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Current issue
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Author
Wiesław Wiczkowski
ORIGINAL ARTICLE
Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski
,
Wiesław Wiczkowski
,
Dorota Szawara-Nowak
,
Marcin Horbowicz
Pol. J. Food Nutr. Sci. 2021;71(1):21–28
DOI
:
https://doi.org/10.31883/pjfns/131061
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(PDF)
EDITORIAL
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):5–6
DOI
:
https://doi.org/10.31883/pjfns/117717
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Article
(PDF)
ORIGINAL ARTICLE
Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
Natalia Płatosz
,
Tomasz Sawicki
,
Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
DOI
:
https://doi.org/10.31883/pjfns/116613
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Article
(PDF)
FOOD FLAVONOIDS
Wiesław Wiczkowski
,
Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):101–114
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Abstract
Article
(PDF)
BIOAVAILABILITY OF QUERCETIN FROM FLESH SCALES AND DRY SKIN OF ONION IN RATS
Wiesław Wiczkowski
,
Kitti Németh
,
Adam Buciński
,
Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):95–99
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Article
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EVALUATION OF PHOTOCHEMILUMINESCENT, SPECTROPHOTOMETRIC AND CYCLIC VOLTAMMETRY METHODS FOR THE MEASUREMENT OF THE ANTIOXIDANT CAPACITY: THE CASE OF ROOTS SEPARATED FROM BUCKWHEAT SPROUTS
Danuta Zielińska
,
Wiesław Wiczkowski
,
Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2008;58(1):65–72
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Article
(PDF)
TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Henryk Zieliński
,
Anna Michalska
,
Dorota Szawara-Nowak
,
Wiesław Wiczkowski
,
Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review
Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation
CHEMICAL COMPOSITION OF BITTER COLA (
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