Wydawca
Rocznik
Tom
Numer
Suppl.1
Identyfikatory
Okładka
Zawartość wolumenu
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Suppl.1
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artykuł: Evaluation of trapping methylglyoxal capacity of cereal extracts as anti-ageing dietary sources (Morales F. J., Ullate M., del Castillo M. D.)
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artykuł: Chitosan derivatives, prebiotics? (Mateos-Aparicio I., Mengibar M., Iglesias S., Kolida S., Rastall R., Heras A.)
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artykuł: Antioxidant activity of melanoidin-like polycondensation products, isolated from model reactions of amino acids, lipid oxidation-derived aldehydes and carbohydrates (Kitryte V., Adams A., Venskutonis P. R., De Kimpe N.)
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artykuł: Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques (Wojcicki K., Caponio F., Paradiso V. M., Pasqualone A., Summo C., Sikorska E.)
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artykuł: Optimization of the low calorie candied chestnut production (Tamer C. E., Senkoyuncu A., Incedayi B., Copur O. U.)
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artykuł: North American wild rice - rich source of nutraceuticals (Klensporf-Pawlik D., Rudzinska M., Przybylski R.)
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artykuł: Plant-microbes interactions: possible outlook (Suslova O., Samojlenko T.)
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artykuł: Peptides derived from simulated gastrointestinal digestion of the prolamin fractions extracted from different wheat varieties: implications for the celiac disease (Prandi B., Bencivenni M., Galaverna G., Sforza S., Marchelli R.)
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artykuł: Comparative study of microelement accumulating characteristics of microalgae (Molnar S., Milinki E., Kiss A.)
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artykuł: DSC thermograms of melting and crystallization as a “fingerprint” in the evaluation of the authenticity of butter (Tomaszewska-Gras J., Kijowski J.)
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artykuł: Fluorescence of Maillard reaction compounds and FAST index in breads (Przygodzka M., Zielinski H., Piskula M. K.)
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artykuł: Phytosterols and sterol esters in diverse pumpkin seed oils (Oelschlagel S., Menzel C., Speer K.)
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artykuł: Monitoring of production process, freshness, authentication and shelf-life of foodstuff by electronic nose (Dymerski T., Chmiel T., Biernacka P., Wardencki W.)
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artykuł: Ultra- and nanofiltration of acid-whey - changes in whey proteins profile (Baczek N., Soral-Smietana M., Wronkowska M., Zander L., Dajnowiec F., Banaszczyk P.)
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artykuł: The application of in vitro and in vivo transgenic approaches for evaluating the harmful or beneficial effects of foods (Wolf C. R., Henderson C., Scheer N.)
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artykuł: Challenges and solutions in reference material development for quantification of food allergens (Torok K., Bugyi Z., Hajas L., Adonyi Z., Tomoskozi S.)
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artykuł: Effects of microwave and hot-air popper methods on some characteristics of popcorn (Dogan I. S., Yildiz O., Javidipour I.)
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artykuł: Optimization of extraction of polyacetylenes from Daucus carota L. using response surface modelling (RSM) (Valverde J., Quesada L., Brunton N.)
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artykuł: Mechanistic insights into furan formation in Maillard model systems (Adams A., Van Lancker F., Owczarek-Fendor A., De Meulenaer B., De Kimpe N.)
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artykuł: New green solvents for the extraction of gamma-linolenic acid from Spirulina. A chemometric optimization (Mendiola J. A., Golmakani M. T., Rezaei K., Ibanez E.)
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artykuł: Food metabolomics in the post-genomic era: specific fingerprint and biomarkers for vegetable oils and fruit juices (Socaciu C., Parloc R., Leopold L., Ranga F., Fetea F.)
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artykuł: Influence of technological processes on selected phenolic compounds in buckwheat (Dziedzic K., Gorecka D., Drozdzynska A., Hes M., Czaczyk K., Jeszka M.)
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artykuł: Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure (Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.)
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artykuł: Variability of macro- and trace elements content in winter savory (Muller I. D., Kremer D., Vujic L., Cepo D. V.)
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artykuł: Search for new antioxidants: problems and prospects (Venskutonis P. R.)
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artykuł: Resveratrol in shoots, stems and leaves of Vitis vinifera (Steiner I., Kisser J.)
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artykuł: Reduction of milk allergenicity using new synthesized Cu(II) complex as artificial protease (Divsalar A., Saboury A. A., Mansouri-Torshizi H.)
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artykuł: Content of chosen micro- and macroelements in diet of 1st year students of Technical University of Lodz (Slowianek M., Majak I., Bartos A.)
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artykuł: Essential oils as active ingredients in soft cheese (Kunicka-Styczynska A.)
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artykuł: Influence of grinding on chemical composition of coffee brew and spent coffee extracts (Monente C., Bravo J., Paz de Pena M., Cid C.)
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artykuł: The antioxidant capacity of the selected fruits and their preserves - pilot comparative study (Czlapka-Matyasik M., Gramza-Michalowska A., Fejfer M., Zielinski H.)
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artykuł: The influence of microwave drying parameters on biologically active components content in selected herbs (Nowacka M., Witrowa-Rajchert D., Luczywek K.)
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artykuł: The relative importance of food chemistry for health (van Dokkum W.)
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artykuł: Application of response surface methodology (RSM) in the optimization of infrared treatment conditions for pasting properties of rice (Basman A., Yalcin S.)
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artykuł: Bioactivity of grapevine (Vitis vinifera L.) chemicals and products: focus on antioxidant power (Iriti M., Vitalini S.)
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artykuł: NMR as a method for screening of fatty acids composition in edible oils (Castejon D., Mateos-Aparicio I., Herrera A., Cambero M. I.)
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artykuł: The detection of food components capable of preventing DNA oxidative damage by restriction analysis (Kolodziejski D., Brillowska-Dabrowska A., Bartoszek A.)
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artykuł: New enzyme-resistant dextrins from corn starch - from structure to functionality and health (Kapusniak J., Jane J., Jochym K., Slizewska K.)
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artykuł: Comparison of antioxidant properties and polyphenol composition of special purpose coffees roasted in Poland (Pilipczuk T., Kusznierewicz B., Zielinska D., Bartoszek A.)
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artykuł: Phenolic compounds profile and antioxidant activity of Persea americana Mill. peel and seed extracts (Kosinska A., Karamac M., Estrella I., Hernandez T., Amarowicz R.)
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artykuł: Effect of frying process on antioxidant capacity of vegetable oils, meat and potatoes (Szydlowska-Czerniak A., Kilanowska A., Szlyk E.)
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artykuł: Anti-nutritive and anti-allergic properties of green tea extract depend on catechins concentration and processing (Velickovic T. C., Tantoush Z., Kravic B., Mihajlovic L., Apostolovic D., Atanaskovic-Markovic M., Stanic-Vucinic D.)
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artykuł: Brewers’ yeast autolysate - new, functional food component (Swiderski F., Podpora B., Szterk A., Waszkiewicz-Robak B.)
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artykuł: Biologically active components and element contents of tomato fruits subjected to water stress and foliar application of copper and magnesium (Lugasi A., Felkai C., Hovari J., Lebovics V. K., Pek Z., Helyes L.)
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artykuł: Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblast exposed to oxidative stress (Arlorio M., Coisson J. D., Travaglia F., Locatelli M., Bordiga M., Zamperone A., Pietronave S., Brunelleschi S., Prat M.)
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artykuł: Allergenic ingredients in spices (Slowianek M., Bartos A., Leszczynska J.)
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artykuł: Study on intrinsic composition of purple corn as natural antioxidant resource and development of novel, anthocyanin rich functional foodstuff (Kiss A., Forgo P.)
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artykuł: Complex approach for versatile characterization of distinctive Hungarian propolis samples (Molnar S., Rapi S., Virag D., Kiss A., Forgo P.)
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artykuł: High pressure-modified starches as carriers for phenolic compounds (Gorecki A. R., Blaszczak W., Hernandez T., Estrella I., Bartolome B., Garrido L.)
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artykuł: Market chocolate products and trans isomers of fatty acids (Kubiak M. S., Polak M., Siekeirko U.)
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artykuł: Assessment of the antioxidant properties of corn foodstuffs (del Castillo M. D., Ullate M., Rodriguez-Valenciano M., Blanch G. P.)
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artykuł: The influence of sterilization with EnbioJet microwave flow pasteurizer on composition and bioactivity of blueberry honeysuckle juice (Kusznierewicz B., Piekarska A., Paszowska M., Matusik O., Poleska-Muchlado Z., Bartoszek A.)
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artykuł: A comparative study of Raman lasers suitability (785 vs. 514 nm) for the characterization of green and red tomatoes composition (Trebolazabala J., Maguregui M., de Diego A., Madariaga J. M.)
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artykuł: Genetic differences in response of sensory components to the varying latitude and weather conditions in sea buckthorn (Hippophae rhamnoides L.) juice (Zheng J., Yang B., Kallio H.)
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artykuł: Reactions of isothiocyanates may affect flavour and colour of foods (Cejpek K.)
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artykuł: Use of white grape pomace as a source of dietary fibre and polyphenols in biscuits (Mildner-Szkudlarz S., Bajerska J., Zawirska-Wojtasiak R.)
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artykuł: Stability study of nine high-intensity sweeteners in different types of food products (Zygler A., Wasik A., Kot-Wasik A., Namiesnik J., Janicka M.)
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artykuł: Chemical profiles of wines produced by industrial yeast hybrids (Kunicka-Styczynska A.)
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artykuł: Pyrrolizidine alkaloids in European honeys and honeys from overseas (Dubecke A., Beckh G., Lullmann C.)
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artykuł: Characterisation of conditions affecting stability of oligo-peptide derivatives of potential health-preserving effect (Rapi S., Forgo P., Kiss A.)
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artykuł: Impact of modified atmosphere packaging (MAP) on polyacetylene content in ready to eat carrots (Rawson A., Quesada L., Valverde J., Brunton N.)
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artykuł: Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions (Mogol B. A., Gokmen V., Lumaga R. B., Fogliano V., Shimoni E.)
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artykuł: Phytosterols and alpha-lipoic acid conjugates: synthesis, LC-MS analysis and free radical scavenging capacity (Madawala S. R. P., Andersson R. E., Jastrebova J. A., Almeida M., Dutta P. C.)
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artykuł: Changes of colour and non-enzymatic browning indexes of cloudy apple-berry juices upon storage (Gliszczynska-Swiglo A., Pawlak-Lemanska K.)
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artykuł: The biopolymers as supports of enzymes (Tylingo R., Gorczyca G.)
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artykuł: Investigation of functional food components and parameters affecting their stability (Virag D., Kiss A.)
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artykuł: Antioxidant properties of buckwheat enhanced wheat breads (Szawara-Nowak D., Zielinski H., del Castillo M. D.)
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artykuł: Antioxidant activity of the peptide fraction from Parmigiano-Reggiano cheeses at different ageing times (Bottesini C., Paolella S., Lambertini F., Galaverna G., Dossena A., Marchelli R., Sforza S.)
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artykuł: Effect of starch and maltodextrin on physical properties of soy protein isolate-based edible films (Galus S., Lenart A., Mathieu H., Debeaufort F.)
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artykuł: The effect of buckwheat (Fagopyrum esculentum Moench) sprouts and groats addition to high fat diet on biochemical and antioxidant parameters of plasma in rats (Chlopicka J., Francik R., Berkoz M., Krosniak M., Krason M., Kryczyk J.)
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artykuł: Mitigation of acrylamide formation in biscuits by different baking applications (Kocadagli T., Gokmen V.)
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artykuł: Influence of the minor components of sunflower oil on emulsion stability (Tugrul Masatcioglu M., Mert B., Tekin A., Koksel H.)
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artykuł: Preparative separation of phenolic compounds from Lactuca sativa L. (Olszowka K., Perucka I.)
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artykuł: Influence of the buckwheat bread formulation on the viability of E. coli and P. aeruginosa (Martinez-Rodriguez A. J., Szawara-Nowa D., Wiczkowski W., Zielinski H., del Castillo M. D.)
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artykuł: Cryoprotectant and prebiotic activity of hazelnut fiber (Corylus avellana L.) against Lactobacillus plantarum and Lactobacillus crispatus (Montella R., Coisson J. D., Travaglia F., Locatelli M., Malfa P., Martelli A., Arlorio M.)
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artykuł: Application of high performance liquid chromatography with UV and tandem MS detection for analysis of beta-carotene in food supplement based on conifer needle extract (Rjabova J., Bartkevics V., Drille M., Rubens J.)
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artykuł: The investigations of the marmalades of sweet rowanberries as an example of a functional food (Berna E., Kampuse S.)
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artykuł: Nutritional and sensory evaluation of breads supplemented with grape by-product (Mildner-Szkudlarz S., Bajerska J., Piotrowska E.)
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artykuł: The inhibitory activity of long-chain free fatty acids on lactic acid bacteria, yeast and mould (Mutlu T. K.)
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artykuł: Optimization of glucosinolate bioconversion into isothiocyanates using response surface methodology (Alvarez Jubete L., Valverde J., Smyth T., Barry Ryan C.)
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artykuł: Determining polyphenolic antioxidant distributions between the oil, water and interfacial regions of model food emulsions (Bravo-Diaz C., Losada-Barreiro S., Paz V. S., Pavia-Martins F.)
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artykuł: Evaluation of beer freshness using NIR spectroscopy (Insinska-Rak M., Sikorski M., Gorecki T., Khmelinskii, Sikorska E.)
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artykuł: Effects of stabilization process on dietary fiber of intermediate onion by-products (Benitez V., Aquilera Y., Molla E., Rodriguez-Garayar M., Torres G., Lopez-Andreu F. J., Martín-Cabrejas M. A., Esteban R. M.)
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artykuł: Quantification of phenolic compounds in smoked meat products using different glow smoke conditions (Pohlmann M., Schwagele F., Speer K., Jira W.)
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artykuł: Effect of trans fatty acids on water in oil emulsions stability (Koksel H., Mert B., Masatcioglu M. T., Erinc H., Tekin A.)
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artykuł: Diet and redox equilibrium of the organism (Bartosz G.)
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artykuł: Investigation of the systematic availability of the cyanotoxin cylindrospermopsin in Brassicaceae (Kittler K., Maul R., Kopf A., Koch M., Nehls I.)
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artykuł: HPLC analysis of catechins from Camelia spp. (Sempruch C., Stefaniuk A., Chrzanowski G., Leszczynski B.)
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artykuł: Phytochemical characterization of licuri (Syagrus coronata (Martius) Beccari) seeds: phenolic composition and antioxidant capacity (Belviso S., Ghirardello D., Giordano M., Ribeiro G. S., Parodi S., Risso S., Zeppa G.)
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artykuł: How does affect thermal processing to functional properties of bean flours? (Aguilera Y., Esteban R. M., Benitez V., Sarmento T., Molla E., Lopez-Andreu F. J., Martin-Cabrejas M. A.)
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artykuł: Thermal degradation of sulphur containing aliphatic glucosinolates in broccoli sprouts (Hanschen F. S., Platz S., Rohn S., Kroh L. W.)
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artykuł: The study of the correlation between concentration of carotenoids separated from spinach leaves and their antioxidant activity (Ligor M., Buszewski B.)
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artykuł: Ability of dietary alpha-tocopherol and quercetin to modulate expression of RAGE and other markers of oxidative stress induced by advanced glycation endproducts in human endothelial cells (Ames J. M., Deo P., Glenn J. V., Powell L. A., Stitt A. W.)
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artykuł: Health-related effects of conjugated fatty acids (Kostogrys R. B., Franczyk-Zarow M.)
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artykuł: Pyrrolizidine alkaloids in honey from Switzerland (Kast C., Kilchenmann V., Dubecke A., Gallmann P., Beckh G., Lullmann C.)
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artykuł: Chemical detoxification of carcinogenic heterocyclic aromatic amines by isothiocyanates (Bartoszek A., Smiechowska A., Przychodzen W., Piekarska A., Namiesnik J.)
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artykuł: Relationship between the phenolic and flavonoid contents and the antioxidant activity in Portulaca oleracea (Carvalho I. S., Silva R.)
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artykuł: Effects of functional rice cake on the loperamide-induced constipation in rats (Choi H., Park J. O., Choi S., Yoon S., Park H., Kim J.)
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artykuł: Determination of zinc in dishes from the canteen of Military University in Vyskov in the Czech Republic (Jurikova J.)
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artykuł: Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk (Martinez-Villaluenga C., Torino M. I., Frias J., Vidal-Valverde C.)
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artykuł: Degradation of 5-hydroxymethylfurfural during yeast fermentation (Gul Akillioglu H., Atac Mogol B., Gokmen V.)
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artykuł: Separation of dehydrogenated and decarboxylated betanins by high-speed countercurrent chromatography in processed red beet root (Beta vulgaris L.) extracts
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artykuł: Revealing transformation patterns and Maillard reaction mechanisms in lysine fortified, newly developed bakery products (Virag D., Forgo P., Kiss A.)
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artykuł: Investigation of acrylamide formation in vanillin-asparagine model system (Hamzahoglu A., Gokmen V.)
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artykuł: Fenugreek as a source of plant sterols (Rudzinska M., Przybylski R., Ciftci O. N.)
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artykuł: Antioxidant potential of vegetable Brassicas (Soengas P., Cartea M. E., Sotelo T., Velasco P.)
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artykuł: Cuisine, chemistry and music; What they have in common? (Rachon J.)
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artykuł: Antioxidant capacity of pancreatic hydrolysates of lentil meal proteins (Karamac M., Kosinska A., Rybarczyk A., Urbalewicz A., Penkacik K.)
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artykuł: Investigations on exploitation perspectives and yielding of diverse, antioxidant-rich plant extracts (Forgo P., Kiss A., Muranyi Z.)
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artykuł: Procedure of determination of multiresidue pesticides in honey based on acetonitrile extraction and liquid chromatography-tandem mass spectrometry (Barganska Z., Slebioda M., Namiesnik J.)
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artykuł: Optimization of antioxidant compounds extraction from grape stem by pressurized liquids using response surface methodology (Jaime L., Nieto J. A., Santoyo S., Amador B., Prodanov M., Reglero G.)
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artykuł: Meat products as functional foods. A paradox? (Pegg R. B.)
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artykuł: Effect of rye bread enriched in green tea extract on body weight gain, visceral fat contents and lipid absorption in rats (Bajerska J., Mildner-Szkudlarz S.)
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artykuł: Determination of nystatin in honey by liquid chromatography coupled with mass spectrometry (Cepurnieks G., Bartkevics V., Zeile Z.)
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artykuł: Physicochemical properties of pomegranate pestil (fruit leather) (Yildiz B., Tamer C. E., Copur U.)
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artykuł: Antioxidants in nutrition: what are they needed for and what can they do? (Grune T.)
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artykuł: The effect of PUFA containing seeds on quality of rice cakes (Samotyja U., Patek L.)
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artykuł: Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries (Yang B., Ahotupa M., Maatta P., Kallio H.)
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artykuł: Determining antioxidant distributions between the oil, water, and interfacial regions of model food emulsions: a pseudophase kinetic approach (Bravo-Diaz C., Losada-Barreiro S., Paz V. S.)
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artykuł: Plants, chemistry and the man and his history - some stories travelling around the world (Bicchi C.)
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artykuł: Antioxidant potential of selected tea products (Sempruch C., Stefaniuk A., Sytykiewicz H., Czerniewicz P., Leszczynski B.)
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artykuł: Structure analysis of the semimembranosus muscle (m.semimembranosus) of dairy cows subject to injection with three different brines (Krzywdzinska-Bartkowiak M., Kowalski R., Piatek M., Dolata W.)
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artykuł: Effects of different drying processes and pretreatments on quality properties and nutrients of Lentinus edodes (shiitake) mushroom (Suna S., Ozturk A., Tamer C. E., Copur O. U.)
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artykuł: Influence of temperature and equilibration time on the quantification of aroma impact compounds in coffee brews (Sanchez-Ayaso L., Ludwig I. A., Paz De Pena M., Cid C.)
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artykuł: Volatile and odour active compounds in chokeberries (Aronia melanocarpa) (Kraujalyte V., Venskutonis R., Leitner E.)
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artykuł: Occurrence of ochratoxin A in beer and wine samples (Polak M., Gut D., Zaleska A., Kubiak M. S.)
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artykuł: Evaluation of the antioxidant properties of fruit and flavoured black teas (Pekal A., Drozdz P., Biesaga M., Pyrzynska K.)
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artykuł: Influence of microencapsulation parameters on the stability of the rosemary aroma during storage (Janiszewska E., Witrowa-Rajchert D.)
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artykuł: Food components targeting the epigenome (Gerhauser C.)
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artykuł: Changes in reducing activity of reductones and phenolic acids during reactions with reactive carbonyl compounds (Konecny M., Subrtova M., Cejpek K., Velisek J.)
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artykuł: Are antioxidants multifunctional food ingredient that can impact both health and food quality (Decker E. A.)
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artykuł: A comparison of numerous Cistus species and subspecies - (I) Profiles of the polyphenols with HPLC (Kolling-Speer I., Wittpahl G., Hannig C., Speer K.)
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artykuł: Hypolipidemic effects of Morus alba leaves extracts in high-fat diet rats (Flaczyk E., Jeszka M., Heinze A.)
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artykuł: Impact of roasting conditions (time and temperature) on Maillard reaction indexes and antiradical capacity of carob (Vasung M., Cepo D. V., Vujic L.)
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artykuł: Probing the structural origins and mechanism of the bioactivity of food polysaccharides (Morris V. J.)
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artykuł: Berry seed oils as a source of bioactive compounds in functional foods (Martysiak-Zurowska D.)
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artykuł: Influence of the microenvironment of thiol groups in low molecular mass thiols and protein on the reaction with methylglyoxal (Acimovic J. M., Stanimirovic B. D., Todorovic N., Jovanovic V. B., Mandic L. M.)
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artykuł: The fate of volatile markers of baking process during the storage of bakery foods (Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Bajerska J.)
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artykuł: A new method for obtaining trehalose in a single step enzymatic reaction using trehalose synthase derived from extremophilic organisms (Filipkowski, Panek A., Pietrow O., Licznerska K., Felczykowska A., Synowiecki J.)
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artykuł: Isolation of heart healthy peptides derived from Palmaria palmata and incorporation of these peptides in bread (Fitzgerald C., Gallagher E., Tasdemir D., Hayes M.)
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artykuł: Dietary curcumin from turmeric down-regulates Wilms’ tumor 1 (WT1) gene expression through the PKCalpha signalling pathway in leukemic cells (Semsri S., Anuchapreeda S., Sweeney C. A., Krig S. R., Kotelawala L.)
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artykuł: Changes of cholesterol in roasted meat products with addition of natural antioxidants during storage (Hes M., Kmiecik D., Rudzinska M., Gramza-Michalowska A., Dziedzic K.)
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artykuł: The application of synchronous fluorescence spectroscopy and SPA-LDA analysis for the classification of olive oils (Dankowska A., Malecka M.)
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artykuł: Evaluation of selected fruits extracts from Rutheacae and Punicaceae family influence on tea Camellia sinensis extracts antioxidant potential (Jezierska M., Gramza-Michalowska A., Sidor A.)
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artykuł: Effects of different peeling methods on quality of canned peppers (Incedayi B., Tamer C. E., Copur O. U.)
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artykuł: Characterization of chemical composition of dried acid-whey preparations obtained by various membrane separation processes (Jadacka M., Soral-Smietana M., Wronkowska M., Zander L., Dajnowiec F., Banaszczyk P.)
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artykuł: Pyrrolizidine alkaloids (Ronczka S., Speer K.)
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artykuł: Determination of mycotoxins in Polish beer (Blajet-Kosicka A., Kosicki R., Twaruzek M., Grajewski J.)
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artykuł: Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via real-time PCR (Recupero M., Garino C., D'Andrea M., Locatelli M., Cereti E., Coisson J. D., Arlorio M.)
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artykuł: Differentiation of pork and beef from meat mixtures and processed products on the basis of skeletal muscle myosin light chain isoforms (Montowska M., Pospiech E.)
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artykuł: Detection of total phenols, essential and toxic elements in Latvian whole grain bread (Bobere N., Podjava A., Jakobsone I.)
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artykuł: Peter Czedik-Eysenberg, a creator of European collaboration in food chemistry - a Polish perspective (Kozlowska H.)
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artykuł: Antioxidant activity of gallocatechin gallate and epigallocatechin gallate (Muzolf-Panek M., Gliszczynska-Swigło A., Szymusiak H., Tyrakowska B.)
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artykuł: Biological activity of dietary glucosinolates and opportunities for their use in functional foods (Mithen R.)
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artykuł: Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring (Arlorio M., Coisson J. D., Travaglia F., Rinaldi M., Fiore A., Ferracane R., Fogliano V.)
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artykuł: Monitoring of the contents of high-intensity sweeteners in different types of foodstuffs available on the Polish market (Zygler A., Wasik A., Kot-Wasik A., Namiesnik J.)
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artykuł: Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates (Frias J., Penas E., Martinez-Villaluenga C., Przygodzka M., Zielinski H., Vidal-Valverde C.)
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artykuł: Fatty acid and sterol changes during frying of food products in palm oil and hydrogenated canola oil (Rudzinska M., Przybylski R.)
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artykuł: Changes of the contents of selected phenolic compounds during storage of lettuce heads (Lactuca sativa L.) in cool conditions (Olszowka K., Perucka I.)
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artykuł: The influence of powdered rosemary on the quality of fish oil during storage (Glowacz A., Wielesik B., Kolodziejska I.)
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artykuł: Effects of far infrared treatment on soybean proteins (Basman A., Yalcin S.)
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artykuł: Eggs as a main source of new generation of nutraceuticals (Trziszka T.)
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artykuł: Effect of color, season, tissue position on contents of glucosinolates in cabbage (Brassica oleracea) (An G., Ko J.)
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artykuł: Current status of nutrition and health claims in Europe (Verhagen H.)
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artykuł: Spices as natural antioxidants in foods (Akuneca I., Podjava A., Jakobsone I.)
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artykuł: 5-hydroxymethylfurfural as a quality indicator of deep-fat frying oils (Goncuoglu N., Gokmen V.)
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artykuł: Bioavailability of anthocyanins from red cabbage products (Wiczkowski W., Topolska J., Szawara-Nowak D., Ornatowska A., Piskula M. K.)
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artykuł: Determination of antioxidant values of hawthorn and cranberry fruits growing in Turkey and its products such as marmelade and sauces (Batu A., Kaplan O.)
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artykuł: A fluorescence test for the detection of glucosinolate degradation (Hanske L., Blaut M.)
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artykuł: Evaluation of polyphenols and antioxidative activity of cocoa and chocolate products (Kroyer G., Molnar T.)
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artykuł: Effects of infrared treatment on rice proteins (Basman A., Fevzioglu M.)
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artykuł: Essential oil of commercially available sage drops (Oelschlagel S., Quaas S., Speer K.)
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artykuł: Health-promoting compounds and biological activity in Se-enriched sauerkraut (Frias J., Penas E., Martínez-Villaluenga C., Sanchez-Martínez M., Perez-Corona M. T., Madrid Y., Camara C., Vidal-Valverde C.)
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artykuł: The effects of the exraction methods on Turkish olive phenols (Savas E., Arslan O.)
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artykuł: Influence of conventional growing soils and Se-fertilization on vitamin C, total phenolics and antioxidant capacity of broccoli (Zielinska D., Frias J., Penas E., Zielinski H., Gulewicz P., Vidal-Valverde C.)
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artykuł: Evaluation of vitamins B1 and B2, soluble proteins and phytic acid in buckwheat enhanced wheat bread (Frias J., Penas E., Szawara-Nowak D., Zielinski H., Vidal-Valverde)
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artykuł: Changes in bioactive carbohydrates during dehydration processing on chickpeas (Aguilera Y., Benitez V., Molla E., Lopez-Andreu F. J., Esteban R. M., Martin-Cabrejas M. A.)
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artykuł: Link between profiles of bioactive compounds present in strawberry fruits and leaves (Horszwald A., Carlen C., Andlauer W.)
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artykuł: Chemists in the food industry - much more than a bare need! (Bockisch M.)
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artykuł: Nutritional profiling of wheat germ oil for the value added baked products; correlation with lipid profile management
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artykuł: Rosemary as anti-atherogenic food ingredient (Santoyo S., Arranz E., Jaime L., Vicente G., Reglero G.)
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artykuł: Effects of pre- and postharvest factors and food processing on glucosinolates in Brassica vegetables (Bengtsson G.)
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artykuł: Role of alginate complexes in trace metal fortification of functional foodstuff (Molnar S., Kiss A., Virag D.)
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artykuł: Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation (Kukurova K., Markova L., Bednarikova A., Ciesarova Z., Zielinski H.)
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artykuł: Total antioxidant capacity and total polyphenol content of the selected plant products measured by DPPH, ABTS and Folin-Ciocalteu methods (Czlapka-Matyasik M., Gramza-Michałowska A., Fejfer M., Jeszka J.)
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artykuł: Effects of far infrared treatment on lipoxygenase activity and antinutritional factors of soybean samples (Basman A., Yalcin S.)
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artykuł: The contribution affects of the some ingredients in making Hosmerim (Savas E.)
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artykuł: Haematopreventive potential of sun, sulphited-dried apricot (Prunus armeniaca L.) and its kernel against ethanol toxicity in rats (Yurt B., Celik I.)
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artykuł: Treatment and prevention of disease with dietary fatty acids (Richter W. O.)
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artykuł: Changes of cholesterol in deep-fat fried meat products with addition of natural antioxidants during storage (Kmiecik D., Hes M., Rudzinska M., Gramza-Michalowska)
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artykuł: The bioactive components and antioxidant activity of olive leaves (Keceli Mutlu T., Harp F.)
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artykuł: Innovative honey based food products (Swiderski F., Czerwonka M., Waszkiewicz-Robak B.)
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artykuł: Foodomics: new omics for new foods (Ibanez E., Herrero M., Garcia-Canas V., Simo C., Cifuentes A.)
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artykuł: Extract from chicory (Cichorium intybus L.) seeds improves glycemia, atherogenic index and antioxidant status in rats (Jurgonski A., Juskiewicz J., Zdunczyk Z., Krol B.)
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artykuł: Application of SPME-GC-FID technique for the detection of meat-accumulated organic solvent residues originated from animal feed produced from oil-extracted and recycled plant parts (Virag D., Kiss A.)
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artykuł: Analytical investigation of bioactive components in wheat and wheat based products (Harasztos A. H., Tomoskozi S., Balazs G.)
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artykuł: High-performance liquid chromatographic method to evaluate the hydrogen atom transfer during reaction between 1,1-diphenyl-2-picryl-hydrazyl radical and antioxidants (Leroy P., Boudier A., Tournebize J., Bartosz G., El Hani S., Bengueddour R.)
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artykuł: Woad (Isatis tinctoria L.) buds: a potential functional food (Galletti S., Branca F., Bagatta M., Argento S., Iori R.)
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artykuł: Antioxidant capacity of rapeseed and oils from different technological stages (Szydlowska-Czerniak A., Trokowski K., Szlyk E.)
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artykuł: Determination of acidity regulators and preservatives in drinks using ion chromatography (Yusenko E., Kalyakina O., Polyntseva E., Kalyakin S.)
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artykuł: Vitamins B1, B2, B6 in raw and processed buckwheat sprouts (Ornatowska A., Penas E., Frias J., Vidal-Valverde C., Piskula M. K.)
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artykuł: U-HPLC-MS/MS analysis to quantify the antioxidant content of tomatoes subjected to different cultivation conditions (Van Meulebroek L., Vanhaecke L., De Swaef T., Steppe K., De Brabander H.)
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artykuł: Functional properties of dietary fiber of wheat-barley bread (Kawka A., Gorecka D.)
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artykuł: Eicosapentaenoic acid as mitochondria protective agent in endothelial cells exposed to stress (Goralska J., Sliwa A., Zapala B., Gruca A., Czech U., Awsiuk M., Dembinska-Kiec A.)
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artykuł: Fate of dietary phytosteryl/-stanyl esters upon digestion by humans: analysis of intact esters and their metabolites in feces (Lubinus T., Barnsteiner A., Engel K.-H.)
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artykuł: Mechanical and antioxidant properties of gelatin films modified with fruit’s waste extracts (Gottfried K., Staroszczyk H., Kusznierewicz B., Kolodziejska I.)
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artykuł: Emulsion-based meat products as a tool for functional food (Sante-Lhoutellier V., Benet M., Anton M., Castellani O., Astruc T.)
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artykuł: Dietary flavonoids as antioxidants and beyond antioxidants in target tissues (Terao J.)
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artykuł: The effects of the process parameters on iodine value and trans isomer formation during electrochemical hydrogenation of rapeseed oil (Gilewicz-Lukasik B., Koter S., Karlovits G.)
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artykuł: Antioxidant activity of extract of shea nut meal and its fractions (Janiak M., Penkacik K., Urbalewicz A., Amarowicz R.)
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artykuł: Phenolic content extracts Algerian dates (Phoenix dactylifera L.) and evaluation in vitro of their biological activity (Alloui-Lombarkia O., Daas-Amiour S.)
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artykuł: Effect of defatting on some functional properties of whole grain barley flours (Yalcin E., Sayim I., Ergun N.)
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artykuł: Sauerkraut juice is excellent source of glucobrassicin degradation products - potential anticancerogenic agents (Ciska E., Honke J.)
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artykuł: The contents of selected carbohydrates in common cattail (Typha latifolia) (Kurzawska A., Gorecka D., Szwengiel A.)
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artykuł: Study on specific bioactive components and antioxidant activity of selected fruits and vegetables (Forgo P., Kiss A., Muranyi Z.)
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artykuł: A comparison of numerous Cistus species and subspecies - (II) profiles of the volatiles with SPME-GC/MS (Kolling-Speer I., Wittpahl G., Speer K.)
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artykuł: Phenolic compounds and antioxidant activity of fractions extracted from Capsicum annuum L. (Materska M.)
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artykuł: Strategy for the identification of key odorants in food (Biernacka P., Chmiel T., Dymerski T., Wardencki W.)
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artykuł: Brassicaceae derived food and feed responsible for low level thiouracil residues (Kiebooms J. A. L., Vanden Bussche J., De Brabander H. F., Vanhaecke L.)
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artykuł: Storage stability of lipid fraction in blackcurrant seeds (Pacholek B., Rydjan K.)
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artykuł: Characterization and quantitative analysis of procyanidins in fruits of hawthorn species (Crataegus spp.) (Liu P., Kallio H., Yang B.)
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artykuł: Antimicrobiological effects of extracts from Cornelian-cherry (Cornus mas L.) is related to the flavonoids contents and blood antioxidant properties (Krosniak M., Francik R., Krzysciak W., Berkoz M., Krzysciak P., Bystrowska B., Ochonska D., Kryczyk J.)
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artykuł: Screening of the antioxidant capacity of selected spices by updated analytical strategies (Przygodzka M., Zielinska D., Ciesarova Z., Zielinski H.)
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artykuł: Utilization of kolesom (Talinum paniculatum) roots enriched with ginsenoside phytochemicals by producing ready to drink beverage to overcome men sexual dysfunction (Kusumadewi M., Kurnia A., Permatasari R., Anggraeni S., Suharma C. D. N.)
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artykuł: Formation of hydrogen peroxide in model solutions enriched in green tea extract (Sielicka M., Malecka M., Przypis A.)
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artykuł: The fatty acids SFA and UFA of cold-pressed vegetable oils (Kondratowicz-Pietruszka E.)
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artykuł: Novel processing techniques and their effects on glucosinolates and membrane associated myrosinases in broccoli (Frandsen H. B., Sorensen H., Sorensen J. C.)
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artykuł: Effect of technological modification on the immunoreactive and allergenic properties of cow milk proteins (Wroblewska B.)
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artykuł: Effects of NaCl, heat and protease modifications on solubility properties of protein concentrate isolated from whole grain hull-less barley flour (Yalcin E.)
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artykuł: Antioxidant activity, phenol and flavonoid contents of Portuguese shrub: Erica australis (Carvalho I. S., Nunes R. S.)
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artykuł: Spectrophotometric study on betanin degradation under the influence of metal cations (Wybraniec S., Sporna A., Stalica P., Mitka K., Kowalski P., Surylo P., Michalowski T.)
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artykuł: Oxidative stability of flaxseed meals (Klensporf-Pawlik D., Przybylski R.)
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artykuł: Antioxidant potential of tea extract Camellia sinensis influenced by Rosaceae and Oxycoccaceae family fruit extracts (Gramza-Michalowska A., Jezierska M., Walesa L., Sidor A.)
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artykuł: A pseudo-cereal: buckwheat (Yildiz G., Uylaser V.)
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artykuł: Glucoraphanin from “Cavolo nero Toscano”: gram-scale isolation and biological activity (Iori R., De Nicola G. R., Pagnotta E., Bagatta M., Tatibouet A., Rollin P., Montaut S., Abdull Razis A. F., Ioannides C.)
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artykuł: Antioxidant activity of isochromans derived from hydroxytyrosol (Sanchez J. L. E., Pereira-Caro G., Mojarro A. M., Clemente L. B., Briz R. M.)
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artykuł: Effects of gamma irradiation on sugars, fatty acids and tocopherols of chestnuts (Castanea sativa Miller) (Barros L., Antonio A. L., Barreira J. C. M., Fernandes A., Bento A., Botelho M. L., Ferreira I. C. F. R.)
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artykuł: Food adulteration and traceability - new tools for the old problem (Jelen H.)
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artykuł: Protein content and digestibility of conventionally and organically grown wheat varieties (Vitali D., Vrcek I. V., Muller I. D., Vujic L.)
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artykuł: Effect on antioxidants addition on changes in cholesterol content and its oxidation products in frozen meat products (Hes M., Kmiecik D., Rudzinska M., Gramza-Michalowska A.)
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artykuł: Note by note cooking (This H.)
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artykuł: Antioxidant capacity of rapeseed and its products (Szydlowska-Czerniak A.)
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artykuł: Comparison of acrylamide content in ginger cakes with different kinds of spices (Markova L., Ciesarova Z., Kukurova K., Przygodzka M., Zielinski H., Bednarikova A.)
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artykuł: Properties of crackers supplemented with different resistant starches (Gumus S., Kahraman K., Unuvar A., Ng P. K. W., Koksel H.)
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artykuł: Influence of cultivation conditions of white cabbage on the content of bioactive compounds (Kusznierewicz B., Piekarska A., Poleska-Muchlado Z., Milewczyk A., Kujawska N., Namiesnik J., Bartoszek A.)
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artykuł: Comparative determination of radical scavenging capacities of different honeys measured by various tests
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artykuł: Bioactivity of Bowman Birk inhibitors in thermally processed orange juice (del Castillo M. D., Amigo-Benavent M., Bravo L.)
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artykuł: Mitochondrial function of human preadipocytes may be modulated by antioxidants quercetin and beta carotene, and exogenous free fatty acids (Sliwa A., Goralska J., Awsiuk M., Czech U., Gruca A., Kiec-Wilk B., Knapp A., Dembinska-Kiec A.)
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artykuł: Linking plant sciences and food sciences: quantitative genetic analyses of glucosinolate degradation during food processing in Brassica oleracea (Hennig K., Verkerk R., Dekker M., Bonnema G.)
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artykuł: High pressure treatment of fish muscle: texture properties dependent on protein modifications (Brunnbauer M., Koehler P.)
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artykuł: Impact of industrial processing on folate contents in green vegetables (Delchier N., Renard C. M. G. C.)
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artykuł: Determination of partial baking time for cake (Yildiz O., Dogan I. S.)
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artykuł: Essential oils of different Salvias (Oelschlagel S., Quaas S., Speer K.)
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artykuł: Sterols and carboxylic acid-5-hydroxytryptamides in selected tree nuts (Zahm A., Axel C., Speer K.)
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artykuł: Antioxidant activity of phenolic extracts of Sari Ulak Tarsus olives grown in Turkey (Keceli Mutlu T., Turan Demirtas E.)
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artykuł: Fluorescence spectroscopy for monitoring thermal and photo-oxidation of cold-pressed vegetable oils (Wojcicki K., Insinska-Rak M., Sikorski M., Khmelinskii I., Sikorska E.)
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artykuł: Optimizing method for the measurement of insoluble antioxidants in foods (Cejpek K., Banacka E., Konecny M., Velisek J.)
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artykuł: Characterization of flavour profile of blue honeysuckle berries (Chmiel T., Dymerski T., Biernacka P., Wardencki W., Bartoszek A., Mustafa A., Gorecki T.)
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artykuł: Intact glucosinolates as bioactive food components (Sorensen S., Blok Frandsen H., Sorensen H., Sorensen J. C.)
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artykuł: High hydrostatic pressure affects ascorbigen and vitamin C content of sauerkrauts during refrigeration (Frias J., Penas E., Limon R. I., Sidro B., Vidal-Valverde C.)
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artykuł: HPLC-online TEAC - antioxidant activity of single compounds in complex mixtures (Zietz M., Schmidt S., Rohn S., Schreiner M., Krumbein A., Kroh L. W.)
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artykuł: Organoleptic evaluation of whole grain wheat dietetic biscuits (Vujic L., Crevar I. D., Kostres M., Maric O., Dragojevic I. V., Cepo D. V., Sebecic B.)
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artykuł: Effects of red wine drinking on total polyphenol content and antiradical activity of oral fluids (Varoni E., Vitalini S., Gardana C., Simonetti P., Lodi G., Iriti M.)
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artykuł: Linear discriminant analysis as a tool to assess the effects of irradiation treatment and storage time on antioxidant activity of Castanea sativa Miller skins and fruits (Barreira J. C. M., Antonio A. L., Fernandes A., Bento A., Quintana B., Ferreira I. C. F. R.)
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artykuł: Analytical methods to determine antioxidant capacities of food samples (Pyrzynska K.)
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artykuł: Encapsulation of the essential oil of Salvia fruticosa with different wall materials (Ozdemir F., Nadeem H. S., Torun M.)
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artykuł: Model studies on the volatiles generated in model mixtures of lipid oxidation products, amino acids, and sugars (Adams A., Kitryte V., Bouckaert C., Debel I., De Kimpe D.)
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artykuł: Oxidative stress and redox signalling: an update (Sies H.)
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artykuł: Evaluation of trapping methylglyoxal capacity of cereal extracts as anti-ageing dietary sources (Morales F. J., Ullate M., del Castillo M. D.)
rozwiń roczniki
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