Lista de obras - Henryk Jeleń - Dominio Público Uruguay

A comparison of contents of group A and B trichothecenes and microbial counts in different cereal species

artículo científico publicado en 2012

Acrylamide formation in low-fat potato snacks and its correlation with colour development

artículo científico publicado en 2007

Analysis of black pepper volatiles by solid phase microextraction-gas chromatography: A comparison of terpenes profiles with hydrodistillation

artículo científico publicado en 2015

Analysis of terpenes in white wines using SPE-SPME-GC/MS approach

scientific article published on 23 July 2010

Associations between Fatty Acid Intake and Status, Desaturase Activities, and Gene Polymorphism in Centrally Obese Postmenopausal Polish Women

article

Beneficial or harmful influence of phytosterols on human cells?

artículo científico publicado en 2008

Biodegradation of rhamnolipids in liquid cultures: effect of biosurfactant dissipation on diesel fuel/B20 blend biodegradation efficiency and bacterial community composition.

artículo científico publicado en 2012

Biosynthesis and preparation of T-2 Toxin, HT-2 Toxin and Neosolantol

scientific article published on 01 March 1987

Bitter taste of Brassica vegetables: the role of genetic factors, receptors, isothiocyanates, glucosinolates and flavor context

artículo científico

Changes in the phospholipid composition of the arterial cell can result in severe atherosclerotic lesions

scientific article published on 01 October 2001

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

artículo científico publicado en 2011

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

artículo científico publicado en 2020

Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota

artículo científico publicado en 2016

Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes.

artículo científico publicado en 2015

Comparison of silica gel modified with three different functional groups with C-18 and styrene-divinylbenzene adsorbents for the analysis of selected volatile flavor compounds

artículo científico publicado en 2011

Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

artículo científico publicado en 2020

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

Derivatization of the mutagen MX (3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone) with butyl alcohols prior to GC-MS analysis.

artículo científico publicado en 2001

Determination of compounds responsible for tempeh aroma

artículo científico publicado en 2013

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

Determination of trichothecenes in wheat grain without sample cleanup using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

artículo científico publicado en 2008

Different headspace solid phase microextraction--gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine.

artículo científico publicado en 2013

Differential induction of Pisum sativum defense signaling molecules in response to pea aphid infestation

artículo científico publicado en 2014

Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds

artículo científico publicado en 2012

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

artículo científico publicado en 2016

Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks

artículo científico publicado en 2007

ExTech2010. Poznań, Poland, September 20–22, 2010 ⬇️

artículo científico publicado el 15 de noviembre de 2011

FADS1 and FADS2 polymorphism are associated with changes in fatty acid concentrations after calorie-restricted Central European and Mediterranean diets

artículo científico publicado en 2019

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

artículo científico publicado en 2015

Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

artículo científico publicado en 2013

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

artículo científico publicado en 2019

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

artículo científico publicado en 2000

Human Saliva-Mediated Hydrolysis of Eugenyl-β-D-Glucoside and Fluorescein-di-β-D-Glucoside in In Vivo and In Vitro Models

artículo científico publicado en 2021

Identification of Odor Active Compounds in Physalis peruviana L

scientific article published on 07 January 2020

Identification of aroma active compounds of cereal coffee brew and its roasted ingredients

artículo científico publicado en 2013

Identification of potent odorants formed during the preparation of extruded potato snacks.

artículo científico publicado en 2005

Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method

artículo científico publicado en 2010

Improved methods of zearalenone and moniliformin preparation

artículo científico publicado en 1987

In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L.

artículo científico publicado en 2016

Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

scientific article published on 23 September 2020

Influence of Changes in the Level of Volatile Compounds Emitted during Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array

scientific article published on 01 June 2020

Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in Poland

artículo científico publicado el 1 de enero de 2011

Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal

artículo científico publicado en 2008

Key Aroma Compounds in Smoked Cooked Loin

artículo científico publicado en 2018

Key Odorants of Lazur, a Polish Mold-Ripened Cheese

artículo científico publicado en 2017

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese ⬇️

artículo científico publicado el 12 de abril de 2011

Metabolic syndrome in postmenopausal women is associated with lower erythrocyte PUFA/MUFA and n-3/n-6 ratio: A case-control study

artículo científico publicado en 2020

Microextraction techniques in the analysis of food flavor compounds: A review.

artículo científico publicado en 2012

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.

artículo científico publicado en 2017

Natural contamination of spring barley with group A trichothecene mycotoxins in south-eastern Poland

scientific article published on 01 May 1997

New derivatization method for determination of 3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone in water

scientific article published on 01 November 1997

Only an early nitric oxide burst and the following wave of secondary nitric oxide generation enhanced effective defence responses of pelargonium to a necrotrophic pathogen

scientific article published on 01 January 2007

Possibilities of Using Medicinal Plant Extracts and Salt-Containing Raw Materials from the Aral Region for Cosmetic Purposes

artículo científico publicado en 2022

Qualitative analysis of surgical smoke produced during burn operations

scientific article published on 17 March 2020

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

artículo científico publicado en 2020

SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Solid-phase microextraction in the analysis of food taints and off-flavors

artículo científico publicado en 2006

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

The Role of Sugars in the Regulation of the Level of Endogenous Signaling Molecules during Defense Response of Yellow Lupine to Fusarium oxysporum

artículo científico publicado en 2020

The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products fro

artículo científico publicado en 2017

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 relation between phytochemical composition and sensory traits of selected Brassica vegetables

artículo científico publicado en 2022

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

Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites.

artículo científico publicado en 2003

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables

scientific article published on 22 January 2019

Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis-unusual spoilage bacteria of functional beverages

artículo científico publicado en 2019

Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.

artículo científico publicado en 2005

Volatile compounds responsible for aroma of Jutrzenka liquer wine

artículo científico publicado en 2011

Volatile metabolites in various cereal grains.

artículo científico publicado en 2010

Volatile sesquiterpene hydrocarbons characteristic for Penicillium roqueforti strains producing PR toxin

artículo científico publicado en 2002

[Interest of modern imagery for conservative management of a placenta percreta]

artículo científico publicado en 2007

Lista de obras de Henryk Jeleń

A comparison of contents of group A and B trichothecenes and microbial counts in different cereal species

Acrylamide formation in low-fat potato snacks and its correlation with colour development

Analysis of black pepper volatiles by solid phase microextraction-gas chromatography: A comparison of terpenes profiles with hydrodistillation

Analysis of terpenes in white wines using SPE-SPME-GC/MS approach

Associations between Fatty Acid Intake and Status, Desaturase Activities, and Gene Polymorphism in Centrally Obese Postmenopausal Polish Women

Beneficial or harmful influence of phytosterols on human cells?

Biodegradation of rhamnolipids in liquid cultures: effect of biosurfactant dissipation on diesel fuel/B20 blend biodegradation efficiency and bacterial community composition.

Biosynthesis and preparation of T-2 Toxin, HT-2 Toxin and Neosolantol

Bitter taste of Brassica vegetables: the role of genetic factors, receptors, isothiocyanates, glucosinolates and flavor context

Changes in the phospholipid composition of the arterial cell can result in severe atherosclerotic lesions

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota

Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes.

Comparison of silica gel modified with three different functional groups with C-18 and styrene-divinylbenzene adsorbents for the analysis of selected volatile flavor compounds

Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

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

Derivatization of the mutagen MX (3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone) with butyl alcohols prior to GC-MS analysis.

Determination of compounds responsible for tempeh aroma

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

Determination of trichothecenes in wheat grain without sample cleanup using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

Different headspace solid phase microextraction--gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine.

Differential induction of Pisum sativum defense signaling molecules in response to pea aphid infestation

Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks

ExTech2010. Poznań, Poland, September 20–22, 2010 ⬇️

FADS1 and FADS2 polymorphism are associated with changes in fatty acid concentrations after calorie-restricted Central European and Mediterranean diets

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

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

Human Saliva-Mediated Hydrolysis of Eugenyl-β-D-Glucoside and Fluorescein-di-β-D-Glucoside in In Vivo and In Vitro Models

Identification of Odor Active Compounds in Physalis peruviana L

Identification of aroma active compounds of cereal coffee brew and its roasted ingredients

Identification of potent odorants formed during the preparation of extruded potato snacks.

Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method

Improved methods of zearalenone and moniliformin preparation

In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L.

Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

Influence of Changes in the Level of Volatile Compounds Emitted during Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array

Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in Poland

Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal

Key Aroma Compounds in Smoked Cooked Loin

Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese ⬇️

Metabolic syndrome in postmenopausal women is associated with lower erythrocyte PUFA/MUFA and n-3/n-6 ratio: A case-control study

Microextraction techniques in the analysis of food flavor compounds: A review.

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.

Natural contamination of spring barley with group A trichothecene mycotoxins in south-eastern Poland

New derivatization method for determination of 3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone in water

Only an early nitric oxide burst and the following wave of secondary nitric oxide generation enhanced effective defence responses of pelargonium to a necrotrophic pathogen

Possibilities of Using Medicinal Plant Extracts and Salt-Containing Raw Materials from the Aral Region for Cosmetic Purposes

Qualitative analysis of surgical smoke produced during burn operations

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Solid-phase microextraction in the analysis of food taints and off-flavors

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

The Role of Sugars in the Regulation of the Level of Endogenous Signaling Molecules during Defense Response of Yellow Lupine to Fusarium oxysporum

The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products fro

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 relation between phytochemical composition and sensory traits of selected Brassica vegetables

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

Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites.

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables

Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis-unusual spoilage bacteria of functional beverages

Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.

Volatile compounds responsible for aroma of Jutrzenka liquer wine

Volatile metabolites in various cereal grains.

Volatile sesquiterpene hydrocarbons characteristic for Penicillium roqueforti strains producing PR toxin

[Interest of modern imagery for conservative management of a placenta percreta]