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New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3553, doi. 10.3390/app14093553
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- Article
INFLUENCE OF ANIMAL NUTRITION ON MILK QUALITY WITH SPECIAL REFERENCE TO THE FATTY ACID COMPOSITION OF MILK FAT.
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- Acta Poloniae Pharmaceutica, 2024, v. 81, n. 1, p. 123, doi. 10.32383/appdr/170024
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- Article
EFFECT OF CARROT FIBER ADDITION ON THE QUALITY OF REDUCED FAT MUFFINS.
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- Zywnosc, 2023, v. 30, n. 4, p. 79, doi. 10.15193/zntj/2023/137/473
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- Article
WYBRANE WŁAŚCIWOŚCI FIZYKOCHEMICZNE MODELOWYCH UKŁADÓW EMULSYJNYCH ZWIERAJĄCYCH OLEJ ZE SŁODKICH MIGDAŁÓW, LECYTYNĘ I β-GLUKAN.
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- Zywnosc, 2023, v. 30, n. 4, p. 115, doi. 10.15193/zntj/2023/137/475
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- Article
Implementing Sustainable Development Goals within the COVID-19 Pandemic Future Challenges for the 2030 Agenda.
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- Comparative Economic Research, 2022, v. 25, n. 4, p. 135, doi. 10.18778/1508-2008.25.33
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- Article
Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.
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- Molecules, 2022, v. 27, n. 17, p. 5386, doi. 10.3390/molecules27175386
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- Article
Candelilla wax‐based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2309, doi. 10.1002/jsfa.11569
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- Article
ŚWIADOMOŚĆ KONSUMENCKA W ZAKRESIE TŁUSZCZÓW JADALNYCH, W ZALEŻNOŚCI OD AKTYWNOŚCI FIZYCZNEJ I CZĘSTOTLIWOŚCI BADAŃ OKRESOWYCH RESPONDENTÓW - BADANIA WSTĘPNE.
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- Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 2022, v. 76, n. 2, p. 34
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- Article
AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE.
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- Zywnosc, 2022, v. 29, n. 2, p. 70, doi. 10.15193/zntj/2022/131/416
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- Article
Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres.
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- Molecules, 2022, v. 27, n. 2, p. 513, doi. 10.3390/molecules27020513
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- Article
Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams.
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- Journal of Oleo Science, 2021, v. 70, n. 10, p. 1495, doi. 10.5650/jos.ess21126
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- Article
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials.
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- Polish Journal of Food & Nutrition Sciences, 2021, v. 71, n. 3, p. 269, doi. 10.31883/pjfns/139035
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- Article
Changing the profile of sponge cakes by introducing to the recipe different type of flour.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15207
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- Article
The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum.
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- Biomolecules (2218-273X), 2021, v. 11, n. 2, p. 213, doi. 10.3390/biom11020213
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- Article
Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides.
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- Biomolecules (2218-273X), 2021, v. 11, n. 1, p. 49, doi. 10.3390/biom11010049
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- Article
Katalog druków śląskich XV–XVIII wieku ze zbiorów Zakładu Narodowego im. Ossolińskich.
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- Roczniki Biblioteczne, 2021, v. 65, p. 333, doi. 10.19195/0080-3626.65.16
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- Article
CHARAKTERYSTYKA MODELOWYCH EMULSJI TYPU O/W Z DODATKIEM ZAGĘSZCZONEGO WODNEGO EKSTRAKTU Z DZIKIEGO DORSZA.
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- Zywnosc, 2021, v. 28, n. 1, p. 88, doi. 10.15193/zntj/2021/126/370
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- Article
Organic Agriculture in Least Developed Countries in Relation to the Development of the Organic Farming Sector in Poland The Example of African Countries versus the Organic Sector in Poland.
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- Comparative Economic Research, 2020, v. 23, n. 4, p. 209, doi. 10.18778/1508-2008.23.35
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- Publication type:
- Article
Physical stability of model emulsions based on ethyl cellulose oleogels.
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- International Agrophysics, 2020, v. 34, n. 3, p. 289, doi. 10.31545/intagr/122333
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- Article
Impact of Inulin Addition on Properties of Natural Yogurt.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 12, p. 4317, doi. 10.3390/app10124317
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- Publication type:
- Article
Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration.
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- Journal of Food Science & Technology, 2020, v. 57, n. 5, p. 1609, doi. 10.1007/s13197-019-04193-8
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- Article
Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products.
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- Agriculture; Basel, 2020, v. 10, n. 4, p. 126, doi. 10.3390/agriculture10040126
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- Article
Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids.
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- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010115
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- Article
Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13987
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- Article
Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2628, doi. 10.1007/s13197-019-03750-5
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- Article
ANALIZA OPINII KONSUMENTÓW NA TEMAT BEZPIECZEŃSTWA OPAKOWAŃ DO ŻYWNOŚCI. BADANIA WSTĘPNE.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2019, v. 1, n. 32, p. 58, doi. 10.15611/nit.2019.1.04
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- Article
WPŁYW UDZIAŁU ZIELONEJ HERBATY MATCHA NA WYBRANE WYRÓŻNIKI JAKOŚCI BEZGLUTENOWYCH BISZKOPTOWO-TŁUSZCZOWYCH WYROBÓW CIASTKARSKICH.
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- Zywnosc, 2019, v. 26, n. 1, p. 79, doi. 10.15193/zntj/2019/118/275
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- Article
WPŁYW DODATKU BIAŁEK GROCHU ORAZ TRANSGLUTAMINAZY NA ZMNIEJSZENIE ZAWARTOŚCI TŁUSZCZU W SMAŻONYM MAKARONIE INSTANT.
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- Zywnosc, 2018, v. 25, n. 4, p. 100, doi. 10.15193/zntj/2018/117/262
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- Article
Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1665, doi. 10.1007/s00217-018-3079-3
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- Article
Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpp.13692
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- Article
Oxidative Stability of Selected Edible Oils.
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- Molecules, 2018, v. 23, n. 7, p. 1746, doi. 10.3390/molecules23071746
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- Article
The use of apple fiber as a fat substitute in the manufacture of bakery products.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13241
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- Article
Acrylamide in food products - eating habits and consumer awareness among Medical School students.
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- Annals of Agricultural & Environmental Medicine, 2017, v. 24, n. 4, p. 570, doi. 10.5604/12321966.1232764
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- Article
ROLA β-GLUKANU W PRZECIWDZIAŁANIU CHOROBOM CYWILIZACYJNYM.
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- Kosmos, 2017, v. 66, n. 3, p. 379
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- Article
IMPACT OF GREEN TEA EXTRACT ADDITION ON OXIDATIVE CHANGES IN THE LIPID FRACTION OF PASTRY PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 25, doi. 10.17306/J.AFS.2017.0417
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- Article
Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis.
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- 2016
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- Publication type:
- journal article
EFFECT OF BARLEY β-GLUCAN ADDITION AS A FAT REPLACER ON MUFFIN QUALITY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 247, doi. 10.17306/J.AFS.2016.3.24
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- Article
Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC.
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- Journal of Thermal Analysis & Calorimetry, 2014, v. 118, n. 3, p. 1697, doi. 10.1007/s10973-014-4058-y
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- Article
Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 10, p. 1703, doi. 10.1007/s11746-014-2512-4
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- Article
FORMATION AND PROPERTIES OF TRANS FATTY ACIDS - A REVIEW.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 2, p. 107
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- Article
AT THE SOURCE OF THE EUROPEAN BOOK SCIENCE LITERATURE: THE TYPOLOGY OF BOOK HISTORY RESEARCH PUBLICATIONS OF THE 18TH CENTURY.
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- Knygotyra, 2010, n. 54, p. 62
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- Article
Karl Heinrich Frömmichen (1736–1783) and Adrian Balbi (1782–1848) — The Pioneers of Biblio- and Scientometrics.
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- Scientometrics, 2001, v. 52, n. 2, p. 225, doi. 10.1023/A:1017963706595
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- Article