Daria Szymanowska-Powałowska
0000-0002-4665-1576
6 papers found
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Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System
Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase
The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions
Variability of Hordeum vulgare L. Cultivars in Yield, Antioxidant Potential, and Cholinesterase Inhibitory Activity
Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential
Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients
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