Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

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The most popular articles - last 30 day

1Iwona Gientka, Stanisław Błażejak, Lidia Stasiak-Różańska, Anna Chlebowska-Śmigiel
Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties – review
2Khaled Athmouni, Taheni Belghith, Khaled Bellassouad, Abdelfattah El Feki, Habib Ayadi
Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction
3Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
4Karolina M. Wójciak, Paweł Krajmas, Elżbieta Solska, Zbigniew J. Dolatowski
Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety
5Stella Sye Chee Ling, Sui Kiat Chang, Winne Chiaw Mei Sia, Hip Seng Yim
Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage
6Agnieszka Makowska, Anna Polcyn, Sylwia Chudy, Jan Michniewicz
APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS
7Katarzyna Skryplonek, Małgorzata Jasińska
Fermented probiotic beverages based on acid whey
8Dorota Klensporf-Pawlik, Roman Przybylski
Antioxidant activity of selected wild Canadian prairie fruits
9Anna Gramza-Michałowska, Andrzej Sidor, Julita Reguła, Bartosz Kulczyński
PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts
10Guowei Shu, Shuai Wang, Zikun Chen, He Chen, Changfeng Wang, Yaning Ma
Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture

All 30 days - 17497 articles

The most popular abstracts - last 30 day

Ogółem:

1Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk
2Mariusz Lesiecki, Wojciech Białas, Grażyna Lewandowicz
Enzymatic hydrolysis of potato pulp
3Kombath Ravindran Vinod, Minumula Suneel Kumar, Sockalingam Anbazhagan, Subadhra Sandhya, Parre Saikumar, Reddy Tera Rohit, David Banji
Critical issues related to transfersomes - novel vesicular system
4Przemysław Kowalczewski, Konrad Celka, Wojciech Białas, Grażyna Lewandowicz
Antioxidant activity of potato juice
5Karolina M. Wójciak, Zbigniew J. Dolatowski
Oxidative stability of fermented meat products
6Semih Ötles, Selin Ozgoz
Health effects of dietary fiber
7Mona A.M. Abd El-Gawad, Nawal S. Ahmed, M.M. El-Abd, S. Abd El-Rafee
Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk
8Wojciech Juzwa, Katarzyna Czaczyk
Flow cytometric analysis of microbial contamination in food industry technological lines – initial study
9Elżbieta Sikora, Izabela Bodziarczyk
Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked
10Reza Amiri Chayjan, Kamran Salari, Hossein Barikloo
Modelling moisture diff usivity of pomegranate seed cultivars under fi xed, semi fl uidized and fl uidized bed using mathematical and neural network methods

All 30 days - 27382 abstracts