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Items: 1 to 20 of 46

1.

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation.

Zielinska D, Laparra-Llopis JM, Zielinski H, Szawara-Nowak D, Giménez-Bastida JA.

Nutrients. 2019 May 25;11(5). pii: E1173. doi: 10.3390/nu11051173.

2.

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine.

Starowicz M, Zieliński H.

Antioxidants (Basel). 2019 Apr 15;8(4). pii: E100. doi: 10.3390/antiox8040100.

3.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.

Starowicz M, Koutsidis G, Zieliński H.

Molecules. 2019 Mar 11;24(5). pii: E982. doi: 10.3390/molecules24050982.

4.
5.

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.

Zieliński H, Szawara-Nowak D, Bączek N, Wronkowska M.

Food Chem. 2019 Jan 15;271:291-297. doi: 10.1016/j.foodchem.2018.07.182. Epub 2018 Jul 26.

PMID:
30236680
6.
7.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Starowicz M, Koutsidis G, Zieliński H.

Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1767-1779. doi: 10.1080/10408398.2017.1284742. Epub 2017 Jul 7. Review.

PMID:
28686470
8.

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.

Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M.

J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4. Epub 2017 Mar 14.

9.

[Hypogonadism in patients with testicular tumors and prostate cancer].

Radko M, Syryło T, Zieliński H.

Wiad Lek. 2017;70(1):81-84. Review. Polish.

PMID:
28343199
10.

[Kidney cancer with venal thrombus-principles of menagement].

Skiba R, Syryło T, Wieczorek A, Zieliński H.

Wiad Lek. 2016;69(6):804-808. Review. Polish.

PMID:
28214819
11.

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.

Juskiewicz J, Jankowski J, Zielinski H, Zdunczyk Z, Mikulski D, Antoszkiewicz Z, Kosmala M, Zdunczyk P.

PLoS One. 2017 Jan 11;12(1):e0170074. doi: 10.1371/journal.pone.0170074. eCollection 2017.

12.

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits.

Giménez-Bastida JA, Zielinski H, Piskula M, Zielinska D, Szawara-Nowak D.

Mol Nutr Food Res. 2017 Jul;61(7). doi: 10.1002/mnfr.201600475. Epub 2016 Nov 11.

PMID:
27709826
13.

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Przygodzka M, Zieliński H, Ciesarová Z, Kukurová K, Lamparski G.

Food Sci Nutr. 2016 Jan 15;4(4):651-60. doi: 10.1002/fsn3.329. eCollection 2016 Jul.

14.

Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction.

Sawicki T, Surma M, Zieliński H, Wiczkowski W.

J Sep Sci. 2016 Aug;39(15):2986-94. doi: 10.1002/jssc.201600196. Epub 2016 Jul 8.

PMID:
27273972
15.

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries.

Surma M, Zieliński H, Piskuła M.

Bull Environ Contam Toxicol. 2016 Jul;97(1):112-8. doi: 10.1007/s00128-016-1840-5. Epub 2016 May 27.

16.

Corrigendum to "Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity" [Food Chem. 196 (2016) 355-358].

Małgorzata W, Konrad PM, Henryk Z.

Food Chem. 2016 Oct 1;208:336. doi: 10.1016/j.foodchem.2016.04.060. No abstract available.

PMID:
27132858
17.

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates.

Garcia-Mora P, Peñas E, Frias J, Zieliński H, Wiczkowski W, Zielińska D, Martínez-Villaluenga C.

J Agric Food Chem. 2016 Mar 2;64(8):1730-40. doi: 10.1021/acs.jafc.5b06080. Epub 2016 Feb 19.

PMID:
26857428
18.

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics.

Szawara-Nowak D, Bączek N, Zieliński H.

J Food Sci Technol. 2016 Jan;53(1):621-30. doi: 10.1007/s13197-015-2074-y. Epub 2015 Oct 31.

19.

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity.

Małgorzata W, Konrad PM, Zieliński H.

Food Chem. 2016 Apr 1;196:355-8. doi: 10.1016/j.foodchem.2015.09.064. Epub 2015 Sep 21.

PMID:
26593501
20.

Analysis of Renal Trauma in Adult Patients: A 6-Year Own Experiences of Trauma Center.

Ząbkowski T, Skiba R, Saracyn M, Zieliński H.

Urol J. 2015 Sep 4;12(4):2276-9.

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