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List of publications

2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012

2018

  1. Drabińska, Natalia; Rosell, Cristina M.; Krupa-Kozak, Urszula. Inulin-type fructans application in gluten-free products: functionality and health benefits. W: Bioactive molecules in food. Ed.: Mérillon, Jean-Michel; Ramawat, K. G. Springer International Publishing 2018 (ISBN 978-3-319-54528-8), 1-40 (doi: 10.1007/978-3-319-54528-8_2-1).

  2. Michalska, Anna; Wojdyło, Aneta; Honke, Joanna; Ciska, Ewa; Andlauer, Wilfried. Drying-induced physico-chemical changes in cranberry products. Food Chemistry 2018, 240: 448-455 (doi: 10.1016/j.foodchem.2017.07.050).

  3. Nynca, Joanna; Dietrich, Mariola; Ciereszko, Andrzej. DIGE analysis of fish tissues. W: Difference Gel Electrophoresis, Book series: Methods in Molecular Biology (vol. 1664). Ed. Ohlendieck, Kay. Humana Press Inc., New York 2018 (ISBN 978-1-4939-7267-8), Chapter 16: 203-219 (doi: 10.1007/978-1-4939-7268-5_16).

  4. Peñas Elena; Zielińska, Danuta; Gulewicz, Piotr; Zieliński, Henryk; Frías, Juana. Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium. Polish Journal of Food and Nutrition Sciences 2018, przyjęta do druku (doi: 10.1515/pjfns-2017-0026 ).

  5. Sinderewicz, Emilia; Grycmacher, Katarzyna; Boruszewska, Dorota; Kowalczyk-Zięba, Ilona; Staszkiewicz, Joanna; Ślężak, Tomasz; Wocławek-Potocka, Izabela. Bovine ovarian follicular growth and development correlate with lysophosphatidic acid expression. Theriogenology 2018, 106: 1-14 (doi: 10.1016/j.theriogenology.2017.09.027).

  6. Szwengiel, Artur; Lewandowicz, Grażyna; Górecki, Adrian R.; Błaszczak, Wioletta. The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content. Food Chemistry 2018, 240: 51-58 (doi: 10.1016/j.foodchem.2017.07.082).

  7. Wronkowska, Małgorzata; Jeliński, Tomasz; Majkowska, Anna; Zieliński, Henryk. Physical properties of buckwheat water biscuits formulated from fermented flours by selected lactic acid bacteria. Polish Journal of Food and Nutrition Sciences 2018, 68(1): 25-31 (doi: 10.1515/pjfns-2017-0027).