Articles by Mariusz Piskuła
FOOD FLAVONOIDS
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):101–114
EFFECT OF COOKING ON YELLOW ONION QUERCETIN
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):170–174
BIOAVAILABILITY OF QUERCETIN FROM FLESH SCALES AND DRY SKIN OF ONION IN RATS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):95–99
Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review
Pol. J. Food Nutr. Sci. 2015;65(1):9–20
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
TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS
Pol. J. Food Nutr. Sci. 2007;57(3):315–322
BIOLOGICALLY ACTIVE COMPOUNDS IN CRUCIFERAE SPROUTS AND THEIR CHANGES AFTER THERMAL TREATMENT
Pol. J. Food Nutr. Sci. 2005;55(4):375–380
Events
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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