Piasecka-Kwiatkowska, Dorota Maria

Name

Piasecka-Kwiatkowska, Dorota

Scientific title

dr hab.

ORCID

0000-0002-4848-6957

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Biochemii i Analizy Żywności

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The allergenic potential of common hops (Humulus lupulus L.)

Allergenic Potential of Common Hops (Humulus lupulus L.) in the Context of Cross-Reactions with Pollen Allergens

Evaluation of the Quality of Professional Trainings by Teachers as Part of the EQVEGAN Project

Digestibility of Protein and Iron Availability from Enriched Legume Sprouts

Reduction of allergenic proteins in white mustard seeds

Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies

Tracking adulteration of nectar honey varieties using a high-resolution melting qPCR technique validated with melissopalinology

Hop (Humulus lupulus L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity

Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates

Sposób odczytu stężenia białka z zastosowaniem odczynnika Bradford

The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines

Społeczny wymiar działalności Polskiego Towarzystwa Technologów Żywności

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Author

Editor

Subject

Has files

Type

The allergenic potential of common hops (Humulus lupulus L.)

Allergenic Potential of Common Hops (Humulus lupulus L.) in the Context of Cross-Reactions with Pollen Allergens

Evaluation of the Quality of Professional Trainings by Teachers as Part of the EQVEGAN Project

Digestibility of Protein and Iron Availability from Enriched Legume Sprouts

Reduction of allergenic proteins in white mustard seeds

Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies

Tracking adulteration of nectar honey varieties using a high-resolution melting qPCR technique validated with melissopalinology

Hop (Humulus lupulus L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity

Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates

Sposób odczytu stężenia białka z zastosowaniem odczynnika Bradford

The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines

Społeczny wymiar działalności Polskiego Towarzystwa Technologów Żywności