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Iwona Rabalski
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Iwona Rabalski
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Iwona Rabalski
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1
Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn
by
El-Sayed M. Abdel-Aal
,
Iwona Rabalski
Published 2022-05-01
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Article
2
Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products
by
El-Sayed M. Abdel-Aal
,
Lili Mats
,
Iwona Rabalski
Published 2022-02-01
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Article
3
Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes
by
El-Sayed M. Abdel-Aal
,
Iwona Rabalski
,
Lili Mats
,
Ishan Rai
Published 2022-10-01
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Article
4
Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends
by
El-Sayed M. Abdel-Aal
,
Iwona Rabalski
,
Christine Carey
,
Tamer H. Gamel
Published 2023-03-01
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Article
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