ASSESSMENT OF SENSORY QUALITIES AND NUTRITIONAL VALUE OF CHOKEBERRY PUREE WITH ADDED FLAX POMACE AND DRIED LEAVES OF STEVIA

Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries

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Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits.

artículo científico publicado en 2015

Antioxidant property and storage stability of quince juice phenolic compounds.

artículo científico publicado en 2013

Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

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CONTENT OF ELLAGIC ACID AND POLYMERIZED PROANTHOCYANIDINS IN PSEUDO FRUITS OF SELECTED ROSE SPECIES

Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

artículo científico publicado en 2013

Determination of phenolic compounds and antioxidant activity in leaves from wild Rubus L. species.

artículo científico publicado en 2015

Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.

artículo científico publicado en 2017

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

artículo científico publicado en 2019

Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit