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Author Agnieszka Troszyńska

 

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Henryk Zieliński, Zuzana Ciesarova, Agnieszka Troszyńska, Alicja Ceglińska, Danuta Zielińska, Ryszard Amarowicz, Małgorzata Przygodzka, Kristina Kukurova
Pol. J. Food Nutr. Sci. 2012;62(1):41-50
DOI: https://doi.org/10.2478/v10222-011-0038-0
 

EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
Agnieszka Troszyńska, Olga Narolewska, Agnieszka Wołejszo, Anita Ostaszyk
Pol. J. Food Nutr. Sci. 2008;58(2):241-245
 

RELATION BETWEEN THE SENSORY QUALITY OF PEA SPROUTS (PISUM SATIVUM L.) AND THEIR CONTENTS OF PHENOLICS AND NITROGENOUS COMPOUNDS.
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska, Anita Ostaszyk
Pol. J. Food Nutr. Sci. 2008;58(2):235-240
 

EFFECT OF BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM MOENCH) ON THE QUALITY OF GLUTEN-FREE FORMULATIONS.
Małgorzata Wronkowska, Agnieszka Troszyńska, Maria Soral-Śmietana, Agnieszka Wołejszo
Pol. J. Food Nutr. Sci. 2008;58(2):211-216
 

IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Wołejszo, Agata Szymkiewicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2007;57(4):415-420
 

THE EFFECT OF HYDROCOLLOIDS ON PERCEPTION OF BITTERNESS AND ASTRINGENCY IN MODEL SYSTEM
Agnieszka Troszyńska, Olga Narolewska, Agnieszka Wołejszo
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):143-146
 

EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
Agnieszka Troszyńska, Olga Narolewska, Agnieszka Wołejszo
Pol. J. Food Nutr. Sci. 2007;57(3):329-334
 

EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska
Pol. J. Food Nutr. Sci. 2006;56(4):453-459
 

SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS
Agnieszka Troszyńska, Ryszard Amarowicz, Agnieszka Wołejszo
Pol. J. Food Nutr. Sci. 2006;56(3):291-295
 

SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Grzegorz Lamparski, Gabriel Tobota, Agnieszka Troszyńska, Józef Fornal
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):119-123
 

SENSORY QUALITY OF NEW PROBIOTIC BEVERAGES BASED ON CHEESE WHEY AND SOY PREPARATION
Dimitar Dalev, Maria Bielecka, Agnieszka Troszyńska, Stefan Ziajka, Grzegorz Lamparski
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):71-77
 

ENZYMATIC HYDROLYSIS OF COW’S WHEY MILK PROTEINS IN THE ASPECT OF THEIR UTILIZATION FOR THE PRODUCTION OF HYPOALLERGENIC FORMULAS
Barbara Wróblewska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2005;55(4):349-357
 

APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.
Zbigniew Rzedzicki, Halina Kozłowska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(4):363-368
 

NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65-73
 

ANTIOXIDATIVE POTENTIAL OF LENTIL SEED COAT TOWARDS LIPOXYGENASE ACTIVITY AND β-CAROTENE OXIDATION
Ewa Kubicka, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):147-150
 

SENSORY AND CHEMICAL ASPECTS OF ASTRINGENCY OF POLYPHENOLIC COMPOUNDS
Agnieszka Troszyńska, Grzegorz Lamparski, Hanna Kmita-Głażewska, Nina Baryłko-Pikielna
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):87-89
 

EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE
Agnieszka Troszyńska, Grzegorz Lamparski, Hanna Kmita-Głażewska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):84-86
 

ANTIOXIDANT ACTIVITY OF EXTRACT OF PEA AND ITS FRACTIONS OF LOW MOLECULAR PHENOLICS AND TANNINS
Ryszard Amarowicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):10-15
 

ANTIOXIDANT ACTIVITY OF CRUDE TANNINS OF PEA (PISUM SATIVUM L.) SEED COAT AND THEIR HYPOCHOLESTEROLEMIC EFFECT IN RATS.
Agnieszka Troszyńska, Bożena Bałasińska
Pol. J. Food Nutr. Sci. 2002;52(3):33-38
 

SUPEROXIDE SCAVENGING ACTIVITY OF SEED COAT EXTRACTS FROM LEGUME SEEDS
Agnieszka Troszyńska, Ewa Kubicka
Pol. J. Food Nutr. Sci. 2001;51(4):55-59
 

A RAPID METHOD FOR MEASUREMENT OF TOTAL ANTIOXIDANT STATUS OF SELECTED CEREAL GRAINS - SHORT REPORT
Henryk Zieliński, Joanna Honke, Agnieszka Łatosz, Agnieszka Troszyńska, Ewa Ciska, Katarzyna Waszczuk, Dorota Szawara-Nowak, Halina Kozłowska
Pol. J. Food Nutr. Sci. 1998;48(3):533-538
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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