Keyword wheat
 

Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming – a Short Report
Mirjana Menkovska, Vesna Levkov, Dragan Damjanovski, Natasha Gjorgovska, Desimir Knezevic, Nedeljka Nikolova, Danica Andreevska
Pol. J. Food Nutr. Sci. 2017;67(3):241–244
DOI: https://doi.org/10.1515/pjfns-2016-0030
 
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INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS
Pavel Kadlec, Michaela Skulinová, Dagmar Urbánková, Ladilsav Bláha, Jitka Pinkrová, Jitka Pinkrová
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):40–44
 
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INFLUENCE OF GLYCATION OF WHEAT ALBUMINS AND GLOBULINS ON THEIR IMMUNOREACTIVITY AND PHYSICOCHEMICAL PROPERTIES
Krzysztof Bielikowicz, Paweł Wojtacha, Elżbieta Kostyra, Małgorzata Iwan, Beata Jarmołowska, Henryk Kostyra
Pol. J. Food Nutr. Sci. 2010;60(4):335–340
 
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QUALITY OF WHEAT BREAKFAST CEREALS AVAILABLE ON THE POLISH MARKET
Zbigniew Rzedzicki, Emilia Sykut-Domańska, Joanna Popielewicz
Pol. J. Food Nutr. Sci. 2008;58(3):307–312
 
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IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH FUSARIUM GRAMINEARUM FUNGI
Bartosz Brzozowski, Karolina Tatarczuk, Agata Szymkiewicz, Włodzimierz Bednarski
Pol. J. Food Nutr. Sci. 2008;58(1):53–58
 
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RHEOLOGICAL PROPERTIES AND QUALITY EVALUATION OF EGYPTIAN BALADY BREAD AND BISCUITS SUPPLEMENTED WITH FLOURS OF UNGERMINATED AND GERMINATED LEGUME SEEDS OR MUSHROOM
Hesham A. Eissa, A.S. Hussein, B.E. Mostafa
Pol. J. Food Nutr. Sci. 2007;57(4):487–496
 
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EFFECT OF CONDITIONS OF CONFINED COMPRESSION ON PROPERTIES OF WHEAT AGGLOMERATES
Paweł Olejarczyk, Stanisław Skonecki
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):125–128
 
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ISOLATION AND PURIFICATION OF INDIVIDUAL GLIADIN PROTEINS BY PREPARATIVE ACID POLYACRYLAMIDE GEL ELECTROPHORESIS (A-PAGE) FOR ALLERGENIC RESEARCH
Jacek Waga, Jerzy Zientarski
Pol. J. Food Nutr. Sci. 2007;57(1):91–96
 
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FLOUR QUALITY AND BINDING OF IMMUNOGLOBULIN E BY GLIADIN PROTEINS OF TWO WINTER WHEAT GENOTYPES
Jacek Waga, Jerzy Zientarski, Krystyna Obtułowicz, Barbara Bilo
Pol. J. Food Nutr. Sci. 2006;56(3):305–310
 
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ELECTROPHORETIC AND DSC STUDIES ON DIFFERENT WHEAT STARCHES WITH VARIOUS AMYLOSE CONTENTS
Luybov A. Wasserman, Patrizia Vaccino, Gaetano Boggini, Alberto Schiraldi, Takahiro Noda, Alexander M. Kudryavzev, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2006;56(1):59–66
 
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NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Maria Soral-Śmietana, Małgorzata Wronkowska, Elżbieta Biedrzycka, Maria Bielecka, Katarzyna Ocicka
Pol. J. Food Nutr. Sci. 2005;55(3):273–279
 
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DETERMINATION OF CHROMIUM CONTENT OF FOOD AND BEVERAGES OF PLANT ORIGIN.
Wiesława Ręczajska, Renata Jędrzejczak, Barbara Szteke
Pol. J. Food Nutr. Sci. 2005;55(2):183–188
 
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STRUCTURE AND ALLERGENICITY OF WHEAT GLUTEN PROTEINS- A REVIEW.
Jacek Waga
Pol. J. Food Nutr. Sci. 2004;54(4):327–338
 
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INFLUENCE OF KERNEL SIZE ON GRINDING PROCESS OF WHEAT AT RESPECTIVE GRINDING STAGES.

Dariusz Dziki, Janusz Laskowski
Pol. J. Food Nutr. Sci. 2004;54(1):29–33
 
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EFFECT OF PECTIN AND α-AMYLASE ON THE MICROSTRUCTURE AND STALING OF BREAD
A. A. E. Yaseen, A. A. Shouk, J. Sadowska, J. Fornal, T. Jelińska
Pol. J. Food Nutr. Sci. 2001;51(4):19–25
 
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SOLUBLE CARBOHYDRATES IN IMMATURE WHEAT GRAIN.
Łucja Fornal, Grażyna Pierzynowska-Korniak, Jan Łysak
Pol. J. Food Nutr. Sci. 2000;50(2):13–16
 
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COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.
Jadwiga Sadowska, Tomasz Jeliński, Józef Fornal
Pol. J. Food Nutr. Sci. 1999;49(4):3–15
 
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A RAPID METHOD FOR MEASUREMENT OF TOTAL ANTIOXIDANT STATUS OF SELECTED CEREAL GRAINS - SHORT REPORT
Henryk Zieliński, Joanna Honke, Agnieszka Łatosz, Agnieszka Troszyńska, Ewa Ciska, Katarzyna Waszczuk, Dorota Szawara-Nowak, Halina Kozłowska
Pol. J. Food Nutr. Sci. 1998;48(3):533–538
 
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