Showing 201 - 220 results of 346 for search '"Polish Journal of Food and Nutrition Sciences"', query time: 0.08s Refine Results
  1. 201
    Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/ CRLS1 Pathway in HepG2 Cells

    Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/ CRLS1 Pathway in HepG2 Cells by Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li

    Published 2024-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 202
    Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts

    Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts by Sabina I. Wilkanowicz, Keara T. Saud

    Published 2023-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  3. 203
    Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties

    Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties by Anna Maria Kaczmarek, Małgorzata Muzolf-Panek, Jolanta Tomaszewska-Gras, Piotr Konieczny

    Published 2019-05-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 204
    Chemical Composition of Royal Jelly and Effects of Synbiotic with Two Different Locally Isolated Probiotic Strains on Antioxidant Activities

    Chemical Composition of Royal Jelly and Effects of Synbiotic with Two Different Locally Isolated Probiotic Strains on Antioxidant Activities by Nabas Zaid, Haddadin Malik S.Y., Haddadin Jamal, Nazer Ibrahim K.

    Published 2014-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  5. 205
    Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin

    Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin by Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo

    Published 2023-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  6. 206
    Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

    Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods by Juśkiewicz Jerzy, Król Bogusław, Kosmala Monika, Milala Joanna, Zduńczyk Zenon, Żary-Sikorska Ewa

    Published 2015-09-01
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  7. 207
    Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage)

    Detection of Mechanically Recovered Poultry Meat (MRPM) in Traditional Egyptian Luncheon (Emulsion Type Sausage) by Mohamed Mai A., Zahran Dalia A., Kassem Gehan M.A., Emara M.M.T., Mansour N.M.

    Published 2016-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  8. 208
    Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.) – Short Report

    Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.) – Short Report by Sykut-Domańska Emilia, Rzedzicki Zbigniew, Zarzycki Piotr, Sobota Aldona, Błaszczak Wioletta

    Published 2016-03-01
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  9. 209
    Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

    Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage by Giuggioli Nicole R., Girgenti Vincenzo, Peano Cristiana

    Published 2017-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  10. 210
    Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

    Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici by Zhao Xingxiu, Zhang Jing, Ming Hongmei, Zou Wei, Wang Yang, Zhao Changqing, Mu Shengdong, Zhang Hao, Qiu Lin

    Published 2016-03-01
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  11. 211
    Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review

    Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review by Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz

    Published 2020-03-01
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  12. 212
    Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”

    Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments” by Wiesław Wiczkowski

    Published 2020-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  13. 213
    Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil

    Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil by Huzar Elżbieta, Dzięcioł Małgorzata, Wodnicka Alicja, Örün Harun, İçöz Arda, Çiçek Erkan

    Published 2018-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  14. 214
    Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives

    Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives by Thomas Ménabréaz, Mathias Dorsaz, Dimitri Bocquel, Isabelle Udrisard, Agnieszka Kosinska-Cagnazzo, Wilfried Andlauer

    Published 2021-02-01
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  15. 215
    Use of Carob Flour in the Production of Tarhana

    Use of Carob Flour in the Production of Tarhana by Herken Emine Nur

    Published 2015-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  16. 216
    Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies

    Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies by Magdalena Mika, Anna Antończyk, Agnieszka Wikiera

    Published 2023-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  17. 217
    Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion

    Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion by Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore

    Published 2020-12-01
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  18. 218
    Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

    Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production by Šterna Vita, Zute Sanita, Jansone Inga, Kantane Inara

    Published 2017-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  19. 219
    Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

    Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

    Published 2015-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  20. 220
    Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits

    Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits by Thanh Tung Pham, Le Phuong Lien Nguyen, László Baranyai, Thuy Linh Nguyen, Khanh Son Trinh

    Published 2022-09-01
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