Henryk Zieliński

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 9

Top Topics

Molecularly Imprinted

Health Risk Assessment

Top Venues

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk Zieliński
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules (Basel, Switzerland) 28 (11) (2023)
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710. Molecules (Basel, Switzerland) 28 (6) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria. Microorganisms 11 (4) (2023)
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska
Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Molecules (Basel, Switzerland) 27 (19) (2022)
Danuta Zielińska, Henryk Zieliński, Mariusz Konrad Piskuła
An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads. Antioxidants (Basel, Switzerland) 11 (8) (2022)