E-LIB Suche - Ergebnisse für: Sławińska, Aneta

1

Physico-Chemical, Sensory, and Nutritional Properties of Sh..:

Sławińska, Aneta ; Jabłońska-Ryś, Ewa ; Gustaw, Waldemar
Applied Sciences. 14 (2024) 5 - p. 1938 , 2024

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

2

Dynamics of Changes in pH and the Contents of Free Sugars, ..:

Jabłońska-Ryś, Ewa ; Sławińska, Aneta ; Skrzypczak, Katarzyna.
Foods. 11 (2022) 11 - p. 1553 , 2022

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

3

Content of Biogenic Amines and Physical Properties of Lacto..:

Jabłońska-Ryś, Ewa ; Sławińska, Aneta ; Skrzypczak, Katarzyna..
Applied Sciences. 12 (2022) 18 - p. 8957 , 2022

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

4

Wheat Bread Supplemented with Agaricus bisporus Powder: Eff..:

Sławińska, Aneta ; Sołowiej, Bartosz G. ; Radzki, Wojciech.
Foods. 11 (2022) 23 - p. 3786 , 2022

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

5

Bacterial Profile and Changes in the Protein–Peptide Fracti..:

Skrzypczak, Katarzyna ; Michalak, Katarzyna ; Wyrostek, Jakub...
Applied Sciences. 12 (2022) 17 - p. 8916 , 2022

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

6

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopep..:

Skrzypczak, Katarzyna ; Fornal, Emilia ; Domagała, Dorota...
International Journal of Food Science. 2021 (2021) - p. 1-15 , 2021

Link: https://doi.org/10.1155/..

7

Effect of Hormonization Treatment on Yield Quantity and Qua..:

Kapłan, Magdalena ; Klimek, Kamila ; Jabłońska-Ryś, Ewa..
Molecules. 26 (2021) 20 - p. 6206 , 2021

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

8

High-Performance Liquid Chromatography Determination of Fre..:

Sławińska, Aneta ; Jabłońska-Ryś, Ewa ; Stachniuk, Anna
Food Analytical Methods. 14 (2020) 2 - p. 209-216 , 2020

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

9

Processed Fruiting Bodies of Lentinus edodes as a Source of..:

Ziaja-Sołtys, Marta ; Radzki, Wojciech ; Nowak, Jakub...
Applied Sciences. 10 (2020) 2 - p. 470 , 2020

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

10

Implementation of Dietary Reference Intake Standards in Pri..:

Stanikowski, Piotr ; Michalak-Majewska, Monika ; Domagała, Dorota..
Nutrients. 12 (2020) 3 - p. 728 , 2020

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

11

Determination of biogenic amines in processed and unprocess..:

Jabłońska-Ryś, Ewa ; Sławińska, Aneta ; Stachniuk, Anna.
Journal of Food Composition and Analysis. 92 (2020) - p. 103492 , 2020

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

12

Spontaneously Fermented Fruiting Bodies of Agaricus bisporu..:

Skrzypczak, Katarzyna ; Gustaw, Klaudia ; Jabłońska-Ryś, Ewa...
Foods. 9 (2020) 11 - p. 1631 , 2020

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

13

Impact of processing on polysaccharides obtained from butto..:

Radzki, Wojciech ; Ziaja‐Sołtys, Marta ; Nowak, Jakub...
International Journal of Food Science & Technology. 54 (2019) 4 - p. 1405-1412 , 2019

Link: https://doi.org/10.1111/..

14

Reinforcement of the Antioxidative Properties of Chickpea B..:

Skrzypczak, Katarzyna ; Jabłońska- Ryś, Ewa ; Gustaw, Klaudia...
Journal of Pure and Applied Microbiology. 13 (2019) 1 - p. 01-12 , 2019

Link: https://doi.org/10.22207..

15

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Te..:

Jabłońska‐Ryś, Ewa ; Skrzypczak, Katarzyna ; Sławińska, Aneta..
Comprehensive Reviews in Food Science and Food Safety. 18 (2019) 3 - p. 655-669 , 2019

Link: https://doi.org/10.1111/..