Resultados de búsqueda - Małgorzata Starowicz

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

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Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints por Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa-Kozak

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Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions por Marta Czarnowska-Kujawska, Joanna Klepacka, Małgorzata Starowicz, Patrycja Lesińska

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Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract por Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz

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