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1
Year: 2010, Volume: 60, No 4 , p. 301–307 ;
15 1945
Authors: Grażyna Bortnowska
Title: INFLUENCE OF THERMODYNAMIC AND KINETIC FACTORS ON THE RETENTION AND RELEASE OF AROMA COMPOUNDS IN LIQUID FOOD SYSTEMS – A REVIEW
Keywords: aroma compound, thermodynamic and kinetic factors, partition coefficient, mass transfer coefficient


2
Year: 2010, Volume: 60, No 4 , p. 309–313 ;
84 5133
Authors: Aleksandra Wilczyńska
Title: PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF POLISH HONEY – A SHORT REPORT
Keywords: honey, phenolic content, antioxidant activity


3
Year: 2010, Volume: 60, No 4 , p. 315–321 ;
76 4169
Authors: Danuta Zielińska, Dorota Szawara-Nowak, Henryk Zieliński
Title: DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF RUTIN AND ITS CONTRIBUTION TO THE ANTIOXIDANT CAPACITY OF DIVERSIFED BUCKWHEAT ORIGIN MATERIAL BY UPDATED ANALYTICAL STRATEGIES
Keywords: rutin, antioxidant activity, contribution to buckwheat antioxidant capacity, spectrophotometric methods, photochemiluminescence, cyclic voltammetry


4
Year: 2010, Volume: 60, No 4 , p. 323–327 ;
14 1357
Authors: Dorota Derewiaka, Mieczysław Obiedziński, Rafał Wołosiak, Aleksandra Antoniuk
Title: CONTENTS OF PHYTOSTEROLS AND OXYPHYTOSTEROLS IN SOYBEAN OIL WITH DIFFERENT ADDITION OF SEA BUCKTHORN SEED OIL AFTER THERMAL PROCESSING
Keywords: phytosterols, phytosterols oxidation products, plant oils


5
Year: 2010, Volume: 60, No 4 , p. 329–333 ;
16 6442
Authors: Marek Szmigielski, Mirosława Wesołowska-Janczarek, Małgorzata Szczepanik
Title: DETERMINATION OF TRYPSIN INHIBITOR ACTIVITY OF MICROWAVE-HEATED BEAN SEEDS USING BROMOCRESOLE PURPLE INDEX (BCPI
Keywords: bean, seeds, microwave heating, bromocresole purple index (BCPI), trypsin inhibitor activity (TIA), regression equations


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