Showing results (11-20 of 66) with videos related to

Sort By:
Pageof 7
Saudi Journal of Biological Sciences|June 15, 2016
Sea buckthorn (Hippophae rhamnoides L.) vegetative parts as an unconventional source of lipophilic antioxidantsPaweł Górnaś, Elga Šnē, Aleksander Siger, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 17, 2014
Sesamin and sesamolin as unexpected contaminants in various cold-pressed plant oils: NP-HPLC/FLD/DAD and RP-UPLC-ESI/MS(n) studyPaweł Górnaś, Aleksander Siger, Iveta Pugajeva, et al.
Molecules (Basel, Switzerland)|December 18, 2019
Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of OilDominik Kmiecik, Monika Fedko, Aleksander Siger, et al.
Food Chemistry|January 3, 2017
The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storageAgnieszka Rękas, Iwona Ścibisz, Aleksander Siger, et al.
Journal of the Science of Food and Agriculture|June 17, 2021
Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oilEwa Bąkowska, Aleksander Siger, Magdalena Rudzińska, et al.
Molecules (Basel, Switzerland)|April 23, 2022
The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating TreatmentMonika Fedko, Dominik Kmiecik, Aleksander Siger, et al.
Food Chemistry|December 3, 2014
Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffinsSylwia Mildner-Szkudlarz, Aleksander Siger, Artur Szwengiel, et al.
Journal of the American Oil Chemists' Society|August 28, 2012
The Effect of Temperature and Moisture Content of Stored Rapeseed on the Phytosterol Degradation RateMarzena Gawrysiak-Witulska, Magdalena Rudzińska, Jolanta Wawrzyniak, et al.
Foods (Basel, Switzerland)|April 23, 2022
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty AcidsDominik Kmiecik, Monika Fedko, Aleksander Siger, et al.
Acta Scientiarum Polonorum. Technologia Alimentaria|November 12, 2020
Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain productsMałgorzata Nogala-Kałucka, Alicja Kawka, Krzysztof Dwiecki, et al.
Pageof 7