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Piskuła, Mariusz Konrad
81  Ergebnisse:
Personensuche X
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1

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/..
 
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2

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/..
 
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3

An Electrochemical Determination of the Total Reducing Capa..:

Zielińska, Danuta ; Zieliński, Henryk ; Piskuła, Mariusz Konrad
Antioxidants.  11 (2022)  8 - p. 1438 , 2022
Link: https://doi.org/10.3390/..
 
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4

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/..
 
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5

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinosid..:

Zieliński, Henryk ; Wiczkowski, Wiesław ; Honke, Joanna.
Antioxidants.  10 (2021)  4 - p. 571 , 2021
Link: https://doi.org/10.3390/..
 
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6

Recent advances in the application of a ketogenic diet for ..:

Drabińska, Natalia ; Wiczkowski, Wiesław ; Piskuła, Mariusz Konrad
Trends in Food Science & Technology.  110 (2021)  - p. 28-38 , 2021
Link: https://doi.org/10.1016/..
 
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7

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/..
 
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8

Changes in Protein Quality and Antioxidant Properties of Bu..:

Zielinski, Henryk ; Michalska, Anna ; Amigo-Benavent, Miryam..
Journal of Agricultural and Food Chemistry.  57 (2009)  11 - p. 4771-4776 , 2009
Link: https://doi.org/10.1021/..
 
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9

Evaluation of the antioxidant capacity of lupin sprouts ger..:

Zielinska, Danuta ; Frias, Juanna ; Piskuła, Mariusz Konrad...
European Food Research and Technology.  227 (2008)  6 - p. 1711-1720 , 2008
Link: https://doi.org/10.1007/..
 
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10

Determination of the Relative Contribution of Quercetin and..:

Zielinska, Danuta ; Wiczkowski, Wieslaw ; Piskula, Mariusz Konrad
Journal of Agricultural and Food Chemistry.  56 (2008)  10 - p. 3524-3531 , 2008
Link: https://doi.org/10.1021/..
 
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11

Antioxidant Contents and Antioxidative Properties of Tradit..:

Michalska, Anna ; Ceglinska, Alicja ; Amarowicz, Ryszard...
Journal of Agricultural and Food Chemistry.  55 (2007)  3 - p. 734-740 , 2007
Link: https://doi.org/10.1021/..
 
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12

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/..
 
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13

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/..
 
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14

Identification and Bioaccessibility of Maillard Reaction Pr..:

Wronkowska, Małgorzata ; Wiczkowski, Wiesław ; Topolska, Joanna...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056404/.  , 2023
Link: http://www.ncbi.nlm.nih...
 
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15

An Electrochemical Determination of the Total Reducing Capa..:

Zielińska, Danuta ; Zieliński, Henryk ; Piskuła, Mariusz Konrad
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330432/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
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