Showing 1 - 20 results of 346 for search '"Polish Journal of Food and Nutrition Sciences"', query time: 0.06s Refine Results
  1. 1
    Antioxidative Capacity of Soyfoods and Soy Active Compounds

    Antioxidative Capacity of Soyfoods and Soy Active Compounds by Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto

    Published 2022-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 2
    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains by Mikołajczyk-Bator Katarzyna, Czapski Janusz

    Published 2017-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  3. 3
    Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far-North, Cameroon)

    Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far-North, Cameroon) by Ponka Roger, Bouba Armand Abdou, Fokou Elie, Beaucher Eric, Piot Michel, Leonil Joëlle, Gaucheron Frédéric

    Published 2015-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 4
    Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

    Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin by Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati

    Published 2023-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  5. 5
    Expression Profile of Brain Aging and Metabolic Function are Altered by Resveratrol or α-Ketoglutarate Supplementation in Rats Fed a High-Fat Diet

    Expression Profile of Brain Aging and Metabolic Function are Altered by Resveratrol or α-Ketoglutarate Supplementation in Rats Fed a High-Fat Diet by Paulina Szczurek-Janicka, Katarzyna Ropka-Molik, Maria Oczkowicz, Sylwia Orczewska-Dudek, Mariusz Pietras, Marek Pieszka

    Published 2021-07-01
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  6. 6
    Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

    Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties by Taş Neslihan Göncüoğlu, Gökmen Vural

    Published 2018-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  7. 7
    Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers

    Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers by Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song

    Published 2023-11-01
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  8. 8
    Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability

    Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability by Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.

    Published 2022-03-01
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  9. 9
    Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis

    Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis by Klewicki Robert, Belina Iwona, Wojciechowska Aleksandra, Klewicka Elżbieta, Sójka Michał

    Published 2017-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  10. 10
    Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats

    Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats by Anna Stępniowska, Jerzy Juśkiewicz, Krzysztof Tutaj, Joanna Fotschki, Bartosz Fotschki, Katarzyna Ognik

    Published 2022-07-01
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  11. 11
    Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels

    Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels by Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar

    Published 2023-11-01
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  12. 12
    Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review

    Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review by Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz

    Published 2024-09-01
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  13. 13
    Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity

    Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity by Agnieszka Zielińska, Dorota Bryk, Katarzyna Paradowska, Iwona Wawer

    Published 2020-12-01
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  14. 14
    Microalgae, a Potential Natural Functional Food Source – a Review

    Microalgae, a Potential Natural Functional Food Source – a Review by Villarruel-López Angélica, Ascencio Felipe, Nuño Karla

    Published 2017-12-01
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  15. 15
    Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages

    Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages by Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło

    Published 2019-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  16. 16
    Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators

    Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators by Anna Iwaniak, Piotr Minkiewicz, Monika Hrynkiewicz, Justyna Bucholska, Małgorzata Darewicz

    Published 2020-03-01
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  17. 17
    Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

    Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing by Shaheen Mohmed S., Shaaban Hamdy A., Hussein Ahmed M.S., Ahmed Mohamed B.M., El-Massry Khaled, El-Ghorab Ahmed

    Published 2016-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  18. 18
    High-Speed Counter-Current Chromatography in Separation and Identification of Saponins from Beta vulgaris L. Cultivar Red Sphere

    High-Speed Counter-Current Chromatography in Separation and Identification of Saponins from Beta vulgaris L. Cultivar Red Sphere by Aneta Ewa Spórna-Kucab, Sławomir Wybraniec

    Published 2020-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  19. 19
    Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

    Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties by Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena

    Published 2018-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  20. 20
    Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking

    Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking by Abdulhameed Asmaa A., Yang Tajul A., Abdulkarim A. A.

    Published 2016-07-01
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