Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
Narwojsz, Agnieszka
21  Ergebnisse:
Personensuche X
?
1

Effects of different processing methods on the polyphenolic..:

Karafyllaki, Dimitra ; Narwojsz, Agnieszka ; Kurp, Lidia.
European Food Research and Technology.  249 (2023)  7 - p. 1739-1747 , 2023
Link: https://doi.org/10.1007/..
 
?
2

Chaenomeles Species—Characteristics of Plant, Fruit and Pro..:

Marat, Natalia ; Danowska-Oziewicz, Marzena ; Narwojsz, Agnieszka
Plants.  11 (2022)  22 - p. 3036 , 2022
Link: https://doi.org/10.3390/..
 
?
3

Effect of vitamin C fortification on the quality of cow's a..:

Sobczak, Alicja ; Danowska‐Oziewicz, Marzena ; Ząbek, Katarzyna..
Food Science & Nutrition.  10 (2022)  11 - p. 3621-3626 , 2022
Link: https://doi.org/10.1002/..
 
?
4

Selected physical parameters and chemical compounds of diff..:

Bojarska, Justyna Ewa ; Piłat, Beata ; Majewska, Katarzyna Małgorzata..
Czech Journal of Food Sciences.  38 (2020)  1 - p. 28-35 , 2020
Link: https://doi.org/10.17221..
 
?
5

The Impact of the Method Extraction and Different Carrot Va..:

Purkiewicz, Aleksandra ; Ciborska, Joanna ; Tańska, Małgorzata...
Plants.  9 (2020)  12 - p. 1759 , 2020
Link: https://doi.org/10.3390/..
 
?
6

Effect of Different Methods of Thermal Treatment on Starch ..:

Narwojsz, Agnieszka ; Borowska, Eulalia Julitta ; Polak-Śliwińska, Magdalena.
Plant Foods for Human Nutrition.  75 (2020)  2 - p. 298-304 , 2020
Link: https://doi.org/10.1007/..
 
?
7

The effects of cooking method on selected quality traits of..:

Danowska‐Oziewicz, Marzena ; Narwojsz, Agnieszka ; Draszanowska, Anna.
International Journal of Food Science & Technology.  55 (2019)  1 - p. 127-135 , 2019
Link: https://doi.org/10.1111/..
 
?
8

Fruit Physical Features, Phenolic Compounds Profile and Inh..:

Narwojsz, Agnieszka ; Tańska, Małgorzata ; Mazur, Barbara.
Plant Foods for Human Nutrition.  74 (2019)  3 - p. 300-306 , 2019
Link: https://doi.org/10.1007/..
 
?
9

Stability of glucosinolates and glucosinolate degradation p..:

Ciska, Ewa ; Drabińska, Natalia ; Narwojsz, Agnieszka.
Food Chemistry.  203 (2016)  - p. 340-347 , 2016
Link: https://doi.org/10.1016/..
 
?
10

Boiled Brussels sprouts: A rich source of glucosinolates an..:

Ciska, Ewa ; Drabińska, Natalia ; Honke, Joanna.
Journal of Functional Foods.  19 (2015)  - p. 91-99 , 2015
Link: https://doi.org/10.1016/..
 
?
11

The effect of thermal processing on sensory properties, tex..:

BOROWSKI, Jerzy ; NARWOJSZ, Agnieszka ; BOROWSKA, Eulalia Julitta.
Czech Journal of Food Sciences.  33 (2015)  3 - p. 254-260 , 2015
Link: https://doi.org/10.17221..
 
?
12

Effect of vitamin C fortification on the quality of cow's a..:

Sobczak, Alicja ; Danowska‐Oziewicz, Marzena ; Ząbek, Katarzyna..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632197/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
?
13

The Impact of the Method Extraction and Different Carrot Va..:

Purkiewicz, Aleksandra ; Ciborska, Joanna ; Tańska, Małgorzata...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764007/.  , 2020
Link: http://www.ncbi.nlm.nih...
 
?
14

Chaenomeles Species—Characteristics of Plant, Fruit and Pro..:

Natalia Marat ; Marzena Danowska-Oziewicz ; Agnieszka Narwojsz
Horticultural Science and Ornamental Plants.  , 2022
Link: https://doi.org/10.3390/..
 
?
15

Effect of vitamin C fortification on the quality of cow's a..:

Alicja Sobczak ; Marzena Danowska‐Oziewicz ; Katarzyna Ząbek..
https://doi.org/10.1002/fsn3.2959.  , 2022
Link: https://doi.org/10.1002/..
 
1-15