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1

ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS

RYSZARD AMAROWICZ, ISABEL ESTRELLA, TERESA HERNÁNDEZ, AGNIESZKA TROSZYŃSKA

Journal:

Journal of Food Lipids

Year:

2008

Language:

english

File:

PDF, 189 KB

english, 2008

2

The effect of polysaccharides on the astringency induced by phenolic compounds

A. Troszyńska, O. Narolewska, S. Robredo, I. Estrella, T. Hernández, G. Lamparski, R. Amarowicz

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 258 KB

english, 2010

3

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

Urszula Krupa-Kozak, Agnieszka Troszyńska, Natalia Bączek, Maria Soral-Śmietana

Journal:

European Food Research and Technology

Year:

2011

Language:

english

File:

PDF, 395 KB

english, 2011

4

POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY

RYSZARD AMAROWICZ, AGNIESZKA TROSZYŃSKA, NINA BARYŁKO-PIKIELNA, FEREIDOON SHAHIDI

Journal:

Journal of Food Lipids

Year:

2004

Language:

english

File:

PDF, 105 KB

english, 2004

5

Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

Barbara Wróblewska, Piotr Kołakowski, Katarzyna Pawlikowska, Agnieszka Troszyńska, Anna Kaliszewska

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 814 KB

english, 2009

6

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Barbara Wróblewska, Anna Kaliszewska, Piotr Kołakowski, Katarzyna Pawlikowska, Agnieszka Troszyńska

Journal:

World Journal of Microbiology and Biotechnology

Year:

2011

Language:

english

File:

PDF, 487 KB

english, 2011

7

Antioxidant Activity of Pea (Pisum sativum L.) Seed Coat Acetone Extract

Agnieszka Troszyńska, Isabel Estrella, M.Luisa López-Amóres, Teresa Hernández

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2002

Language:

english

File:

PDF, 159 KB

english, 2002

8

Antioxidative and radical scavenging effects of phenolics from Vicia sativum

R. Amarowicz, A. Troszyńska, R.B. Pegg

Journal:

Year:

2008

Language:

english

File:

PDF, 79 KB

english, 2008

9

Total Antioxidative Activity of Evening Primrose ( Oenothera paradoxa ) Cake Extract Measured in Vitro by Liposome Model and Murine L1210 Cells

Bałasińska, Bożena, Troszyńska, Agnieszka

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 126 KB

english, 1998

10

Inclusion of flaxseed in turkey diets decreases the n-6/n-3 PUFA ratio and increases the proportion of biologically active EPA and DHA without affecting meat quality

Jankowski, Jan, Zdunczyk, Zenon, Mikulski, Dariusz, Naczmanski, Jakub, Juskiewicz, Jerzy, Troszynska, Agnieszka, Slominski, Bogdan A.

Journal:

European Journal of Lipid Science and Technology

Year:

2015

Language:

english

File:

PDF, 261 KB

english, 2015

11

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Zieliński, Henryk, Ciesarova, Zuzana, Troszyńska, Agnieszka, Ceglińska, Alicja, Zielińska, Danuta, Amarowicz, Ryszard, Przygodzka, Małgorzata, Kukurova, Kristina

Journal:

Polish Journal of Food and Nutrition Sciences

Year:

2012

Language:

english

File:

PDF, 643 KB

english, 2012

12

The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

Wróblewska, Barbara, Kaliszewska-Suchodoła, Anna, Kołakowski, Piotr, Troszyńska, Agnieszka

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 1.14 MB

english, 2013

13

Reduced-Oxidized Glutathione Status as a Potential Index of Oxidative Stress in Mature Cereal Grain

Zenliñski, Henryk, Honke, Joanna, Troszyñska, Agnieszka, Kozłowska, Halina

Journal:

Cereal Chemistry

Year:

1999

Language:

english

File:

PDF, 56 KB

english, 1999

14

Antioxidant Activity of a Red Lentil Extract and Its Fractions

Amarowicz, Ryszard, Estrella, Isabell, Hernández, Teresa, Dueñas, Montserrat, Troszyńska, Agnieszka, Kosińska, Agnieszka, Pegg, Ronald B.

Journal:

International Journal of Molecular Sciences

Year:

2009

Language:

english

File:

PDF, 217 KB

english, 2009

15

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

Małgorzata Wronkowska, Danuta Zielińska, Dorota Szawara-Nowak, Agnieszka Troszyńska, Maria Soral-Śmietana

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 761 KB

english, 2010

16

RELATION BETWEEN SENSORY ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS AND THEIR ANTIOXIDANT ACTIVITY

RYSZARD AMAROWICZ, AGNIESZKA TROSZYŃSKA, AGNIESZKA KOSIŃSKA, GRZEGORZ LAMPARSKI, FEREIDOON SHAHIDI

Journal:

Journal of Food Lipids

Year:

2008

Language:

english

File:

PDF, 168 KB

english, 2008

17

Protein profile and sensorial properties of rye breads

Anna Horszwald, Agnieszka Troszyńska, Maria Dolores del Castillo, Henryk Zieliński

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 538 KB

english, 2009

18

THE EFFECTS OF GERMINATION ON THE SENSORY QUALITY AND IMMUNOREACTIVE PROPERTIES OF PEA (PISUM SATIVUM L.) AND SOYBEAN (GLYCINE MAX)

AGNIESZKA TROSZYŃSKA, AGATA SZYMKIEWICZ, AGNIESZKA WOŁEJSZO

Journal:

Journal of Food Quality

Year:

2007

Language:

english

File:

PDF, 244 KB

english, 2007

19

Investigation of astringency of extracts obtained from selected tannins-rich legume seeds

A. Troszyńska, R. Amarowicz, G. Lamparski, A. Wołejszo, N. Baryłko-Pikielna

Journal:

Food Quality and Preference

Year:

2006

Language:

english

File:

PDF, 129 KB

english, 2006

20

ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONS

RYSZARD AMAROWICZ, AGNIESZKA TROSZYŃSKA, FEREIDOON SHAHIDI

Journal:

Journal of Food Lipids

Year:

2005

Language:

english

File:

PDF, 130 KB

english, 2005

21

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

Ryszard Amarowicz, Isabel Estrella, Teresa Hernández, Sergio Robredo, Agnieszka Troszyńska, Agnieszka Kosińska, Ronald B. Pegg

Journal:

Year:

2010

Language:

english

File:

PDF, 280 KB

english, 2010

22

Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

Agnieszka Troszyńska, Isabel Estrella, Grzegorz Lamparski, Teresa Hernández, Ryszard Amarowicz, Ronald B. Pegg

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 463 KB

english, 2011

23

Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Barbara Wróblewska, Magdalena Karamać, Ryszard Amarowicz, Agata Szymkiewicz, Agnieszka Troszyńska, Ewa Kubicka

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 393 KB

english, 2004

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