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Advances in Chromatographic Analysis of Phenolic Phytochemicals in Foods: Bridging Gaps and Exploring New Horizons.
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- Foods, 2024, v. 13, n. 14, p. 2268, doi. 10.3390/foods13142268
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- Article
Simultaneous determination of six catechins and caffeine in tea and wine using salting‐out assisted liquid–liquid extraction and high‐performance liquid chromatography with ultraviolet detection.
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- Journal of Separation Science, 2024, v. 47, n. 9, p. 1, doi. 10.1002/jssc.202400142
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- Article
In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management.
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- Foods, 2023, v. 12, n. 12, p. 2279, doi. 10.3390/foods12122279
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- Article
Diet Quality and Changes in Food Intake during the University Studies in Polish Female Young Adults: Linkages with Food Experiences from Childhood and Perceived Nutrition Concerns.
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- Nutrients, 2022, v. 14, n. 16, p. 3399, doi. 10.3390/nu14163399
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- Article
Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 8, p. 3193, doi. 10.1002/jsfa.11662
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- Article
Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks.
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- Microorganisms, 2021, v. 9, n. 1, p. 123, doi. 10.3390/microorganisms9010123
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- Article