Showing 941 - 960 results of 986 for search 'Polish Academy of Sciences', query time: 0.05s Refine Results
  1. 941
    Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

    Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour by Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Reynaldo Justino Silva-Paz, Jesús Guadalupe Luna-Valdez

    Published 2024-05-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  2. 942
    Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

    Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley by Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, Marco Dalla Rosa

    Published 2021-09-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  3. 943
    Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization

    Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization by Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić

    Published 2019-05-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  4. 944
    Use of Whey and Whey Preparations in the Food Industry – A Review

    Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

    Published 2016-07-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  5. 945
    Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk

    Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk by Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz

    Published 2021-12-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  6. 946
    Stakeholders’ Views on Factors Influencing Nutrition Policy: a Qualitative Study Across Ten European Countries

    Stakeholders’ Views on Factors Influencing Nutrition Policy: a Qualitative Study Across Ten European Countries by Jeruszka-Bielak Marta, Sicińska Ewa, Wit Liesbeth de, Ruprich Jiří, Řehůřková Irena, Brown Kerry A., Timotijevic Lada, Sonne Anne-Mette, Haugaard Pernille, Guzzon Antonella, Garcia Noé Brito, Alevritou Eleni, Hermoso Maria, Sarmant Yuliya, Lähteenmäki Liisa, Roszkowski Wojciech, Raats Monique M.

    Published 2015-12-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  7. 947
    Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil

    Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil by Dinh Thi Tran, Lan Thi Hoang Nguyen, Cuong Ngoc Nguyen, Maarten L. A. T. M. Hertog, Bart Nicolaï, David Picha

    Published 2023-07-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  8. 948
    Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains

    Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains by Paucar-Menacho Luz María, Dueñas Montserrat, Peñas Elena, Frias Juana, Martínez-Villaluenga Cristina

    Published 2018-12-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  9. 949
    Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" ( Brassica rapa subsp. sylvestris ) Vary as Influenced by Genotype and Storage Time

    Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" ( Brassica rapa subsp. sylvestris ) Vary as Influenced by Genotype and Storage Time by Donato Giannino, Giulio Testone, Chiara Nicolodi, Lucia Giorgetti, Lorenza Bellani, Maria Gonnella, Marco Ciardi, Paolo Cappuccio, Stefano Moscatello, Alberto Battistelli, Vincenzo Longo

    Published 2020-10-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  10. 950
    Post-Harvest Warehouse Management of Actinidia arguta Fruits

    Post-Harvest Warehouse Management of Actinidia arguta Fruits by Nicole Roberta Giuggioli, Rossella Briano, Claudio Baudino, Cristiana Peano

    Published 2019-01-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  11. 951
    Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment

    Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment by Chunli Deng, Oksana Melnyk, Tatyana Marenkova, Yanghe Luo

    Published 2022-07-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  12. 952
    Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

    Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines by Klarić Daniela Amidžić, Klarić Ilija, Velić Darko, Velić Natalija, Marček Tihana

    Published 2017-03-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  13. 953
    Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology

    Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology by Yuan Yuejin, Tan Libin, Xu Yingying, Dong Jixian, Zhao Yu, Yuan Yueding

    Published 2018-03-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  14. 954
    Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

    Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages by Żakowska-Biemans Sylwia, Sajdakowska Marta, Issanchou Sylvie

    Published 2016-06-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  15. 955
    Influence of Polyphenol Extract from Evening Primrose (Oenothera Paradoxa) Seeds on Proliferation of Caco-2 Cells and on Expression, Synthesis and Activity of Matrix Metalloproteinases and Their Inhibitors

    Influence of Polyphenol Extract from Evening Primrose (Oenothera Paradoxa) Seeds on Proliferation of Caco-2 Cells and on Expression, Synthesis and Activity of Matrix Metalloprotein... by Szewczyk Karolina, Lewandowska Urszula, Owczarek Katarzyna, Sosnowska Dorota, Gorlach Sylwia, Koziołkiewicz Maria, Hrabec Zbigniew, Hrabec Elżbieta

    Published 2014-09-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  16. 956
    Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

    Goji Berry (Lycium barbarum): Composition and Health Effects – a Review by Kulczyński Bartosz, Gramza-Michałowska Anna

    Published 2016-06-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  17. 957
    Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage

    Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage by Onur Guneser

    Published 2021-04-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  18. 958
    Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

    Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits by Yamini Tak, Manpreet Kaur, Mool C. Jain, Mahesh Kumar Samota, Nirmal Kumar Meena, Gurpreet Kaur, Rajendra Kumar, Daisy Sharma, José M. Lorenzo, Ryszard Amarowicz

    Published 2022-09-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  19. 959
    Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

    Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties by Orak Hakime Hülya, Karamać Magdalena, Orak Adnan, Amarowicz Ryszard

    Published 2016-12-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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  20. 960
    Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

    Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying by Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Phuoc-Bao-Duy Nguyen

    Published 2022-01-01
    “…Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences…”
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