Articles by Grzegorz Lamparski
 

COMPARING SENSORY QUALITY OF FULL AND REDUCED FAT COMMERCIAL CHEESES
Grzegorz Lamparski, Gabriel Tobota
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):71–75
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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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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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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
DOI: https://doi.org/10.2478/v10222-012-0060-x
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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