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Piskuła, Mariusz Konrad
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Online (81)
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Articles (Online) (63)
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1
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/..
?
2
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/..
?
3
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/..
?
4
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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...
?
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...
1-15