Lista de obras - Wioletta BLASZCZAK - Dominio Público Uruguay

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.

artículo científico publicado en 2015

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

artículo científico publicado en 2005

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

article

Cyclodextrins as multifunctional excipients: Influence of inclusion into β-cyclodextrin on physicochemical and biological properties of tebipenem pivoxil

artículo científico publicado en 2019

Effect of gamma-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

artículo científico publicado en 2002

Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents

artículo científico publicado en 2011

Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals

artículo científico publicado en 2012

Effect of superheated steam prefrying treatment on the quality of potato chips

article by Magdalena Zielinska et al published 14 July 2014 in International Journal of Food Science and Technology

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

article by Yang Tao et al published October 2012 in Innovative Food Science and Emerging Technologies

Functionality of porous starch obtained by amylase or amyloglucosidase treatments.

artículo científico publicado en 2013

In vitro release of theophylline from starch-based matrices prepared via high hydrostatic pressure treatment and autoclaving.

artículo científico publicado en 2014

Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

scientific article published on 22 May 2020

Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment

Molecular and Supermolecular Structure of Commercial Pyrodextrins

artículo científico publicado en 2016

Particle size of the severe strain of bean yellow mosaic virus. Electron microscope investigations.

artículo científico publicado en 1967

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

artículo científico publicado en 2015

Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes

scientific article published on 11 January 2020

Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

scientific article published on 04 September 2020

Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

article by Yang Tao et al published October 2013 in Innovative Food Science and Emerging Technologies

Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the process

Structural and thermodynamic properties of rice starches with different genetic background Part 2. Defectiveness of different supramolecular structures in starch granules

scientific article published on 19 July 2007

Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

artículo científico publicado en 2004

The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.

artículo científico publicado en 2017

The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties

artículo científico publicado en 2018

The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits

scientific article published on 19 October 2020

β-Cyclodextrin complexation as an effective drug delivery system for meropenem

artículo científico publicado en 2015

Lista de obras de Wioletta BLASZCZAK

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

Cyclodextrins as multifunctional excipients: Influence of inclusion into β-cyclodextrin on physicochemical and biological properties of tebipenem pivoxil

Effect of gamma-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents

Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals

Effect of superheated steam prefrying treatment on the quality of potato chips

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Functionality of porous starch obtained by amylase or amyloglucosidase treatments.

In vitro release of theophylline from starch-based matrices prepared via high hydrostatic pressure treatment and autoclaving.

Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment

Molecular and Supermolecular Structure of Commercial Pyrodextrins

Particle size of the severe strain of bean yellow mosaic virus. Electron microscope investigations.

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes

Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the process

Structural and thermodynamic properties of rice starches with different genetic background Part 2. Defectiveness of different supramolecular structures in starch granules

Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.

The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties

The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits

β-Cyclodextrin complexation as an effective drug delivery system for meropenem