PAHs Content in Polish Smoked Meat Prepared with Traditional Method
Kowalczyk, Karolina, Tereszkiewicz, Krzysztof, Antos, Piotr
Method for Reduction of Pesticide Residue Levels in Raspberry and Blackcurrant Based on Utilization of Ozone
Balawejder, Maciej, Szpyrka, Ewa, Antos, Piotr, Józefczyk, Radosław, Piechowicz, Bartosz, Sadło, Stanisław
The Impact of Convection Drying Temperature on Content of Selected Phytochemicals in Dried Wild Garlic Leaves (Allium ursinum L.)
Zardzewiały, Miłosz, Matłok, Natalia, Piechowiak, Tomasz, Antos, Piotr, Balawejder, Maciej
Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties
Antos, Piotr, Piechowiak, Tomasz, Tereszkiewicz, Krzysztof, Balawejder, Maciej
Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils
Matłok, Natalia, Gorzelany, Józef, Piechowiak, Tomasz, Antos, Piotr, Zardzewiały, Miłosz, Balawejder, Maciej