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Rytel, Elżbieta
41  Ergebnisse:
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1

Assessment of the Content of Glycoalkaloids in Potato Snack..:

Pęksa, Anna ; Tajner-Czopek, Agnieszka ; Gryszkin, Artur...
Foods.  13 (2024)  11 - p. 1712 , 2024
Link: https://doi.org/10.3390/..
 
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2

The Influence of the Addition of Fruit and Vegetable Concen..:

Tkaczyńska, Agnieszka ; Rytel, Elżbieta ; Kucharska, Alicja Z...
International Journal of Molecular Sciences.  25 (2024)  14 - p. 7584 , 2024
Link: https://doi.org/10.3390/..
 
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3

Stability of color and biologically active compounds of pas..:

Tkaczyńska, Agnieszka ; Rytel, Elżbieta ; Kucharska, Alicja Z...
Food Science & Nutrition.  12 (2024)  7 - p. 4637-4655 , 2024
Link: https://doi.org/10.1002/..
 
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4

Content and Stability of Hydroxycinnamic Acids during the P..:

Tajner-Czopek, Agnieszka ; Rytel, Elżbieta ; Kita, Agnieszka..
Antioxidants.  12 (2023)  2 - p. 311 , 2023
Link: https://doi.org/10.3390/..
 
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5

Application of vibrational and fluorescence spectroscopy to..:

Pielorz, Sonia ; Kita, Agnieszka ; Rytel, Elżbieta..
Journal of the Science of Food and Agriculture.  104 (2023)  3 - p. 1399-1407 , 2023
Link: https://doi.org/10.1002/..
 
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6

The Influence of the Production Process on the Anthocyanin ..:

Rytel, Elżbieta ; Tajner-Czopek, Agnieszka ; Kita, Agnieszka...
Applied Sciences.  11 (2021)  3 - p. 1104 , 2021
Link: https://doi.org/10.3390/..
 
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7

The Free-Amino-Acid Content in Six Potatoes Cultivars throu..:

Pęksa, Anna ; Miedzianka, Joanna ; Nemś, Agnieszka.
Molecules.  26 (2021)  5 - p. 1322 , 2021
Link: https://doi.org/10.3390/..
 
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8

Characteristics of French Fries and Potato Chips in Aspect ..:

Tajner-Czopek, Agnieszka ; Kita, Agnieszka ; Rytel, Elżbieta
Applied Sciences.  11 (2021)  9 - p. 3943 , 2021
Link: https://doi.org/10.3390/..
 
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9

Study of Antioxidant Activity of Some Medicinal Plants Havi..:

Tajner-Czopek, Agnieszka ; Gertchen, Mateusz ; Rytel, Elżbieta...
Antioxidants.  9 (2020)  5 - p. 412 , 2020
Link: https://doi.org/10.3390/..
 
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10

Effect of temperature and PH value on the stability of bioa..:

Rytel, Elżbieta ; Tajner‐Czopek, Agnieszka ; Kita, Agnieszka...
International Journal of Food Science & Technology.  55 (2019)  6 - p. 2335-2343 , 2019
Link: https://doi.org/10.1111/..
 
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11

Discolouration of raw and cooked coloured fleshed potatoes ..:

Rytel, Elżbieta ; Nemś, Agnieszka ; Pęksa, Anna...
International Journal of Food Science & Technology.  54 (2018)  1 - p. 92-101 , 2018
Link: https://doi.org/10.1111/..
 
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12

Content of anthocyanins and glycoalkaloids in blue‐fleshed ..:

Rytel, Elżbieta ; Tajner‐Czopek, Agnieszka ; Kita, Agnieszka...
International Journal of Food Science & Technology.  53 (2017)  3 - p. 719-727 , 2017
Link: https://doi.org/10.1111/..
 
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13

Sensory attributes and physicochemical features of corn sna..:

Pęksa, Anna ; Kita, Agnieszka ; Carbonell-Barrachina, Angel A....
LWT - Food Science and Technology.  72 (2016)  - p. 26-36 , 2016
Link: https://doi.org/10.1016/..
 
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14

The influence of washing and selection processes on the con..:

Rytel, Elżbieta ; Tajner‐Czopek, Agnieszka ; Kita, Agnieszka..
International Journal of Food Science & Technology.  50 (2015)  8 - p. 1737-1742 , 2015
Link: https://doi.org/10.1111/..
 
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15

The influence of French fries processing on the glycoalkalo..:

Tajner-Czopek, Agnieszka ; Rytel, Elżbieta ; Aniołowska, Magda.
European Food Research and Technology.  238 (2014)  6 - p. 895-904 , 2014
Link: https://doi.org/10.1007/..
 
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