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1. Functional Bakery Products: Technological, Chemical and Nutritional Modification

2. The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil

3. The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes

4. Biological Control of Aspergillus parasiticus and Aspergillus ochraceus and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast

5. Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

6. The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

7. Accumulation of Vitamin C in Yeast under Pulsed Electric Field (PEF) Conditions

8. Assessment of Pesticide Content in Apples and Selected Citrus Fruits Subjected to Simple Culinary Processing

9. Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

10. Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

11. Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

12. SECRETORY STRUCTURES AND ESSENTIAL OIL COMPOSITION OF SELECTED INDUSTRIAL SPECIES OF LAMIACEAE

13. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

14. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae

15. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

16. Estimation of Pesticide Residues in Selected Products of Plant Origin from Poland with the Use of the HPLC-MS/MS Technique

17. Effects of Ultrasound Technique on the Composition of Different Essential Oils

18. Evaluation of Chemical Composition of Some Silphium L. Species as Alternative Raw Materials

19. Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar

20. Estimation of Potential Availability of Essential Oil in Some Brands of Herbal Teas and Herbal Dietary Supplements.

21. CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES

22. Wpływ pulsacyjnego pola elektrycznego na akumulacje selenu w drożdżach Rodothorula rubra

23. Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

24. The Use of

25. The application of PEF technology in food processing and human nutrition

26. Determination of the content of selected trace elements in Polish commercial fruit juices and health risk assessment

27. Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

28. Stinging Nettle (

29. Wpływ ultradźwięków na stężenie wybranych związków bioaktywnych w naparach z mięty pieprzowej, rumianku pospolitego oraz kawy

30. Determination of the content of Pb, Cd, Cu, Zn in dairy products from various regions of Poland

31. The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices

32. The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil

33. Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple

34. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast

36. Effect of electroporation in a continuous flow system on bioaccumulation of magnesium, zinc and calcium ions in Lactobacillus rhamnosus B 442 cells

37. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters

38. Novel method of zinc ions supplementing with fermented and unfermented ice cream with using<scp>PEF</scp>

39. Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field

40. Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables

41. Porous starch and its application in drug delivery systems

42. Effect of the method of rapeseed oil aromatisation with rosemary Rosmarinus officinalis L. on the content of volatile fraction

43. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

44. Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts

45. Influence of Pulsed Electric Field on Accumulation of Calcium in

46. Avaliação sensorial e química de infusões de chás preparados com o emprego do ultrassom

47. Evaluation of glycerol usage for the extraction of anthocyanins from black chokeberry and elderberry fruits

48. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions

49. Bioaccumulation of the Selected Metal Ions in Saccharomyces cerevisiae Cells Under Treatment of the Culture with Pulsed Electric Field (PEF)

50. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production

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