Articles by Jan Oszmiański
 

SEEDS OF SELECTED FRUITS AS A GOOD SOURCE OF FLAVAN-3-OLS
Aneta Wojdyło, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):607–611
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INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Aneta Wojdyło, Adam Figiel, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
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BUTTER STABILIZATION BY PLANT PHENOLIC ANTIOXIDANTS
Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska, Małgorzata Korzeniowska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):121–127
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In Vitro Studies of Anti-Hemolytic and Cytotoxic Activity of Procyanidin-Rich Extract from the Leaves of Actinidia arguta

Sylwia Cyboran-Mikołajczyk, Ákos Csonka, Joseph Molnar, Diana Szabó, Jan Oszmiański, Halina Kleszczyńska
Pol. J. Food Nutr. Sci. 2018;68(2):171–177
DOI: https://doi.org/10.1515/pjfns-2017-0021
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CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM SCUTELLARIA BAICALENSIS USING MODERN SPECTROSCOPIC METHODS.
Ronald B. Pegg, Ryszard Amarowicz, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2005;55(1):43–50
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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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