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Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
The antioxidant and phenolic profiles of five green vegetables grown in Southern NigeriaAbiola M Adeosun, Osasenaga M Ighodaro, Abiola O Aminu, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Influence of different extraction conditions on antioxidant properties of soursop peelWei Zin Lee, Sui Kiat Chang, Hock Eng Khoo, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Study of variation of tocochromanol and phytosterol contents in black and yellow seeds of Brassica napus L. doubled haploid populationsTeresa Cegielska-Taras, Małgorzata Nogala-Kałucka, Laurencja Szala, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Twelve weeks CLA supplementation decreases the hip circumference in overweight and obese women. A double-blind, randomized, placebo-controlled trialEdyta Mądry, Izabela Chudzicka-Strugała, Katarzyna Grabańska-Martyńska, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Effects of preparation methods on protein and amino acid contents of various eggs available in Malaysian local marketsMaznah Ismail, Abdalbasit Mariod, Sia Soh PinActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Nutritive and health-promoting value of organic vegetablesKrzysztof Sobieralski, Marek Siwulski, Iwona Sas-GolakActa Scientiarum Polonorum. Technologia Alimentaria|January 14, 2020
The concept of using bacteriophages to improve the microbiological quality of minimally processed foodsMichał Wójcicki, Stanisław Błażejak, Iwona Gientka, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 14, 2020
Quality assessment of experimental cookies enriched with freeze-dried black chokeberrySylwia Sady, Maria Sielicka-RóżyńskaActa Scientiarum Polonorum. Technologia Alimentaria|November 12, 2020
Characterisation and standardisation of Wangashi cheese production stepsMohamed Cherifou Dine Aboudoulaye, Sevim KayaActa 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 41