Hasil Pencarian - Agnieszka NARWOJSZ

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  1. 1
    <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review

    <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review oleh Natalia Marat, Marzena Danowska-Oziewicz, Agnieszka Narwojsz

    Diterbitkan 2022-11-01
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  2. 2
    Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

    Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles oleh Ewa Ciska, Natalia Drabińska, Joanna Honke, Agnieszka Narwojsz

    Diterbitkan 2015-12-01
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  3. 3
    The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

    The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli oleh Jerzy BOROWSKI, Agnieszka NARWOJSZ, Eulalia Julitta BOROWSKA, Katarzyna MAJEWSKA

    Diterbitkan 2015-06-01
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  4. 4
    Selected physical parameters and chemical compounds of different types of tomatoes

    Selected physical parameters and chemical compounds of different types of tomatoes oleh Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz

    Diterbitkan 2020-02-01
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  5. 5
    The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

    The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices oleh Aleksandra Purkiewicz, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz, Tomasz Sawicki

    Diterbitkan 2020-12-01
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  6. 6
    Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

    Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes oleh Monika Jabłońska, Mirosława Karpińska-Tymoszczyk, Magdalena Surma, Agnieszka Narwojsz, Mateusz Reszka, Wioletta Błaszczak, Tomasz Sawicki

    Diterbitkan 2024-10-01
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