The Potential of Ginkgo biloba as a Source of Biologically Active Compounds—A Review of the Recent Literature and Patents

por Biernacka, Patrycja, Adamska, Iwona, Felisiak, Katarzyna
Publicado 2023

Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements

por Tokarczyk, Grzegorz, Bienkiewicz, Grzegorz, Biernacka, Patrycja
Publicado 2021

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

por Bienkiewicz, Grzegorz, Tokarczyk, Grzegorz, Biernacka, Patrycja
Publicado 2022

Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion

por Biernacka, Patrycja, Felisiak, Katarzyna, Adamska, Iwona, Śnieg, Marek, Podsiadło, Cezary
Publicado 2023

Nutritional Value of Banded Cricket and Mealworm Larvae

por Kępińska-Pacelik, Jagoda, Biel, Wioletta, Podsiadło, Cezary, Tokarczyk, Grzegorz, Biernacka, Patrycja, Bienkiewicz, Grzegorz
Publicado 2023

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers

por Tokarczyk, Grzegorz, Felisiak, Katarzyna, Adamska, Iwona, Przybylska, Sylwia, Hrebień-Filisińska, Agnieszka, Biernacka, Patrycja, Bienkiewicz, Grzegorz, Tabaszewska, Małgorzata
Publicado 2023