Aneta Wojdyło
Wojdyło, Aneta.
VIAF ID: 249942634 (Personal)
Permalink: http://viaf.org/viaf/249942634
Preferred Forms
- 100 0 _ ‡a Aneta Wojdyło
- 100 1 _ ‡a Wojdyło, Aneta
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4xx's: Alternate Name Forms (12)
Works
Title | Sources |
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Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices | |
Comparison of bioactive potential of cranberry fruit and fruit-based products versus leaves | |
Drying-induced physico-chemical changes in cranberry products. | |
Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves | |
Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies | |
Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation | |
The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour | |
Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices | |
Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine | |
Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries | |
Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries | |
Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties. | |
Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices | |
The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin | |
Effect of the addition of polysaccharide hydrocolloids on sensory quality, color parameters, and anthocyanin stabilization in cloudy strawberry beverages | |
Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples | |
The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine | |
Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.) | |
Effects of various clarification treatments on phenolic compounds and color of apple juice | |
Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits | |
Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components | |
Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color | |
Functional and sensory properties of pistachio nuts as affected by cultivar | |
Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders | |
How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? | |
How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds? | |
Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods | |
Identification and characterization of low molecular weight polyphenols in berry leaf extracts by HPLC-DAD and LC-ESI/MS. | |
Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates | |
Increased content of phenolic compounds in pear leaves after infection by the pear rust pathogen | |
Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders | |
Influence of cherry leaf-spot on changes in the content of phenolic compounds in sour cherry (Prunus cerasus L.) leaves | |
The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder | |
The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region | |
The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato | |
Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits | |
The influence of physical properties of selected plant materials on the process of osmotic dehydration | |
Influence of polyphenols isolated from Scutellaria baicalensis Georgi and Crataegus oxyacantha on the oxidative stability of cholesterol in butter stored in various conditions | |
The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine | |
Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree | |
Inhibitory Potential against Digestive Enzymes Linked to Obesity and Type 2 Diabetes and Content of Bioactive Compounds in 20 Cultivars of the Peach Fruit Grown in Poland | |
Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage | |
MICROBIOLOGICAL HAZARDS IN MINIMALLY PROCESSED FOODS AND EFFECTIVE METHODS TO ELIMINATE THEM | |
Ocena możliwości zastosowania owoców pigwy pospolitej w produkcji przetworów o wysokiej zawartości polifenoli i aktywności przeciwutleniającej | |
Opracowanie nowych metodyk oznaczeń ilościowych i jakościowych izotiocyjanianów oraz związków indolowych w próbkach roślin z rodziny Brassicaceae = The development of new technologies for quantitative and qualitative determination of isothiocyanates and indolic compounds in samples of plants belonging to the Brassicaceae family | |
Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment | |
Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland. | |
Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits | |
Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices | |
Physicochemical properties of whole fruit plum powders obtained using different drying technologies. | |
Phytochemical compounds and biological effects of Actinidia fruits | |
Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds | |
Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing | |
Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. | |
Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley | |
Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products | |
Quality of pomegranate pomace as affected by drying method. | |
Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche" | |
Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities | |
Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit | |
Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties | |
Technological aspects as the main impact on quality of quince liquors. | |
UPLC-PDA-Q/TOF-MS identification of bioactive compounds and on-line UPLC-ABTS assay in Fallopia japonica Houtt and Fallopia sachalinensis (F.Schmidt) leaves and rhizomes grown in Poland | |
UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippophaë rhamnoides L. cultivars | |
Variability of phytochemical properties and content of bioactive compounds in Lonicera caerulea L. var. kamtschatica berries. | |
Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince) | |
Wpływ dodatku wytłoków rzepakowych na właściwości smażonych chrupek ziemniaczanych | |
Zawartość wybranych wyróżników chemicznych w owocach trzech odmian jabłoni z uprawy ekologicznej i konwencjonalnej |