E-LIB Suche - Ergebnisse für: Samoticha, Justyna

1

Effect of different pre-treatment maceration techniques on ..:

Wojdyło, Aneta ; Samoticha, Justyna ; Chmielewska, Joanna
Food Chemistry. 339 (2021) - p. 127888 , 2021

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

2

The influence of different strains of Oenococcus oeni malol..:

Wojdyło, Aneta ; Samoticha, Justyna ; Chmielewska, Joanna
Journal of Food Science. 85 (2020) 4 - p. 1070-1081 , 2020

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

3

Effect of Different Yeast Strains and Temperature of Fermen..:

Samoticha, Justyna ; Wojdyło, Aneta ; Chmielewska, Joanna.
Foods. 8 (2019) 12 - p. 599 , 2019

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

4

Phenolic compounds and antioxidant activity of twelve grape..:

Samoticha, Justyna ; Jara-Palacios, M. José ; Hernández-Hierro, José Miguel..
European Food Research and Technology. 244 (2018) 11 - p. 1933-1943 , 2018

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

5

Characterisation of (poly)phenolic constituents of two inte..:

Wojdyło, Aneta ; Samoticha, Justyna ; Nowicka, Paulina.
Food Chemistry. 239 (2018) - p. 94-101 , 2018

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

6

The effects of enzymatic pre-treatment and type of yeast on..:

Samoticha, Justyna ; Wojdyło, Aneta ; Chmielewska, Joanna..
LWT - Food Science and Technology. 79 (2017) - p. 445-453 , 2017

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

7

Phenolic composition, physicochemical properties and antiox..:

Samoticha, Justyna ; Wojdyło, Aneta ; Golis, Tomasz
Food Chemistry. 215 (2017) - p. 263-273 , 2017

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

8

Sensory attributes and changes of physicochemical propertie..:

Nowicka, Paulina ; Wojdyło, Aneta ; Teleszko, Mirosława.
LWT - Food Science and Technology. 71 (2016) - p. 102-109 , 2016

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

9

The influence of different the drying methods on chemical c..:

Samoticha, Justyna ; Wojdyło, Aneta ; Lech, Krzysztof
LWT - Food Science and Technology. 66 (2016) - p. 484-489 , 2016

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

10

The effects of flash release conditions on the phenolic com..:

Samoticha, Justyna ; Wojdyło, Aneta ; Chmielewska, Joanna.
European Food Research and Technology. 243 (2016) 6 - p. 999-1007 , 2016

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

11

Evaluation of phytochemicals, antioxidant capacity, and ant..:

Nowicka, Paulina ; Wojdyło, Aneta ; Samoticha, Justyna
Journal of Functional Foods. 25 (2016) - p. 397-407 , 2016

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

12

Traditional Elderflower Beverages: A Rich Source of Phenoli..:

Mikulic-Petkovsek, Maja ; Samoticha, Justyna ; Eler, Klemen..
Journal of Agricultural and Food Chemistry. 63 (2015) 5 - p. 1477-1487 , 2015

Link: https://doi.org/10.1021/..

13

Effect of Different Yeast Strains and Temperature of Fermen..:

Samoticha, Justyna ; Wojdyło, Aneta ; Chmielewska, Joanna.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963419/. , 2019

Link: http://www.ncbi.nlm.nih...

14

Effect of Different Yeast Strains and Temperature of Fermen..:

Justyna Samoticha ; Aneta Wojdyło ; Joanna Chmielewska.
https://www.mdpi.com/2304-8158/8/12/599. , 2019

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

15

Effect of Different Yeast Strains and Temperature of Fermen..:

Justyna Samoticha ; Aneta Wojdyło ; Joanna Chmielewska.
https://dx.doi.org/10.3390/foods8120599. , 2019

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