EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES von BUDRYN, G., NEBESNY, E.

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Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats von Budryn, G., Zaczyńska, D., Żyżelewicz, D., Grzelczyk, J., Zduńczyk, Z., Juśkiewicz, J.

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Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds von NEBESNY, E, BUDRYN, G

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Fatty acids, essential amino acids, and chlorogenic acids profiles, in vitro protein digestibility and antioxidant activity of food products containing green coffee extract von Budryn, G, Nebesny, E, Rachwal-Rosiak, D, Oracz, J

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Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries von Miśkiewicz, K., Nebesny, E., Rosicka-Kaczmarek, J., Budryn, G., Krysiak, W.

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HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews von Budryn, G.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Nebesny, E.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Kula, J.,Technical Univ. of Lodz (Poland). Inst. of Fundamentals of Food Chemistry, Majda, T.,Technical Univ. of Lodz (Poland). Inst. of Fundamentals of Food Chemistry, Krysiak, W.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

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EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES: EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES von BUDRYN, G., NEBESNY, E.

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The impact of β-cyclodextrin on biological and chemical properties of mianserin hydrochloride in aqueous solution von Belica-Pacha, S., Miłowska, K., Ionov, M., Bryszewska, M., Buczkowski, A., Budryn, G., Oracz, J., Zaczyńska, D., Wróblewska, A., Urbaniak, P., Pałecz, B.

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Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions von Budryn, G., Technical University of Lodz (Poland). Dept. of Chemical Food Technology, Nebesny, E., Technical University of Lodz (Poland). Dept. of Chemical Food Technology, Zyzelewicz, D., Technical University of Lodz (Poland). Dept. of Chemical Food Technology

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Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans von Nebesny, E., Budryn, G.

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