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1

COMPARISON OF AMINO ACID CONTENT AND PROTEIN QUALITY IN RAW BROCCOLI AND IN BROCCOLI AFTER TECHNOLOGICAL AND CULINARY PROCESSING

WALDEMAR KMIECIK, JACEK SŁUPSKI, ZOFIA LISIEWSKA

Journal:

Journal of Food Processing and Preservation

Year:

2010

Language:

english

File:

PDF, 78 KB

english, 2010

2

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia faba v. major)

Z. Lisiewska, W. Kmiecik, P. Gebczyński

Journal:

Molecular Nutrition & Food Research

Year:

1999

Language:

english

File:

PDF, 68 KB

english, 1999

3

Effect of aronia berry honey syrup used for sweetening jams on their quality

W. Kmiecik, Z. Lisiewska, G. Jaworska

Journal:

Molecular Nutrition & Food Research

Year:

2001

Language:

english

File:

PDF, 79 KB

english, 2001

4

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Anna Korus, Zofia Lisiewska

Journal:

Year:

2011

Language:

english

File:

PDF, 184 KB

english, 2011

5

Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height

Zofia Lisiewska, Waldemar Kmiecik, Anna Korus

Journal:

Journal of Food Composition and Analysis

Year:

2006

Language:

english

File:

PDF, 170 KB

english, 2006

6

Evaluation of physico-chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)

Waldemar Kmiecik, Anna Korus, Zofia Lisiewska

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 125 KB

english, 2004

7

Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing

Jacek Słupski, Emilia Bernaś, Waldemar Kmiecik, Zofia Lisiewska

Journal:

International Journal of Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 101 KB

english, 2009

8

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

Kmiecik, Waldemar, Lisiewska, Zofia, G?bczy?ski, Piotr

Journal:

Journal of the Science of Food and Agriculture

Year:

1999

Language:

english

File:

PDF, 107 KB

english, 1999

9

Studies on the morphological traits and chemical composition of the fruit of six tomato cultivars recommended as raw material for freezing

W. Kmiecik, Z. Lisiewska

Journal:

Molecular Nutrition & Food Research

Year:

2000

Language:

english

File:

PDF, 49 KB

english, 2000

10

Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage

Anna Korus, Zofia Lisiewska, Waldemar Kmiecik

Journal:

Molecular Nutrition & Food Research

Year:

2002

Language:

english

File:

PDF, 242 KB

english, 2002

11

Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds

Zofia Lisiewska, Anna Korus, Waldemar Kmiecik

Journal:

Molecular Nutrition & Food Research

Year:

2003

Language:

english

File:

PDF, 195 KB

english, 2003

12

Content of Ash components in the Fresh and Preserved Broad Bean (Vicia faba v major)

Waldemar Kmiecik, Zofia Lisiewska, Grażyna Jaworska

Journal:

Journal of Food Composition and Analysis

Year:

2000

Language:

english

File:

PDF, 138 KB

english, 2000

13

Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention

Z. Lisiewska, W. Kmiecik

Journal:

Year:

1996

Language:

english

File:

PDF, 476 KB

english, 1996

14

Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

Zofia Lisiewska, Waldemar Kmiecik, Piotr Gębczyński, Lidia Sobczyńska

Journal:

Year:

2011

Language:

english

File:

PDF, 180 KB

english, 2011

15

Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption

Zofia Lisiewska, Jacek Słupski, Radosława Skoczeń-Słupska, Waldemar Kmiecik

Journal:

International Journal of Refrigeration

Year:

2009

Language:

english

File:

PDF, 202 KB

english, 2009

16

Retention of oxalates in frozen products of three brassica species depending on the methods of freezing and preparation for consumption

Anna Korus, Zofia Lisiewska, Jacek Słupski, Piotr Gębczyński

Journal:

International Journal of Refrigeration

Year:

2011

Language:

english

File:

PDF, 182 KB

english, 2011

17

Effects of freezing and storing of frozen products on the content of nitrates, nitrites, and oxalates in dill (Anethum graveolens L.)

Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski

Journal:

Year:

2004

Language:

english

File:

PDF, 186 KB

english, 2004

18

Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.)

Jacek Słupski, Zofia Lisiewska, Waldemar Kmiecik

Journal:

Year:

2005

Language:

english

File:

PDF, 278 KB

english, 2005

19

Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method

Zofia Lisiewska, Waldemar Kmiecik, Jacek Słupski

Journal:

Year:

2007

Language:

english

File:

PDF, 131 KB

english, 2007

20

Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing

Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik, Piotr Gębczyński

Journal:

Year:

2008

Language:

english

File:

PDF, 136 KB

english, 2008

21

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing

Zofia Lisiewska, Waldemar Kmiecik, Anna Korus

Journal:

Year:

2008

Language:

english

File:

PDF, 129 KB

english, 2008

22

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

Zofia Lisiewska, Piotr Gębczyński, Emilia Bernaś, Waldemar Kmiecik

Journal:

Journal of Food Composition and Analysis

Year:

2009

Language:

english

File:

PDF, 116 KB

english, 2009

23

Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage

Zofia Lisiewska, Waldemar Kmiecik, Jacek Słupski

Journal:

Year:

2004

Language:

english

File:

PDF, 254 KB

english, 2004

24

Effect of freezing and storage on quality factors in Hamburg and leafy parsley

Z. Lisiewska, W. Kmiecik

Journal:

Year:

1997

Language:

english

File:

PDF, 550 KB

english, 1997

25

Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes

Z. Lisiewska, W. Kmiecik

Journal:

Year:

2000

Language:

english

File:

PDF, 182 KB

english, 2000

26

Mycosociological research on macromycetes in beech forest associations

Journal:

Year:

1972

Language:

english

File:

PDF, 954 KB

english, 1972

27

Changes in the level of vitamin C, beta-carotene, thiamine, and riboflavin during preservation of immature grass pea (Lathyrus sativus L.) seeds

Zofia Lisiewska, Anna Korus, Waldemar Kmiecik

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 49 KB

english, 2002

28

Content of amino acids in fresh and preserved physiologically immature grass pea (Lathyrus sativusL.) seeds

Anna Korus, Zofia Lisiewska, Waldemar Kmiecik

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 136 KB

english, 2003

29

Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption

Waldemar Kmiecik, Zofia Lisiewska, Anna Korus

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 200 KB

english, 2007

30

Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption

Zofia Lisiewska, Piotr Gębczyński, Waldemar Kmiecik

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 198 KB

english, 2007

31

Content of nitrogen compounds in raw and preserved seeds of grass pea (Lathyrus sativusL.)

Zofia Lisiewska, Waldemar Kmiecik, Anna Korus

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 178 KB

english, 2001

32

Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.)

W. Kmiecik, Z. Lisiewska

Journal:

Year:

1999

Language:

english

File:

PDF, 154 KB

english, 1999

33

Effect of maturity stages on the content of ash components in raw, frozen and canned broad beans

Zofia Lisiewska, Waldemar Kmiecik, Piotr Gȩbczyński

Journal:

Year:

1999

Language:

english

File:

PDF, 149 KB

english, 1999

34

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski, Piotr Gębczyński

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 101 KB

english, 2008

35

Content of amino acids and the quality of protein in as-eaten green asparagus (Asparagus officinalis L.) products

Jacek Słupski, Anna Korus, Zofia Lisiewska, Waldemar Kmiecik

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 646 KB

english, 2010

36

Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze)

Jacek Słupski, Jacek Achrem-Achremowicz, Zofia Lisiewska, Anna Korus

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 630 KB

english, 2010

37

Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption

Jacek Słupski, Zofia Lisiewska, Piotr Gębczyński, Radosława Skoczeń-Słupska

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 676 KB

english, 2011

38

CONTENT OF BASIC COMPONENTS AND VOLATILE OILS IN GREEN DILL AS DEPENDING ON THE HEIGHT AND USABLE PARTS OF PLANTS

ZOFIA LISIEWSKA, WALDEMAR KMIECIK, JACEK SŁUPSKI

Journal:

Journal of Food Quality

Year:

2007

Language:

english

File:

PDF, 168 KB

english, 2007

39

Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species

Anna Korus, Zofia Lisiewska, Jacek Słupski, Piotr Gębczyński

Journal:

International Journal of Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 658 KB

english, 2012

40

Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

Piotr Gębczyński, Zofia Lisiewska

Journal:

Innovative Food Science & Emerging Technologies

Year:

2006

Language:

english

File:

PDF, 137 KB

english, 2006

41

Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables

Lisiewska, Z., Kmiecik, W., Gebczynnski, P.

Journal:

Food Science and Technology International

Year:

2006

Language:

english

File:

PDF, 110 KB

english, 2006

42

Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables

Słupski, Jacek, Gębczyński, Piotr, Korus, Anna, Lisiewska, Zofia

Journal:

International Journal of Food Sciences and Nutrition

Year:

2014

Language:

english

File:

PDF, 318 KB

english, 2014

43

Effect of maturity stage on the content of ash components in raw and preserved grass pea ( Lathyrus sativus L.) seeds

Lisiewska, Zofia, Korus, Anna, Kmiecik, Waldemar, Gebczyński, Piotr

Journal:

International Journal of Food Sciences and Nutrition

Year:

2006

Language:

english

File:

PDF, 93 KB

english, 2006

44

Tocopherol retention and vitamin E activity in frozen and canned immature seeds of five cultivars of common bean

Słupski, Jacek, Lisiewska, Zofia

Journal:

Journal of the Science of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 89 KB

english, 2013

45

Zinc retention in vegetables according to the method of preparation for consumption

Gębczyński, Piotr, Lisiewska, Zofia, Słupski, Jacek, Kur, Katarzyna

Journal:

International Journal of Food Sciences and Nutrition

Year:

2011

Language:

english

File:

PDF, 78 KB

english, 2011

46

Retention of chlorophylls in frozen French bean, green asparagus and pea prepared for consumption depending on pre-treatment before freezing and the temperature of frozen storage

Lisiewska, Z., Kmiecik, W., Gębczyński, P., Sobczyńska, L.

Journal:

Acta Alimentaria

Year:

2011

Language:

english

File:

PDF, 378 KB

english, 2011