Hasil Pencarian - Jaroslawa Rutkowska

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  1. 1
    Fatty acid and lipid contents differentiation in cuts of rabbit meat

    Fatty acid and lipid contents differentiation in cuts of rabbit meat oleh Ewa Rasinska, Ewa Czarniecka-Skubina, Jarosława Rutkowska

    Diterbitkan 2018-01-01
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  2. 2
    Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market

    Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market oleh Agata Adamska, Ewa Rasińska, Jarosława Rutkowska, Agata Antoniewska

    Diterbitkan 2017-10-01
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  3. 3
    Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose

    Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose oleh Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska, Eliza Kostyra

    Diterbitkan 2023-11-01
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  4. 4
    Study of Polonium (<sup>210</sup>Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland

    Study of Polonium (<sup>210</sup>Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland oleh Paweł Rudnicki-Velasquez, Alicja Boryło, Marcin Kaczor, Jarosław Wieczorek, Jarosława Rutkowska

    Diterbitkan 2023-01-01
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  5. 5
    Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

    Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers oleh Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Żbikowska, Patricia Cazón, Manuel Vázquez

    Diterbitkan 2022-08-01
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  6. 6
    Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of <i>Taxus baccata</i> L. Red Arils

    Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of <i>Taxus baccata</i> L. Red Arils oleh Małgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Radosława Skoczeń-Słupska

    Diterbitkan 2021-07-01
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  7. 7
    Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

    Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol oleh Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski

    Diterbitkan 2020-05-01
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  8. 8
    Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

    Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value oleh Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska, Jarosława Rutkowska

    Diterbitkan 2021-08-01
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  9. 9
    Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

    Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products oleh Anna Żbikowska, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, Jaroslawa Rutkowska

    Diterbitkan 2020-04-01
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  10. 10
    Red Arils of <i>Taxus baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients

    Red Arils of <i>Taxus baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients oleh Małgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch

    Diterbitkan 2021-01-01
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