377 results on '"Wierzbicka, Agnieszka"'
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2. Chromatographic fingerprint application possibilities in food authentication
3. Sage extracts obtained with cold plasma improves beef quality
4. Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef
5. Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods.
6. Effects of Ginger (Zingiber officinale) on the Hallmarks of Aging.
7. Use of #NutritionFacts to promote evidence-based nutrition information: X (formerly Twitter) hashtag analysis study
8. Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté
9. Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage
10. Nutraceutical Properties of Syringic Acid in Civilization Diseases—Review.
11. Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre
12. Cyanidin-3-O-glucoside as a Nutrigenomic Factor in Type 2 Diabetes and Its Prominent Impact on Health
13. A new uses of calprotectin as an inflammation biomarker
14. Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
15. Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods
16. Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review.
17. Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
18. Effects of packaging methods on shelf life of ratite meats
19. Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle
20. Technological and nutritional properties of ostrich, emu, and rhea meat quality
21. Influence of post-mortem muscle glycogen content on the quality of beef during aging
22. Conditioning-induced changes in sensory cortical maps detected in mice by intrinsic signal optical imaging
23. Designer, Creator, Trainer and Mentor… or an Academic Teacher Online
24. Reakcje na śmierć i sposoby wspominania zmarłych w komentarzach internetowych
25. Plasma-activated milk powder as a sodium nitrite alternative in pork sausages
26. Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks
27. Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
28. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles
29. Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma
30. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review
31. Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork
32. Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles.
33. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages
34. Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree
35. Consumption of raw milk among the inhabitants of the Łódź voivodeship and related health risks
36. Ptasi świat utrwalony w fitonimach
37. Uczeń i student w sieci – efektywne sposoby komunikacji w procesie kształcenia zdalnego
38. The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts
39. Nowe zastosowania kalprotektyny jako biomarkera stanu zapalnego.
40. The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.
41. Conditioning-induced changes in sensory cortical maps detected in mice by intrinsic signal optical imaging.
42. Response surface methodology in β-glucan wheat rolls production using microwave convection
43. Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles
44. The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
45. Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing
46. Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life
47. Professor Da-Wen Sun Elected as a Foreign Member of Polish Academy of Sciences
48. Komunikacja językowa i grzeczność w Internecie
49. Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
50. Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes
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