Lista de obras - Renata Zawirska-Wojtasiak

Aroma evaluation of transgenic, thaumatin II-producing cucumber fruits.

artículo científico publicado en 2009

Attractiveness of transgenic cucumber plants containing a gene encoding sweet-tasting protein to consumers and pests

artículo científico publicado en 2007

Bioactive β-Carbolines in Food: A Review.

artículo científico publicado en 2019

Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee.

artículo científico publicado en 2014

Bioactivity of selected materials for coffee substitute

artículo científico publicado en 2018

Chlorogenic acid in raw materials for the production of chicory coffee

artículo científico publicado en 2014

Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor in wheat grain by SPME-GC-MS, profiling volatiles, and sensory analysis.

artículo científico publicado en 2003

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system

scientific article published on 13 June 2019

Estimation of the main dill seeds odorant carvone by solid-phase microextraction and gas chromatography.

artículo científico publicado en 2002

Expression pattern of the pre-prothaumatin II gene under the control of the CaMV 35S promoter in transgenic cucumber (Cucumis sativus L.) flower buds and fruits.

artículo científico publicado en 2009

Genetically Modified Crops Expressing 35S-Thaumatin II Transgene: Sensory Properties and Food Safety Aspects

artículo científico publicado en 2012

Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality

artículo científico publicado en 2000

Odor active compounds content in spices and their microencapsulated powders measured by SPME.

artículo científico publicado en 2010

Phenolic compounds from winemaking waste and its antioxidant activity towards oxidation of rapeseed oil

Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

artículo científico publicado en 2017

The use of electronic and human nose for monitoring rapeseed oil autoxidation

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

Vitamin C and aroma composition of fresh leaves from Kalanchoe pinnata and Kalanchoe daigremontiana