Articles by Józef Korczak
 

OXIDATION OF LIPIDS IN FOOD
Erwin Wąsowicz, Anna Gramza, Marzanna Hęś, Henryk H. Jeleń, Józef Korczak, Maria Małecka, Sylwia Mildner-Szkudlarz, Magdalena Rudzińska, Urszula Samotyja, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):87–100
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CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Marzanna Hęś, Józef Korczak, Anna Gramza
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
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A COMPARISON OF HUMAN AND ELECTRONIC NOSE RESPONSES TO FLAVOUR OF VARIOUS FOOD PRODUCTS OF DIFFERENT DEGREE OF LIPIDS OXIDATION
Sylwia Mildner-Szkudlarz, Renata Zawirska-Wojtasiak, Józef Korczak, Henryk H. Jeleń
Pol. J. Food Nutr. Sci. 2007;57(2):195–202
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CHANGES IN PHYTOSTEROLS AND THEIR OXIDATION PRODUCTS DURING FRYING OF FRENCH FRIES IN RAPESEED OIL
Magdalena Rudzińska, Józef Korczak, Erwin Wąsowicz
Pol. J. Food Nutr. Sci. 2005;55(4):381–387
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TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Anna Gramza, Józef Korczak, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2005;55(3):219–235
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ADSORPTION OF BILE ACIDS AND CHOLESTEROL BY DRY GRAIN LEGUME SEEDS.
Danuta Górecka, Józef Korczak, Ewa Flaczyk
Pol. J. Food Nutr. Sci. 2003;53(1):69–73
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