Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

por Głuchowski, Artur, Czarniecka-Skubina, Ewa, Rutkowska, Jarosława
Publicado 2020

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

por Rutkowska, Jaroslawa, Antoniewska-Krzeska, Agata, Żbikowska, Anna, Cazón, Patricia, Vázquez, Manuel
Publicado 2022

Study of Polonium ((210)Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland

por Rudnicki-Velasquez, Paweł, Boryło, Alicja, Kaczor, Marcin, Wieczorek, Jarosław, Rutkowska, Jarosława
Publicado 2023

Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils

por Tabaszewska, Małgorzata, Antoniewska, Agata, Rutkowska, Jaroslawa, Skoczylas, Łukasz, Słupski, Jacek, Skoczeń-Słupska, Radosława
Publicado 2021

Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

por Rutkowska, Jaroslawa, Antoniewska, Agata, Martinez-Pineda, Montserrat, Nawirska-Olszańska, Agnieszka, Zbikowska, Anna, Baranowski, Damian
Publicado 2020

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

por Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława
Publicado 2021

Red Arils of Taxus baccata L.—A New Source of Valuable Fatty Acids and Nutrients

por Tabaszewska, Małgorzata, Rutkowska, Jaroslawa, Skoczylas, Łukasz, Słupski, Jacek, Antoniewska, Agata, Smoleń, Sylwester, Łukasiewicz, Marcin, Baranowski, Damian, Duda, Iwona, Pietsch, Jörg
Publicado 2021