Showing 61 - 80 results of 346 for search '"Polish Journal of Food and Nutrition Sciences"', query time: 0.05s Refine Results
  1. 61
    Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

    Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations by Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela

    Published 2018-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 62
    Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time

    Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time by Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé

    Published 2020-04-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  3. 63
    Selected Rheological Properties of RS3/4 Type Resistant Starch

    Selected Rheological Properties of RS3/4 Type Resistant Starch by Kapelko-Żeberska Małgorzata, Zięba Tomasz, Spychaj Radosław, Gryszkin Artur

    Published 2017-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 64
    Spray Drying of Honey: The Effect of Drying Agents on Powder Properties

    Spray Drying of Honey: The Effect of Drying Agents on Powder Properties by Samborska Katarzyna, Gajek Paulina, Kamińska-Dwórznicka Anna

    Published 2015-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  5. 65
    Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

    Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat by Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska

    Published 2023-05-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  6. 66
    The Dose Makes the Poison: Sugar and Obesity in the United States – a Review

    The Dose Makes the Poison: Sugar and Obesity in the United States – a Review by Samir Faruque, Janice Tong, Vuk Lacmanovic, Christiana Agbonghae, Dulce M Minaya, Krzysztof Czaja

    Published 2019-08-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  7. 67
    Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats

    Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats by Esra Aslan, Gokhan Sadi, Hilal Guzel, Cigdem Karaca, Omer Adil Korkmaz, Mine Kanat Pektas, Mehmet Celegen, Tugce Aladag, Seyma Oncu, Mehmet Bilgehan Pektas

    Published 2023-05-01
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  8. 68
    Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki

    Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki by Yalcin Gorkem

    Published 2016-07-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  9. 69
    Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

    Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation by Górecki Adrian R., Błaszczak Wioletta, Lewandowicz Jacek, Le Thanh-Blicharz Joanna, Penkacik Kamila

    Published 2018-09-01
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  10. 70
    Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

    Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

    Published 2016-07-01
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  11. 71
    Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries

    Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries by Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli

    Published 2021-07-01
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  12. 72
    Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars

    Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. co... by Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová

    Published 2020-12-01
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  13. 73
    Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity

    Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity by Thi-Phuong Nguyen, Quang Thai Le, Mai Linh Thi Tran, Kim Nhung Ta, Khoa Thi Nguyen

    Published 2024-01-01
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  14. 74
    Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food

    Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model... by Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González

    Published 2023-08-01
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  15. 75
    Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

    Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review by Bortnowska Grażyna

    Published 2015-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  16. 76
    Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity

    Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity by Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard

    Published 2024-07-01
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  17. 77
    Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

    Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review by Bucholska Justyna, Minkiewicz Piotr, Darewicz Małgorzata, Iwaniak Anna

    Published 2018-06-01
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  18. 78
    Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi

    Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi by Maxwell Mewa Ngongang, Heinrich Wilbur Du Plessis, Chidi Silas Boredi, Ucrecia Faith Hutchinson, Karabo Seteno Obed Ntwampe, Vincent Ifeanyi Okudoh, Neil Paul Jolly

    Published 2021-07-01
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  19. 79
    Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

    Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey by Nayik Gulzar Ahmad, Nanda Vikas

    Published 2016-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  20. 80
    Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats

    Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats by Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz

    Published 2019-11-01
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