Search Results - "Harasym, Joanna" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma

Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma

by Harasym, Joanna, Ph.D., M.Sc., Eng, Oledzki, Remigiusz, Ph.D., M.Sc
Published in Nutrition (Burbank, Los Angeles County, Calif.) (01.05.2014)

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Journal Article

Natural Gums as Oleogelators

Natural Gums as Oleogelators

by Banaś, Karol, Harasym, Joanna
Published in International journal of molecular sciences (30.11.2021)

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Journal Article

Chinese Artichoke (Stachys affinis Bunge): The Nutritional Profile, Bioactive Profile and Food Applications—A Review

by Wiśniewski, Rafał, Harasym, Joanna
Published in Molecules (Basel, Switzerland) (01.08.2024)

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Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.)

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.)

by Olędzki, Remigiusz, Harasym, Joanna
Published in Molecules (Basel, Switzerland) (22.12.2023)

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Acerola ( Malpighia emarginata ) Anti-Inflammatory Activity-A Review

Acerola ( Malpighia emarginata ) Anti-Inflammatory Activity-A Review

by Olędzki, Remigiusz, Harasym, Joanna
Published in International journal of molecular sciences (01.02.2024)

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Journal Article

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

by Harasym, Joanna, Satta, Elena, Kaim, Urszula
Published in Molecules (Basel, Switzerland) (01.07.2020)

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Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source

Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source

by Banaś, Karol, Harasym, Joanna
Published in Food and bioprocess technology (01.02.2021)

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Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages

Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages

by Olędzki, Remigiusz, Harasym, Joanna
Published in Applied sciences (01.07.2023)

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3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles

3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles

by Lisovska, Tetiana, Harasym, Joanna
Published in Applied sciences (01.11.2023)

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Journal Article

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review

by Tyupova, Alona, Harasym, Joanna
Published in Foods (01.07.2024)

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Journal Article

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

by Harasym, Joanna, Olędzki, Remigiusz
Published in Food and bioprocess technology (01.04.2018)

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Lecithin's Roles in Oleogelation

Lecithin's Roles in Oleogelation

by Harasym, Joanna, Banaś, Karol
Published in Gels (27.02.2024)

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Journal Article

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut ( Cyperus esculentus ) Flours Binary Blends

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut ( Cyperus esculentus ) Flours Binary Blends

by Nedviha, Svitlana, Harasym, Joanna
Published in Foods (01.02.2024)

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Journal Article

Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

by Harasym, Joanna, Olędzki, Remigiusz
Published in Nutrients (14.02.2018)

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CROSS-NATIONAL COMPARISON OF DYNAMIC INEFFICIENCY FOR EUROPEAN DIETETIC FOOD MANUFACTURING FIRMS

CROSS-NATIONAL COMPARISON OF DYNAMIC INEFFICIENCY FOR EUROPEAN DIETETIC FOOD MANUFACTURING FIRMS

by Kapelko, Magdalena, Harasym, Joanna, Orkusz, Agnieszka, Piwowar, Arkadiusz
Published in Technological and economic development of economy (25.04.2022)

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Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn's Disease Model: Time- and Molar Mass-Dependent Effects

Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn's Disease Model: Time- and Molar Mass-Dependent Effects

by Żyła, Ewa, Dziendzikowska, Katarzyna, Kamola, Dariusz, Wilczak, Jacek, Sapierzyński, Rafał, Harasym, Joanna, Gromadzka-Ostrowska, Joanna
Published in International journal of molecular sciences (25.04.2021)

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Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on its Molecular Weight

Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on its Molecular Weight

by Żyła, Ewa, Dziendzikowska, Katarzyna, Gajewska, Małgorzata, Wilczak, Jacek, Harasym, Joanna, Gromadzka-Ostrowska, Joanna
Published in Molecules (Basel, Switzerland) (05.10.2019)

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Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet

Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet

by Pejcz, Ewa, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Gil, Zygmunt, Harasym, Joanna
Published in Molecules (Basel, Switzerland) (01.01.2024)

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Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

by Carpentieri, Serena, Orkusz, Agnieszka, Ferrari, Giovanna, Harasym, Joanna
Published in Current research in food science (2024)

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Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

by Lisovska, Tetiana, Banaś, Karol, Orkusz, Agnieszka, Harasym, Joanna
Published in Applied sciences (01.11.2023)

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