1017306-J-AFS-1783866454
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Julita Reguła
Acta Scientiarum Polonorum Technologia Alimentaria
Acta Sci Pol Technol Aliment
16440730
18989594
10.17306/J.AFS
https://www.food.actapol.net
07
12
2015
12
30
2008
7
4
10.17306/J.AFS.2008.4
https://www.food.actapol.net/volume7/issue4
Effect of pre-freezing and culinary treatment on the content of amino acids of green pea
University of Agriculture in Krakow
Zofia
Lisiewska
Jacek
Słupski
Waldemar
Kmiecik
Piotr
Gębczyński
12
30
2008
5
14
10.17306/J.AFS.4.1
https://www.food.actapol.net/volume7/issue4/abstract-1.html
Physico-chemical properties and antioxidant activity of selected plum cultivars fruit
Poznań University of Life Sciences
Dorota
Walkowiak-Tomczak
Julita
Reguła
Grzegorz
Łysiak
12
30
2008
15
22
10.17306/J.AFS.4.2
https://www.food.actapol.net/volume7/issue4/abstract-2.html
Technological quality of grain of spring wheat cultivated as pure varieties and their mixtures
Wrocław University of Environmental and Life Sciences
Mirosław
Żmijewski
Zygmunt
Gil
12
30
2008
23
30
10.17306/J.AFS.4.3
https://www.food.actapol.net/volume7/issue4/abstract-3.html
Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds
University of Life Sciences in Lublin
Marek
Szmigielski
Agnieszka
Sagan
<span class="border">Stanisław
Matyka</span>
12
30
2008
31
38
10.17306/J.AFS.4.4
https://www.food.actapol.net/volume7/issue4/abstract-4.html
The effect of antioxidants on Lactobacillus casei cultures
University of Agriculture in Krakow
Aleksandra
Duda-Chodak
Tomasz
Tarko
Mateusz
Statek
12
30
2008
39
51
10.17306/J.AFS.4.5
https://www.food.actapol.net/volume7/issue4/abstract-5.html
Using the bioluminescence and microbiological contact methods in sustaining a proper hygienic level in food processing plants
Poznań University of Life Sciences
Dorota
Cais-Sokolińska
Jan
Pikul
12
30
2008
53
60
10.17306/J.AFS.4.6
https://www.food.actapol.net/volume7/issue4/abstract-6.html
Antioxidant potential of herbs extracts and impact on HepG2 cells viability
Poznań University of Life Sciences, Poland
University of British Columbia Vancouver, Canada
Anna
Gramza-Michałowska
Zyta
Abramowski
Eduardo
Jovel
Marzanna
Hes
12
30
2008
61
72
10.17306/J.AFS.4.7
https://www.food.actapol.net/volume7/issue4/abstract-7.html