Showing 41 - 60 results of 346 for search '"Polish Journal of Food and Nutrition Sciences"', query time: 0.06s Refine Results
  1. 41
    Characterization of Starch Edible Films with Different Essential Oils Addition

    Characterization of Starch Edible Films with Different Essential Oils Addition by Šuput Danijela, Lazić Vera, Pezo Lato, Markov Siniša, Vaštag Žužana, Popović Ljiljana, Radulović Aleksandra, Ostojić Sanja, Zlatanović Snežana, Popović Senka

    Published 2016-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 42
    Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

    Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study by Vamanu Emanuel, Pelinescu Diana, Avram Ionela

    Published 2018-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  3. 43
    Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

    Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability by Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, Sandra Pedisić, Tea Bilušić

    Published 2018-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 44
    Intermittent Microwave-Vacuum Drying Effects on Pears

    Intermittent Microwave-Vacuum Drying Effects on Pears by Onur Taskin, Ahmet Polat, Nazmi Izli, Baris Bulent Asik

    Published 2019-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  5. 45
    Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

    Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

    Published 2021-04-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  6. 46
    Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva

    Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva by Carlos Mauricio Otalora, Evelyn Bonifazi, Eliana Noemi Fissore, Florencia Basanta, Lia Noemi Gerschenson

    Published 2020-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  7. 47
    A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia

    A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia by Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija

    Published 2022-01-01
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  8. 48
    Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

    Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp by Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak

    Published 2021-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  9. 49
    Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

    Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations by Kadivec Mirta, Tijskens Leopold M.M., Kopjar Mirela, Simčič Marjan, Požrl Tomaž

    Published 2016-12-01
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  10. 50
    Melatonin Supplementation Decreases Aerobic Exercise Training Induced-Lipid Peroxidation and Malondialdehyde in Sedentary Young Women

    Melatonin Supplementation Decreases Aerobic Exercise Training Induced-Lipid Peroxidation and Malondialdehyde in Sedentary Young Women by Ziaadini Fatemeh, Aminae Mohsen, Mahsa Rastegar M.M., Abbasian Sadegh, Memari Amir Hossein

    Published 2017-09-01
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  11. 51
    Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity

    Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity by Jelena Radović, Aleksandra Leković, Ana Tačić, Margarita Dodevska, Tatjana Stanojković, Tijana Marinković, Čedomir Jelić, Tatjana Kundakovic-Vasović

    Published 2022-06-01
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  12. 52
    Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

    Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

    Published 2019-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  13. 53
    Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

    Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract by Janiak Michał A., Slavova-Kazakova Adriana, Kancheva Vessela D., Ivanova Milena, Tsrunchev Tsvetelin, Karamać Magdalena

    Published 2017-12-01
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  14. 54
    Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

    Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review by Tokuşoğlu Özlem

    Published 2016-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  15. 55
    Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway

    Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway by Wanwipha Woonnoi, Lalita Chotphruethipong, Supita Tanasawet, Soottawat Benjakul, Nuthathai Sutthiwong, Wanida Sukketsiri

    Published 2021-09-01
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  16. 56
    Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC

    Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC by Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz

    Published 2019-08-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  17. 57
    Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot ( Beta vulgaris L.)

    Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot ( Beta vulgaris L.) by Aneta Spórna-Kucab, Anna Tekieli, Krystyna Skalicka-Woźniak, Agnieszka Grzegorczyk, Tomasz Świergosz, Sławomir Wybraniec

    Published 2022-06-01
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  18. 58
    Protective Effect of the Ethanol Extract from Hericium erinaceus Against Ethanol-Induced Gastric Ulcers

    Protective Effect of the Ethanol Extract from Hericium erinaceus Against Ethanol-Induced Gastric Ulcers by Guoying Lv, Xiaoya Song, Zuofang Zhang

    Published 2021-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  19. 59
    Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

    Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity by Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

    Published 2020-03-01
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  20. 60
    Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars

    Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars by Szychowski Konrad A., Rybczyńska-Tkaczyk Kamila, Gaweł-Bęben Katarzyna, Świeca Michał, Karaś Monika, Jakubczyk Anna, Matysiak Magdalena, Binduga Urszula E., Gmiński Jan

    Published 2018-03-01
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