Hasil Pencarian - Bartosz Kruszewski

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  1. 1
    Blackcurrant Pomace as a Rich Source of Anthocyanins: Ultrasound-Assisted Extraction under Different Parameters

    Blackcurrant Pomace as a Rich Source of Anthocyanins: Ultrasound-Assisted Extraction under Different Parameters oleh Bartosz Kruszewski, Emanuele Boselli

    Diterbitkan 2024-01-01
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  2. 2
    Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice

    Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice oleh Bartosz Kruszewski, Ewa Domian, Małgorzata Nowacka

    Diterbitkan 2023-02-01
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  3. 3
    Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread

    Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread oleh Marianna Raczyk, Bartosz Kruszewski, Ewa Zachariasz

    Diterbitkan 2022-11-01
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  4. 4
    Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

    Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice oleh Bartosz Kruszewski, Katarzyna Zawada, Piotr Karpiński

    Diterbitkan 2021-03-01
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  5. 5
    Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

    Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread oleh Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska

    Diterbitkan 2021-07-01
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  6. 6
    High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

    High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compound... oleh Natalia Polak, Stanisław Kalisz, Bartosz Kruszewski

    Diterbitkan 2024-10-01
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  7. 7
    The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

    The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables oleh Krystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski, Sylwia Skąpska

    Diterbitkan 2017-01-01
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  8. 8
    Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

    Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein oleh Małgorzata Wroniak, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, Dominika Dach

    Diterbitkan 2021-10-01
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  9. 9
    Effect of Spirulina (<i>Arthrospira platensis</i><i>)</i> Supplementation on Physical and Chemical Properties of Semolina (<i>Triticum durum</i>) Based Fresh Pasta

    Effect of Spirulina (<i>Arthrospira platensis</i><i>)</i> Supplementation on Physical and Chemical Properties of Semolina (<i>Triticum durum</i>) Based Fresh Pasta oleh Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, Anna Grygier, Dorota Michałowska

    Diterbitkan 2022-01-01
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  10. 10
    New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese

    New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese oleh Milena Alicja Stachelska, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński, Bartosz Kruszewski

    Diterbitkan 2024-03-01
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  11. 11
    Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.)

    Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.) oleh Stanisław Kalisz, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, Bartosz Kruszewski

    Diterbitkan 2023-12-01
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  12. 12
    Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties

    Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties oleh Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, Emilia Janiszewska-Turak, Weronika Bykowska, Nour Ksibi

    Diterbitkan 2023-11-01
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  13. 13
    Stress hormone level and the welfare of captive European bison (Bison bonasus): the effects of visitor pressure and the social structure of herds

    Stress hormone level and the welfare of captive European bison (Bison bonasus): the effects of visitor pressure and the social structure of herds oleh Daniel Klich, Rafał Łopucki, Marta Gałązka, Agnieszka Ścibior, Dorota Gołębiowska, Rita Brzezińska, Bartosz Kruszewski, Tadeusz Kaleta, Wanda Olech

    Diterbitkan 2021-06-01
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