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Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae.
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- Molecules, 2024, v. 29, n. 7, p. 1438, doi. 10.3390/molecules29071438
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- Article
Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality.
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- Molecules, 2022, v. 27, n. 23, p. 8610, doi. 10.3390/molecules27238610
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- Article
Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 10, p. 4099, doi. 10.1002/jsfa.11045
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- Article
Effect of bran addition on rheological properties of dough and quality of triticale bread.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.15093
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A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7104, doi. 10.3390/app10207104
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- Article
Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14573
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- Article
Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1980, doi. 10.1111/ijfs.14499
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- Article
PORÓWNANIE JAKOŚCI MUFFIN BEZGLUTENOWYCH Z MĄKI JAGLANEJ I GRYCZANEJ.
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- Zywnosc, 2020, v. 27, n. 2, p. 82, doi. 10.15193/zntj/2020/123/336
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- Article
The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch.
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- Polymers (20734360), 2020, v. 12, n. 2, p. 321, doi. 10.3390/polym12020321
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Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date.
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- Molecules, 2020, v. 25, n. 1, p. 43, doi. 10.3390/molecules25010043
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 774, doi. 10.5219/1332
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 774, doi. 10.5219/1332
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- Article
WYSTĘPOWANIE ZESPOŁU SŁABOŚCI ORAZ RYZYKA ŻYWIENIOWEGO WŚRÓD OSÓB STARSZYCH KORZYSTAJĄCYCH Z DZIENNYCH DOMÓW SENIORA.
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- Zywnosc, 2020, v. 27, n. 1, p. 137, doi. 10.15193/zntj/2020/122/328
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- Article
Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols.
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- Molecules, 2019, v. 24, n. 16, p. 2936, doi. 10.3390/molecules24162936
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Type of heat treatments on walnut fruits affects physicochemical content of walnut butter.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13923
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Comparative analysis of selected physicochemical properties of quinoa (Chenopodium quinoa Willd.), maize, wheat and potato starch.
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- Journal of Central European Agriculture, 2019, v. 20, n. 2, p. 626, doi. 10.5513/JCEA01/20.2.2134
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Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties.
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- European Food Research & Technology, 2019, v. 245, n. 3, p. 607, doi. 10.1007/s00217-018-3184-3
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Maltodextrins from chemically modified starches. Production and characteristics.
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- Starch / Staerke, 2017, v. 69, n. 5/6, p. 1, doi. 10.1002/star.201600199
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- Article
Effect of Traditional Canning in Acetic Brine on the Antioxidants and Vitamins in Boletus edulis and Suillus luteus Mushrooms.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12826
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Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7944, doi. 10.1007/s13197-015-1933-x
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- Article
Effect of microwave blanching on the quality of frozen Agaricus bisporus.
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- Food Science & Technology International, 2015, v. 21, n. 4, p. 245, doi. 10.1177/1082013214529956
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Characteristics of physico-chemical properties of bilberry ( Vaccinium myrtillus L.) jams with added herbs.
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- Journal of Food Science & Technology, 2015, v. 52, n. 5, p. 2815, doi. 10.1007/s13197-014-1315-9
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Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms A garicus bisporus and P leurotus ostreatus.
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- Journal of Food Quality, 2015, v. 38, n. 2, p. 111, doi. 10.1111/jfq.12132
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Layered double hydroxides as transesterification catalysts and nanofillers for polyester resin.
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- Polimery, 2015, v. 60, n. 3, p. 160, doi. 10.14314/polimery.2015.160
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Quality of apple-whey and apple beverages over 12-month storage period.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 2, p. 117
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Application of Acid Whey in Orange Drink Production.
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- Food Technology & Biotechnology, 2013, v. 51, n. 2, p. 266
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Graphite oxide as an intumescent flame retardant for polystyrene.
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- Polimery, 2012, v. 57, n. 5, p. 347, doi. 10.14314/polimery.2012.347
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Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 8, p. 1659, doi. 10.1111/j.1365-2621.2010.02319.x
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Qualitative changes in Pleurotus ostreatus (Jacq.: Fr.) Kumm. mushrooms resulting from different methods of preliminary processing and periods of frozen storage.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 6, p. 1066, doi. 10.1002/jsfa.3557
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