Showing 1 - 14 results of 14 for search 'Waldemar Gustaw', query time: 0.05s Refine Results
  1. 1
    Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases

    Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases by Paulina Kęska, Waldemar Gustaw, Joanna Stadnik

    Published 2021-11-01
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  2. 2
    Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders

    Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders by Aneta Sławińska, Ewa Jabłońska-Ryś, Waldemar Gustaw

    Published 2024-02-01
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  3. 3
    Wpływ ogrzewania i typu dodanego karagenu na właściwości fizykochemiczne roztworów WPI

    Wpływ ogrzewania i typu dodanego karagenu na właściwości fizykochemiczne roztworów WPI by Waldemar Gustaw, Stanisław Mleko, Paweł Glibowski, Piotr Janas

    Published 2004-03-01
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  4. 4
    Właściwości reologiczne żeli WPI otrzymanych przez bezpośredni dodatek soli

    Właściwości reologiczne żeli WPI otrzymanych przez bezpośredni dodatek soli by Paweł Glibowski, Stanisław Mleko, Waldemar Gustaw, Ewa Chełstowska

    Published 2004-03-01
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  5. 5
    Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

    Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards by Aureliusz Kosendiak, Piotr Stanikowski, Dorota Domagała, Waldemar Gustaw

    Published 2020-09-01
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  6. 6
    Wykorzystanie białek serwatkowych do otrzymywania polew do lodów

    Wykorzystanie białek serwatkowych do otrzymywania polew do lodów by Stanisław Mleko, Waldemar Gustaw, Paweł Glibowski, Jarosław Mazurkiewicz

    Published 2004-03-01
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  7. 7
    Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

    Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734 by Katarzyna Skrzypczak, Waldemar Gustaw, Anna Kononiuk, Bartosz Sołowiej, Adam Waśko

    Published 2019-08-01
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  8. 8
    Properties of Yogurts Enriched with Crude Polysaccharides Extracted from <i>Pleurotus ostreatus</i> Cultivated Mushroom

    Properties of Yogurts Enriched with Crude Polysaccharides Extracted from <i>Pleurotus ostreatus</i> Cultivated Mushroom by Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej, Ewa Jabłońska-Ryś, Waldemar Gustaw

    Published 2023-11-01
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  9. 9
    Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds

    Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds by Wojciech Radzki, Krzysztof Tutaj, Katarzyna Skrzypczak, Monika Michalak-Majewska, Waldemar Gustaw

    Published 2023-12-01
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  10. 10
    Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

    Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential by Katarzyna Skrzypczak, Klaudia Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Waldemar Gustaw, Stanisław Winiarczyk

    Published 2020-11-01
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  11. 11
    Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of <i>Lactobacillus helveticus</i>

    Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of <i>Lactobacillus helveticus</i> by Katarzyna Skrzypczak, Waldemar Gustaw, Emilia Fornal, Anna Kononiuk, Monika Michalak-Majewska, Wojciech Radzki, Adam Waśko

    Published 2020-10-01
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  12. 12
    Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented <i>Lens culinaris</i> Medik.

    Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented <i>Lens culinaris</i> Medik. by Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw

    Published 2022-09-01
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  13. 13
    Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

    Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v by Katarzyna Skrzypczak, Ewa Jabłońska- Ryś, Klaudia Gustaw, Aneta Sławińska, Adam Waśko, Wojciech Radzki, Monika Michalak-Majewska, Waldemar Gustaw

    Published 2019-03-01
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  14. 14
    Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

    Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature by Marta TOMCZYŃSKA-MLEKO, Elżbieta KAMYSZ, Emilia SIKORSKA, Czesław PUCHALSKI, Stanisław MLEKO, Lech OZIMEK, Grzegorz KOWALUK, Waldemar GUSTAW, Marta WESOŁOWSKA-TROJANOWSKA

    Published 2014-02-01
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