Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey.

Autor: Majewska E; Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland., Drużyńska B; Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland., Derewiaka D; Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland., Ciecierska M; Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland., Pakosz P; Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Aug 24; Vol. 13 (17). Date of Electronic Publication: 2024 Aug 24.

Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources

Autor: Ciecierska, M., Obiedziński, M.W.

Publikováno v: In Food Control April 2013 30(2):556-562

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Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays-A Practical Approach.

Autor: Wołosiak R; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Drużyńska B; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Derewiaka D; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Piecyk M; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Majewska E; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Ciecierska M; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Worobiej E; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland., Pakosz P; Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2021 Dec 22; Vol. 27 (1). Date of Electronic Publication: 2021 Dec 22.

The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread.

Autor: Mariscal-Moreno, Rosa María¹ (AUTHOR) mariscal.rosa@gmail.com, Canelo Álvarez, Fátima² (AUTHOR), Martínez-Flores, Héctor Eduardo³ (AUTHOR), Topete Betancourt, Alfonso³ (AUTHOR), Figueroa-Cárdenas, Juan deDios² (AUTHOR)

Publikováno v: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-7. 7p.