Articles by Renata Zawirska-Wojtasiak
INFLUENCE OF STEAM WATER STERILIZATION PROCESS ON THE CONTENT OF VOLATILE AROMA COMPOUNDS IN MARJORAM (ORIGANUM MAJORANA L.) ESTIMATED WITH GC/MS AND GC/O
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):151–155
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
VOLATILE COMPOUNDS OF IMPORTANCE IN THE AROMA OF CULTIVATED MUSHROOMS AGARICUS BISPORUS AT DIFFERENT CONDITIONS OF CULTIVATION
Pol. J. Food Nutr. Sci. 2007;57(3):367–372
A COMPARISON OF HUMAN AND ELECTRONIC NOSE RESPONSES TO FLAVOUR OF VARIOUS FOOD PRODUCTS OF DIFFERENT DEGREE OF LIPIDS OXIDATION
Pol. J. Food Nutr. Sci. 2007;57(2):195–202
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
QUALITY OF RYE FLOUR STARTERS PREPARED WITJ SOME LACTIC ACID BACTERIA.
Pol. J. Food Nutr. Sci. 2002;52(3):65–74
ENANTIOMERIC COMPOSITION OF LIMONENE AND CARVONE IN SEEDS OF DILL AND CARAWAY GROWN IN POLAND
Pol. J. Food Nutr. Sci. 2000;50(3):9–13
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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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