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Items: 7

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.

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
4.

Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products.

Waszkowiak K, Szymandera-Buszka K, Hęś M.

Acta Sci Pol Technol Aliment. 2014 Apr-Jun;13(2):135-44.

PMID:
24876309
5.

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
6.

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats.

Hęś M, Waszkowiak K, Szymandera-Buszka K.

Meat Sci. 2012 Oct;92(2):139-43. doi: 10.1016/j.meatsci.2012.04.025. Epub 2012 Apr 25.

PMID:
22608830
7.

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats.

Waszkowiak K, Szymandera-Buszka K.

Meat Sci. 2008 Dec;80(4):1340-4. doi: 10.1016/j.meatsci.2008.06.011. Epub 2008 Jun 24.

PMID:
22063877

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