Gramza-Michałowska, Anna

Name

Scientific title

prof. dr hab.

ORCID

0000-0002-0744-9033

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej

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Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Storage Stability of Bioactive-Enriched Freeze-Dried Gala Apples: Functional Properties, Sensory Evaluation, and Enzymatic Browning

The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)

Właściwości przeciwcukrzycowe wybranych składników pochodzenia roślinnego

The Total Dietary Antioxidant Capacity, Its Seasonal Variability, and Dietary Sources in Cardiovascular Patients

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica) - A Review

Burak zwyczajny (Beta vulgaris L.) jako źródło związków o korzystnym wpływie na zdrowie

Automated Detection of Cannabis-Induced Alteration in Cardiac Autonomic Regulation of the Indian Paddy-Field Workers Using Empirical Mode Decomposition, Discrete Wavelet Transform and Wavelet Packet Decomposition Techniques with HRV Signals

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile

The role of carotenoids in bone health—A narrative review

The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)

Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate

Pieczywo i sposób wytwarzania pieczywa

Sustainable Production and Characteristics of Dried Fermented Vegetables

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

Effect of calcium lactate in standard diet on selected markers of oxidative stress and inflammation in ovariectomized rats

Dynia – składnik innowacyjnej żywności prozdrowotnej i suplementów diety w świadomości konsumentów

Klitoria ternateńska (Clitoria ternatea) – właściwości prozdrowotne i wykorzystanie w żywności

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Date

Author

Subject

Has files

Type

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Storage Stability of Bioactive-Enriched Freeze-Dried Gala Apples: Functional Properties, Sensory Evaluation, and Enzymatic Browning

The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)

Właściwości przeciwcukrzycowe wybranych składników pochodzenia roślinnego

The Total Dietary Antioxidant Capacity, Its Seasonal Variability, and Dietary Sources in Cardiovascular Patients

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica) - A Review

Burak zwyczajny (Beta vulgaris L.) jako źródło związków o korzystnym wpływie na zdrowie

Automated Detection of Cannabis-Induced Alteration in Cardiac Autonomic Regulation of the Indian Paddy-Field Workers Using Empirical Mode Decomposition, Discrete Wavelet Transform and Wavelet Packet Decomposition Techniques with HRV Signals

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile

The role of carotenoids in bone health—A narrative review

The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)

Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate

Pieczywo i sposób wytwarzania pieczywa

Sustainable Production and Characteristics of Dried Fermented Vegetables

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

Effect of calcium lactate in standard diet on selected markers of oxidative stress and inflammation in ovariectomized rats

Dynia – składnik innowacyjnej żywności prozdrowotnej i suplementów diety w świadomości konsumentów

Klitoria ternateńska (Clitoria ternatea) – właściwości prozdrowotne i wykorzystanie w żywności