Henryk Zieliński

Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

An adjuvant autologous therapeutic vaccine (HSPPC-96; vitespen) versus observation alone for patients at high risk of recurrence after nephrectomy for renal cell carcinoma: a multicentre, open-label, randomised phase III trial

Buckwheat as a Functional Food and Its Effects on Health

Bioactive compounds in the cereal grains before and after hydrothermal processing

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Quercetin from Shallots (Allium cepa L. var.aggregatum) Is More Bioavailable Than Its Glucosides , ,3

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

Recent advances in development of gluten-free buckwheat products

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Comparison of Preoperative Embolization Followed by Radical Nephrectomy with Radical Nephrectomy Alone for Renal Cell Carcinoma

Antioxidants in thermally treated buckwheat groats