Published in:
- 2016
- By:
- Publication type:
- journal article
silencing of ets-4 mRNA relies on the functional cooperation between REGE-1/Regnase-1 and RLE-1/Roquin-1.
- Published in:
- Nucleic Acids Research, 2022, v. 50, n. 14, p. 8226, doi. 10.1093/nar/gkac609
- By:
- Publication type:
- Article
Low ambient temperature during early postnatal development fails to cause a permanent induction of brown adipocytes.
- Published in:
- FASEB Journal, 2015, v. 29, n. 8, p. 3238, doi. 10.1096/fj.15-271395
- By:
- Publication type:
- Article
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.
- Published in:
- Molecules, 2023, v. 28, n. 2, p. 770, doi. 10.3390/molecules28020770
- By:
- Publication type:
- Article
Characterization of Bioactive Compounds of Opuntia ficus-indica (L.) Mill. Seeds from Spanish Cultivars.
- Published in:
- Molecules, 2020, v. 25, n. 23, p. 5734, doi. 10.3390/molecules25235734
- By:
- Publication type:
- Article
JAKOŚĆ SUSZY I CHRUPEK Z ZIEMNIAKÓW ODMIAN O FIOLETOWEJ I CZERWONEJ BARWIE MIĄŻSZU.
- Published in:
- Zywnosc, 2018, v. 25, n. 4, p. 56, doi. 10.15193/zntj/2018/117/259
- By:
- Publication type:
- Article
Monitoring of glycidyl fatty acid esters in refined vegetable oils from retail outlets by LC-MS.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 12, p. 4056, doi. 10.1002/jsfa.7603
- By:
- Publication type:
- Article
The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2257, doi. 10.1002/jsfa.7345
- By:
- Publication type:
- Article
The influence of oil type and frying temperatures on the texture and oil content of French fries.
- Published in:
- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 15, p. 2600, doi. 10.1002/jsfa.2319
- By:
- Publication type:
- Article
The influence of frying medium degradation on fat uptake and texture of French fries.
- Published in:
- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 7, p. 1113, doi. 10.1002/jsfa.2076
- By:
- Publication type:
- Article
Caenorhabditis elegans as a model organism in obesity research.
- Published in:
- Biotechnologia, 2021, v. 102, n. 3, p. 337, doi. 10.5114/bta.2021.109094
- By:
- Publication type:
- Article
Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2323, doi. 10.1111/ijfs.14377
- By:
- Publication type:
- Article
Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2335, doi. 10.1111/ijfs.14374
- By:
- Publication type:
- Article
Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 92, doi. 10.1111/ijfs.13909
- By:
- Publication type:
- Article
Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 719, doi. 10.1111/ijfs.13647
- By:
- Publication type:
- Article
The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 8, p. 1737, doi. 10.1111/ijfs.12840
- By:
- Publication type:
- Article
The effect of frying on fat uptake and texture of fried potato products*.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 6, p. 735, doi. 10.1002/ejlt.201300276
- By:
- Publication type:
- Article
The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 712, doi. 10.1007/s13197-015-2020-z
- By:
- Publication type:
- Article
Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke ( Helianthus tuberosus), Amaranth ( Amaranthus cruentus L.) and Pumpkin ( Cucurbita maxima L.).
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 6, p. 580, doi. 10.1111/jfq.12242
- By:
- Publication type:
- Article
Correction: Npvf: Hypothalamic Biomarker of Ambient Temperature Independent of Nutritional Status.
- Published in:
- 2015
- By:
- Publication type:
- Correction Notice
Npvf: Hypothalamic Biomarker of Ambient Temperature Independent of Nutritional Status.
- Published in:
- PLoS Genetics, 2015, v. 11, n. 6, p. 1, doi. 10.1371/journal.pgen.1005287
- By:
- Publication type:
- Article
Improved Production of Kynurenic Acid by Yarrowia lipolytica in Media Containing Different Honeys.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 22, p. 1, doi. 10.3390/su12229424
- By:
- Publication type:
- Article
Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan.
- Published in:
- Trees: Structure & Function, 2020, v. 34, n. 1, p. 111, doi. 10.1007/s00468-019-01901-x
- By:
- Publication type:
- Article
Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-37284-w
- By:
- Publication type:
- Article
Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.
- Published in:
- Antioxidants, 2023, v. 12, n. 2, p. 311, doi. 10.3390/antiox12020311
- By:
- Publication type:
- Article
Modeling of Antioxidant Activity, Polyphenols and Macronutrients Content of Bee Pollen Applying Solid-State 13 C NMR Spectra.
- Published in:
- Antioxidants, 2021, v. 10, n. 7, p. 1123, doi. 10.3390/antiox10071123
- By:
- Publication type:
- Article
Study of Antioxidant Activity of Some Medicinal Plants Having High Content of Caffeic Acid Derivatives.
- Published in:
- Antioxidants, 2020, v. 9, n. 5, p. 412, doi. 10.3390/antiox9050412
- By:
- Publication type:
- Article
Author Correction: Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours.
- Published in:
- 2021
- By:
- Publication type:
- Correction Notice
Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars.
- Published in:
- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101523
- By:
- Publication type:
- Article
Comparative Evaluation of the Antioxidative and Antimicrobial Nutritive Properties and Potential Bioaccessibility of Plant Seeds and Algae Rich in Protein and Polyphenolic Compounds.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168136
- By:
- Publication type:
- Article
Effect of Different Forms of Sulfur Fertilization on Bioactive Components and Antioxidant Activity of White Cabbage (Brassica Oleracea L.).
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 18, p. 8784, doi. 10.3390/app11188784
- By:
- Publication type:
- Article
Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 3943, doi. 10.3390/app11093943
- By:
- Publication type:
- Article
Effect of Steaming on Vitamin Retention in Tubers from Eight Cultivars of Potato (Solanum tuberosum L.).
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 8, p. 3669, doi. 10.3390/app11083669
- By:
- Publication type:
- Article
The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 1104, doi. 10.3390/app11031104
- By:
- Publication type:
- Article
The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 16, p. 5603, doi. 10.3390/app10165603
- By:
- Publication type:
- Article
Application of vibrational and fluorescence spectroscopy to the compositional analysis of colored‐flesh potatoes.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 3, p. 1399, doi. 10.1002/jsfa.13021
- By:
- Publication type:
- Article
Quality and nutritional value of cookies enriched with plant‐based protein preparations.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4629, doi. 10.1002/jsfa.11821
- By:
- Publication type:
- Article
The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1621, doi. 10.1007/s11746-015-2715-3
- By:
- Publication type:
- Article
POLEN IN DER EUROPÄISCHEN GESCHICHTE.
- Published in:
- Studia z Historii Społeczno-Gospodarczej XIX i XX wieku, 2021, v. 24, p. 163, doi. 10.18778/2080-8313.24.09
- By:
- Publication type:
- Article
Determination of Antioxidant Activity and Polyphenols Content in Chips by Raman and IR Spectroscopy.
- Published in:
- Food Analytical Methods, 2017, v. 10, n. 12, p. 3964, doi. 10.1007/s12161-017-0972-5
- By:
- Publication type:
- Article
Screening of acrylamide contents in potato crisps using process variable settings and near-infrared spectroscopy.
- Published in:
- Molecular Nutrition & Food Research, 2006, v. 50, n. 9, p. 811, doi. 10.1002/mnfr.200500260
- By:
- Publication type:
- Article
Influence of blanching medium on the quality of crisps from red‐ and purple‐fleshed potatoes.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14937
- By:
- Publication type:
- Article