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Molecules (Basel, Switzerland)|May 27, 2023
Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization ProcessDominik Kmiecik, Monika Fedko, Justyna Małecka, et al.Journal of the American Oil Chemists' Society|April 20, 2012
The Interactions Between Rapeseed Lipoxygenase and Native Polyphenolic Compounds in a Model SystemKrzysztof Dwiecki, Aleksander Siger, Jarosław Czubiński, et al.International Journal of Food Sciences and Nutrition|March 10, 2017
Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compoundsAgnieszka Rękas, Małgorzata Wroniak, Aleksander Siger, et al.Food Chemistry|July 30, 2023
Formation of Maillard reaction products in a model bread system of different gluten-free floursSylwia Mildner-Szkudlarz, Maria Barbara Różańska, Aleksander Siger, et al.Journal of Food Science and Technology|March 17, 2017
Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oilAgnieszka Rękas, Aleksander Siger, Małgorzata Wroniak, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion systemJaroslaw Czubinski, Katarzyna Wroblewska, Mariusz Czyzniejewski, et al.Molecules (Basel, Switzerland)|April 3, 2021
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat FlourMaria Barbara Różańska, Aleksander Siger, Artur Szwengiel, et al.Journal of Oleo Science|January 11, 2022
Purity of Olive Oil Commercially Available in PolandYing Qian, Anna Grygier, Arkadiusz Majewski, et al.Food Chemistry|February 15, 2017
Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvatica LAleksander Siger, Krzysztof Dwiecki, Wojciech Borzyszkowski, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 26, 2022
N<sup>ɛ</sup>-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During StorageSylwia Mildner-Szkudlarz, Aleksander Siger, Krzysztof Przygoński, et al.Pageof 7