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Agnieszka Narwojsz

university of warmia & mazury

H指数:11

被引数:362

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The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures

果胶酶处理方法对日本榅桲和榅桲浸泡液pH值、维生素C和总酚含量的影响及其抗氧化活性

APPLIED SCIENCES-BASEL

IF2.5

2025-11-251

OA

The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-12-180

PRE

Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

SCIENTIFIC REPORTS

IF3.9

2024-10-102

OAAI

Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-03-317

OA

Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review

IF4.1

2022-11-108

OAAI

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

FOOD SCIENCE & NUTRITION

IF3.8

2022-07-187

OAAI

The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

IF4.1

2020-12-1129

OAAI

Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato

不同热处理方法对马铃薯淀粉及生物活性物质的影响

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-03-1822

OAAI

Fruit Physical Features, Phenolic Compounds Profile and Inhibition Activities of Cranberry Cultivars (Vaccinium macrocarpon) Compared to Wild-Grown Cranberry (Vaccinium oxycoccus)

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2019-05-1639

OAAI

Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage

IF9.8

2016-07-0126

PREAI

Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

JOURNAL OF FUNCTIONAL FOODS

IF4

2015-12-0133

OAAI