Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
Janda, Katarzyna, Jakubczyk, Karolina, Łukomska, Agnieszka, Baranowska-Bosiacka, Irena, Rębacz-Maron, Ewa, Dec, Karolina, Kochman, Joanna, Gutowska, Izabela
Fruit and vegetables – fresh or processed – which are a better source of vitamin C?
Gutowska, Izabela, Marszałek, Patrycja, Baranowska-Bosiacka, Irena, Łukomska, Agnieszka, Goschorska, Marta, Janda, Katarzyna
Chemopreventive mechanisms and other properties of glucosinolates
Janda, Katarzyna, Taukin, Aleksandra, Kałduńska, Justyna, Jakubczyk, Karolina
Characteristics of sweeteners used in foods and their effects on human health
Antonik, Natalia, Janda, Katarzyna, Jakubczyk, Karolina
Properties and use of rosemary (Rosmarinus officinalis L.)
Pawłowska, Katarzyna, Janda, Katarzyna, Jakubczyk, Karolina
The role of oat products in the prevention and therapy of type 2 diabetes, hypercholesterolemia and obesity
Janda, Katarzyna, Orłowska, Anna, Watychowicz, Katarzyna, Jakubczyk, Karolina
Relationships Between Fungal Contamination and Some Physicochemical Properties of Rapeseeds
Janda, Katarzyna, Markowska-Szczupak, Agata
Effect of extraction method on the antioxidative activity of ground elder (Aegopodium podagraria L.)
Wróblewska, Agnieszka, Janda, Katarzyna, Makuch, Edyta, Walasek, Marika, Miądlicki, Piotr, Jakubczyk, Karolina