E-LIB Suche - Ergebnisse für: Małgorzata, Wronkowska

1

Corrigendum to "Effect of roasting time of buckwheat groats..:

Małgorzata, Wronkowska ; Konrad, Piskuła Mariusz ; Henryk, Zieliński
Food Chemistry. 208 (2016) - p. 336 , 2016

Link: https://doi.org/10.1016/..

2

Effect of roasting time of buckwheat groats on the formatio..:

Małgorzata, Wronkowska ; Konrad, Piskuła Mariusz ; Zieliński, Henryk
Food Chemistry. 196 (2016) - p. 355-358 , 2016

Link: https://doi.org/10.1016/..

3

Bioaccessibility of Maillard Reaction Products from Biscuit..:

Wronkowska, Małgorzata ; Szawara-Nowak, Dorota ; Piskuła, Mariusz Konrad.
Microorganisms. 11 (2023) 4 - p. 883 , 2023

Link: https://doi.org/10.3390/..

4

Identification and Bioaccessibility of Maillard Reaction Pr..:

Wronkowska, Małgorzata ; Wiczkowski, Wiesław ; Topolska, Joanna...
Molecules. 28 (2023) 6 - p. 2746 , 2023

Link: https://doi.org/10.3390/..

5

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Foo..:

Wronkowska, Małgorzata ; Bączek, Natalia ; Honke, Joanna...
Molecules. 28 (2023) 11 - p. 4565 , 2023

Link: https://doi.org/10.3390/..

6

Profile of volatile organic compounds (VOCs) produced by se..:

Starowicz, Małgorzata ; Rostek, Danuta ; Lenkiewicz, Marzena..
Journal of Cereal Science. 109 (2023) - p. 103588 , 2023

Link: https://doi.org/10.1016/..

7

Oat flour fermented by Lactobacillus strains – Kinetics of ..:

Wronkowska, Małgorzata ; Rostek, Danuta ; Lenkiewicz, Marzena...
Journal of Cereal Science. 103 (2022) - p. 103392 , 2022

Link: https://doi.org/10.1016/..

8

Buckwheat hull, a valuable bakery product ingredient: asses..:

Bączek, Natalia ; Haros, Claudia Monika ; Wronkowska, Małgorzata
European Food Research and Technology. 249 (2022) 2 - p. 353-358 , 2022

Link: https://doi.org/10.1007/..

9

Bioaccessibility of Phenolic Acids and Flavonoids from Buck..:

Zieliński, Henryk ; Wiczkowski, Wiesław ; Topolska, Joanna..
Molecules. 27 (2022) 19 - p. 6628 , 2022

Link: https://doi.org/10.3390/..

10

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Do..:

Starowicz, Małgorzata ; Arpaci, Saruhan ; Topolska, Joanna.
Molecules. 26 (2021) 8 - p. 2267 , 2021

Link: https://doi.org/10.3390/..

11

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics..:

Wronkowska, Małgorzata ; Honke, Joanna ; Zieliński, Henryk.
Acta Universitatis Cibiniensis. Series E: Food Technology. 24 (2020) 2 - p. 205-214 , 2020

Link: https://doi.org/10.2478/..

12

Bioaccessibility of anti-AGEs activity, antioxidant capacit..:

Zieliński, Henryk ; Szawara-Nowak, Dorota ; Wronkowska, Małgorzata
LWT. 123 (2020) - p. 109051 , 2020

Link: https://doi.org/10.1016/..

13

The Application of Lamiaceae Lindl. Promotes Aroma Compound..:

Starowicz, Małgorzata ; Lelujka, Ewa ; Ciska, Ewa...
Molecules. 25 (2020) 23 - p. 5626 , 2020

Link: https://doi.org/10.3390/..

14

ACE Inhibitory Properties and Phenolics Profile of Fermente..:

Zieliński, Henryk ; Honke, Joanna ; Topolska, Joanna...
Foods. 9 (2020) 7 - p. 847 , 2020

Link: https://doi.org/10.3390/..

15

Assessment of the glycaemic index, content of bioactive com..:

Bączek, Natalia ; Jarmułowicz, Anna ; Wronkowska, Małgorzata.
Food Chemistry. 330 (2020) - p. 127199 , 2020

Link: https://doi.org/10.1016/..