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Wpływ ilości wysiewu i rozstawy rzędów na plon rzepaku ozimego w województwie szczecińskim

100%

Songin W., Grzeskowiak B.

Zeszyty Problemowe Postępów Nauk Rolniczych

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1979

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tom 229

2

Yellow pea (Pisum sativum) and its products as a source of natural antioxidants. Part II. Changes antioxidant prperties of peas due to thermal and mechanical treatment

81%

Grzeskowiak B., Pazola Z., Gogolewski M.

Acta Alimentaria Polonica

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1987

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tom 13

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nr 2

Pea flour was obtained by industrial-scale heating and grinding of yellow peas. The technological treatment caused a decrease by up to 70% of antioxidant properties of pea products used as additives to lard or smoked lard.

3

Yellow pea (Pisum sativum) and its products as a source of natural antioxidants. Part I. Model investigations of antioxidant properties of peas

81%

Grzeskowiak B., Pazola Z., Gogolewski M.

Acta Alimentaria Polonica

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1987

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tom 13

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nr 2

It was found that yellow pea increased the stability of lard and of low erucic acid rapeseed oil. Fractions obtained from pea by extraction with solvents of various polarity demonstrated a distinct decrease of antioxidant properties. The greatest amounts of substances with antioxid.ant activity were extracted with ethanol, less by petroleum ether, and the smalest amounts by water.

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The effect of the protein-fat preparations autooxidation in their enzymatic digestibility and solubility

71%

Szebiotko K., Olejnik D., Grzeskowiak Z., Grzeskowiak B., Ratkowski W.

Acta Alimentaria Polonica

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1979

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tom 05

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nr 3

Changes in fat and protein digestibility as well as in the solubility of high-caloric protein-lipid preparations during storage at accelerated autoxidation were investigated. It was observed that fat and protein digestibility gradually decreased and the solubility of preparations was considerably reduced with the growth of the peroxide number.

5

Obtainment of transgenic porcine fibroblast cell lines for the purpose of xenotransplantation

61%

Hryhorowicz M., Nowak A., Grzeskowiak B., Zeyland J., Slomski R., Lipinski D.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

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tom 96

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nr 1

Ograniczanie wyników

3 Acta Alimentaria Polonica

1 BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

1 Zeszyty Problemowe Postępów Nauk Rolniczych

5 Grzeskowiak B.

2 Gogolewski M.

2 Pazola Z.

1 Grzeskowiak Z.

1 Hryhorowicz M.

1 Lipinski D.

1 Nowak A.

1 Olejnik D.

1 Ratkowski W.

1 Slomski R.

1 Songin W.

1 Szebiotko K.

1 Zeyland J.

1 2015

2 1987

2 1979

Wpływ ilości wysiewu i rozstawy rzędów na plon rzepaku ozimego w województwie szczecińskim

Yellow pea (Pisum sativum) and its products as a source of natural antioxidants. Part II. Changes antioxidant prperties of peas due to thermal and mechanical treatment

Yellow pea (Pisum sativum) and its products as a source of natural antioxidants. Part I. Model investigations of antioxidant properties of peas

The effect of the protein-fat preparations autooxidation in their enzymatic digestibility and solubility

Obtainment of transgenic porcine fibroblast cell lines for the purpose of xenotransplantation