Articles by Anna Michalska
 

ANTIOXIDANT PROPERTIES OF SPELT BREAD.
Henryk Zieliński, Anna Michalska, Alicja Ceglińska
Pol. J. Food Nutr. Sci. 2008;58(2):217–222
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ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT

Danuta Zielińska, Dorota Szawara-Nowak, Anna Michalska
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
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TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Henryk Zieliński, Anna Michalska, Dorota Szawara-Nowak, Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
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ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS

Henryk Zieliński, Mariusz K. Piskuła, Anna Michalska, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2007;57(3):315–322
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EFFECT OF FLOUR EXTRACTION RATE ON BIOACTIVE COMPOUNDS CONTENT OF TWO RYE VARIETIES

Anna Michalska, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2006;56(3):297–303
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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