Articles by 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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.
Zbigniew Rzedzicki, Halina Kozłowska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(4):363–368
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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
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SUPEROXIDE SCAVENGING ACTIVITY OF SEED COAT EXTRACTS FROM LEGUME SEEDS
Agnieszka Troszyńska, Ewa Kubicka
Pol. J. Food Nutr. Sci. 2001;51(4):55–59
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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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RAFA 2019 - 9th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS
Prague, Czech Republic, 05.11.2019 - 08.11.2019
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