Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions

por Zarebska, Magdalena, Stanek, Natalia, Barabosz, Krzysztof, Jaszkiewicz, Anna, Kulesza, Renata, Matejuk, Rafał, Andrzejewski, Dariusz, Biłos, Łukasz, Porada, Artur
Publicado 2022

Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues

por Wasilewski, Tomasz, Hordyjewicz-Baran, Zofia, Zarębska, Magdalena, Zajszły-Turko, Ewa, Zimoch, Jolanta, Kanios, Anna, De Barros Sanches, Mano
Publicado 2022

Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics

por Wasilewski, Tomasz, Hordyjewicz-Baran, Zofia, Zarębska, Magdalena, Stanek, Natalia, Zajszły-Turko, Ewa, Tomaka, Magdalena, Bujak, Tomasz, Nizioł-Łukaszewska, Zofia
Publicado 2022

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

por Stanek, Natalia, Zarębska, Magdalena, Biłos, Łukasz, Barabosz, Krzysztof, Nowakowska-Bogdan, Ewa, Semeniuk, Izabela, Błaszkiewicz, Justyna, Kulesza, Renata, Matejuk, Rafał, Szkutnik, Krzysztof
Publicado 2021