Zielińska-Dawidziak, Magdalena

Name

Scientific title

dr hab.

ORCID

0000-0003-1535-9625

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Biochemii i Analizy Żywności

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Suche, dietetyczne koncentraty śniadań zbożowych Instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Suche, dietetyczne koncentraty potraw instant z kaszą lub makaronem, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Super eggs production – the influence of feed modification on designer egg composition

Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed

Rare Earth Elements Accumulation in the Hair of Malagasy Children and Adolescents in Relation to Their Age and Nutritional Status

Concentration of selected elements in the hair of Madagascar girls in relation to nutritional status and place of residence

Suche, dietetyczne koncentraty zup instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Suche, dietetyczne koncentraty deserów instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Digestibility of Protein and Iron Availability from Enriched Legume Sprouts

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast

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Author

Subject

Has files

Type

Suche, dietetyczne koncentraty śniadań zbożowych Instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Suche, dietetyczne koncentraty potraw instant z kaszą lub makaronem, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Super eggs production – the influence of feed modification on designer egg composition

Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed

Rare Earth Elements Accumulation in the Hair of Malagasy Children and Adolescents in Relation to Their Age and Nutritional Status

Concentration of selected elements in the hair of Madagascar girls in relation to nutritional status and place of residence

Suche, dietetyczne koncentraty zup instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Suche, dietetyczne koncentraty deserów instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania

Digestibility of Protein and Iron Availability from Enriched Legume Sprouts

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast