Search Results - Nemś, Agnieszka

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  1. 1
    Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

    Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours by Miedzianka, Joanna, Drzymała, Katarzyna, Nemś, Agnieszka, Kita, Agnieszka

    Published in Scientific reports
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  2. 2
    Author Correction: Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

    Author Correction: Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours by Miedzianka, Joanna, Drzymała, Katarzyna, Nemś, Agnieszka, Kita, Agnieszka

    Published in Scientific reports
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  3. 3
    Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

    Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate by Miedzianka, Joanna, Zambrowicz, Aleksandra, Zielińska-Dawidziak, Magdalena, Drożdż, Wioletta, Nemś, Agnieszka

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  4. 4
    Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards

    Impact of deficit irrigation on fruit yield and lipid profile of terraced avocado orchards by Zuazo, Victor Hugo Durán, Lipan, Leontina, Rodríguez, Belén Cárceles, Sendra, Esther, Tarifa, Dionisio Franco, Nemś, Agnieszka, Ruiz, Baltasar Gálvez, Carbonell-Barrachina, Ángel Antonio, García-Tejero, Iván Francisco

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  5. 5
    Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan

    Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan by Ahmed, Ahmed Altaher Omer, Kita, Agnieszka, Nemś, Agnieszka, Miedzianka, Joanna, Foligni, Roberta, Abdalla, Ashraf Mohamed Ahmed, Mozzon, Massimo

    Published in Trees (Berlin, West)
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  6. 6
    Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste

    Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste by Bieniek, Angelika, Kapelko-Żeberska, Małgorzata, Gryszkin, Artur, Zięba, Tomasz, Nemś, Agnieszka, Buksa, Krzysztof

    Published in Applied sciences
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  7. 7
    Comparative Evaluation of the Antioxidative and Antimicrobial Nutritive Properties and Potential Bioaccessibility of Plant Seeds and Algae Rich in Protein and Polyphenolic Compounds

    Comparative Evaluation of the Antioxidative and Antimicrobial Nutritive Properties and Potential Bioaccessibility of Plant Seeds and Algae Rich in Protein and Polyphenolic Compound... by Miedzianka, Joanna, Lachowicz-Wiśniewska, Sabina, Nemś, Agnieszka, Kowalczewski, Przemysław Łukasz, Kita, Agnieszka

    Published in Applied sciences
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  8. 8
    Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

    Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content by Rytel, Elżbieta, Nemś, Agnieszka, Pęksa, Anna, Kita, Agnieszka, Miedzianka, Joanna, Tajner‐Czopek, Agnieszka, Kucharska, Alicja Zofia, Sokół‐Łętowska, Anna, Hamouz, Karel

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  9. 9
    “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds? by Lipan, Leontina, Cano-Lamadrid, Marina, Vázquez-Araújo, Laura, Issa-Issa, Hanán, Nemś, Agnieszka, Corell, Mireia, López-Lluch, David, Carbonell-Barrachina, Ángel Antonio

    Published in Agronomy (Basel)
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  10. 10
    Modeling of Antioxidant Activity, Polyphenols and Macronutrients Content of Bee Pollen Applying Solid-State 13C NMR Spectra

    Modeling of Antioxidant Activity, Polyphenols and Macronutrients Content of Bee Pollen Applying Solid-State 13C NMR Spectra by Mazurek, Sylwester, Szostak, Roman, Kondratowicz, Mateusz, Węglińska, Magdalena, Kita, Agnieszka, Nemś, Agnieszka

    Published in Antioxidants
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  11. 11
    Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

    Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine by Issa-Issa, Hanán, Lipan, Leontina, Cano-Lamadrid, Marina, Nemś, Agnieszka, Corell, Mireia, Calatayud-García, Pablo, Carbonell-Barrachina, Ángel A., López-Lluch, David

    Published in Beverages (Basel)
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  12. 12
    Amino acid composition of flesh-coloured potatoes as affected by storage conditions

    Amino acid composition of flesh-coloured potatoes as affected by storage conditions by Pęksa, Anna, Miedzianka, Joanna, Nemś, Agnieszka

    Published in Food chemistry
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  13. 13
    Quality and nutritional value of cookies enriched with plant‐based protein preparations

    Quality and nutritional value of cookies enriched with plant‐based protein preparations by Nemś, Agnieszka, Miedzianka, Joanna, Kita, Agnieszka

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  14. 14
    The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage

    The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage by Pęksa, Anna, Miedzianka, Joanna, Nemś, Agnieszka, Rytel, Elżbieta

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  15. 15
    Determination of nutritional parameters of bee pollen by Raman and infrared spectroscopy

    Determination of nutritional parameters of bee pollen by Raman and infrared spectroscopy by Węglińska, Magdalena, Szostak, Roman, Kita, Agnieszka, Nemś, Agnieszka, Mazurek, Sylwester

    Published in Talanta (Oxford)
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  16. 16
    Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

    Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks by Nemś, Agnieszka, Pęksa, Anna

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  17. 17
    Anthocyanin and antioxidant activity of snacks with coloured potato

    Anthocyanin and antioxidant activity of snacks with coloured potato by Nemś, Agnieszka, Pęksa, Anna, Kucharska, Alicja Z., Sokół-Łętowska, Anna, Kita, Agnieszka, Drożdż, Wioletta, Hamouz, Karel

    Published in Food chemistry
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  18. 18
    Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used

    Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used by Pęksa, Anna, Miedzianka, Joanna, Szumny, Antoni, Łyczko, Jacek, Nemś, Agnieszka, Kita, Agnieszka

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  19. 19
    Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties

    Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties by Miedzianka, Joanna, Pęksa, Anna, Nemś, Agnieszka, Drzymała, Katarzyna, Zambrowicz, Aleksandra, Kowalczewski, Przemysław

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  20. 20
    Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products

    Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products by Tomaszewska‐Ciosk, Ewa, Zdybel, Ewa, Lech, Krzysztof, Nemś, Agnieszka

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