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Items: 11


A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Luigi L, Marszałek K, Barba FJ, Lorenzo JM.

J Sci Food Agric. 2019 Jan 14. doi: 10.1002/jsfa.9595. [Epub ahead of print]


Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.

Hallmann E, Marszałek K, Lipowski J, Jasińska U, Kazimierczak R, Średnicka-Tober D, Rembiałkowska E.

Food Chem. 2019 Apr 25;278:254-260. doi: 10.1016/j.foodchem.2018.11.052. Epub 2018 Nov 10.


Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study.

Woźniak Ł, Szakiel A, Pączkowski C, Marszałek K, Skąpska S, Kowalska H, Jędrzejczak R.

Molecules. 2018 Oct 27;23(11). pii: E2790. doi: 10.3390/molecules23112790.


Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage.

Marszałek K, Woźniak Ł, Barba FJ, Skąpska S, Lorenzo JM, Zambon A, Spilimbergo S.

Food Chem. 2018 Dec 1;268:279-286. doi: 10.1016/j.foodchem.2018.06.109. Epub 2018 Jun 21.


Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities.

Lorenzo JM, Mousavi Khaneghah A, Gavahian M, Marszałek K, Eş I, Munekata PES, Ferreira ICFR, Barba FJ.

Crit Rev Food Sci Nutr. 2018 May 17:1-17. doi: 10.1080/10408398.2018.1477730. [Epub ahead of print]


The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof.

Hallmann E, Kazimierczak R, Marszałek K, Drela N, Kiernozek E, Toomik P, Matt D, Luik A, Rembiałkowska E.

J Agric Food Chem. 2017 Sep 20;65(37):8171-8183. doi: 10.1021/acs.jafc.7b01078. Epub 2017 Sep 7.


High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.

Marszałek K, Woźniak Ł, Skąpska S, Mitek M.

J Food Sci Technol. 2017 Mar;54(3):832-841. doi: 10.1007/s13197-017-2529-4. Epub 2017 Feb 20.


The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.

Marszałek K, Woźniak Ł, Kruszewski B, Skąpska S.

Int J Mol Sci. 2017 Jan 27;18(2). pii: E277. doi: 10.3390/ijms18020277. Review.


Ursolic Acid--A Pentacyclic Triterpenoid with a Wide Spectrum of Pharmacological Activities.

Woźniak Ł, Skąpska S, Marszałek K.

Molecules. 2015 Nov 19;20(11):20614-41. doi: 10.3390/molecules201119721. Review.


Influence of steviol glycosides on the stability of vitamin C and anthocyanins.

Woźniak Ł, Marszałek K, Skąpska S.

J Agric Food Chem. 2014 Nov 19;62(46):11264-9. doi: 10.1021/jf504001t. Epub 2014 Nov 7.


The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes.

Hallmann E, Lipowski J, Marszałek K, Rembiałkowska E.

Plant Foods Hum Nutr. 2013 Jun;68(2):171-6. doi: 10.1007/s11130-013-0352-2.

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