Articles by Jerzy Dziuba
APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):145–153
FUNCTIONAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF BOVINE CASEIN PROTEINS AND PEPTIDES
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):79–86
Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarized in BIOPEP Database.
Pol. J. Food Nutr. Sci. 2012;62(3):151–157
UPDATE OF THE LIST OF ALLERGENIC PROTEINS FROM MILK, BASED ON LOCAL AMINO ACID SEQUENCE IDENTITY WITH KNOWN EPITOPES FROM BOVINE MILK PROTEINS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2011;61(2):153–158
REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
BIOINFORMATICS-AIDED CHARACTERISTICS OF THE STRUCTURAL MOTIFS OF SELECTED POTENTIALLY CELIAC-TOXIC PROTEINS OF CEREALS AND LEGUMINOUS PLANTS
Pol. J. Food Nutr. Sci. 2007;57(4):405–414
APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT
Pol. J. Food Nutr. Sci. 2007;57(2):191–194
APPLICATION OF THE SECOND DERIVATIVES OF UV SPECTRA FOR THE IDENTIFICATION OF β-CASEIN HYDROLYSATE COMPOUNDS.
Pol. J. Food Nutr. Sci. 2005;55(2):127–132
EFFECT OF ENZYMATIC HYDROLYSIS ON THE EMULSIFYING AND FOAMING PROPERTIES OF MILK PROTEINS - A REVIEW.
Pol. J. Food Nutr. Sci. 2000;50(1):3–8
BIOLOGICALLY ACTIVE PEPTIDES FROM PLANT AND ANIMAL PROTEINS
Pol. J. Food Nutr. Sci. 1999;49(1):3–16
EFFECT OF COLD STORAGE OF MILK ON FUNCTIONAL PROPERTIES OF CASEIN.
Pol. J. Food Nutr. Sci. 1998;48(3):485–492
CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE
Pol. J. Food Nutr. Sci. 1998;48(1):51–58
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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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