Articles by Danuta Zielińska
Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium
Pol. J. Food Nutr. Sci. 2018;68(2):179–186
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
DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF RUTIN AND ITS CONTRIBUTION TO THE ANTIOXIDANT CAPACITY OF DIVERSIFED BUCKWHEAT ORIGIN MATERIAL BY UPDATED ANALYTICAL STRATEGIES
Pol. J. Food Nutr. Sci. 2010;60(4):315–321
EVALUATION OF PHOTOCHEMILUMINESCENT, SPECTROPHOTOMETRIC AND CYCLIC VOLTAMMETRY METHODS FOR THE MEASUREMENT OF THE ANTIOXIDANT CAPACITY: THE CASE OF ROOTS SEPARATED FROM BUCKWHEAT SPROUTS
Pol. J. Food Nutr. Sci. 2008;58(1):65–72
ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
APPLICATION OF GOLD ELECTRODE MODIFIED BY THIOL LAYER FOR DETERMINATION OF SOME ODOUR COMPOUNDS
Pol. J. Food Nutr. Sci. 2000;50(2):51–53
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