Articles by Agnieszka Wołejszo
THE EFFECT OF HYDROCOLLOIDS ON PERCEPTION OF BITTERNESS AND ASTRINGENCY IN MODEL SYSTEM
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):143–146
EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
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.
Pol. J. Food Nutr. Sci. 2008;58(2):235–240
EFFECT OF BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM MOENCH) ON THE QUALITY OF GLUTEN-FREE FORMULATIONS.
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
Pol. J. Food Nutr. Sci. 2007;57(4):415–420
EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
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
Pol. J. Food Nutr. Sci. 2006;56(4):453–459
SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS
Pol. J. Food Nutr. Sci. 2006;56(3):291–295
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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