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Items: 6

1.

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

Jędrusek-Golińska A, Piasecka-Kwiatkowska D, Zielińska P, Zielińska-Dawidziak M, Szymandera-Buszka K, Hęś M.

Foods. 2019 Dec 7;8(12). pii: E655. doi: 10.3390/foods8120655.

2.

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts.

Piechocka J, Szymandera-Buszka K, Kobus-Cisowska J, Gramza-Michałowska A, Jędrusek-Golińska A.

Antioxidants (Basel). 2019 Nov 15;8(11). pii: E555. doi: 10.3390/antiox8110555.

3.

Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review.

Hęś M, Dziedzic K, Górecka D, Jędrusek-Golińska A, Gujska E.

Plant Foods Hum Nutr. 2019 Sep;74(3):255-265. doi: 10.1007/s11130-019-00747-5. Review.

4.

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

Makowska A, Majcher M, Mildner-Szkudlarz S, Jedrusek-Golinska A, Przygoński K.

J Food Sci Technol. 2017 Sep;54(10):3092-3101. doi: 10.1007/s13197-017-2745-y. Epub 2017 Jul 4.

5.

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.

Komolka P, Górecka D, Szymandera-Buszka K, Jędrusek-Golińska A, Dziedzic K, Waszkowiak K.

Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):161-170. doi: 10.17306/J.AFS.2016.2.16.

PMID:
28071006
6.

Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

Szymandera-Buszka K, Hęś M, Waszkowiak K, Jędrusek-Golińska A.

Acta Sci Pol Technol Aliment. 2014 Oct-Dec;13(4):393-401. doi: 10.17306/J.AFS.2014.4.6.

PMID:
28067481

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