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Lista de obras de Sylwia Mildner-Szkudlarz

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

artículo científico publicado en 2009

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

DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS

Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content

article

Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high-fat diet.

artículo científico publicado en 2014

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

scientific article published on 13 June 2019

Effects of rye bread enriched with green tea extract on weight maintenance and the characteristics of metabolic syndrome following weight loss: a pilot study.

artículo científico publicado en 2014

Effects of unextruded and extruded cranberry pomace on selected metabolic parameters in high-fat diet fed rats

artículo científico publicado en 2018

Effects of unextruded and extruded cranberry pomace on selected metabolic parameters in high-fat diet fed rats [pdf]

Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability

artículo científico publicado en 2009

Improving the aroma of gluten-free bread

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

scientific article published on 16 September 2014

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

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

artículo científico publicado en 2016

Protective effect of grape by-product-fortified breads against cholesterol/cholic acid diet-induced hypercholesterolaemia in rats

artículo científico publicado en 2013

Saffron (Crocus sativus L.) powder as an ingredient of rye bread: an anti-diabetic evaluation

artículo científico publicado en 2013

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

artículo científico publicado en 2019

The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

artículo científico publicado en 2015

The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

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

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

artículo científico publicado en 2017

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

artículo científico publicado en 2019

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

artículo científico publicado en 2012

β-Carbolines in Experiments on Laboratory Animals

artículo científico publicado en 2020

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