Henryk Zieliński

Zieliński in 1970 Henryk Zieliński (22 September 1920 in Szembruczek near Grudziądz - 6 March 1981 in Wrocław) was a Polish historian and professor at the University of Wrocław. Provided by Wikipedia
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  1. 1
    Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

    Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine by Małgorzata Starowicz, Henryk Zieliński

    Published 2019
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  2. 2
    An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads

    An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads by Danuta Zielińska, Henryk Zieliński, Mariusz Konrad Piskuła

    Published 2022
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  3. 3
    In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

    In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria by Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Konrad Piskuła

    Published 2021
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