Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Aldona Sobota

Showing results (1-10 of 20) with videos related to

Pageof 2
Sort By:
Foods (Basel, Switzerland)|July 14, 2023
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta FortificationDorota Teterycz, Aldona Sobota
Foods (Basel, Switzerland)|March 7, 2020
Quantification of Ash and Moisture in Wheat Flour by Raman SpectroscopyTomasz Czaja, Aldona Sobota, Roman Szostak
Foods (Basel, Switzerland)|July 11, 2023
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat PastaAda Krawęcka, Aldona Sobota, Piotr Zarzycki
Molecules (Basel, Switzerland)|July 29, 2023
Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A ReviewPaulina Łysakowska, Aldona Sobota, Anna Wirkijowska
Molecules (Basel, Switzerland)|November 27, 2025
Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of BreadPaulina Łysakowska, Aldona Sobota, Małgorzata Gumienna
Foods (Basel, Switzerland)|October 8, 2020
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital GlutenAda Krawęcka, Aldona Sobota, Emilia Sykut-Domańska
International Journal of Food Science|November 28, 2019
Functional Cereal Products in the Diet for Type 2 Diabetes PatientsAda Krawęcka, Aldona Sobota, Emilia Sykut-Domańska
Acta Scientiarum Polonorum. Technologia Alimentaria|January 14, 2020
Substitution of semolina durum with common wheat flour in egg and eggless pastaDorota Teterycz, Aldona Sobota, Katarzyna Kozłowicz, et al.
Journal of Food Science and Technology|January 25, 2020
Legume flour as a natural colouring component in pasta productionDorota Teterycz, Aldona Sobota, Piotr Zarzycki, et al.
Foods (Basel, Switzerland)|November 11, 2022
The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread ProductionUrszula Pankiewicz, Ewelina Zielińska, Aldona Sobota, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|July 14, 2023
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta FortificationDorota Teterycz, Aldona Sobota
Foods (Basel, Switzerland)|March 7, 2020
Quantification of Ash and Moisture in Wheat Flour by Raman SpectroscopyTomasz Czaja, Aldona Sobota, Roman Szostak
Foods (Basel, Switzerland)|July 11, 2023
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat PastaAda Krawęcka, Aldona Sobota, Piotr Zarzycki
Molecules (Basel, Switzerland)|July 29, 2023
Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A ReviewPaulina Łysakowska, Aldona Sobota, Anna Wirkijowska
Molecules (Basel, Switzerland)|November 27, 2025
Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of BreadPaulina Łysakowska, Aldona Sobota, Małgorzata Gumienna
Foods (Basel, Switzerland)|October 8, 2020
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital GlutenAda Krawęcka, Aldona Sobota, Emilia Sykut-Domańska
International Journal of Food Science|November 28, 2019
Functional Cereal Products in the Diet for Type 2 Diabetes PatientsAda Krawęcka, Aldona Sobota, Emilia Sykut-Domańska
Acta Scientiarum Polonorum. Technologia Alimentaria|January 14, 2020
Substitution of semolina durum with common wheat flour in egg and eggless pastaDorota Teterycz, Aldona Sobota, Katarzyna Kozłowicz, et al.
Journal of Food Science and Technology|January 25, 2020
Legume flour as a natural colouring component in pasta productionDorota Teterycz, Aldona Sobota, Piotr Zarzycki, et al.
Foods (Basel, Switzerland)|November 11, 2022
The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread ProductionUrszula Pankiewicz, Ewelina Zielińska, Aldona Sobota, et al.
Pageof 2