Showing 221 - 240 results of 707 for search '"nutritional science"', query time: 0.06s Refine Results
  1. 221
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 222
    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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  3. 223
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 224
    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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  5. 225
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  6. 226
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  7. 227
    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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  8. 228
    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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  9. 229
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  10. 230
    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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  11. 231
    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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  12. 232
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  13. 233
    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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  14. 234
    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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  15. 235
    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
    “…Polish Journal of Food and Nutrition Sciences…”
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  16. 236
    Evaluation of High Fibers Okara and Soybean Bran as Functional Supplements for Mice with Experimentally Induced Type 2 Diabetes

    Evaluation of High Fibers Okara and Soybean Bran as Functional Supplements for Mice with Experimentally Induced Type 2 Diabetes by Ismaiel Manal, Yang Hong, Cui Min

    Published 2017-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  17. 237
    Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats

    Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats by Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz

    Published 2021-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  18. 238
    Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

    Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

    Published 2020-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  19. 239
    Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

    Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire by Oulai Patricia D., Zoué Lessoy T., Niamké Sébastien L.

    Published 2015-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  20. 240
    Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods

    Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods by Jovana Pavlovic, Snežana Mitić, Milan Mitić, Gordana Kocić, Aleksandra Pavlović, Snežana Tošić

    Published 2019-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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