Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Damian Maksimowski"'
Autor:
Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Muhamad A. Zubaidi, Damian Maksimowski, Pavla Brandova, Maciej Oziembłowski
Publikováno v:
Foods, Vol 13, Iss 16, p 2560 (2024)
Elderflowers are used for both culinary and health purposes. Their composition and, therefore, their properties depend on the variety from which they were obtained. The aim of this study was to compare six cultivated varieties with the wild form. The
Externí odkaz:
https://doaj.org/article/21f2970fa51a427ea11f7377b4a0f37c
Autor:
Damian Maksimowski, Maciej Oziembłowski, Joanna Kolniak-Ostek, Marcelina Stach, Muhamad Alfiyan Zubaidi, Agnieszka Nawirska-Olszańska
Publikováno v:
Foods, Vol 12, Iss 20, p 3840 (2023)
The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity in cold brew coffee beverages, during storage before and after HTST processing. Coffee samp
Externí odkaz:
https://doaj.org/article/88a6e0e70c1a4bd5bfe1836f4c607f06
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3201 (2023)
The characteristics of elderberries and their flowers as well as selected properties of chlorogenic acid related to phenolic compounds are described. The aim of this study was to optimize the content of chlorogenic acid in ethanol extracts of elderbe
Externí odkaz:
https://doaj.org/article/6a2fa55d51554234a731c48f7609b1e2
Autor:
Maciej Oziembłowski, Magdalena Trenka, Marta Czaplicka, Damian Maksimowski, Agnieszka Nawirska-Olszańska
Publikováno v:
Applied Sciences, Vol 12, Iss 14, p 7008 (2022)
Black chokeberry (Aronia melanocarpa L.) fruit and processed berries have very high biological value because they are a rich source of bioactive compounds. The method of black chokeberry juice preservation is of key importance. One of the more recent
Externí odkaz:
https://doaj.org/article/8396e9a120ca4be8a8dedc3218b6b2b0
Autor:
Damian Maksimowski, Natalia Pachura, Maciej Oziembłowski, Agnieszka Nawirska-Olszańska, Antoni Szumny
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2582 (2022)
Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace
Externí odkaz:
https://doaj.org/article/2b3142c6656a4ac799c6bbc47abd705d
Autor:
Maciej Oziembłowski, Agnieszka Nawirska-Olszańska, Damian Maksimowski, Magdalena Trenka, Artur Break, Dominika Kulig, Anna Miernik
Publikováno v:
Applied Sciences, Vol 11, Iss 4, p 1832 (2021)
Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Po
Externí odkaz:
https://doaj.org/article/9e183815a56c49a2aac19a8eccc20594
Autor:
Damian Maksimowski
Publikováno v:
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1bff91f598ef3556aa2f35deff275ec
https://doi.org/10.24326/icdsupl2.t071
https://doi.org/10.24326/icdsupl2.t071
Autor:
Anna Miernik, Magdalena Trenka, Dominika Kulig, Agnieszka Nawirska-Olszańska, Damian Maksimowski, Maciej Oziembłowski, Artur Break
Publikováno v:
Applied Sciences, Vol 11, Iss 1832, p 1832 (2021)
Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38bae2e9ec7a5f244c5eeb566d19a0cb
https://doi.org/10.3390/app11041832
https://doi.org/10.3390/app11041832