Technological Methods for Reducing the Content of Fructan in Wheat Bread

por Pejcz, Ewa, Spychaj, Radosław, Gil, Zygmunt
Publicado 2019

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

por Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Gil, Zygmunt
Publicado 2021

Distribution of Polyphenolic and Isoprenoid Compounds and Biological Activity Differences between in the Fruit Skin + Pulp, Seeds, and Leaves of New Biotypes of Elaeagnus multiflor...

por Lachowicz-Wiśniewska, Sabina, Kapusta, Ireneusz, Stinco, Carla M., Meléndez-Martínez, Antonio J., Bieniek, Anna, Ochmian, Ireneusz, Gil, Zygmunt
Publicado 2021