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Lista de obras de Grzegorz Lamparski

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

Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner

artículo científico publicado en 2017

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

artículo científico publicado en 2012

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

artículo científico publicado en 2021

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

artículo científico publicado en 2016

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

Growth performance, gastrointestinal function and meat quality in growing-finishing turkeys fed diets with different levels of yellow lupine (L. luteus) seeds

artículo científico publicado en 2014

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

scholarly article in Journal of Chemistry, 2015

The Application of <i>Lamiaceae</i> Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

artículo científico publicado en 2020

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