Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma von Harasym, Joanna, Ph.D., M.Sc., Eng, Oledzki, Remigiusz, Ph.D., M.Sc

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Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.) von Olędzki, Remigiusz, Harasym, Joanna

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Acerola ( Malpighia emarginata ) Anti-Inflammatory Activity-A Review von Olędzki, Remigiusz, Harasym, Joanna

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Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages von Olędzki, Remigiusz, Harasym, Joanna

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The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts von Harasym, Joanna, Olędzki, Remigiusz

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Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals von Harasym, Joanna, Olędzki, Remigiusz

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Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads von Lisovska, Tetiana, Tyupova, Alona, Olędzki, Remigiusz, Harasym, Joanna

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Bionanocellulose – Properties, Acquisition And Perspectives Of Application In The Food Industry von Olędzki, Remigiusz, Walaszczyk, Ewa

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Phytochemical Composition and Antioxidant Properties of Tambourissa ficus, a Mauritian Endemic Fruit von Bhajan, Cheetra, Soulange, Joyce Govinden, Sanmukhiya, Vijayanti Mala Ranghoo, Olędzki, Remigiusz, Harasym, Joanna

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Terminalia catappa Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation von Vingadassalon, Audrey, Pejcz, Ewa, Wojciechowicz-Budzisz, Agata, Olędzki, Remigiusz, Groton, Kristy, Aurore, Guylene, Harasym, Joanna

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Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity von Olędzki, Remigiusz, Lutosławski, Krzysztof, Nowicka, Paulina, Wojdyło, Aneta, Harasym, Joanna

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BIONANOCELLULOSE--PROPERTIES, ACQUISITION AND PERSPECTIVES OF APPLICATION IN THE FOOD INDUSTRY/BIONANOCELULOZA--WLASCIWOSCI, POZYSKIWANIE I PERSPEKTYWY ZASTOSOWANIA W PRZEMYSLE SPO... von Oledzki, Remigiusz, Walaszczyk, Ewa

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Anticancer properties of low molecular weight oat beta-glucan – An in vitro study von Choromanska, Anna, Kulbacka, Julita, Rembialkowska, Nina, Pilat, Justyna, Oledzki, Remigiusz, Harasym, Joanna, Saczko, Jolanta

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High- and low-Molecular Weight oat Beta-Glucan Reveals Antitumor Activity in Human Epithelial Lung Cancer von Choromanska, Anna, Kulbacka, Julita, Harasym, Joanna, Oledzki, Remigiusz, Szewczyk, Anna, Saczko, Jolanta

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Sustainable Valorization of Breadfruit (Artocarpus altilis Leaves) as a Pasta Ingredient von Masiala, Anthony, Vingadassalon, Audrey, Lemoyne, Sarah, Pejcz, Ewa, Wojciechowicz-Budzisz, Agata, Olędzki, Remigiusz, Aurore, Guylene, Harasym, Joanna

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Phytochemical Composition and Antioxidant Properties of ITambourissa ficus/I, a Mauritian Endemic Fruit von Bhajan, Cheetra, Soulange, Joyce Govinden, Sanmukhiya, Vijayanti Mala Ranghoo, Olędzki, Remigiusz, Harasym, Joanna

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Food labeling in terms of antioxidant value. Engineering Sciences and Technologies, 2013, No. 3 (10), p. 80-91 von Olędzki, Remigiusz

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Antioxidant potential of fruit and vegetables and its impact on human health. Engineering Sciences and Technologies, 2012, No. 1 (4), p. 44-54 von Olędzki, Remigiusz

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A report on the 4th Scientific and Technical Conference in the Science - Practice series Innovation in an Enterprise. Engineering Sciences and Technologies, 2013, No. 1 (8), p. 91-... von Harasym, Joanna, Lesiów, Tomasz, Olędzki, Remigiusz

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Report from the Third Scientific and Technical Conference in the Science - Practice series Quality and safety of food products. Engineering Sciences and Technologies, 2012, No. 1 (... von Gulanowski, Bogdan, Harasym, Joanna, Lesiów, Tomasz, Olędzki, Remigiusz

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