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Food Chemistry|December 24, 2013
Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oilFelix Aladedunye, Roman PrzybylskiActa Scientiarum Polonorum. Technologia Alimentaria|June 30, 2012
Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.)Farooq Anwar, Roman PrzybylskiFood Chemistry|July 23, 2013
Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid contentFelix Aladedunye, Roman PrzybylskiActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Antioxidant activity of selected wild Canadian prairie fruitsDorota Klensporf-Pawlik, Roman PrzybylskiJournal of Agricultural and Food Chemistry|October 7, 2010
Synthesis, radical scavenging activity, protection during storage, and frying by novel antioxidantsYohann Catel, Felix Aladedunye, Roman PrzybylskiFood Chemistry|September 5, 2013
Degradation of phytosterols during storage of enriched margarinesMagdalena Rudzińska, Roman Przybylski, Erwin WąsowiczJournal of the American Oil Chemists' Society|August 27, 2013
Performance of Regular and Modified Canola and Soybean Oils in Rotational FryingRoman Przybylski, Eliza Gruczynska, Felix AladedunyeFood Chemistry|December 4, 2014
Performance of structured lipids incorporating selected phenolic and ascorbic acidsEliza Gruczynska, Roman Przybylski, Felix AladedunyeCritical Reviews in Food Science and Nutrition|January 22, 2015
Performance of antioxidative compounds under frying conditions: A reviewFelix Aladedunye, Roman Przybylski, Bertrand MatthausMedical Science Monitor : International Medical Journal of Experimental and Clinical Research|February 2, 2012
The influence of heparin resistance on postoperative complications in patients undergoing coronary surgeryPiotr Knapik, Daniel Cieśla, Roman Przybylski, et al.Pageof 11