Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Por Urbańska, Bogumiła, Kowalska, Jolanta
Publicado no Antioxidants (Basel) (2019)

Dried strawberries as a high nutritional value fruit snack

Por Kowalska, Jolanta, Kowalska, Hanna, Marzec, Agata, Brzeziński, Tomasz, Samborska, Kinga, Lenart, Andrzej
Publicado no Food Sci Biotechnol (2018)

Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons

Por Ciecierska, Marta, Derewiaka, Dorota, Kowalska, Jolanta, Majewska, Ewa, Drużyńska, Beata, Wołosiak, Rafał
Publicado no J Food Sci Technol (2018)

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

Por Samborska, Kinga, Eliasson, Lovisa, Marzec, Agata, Kowalska, Jolanta, Piotrowski, Dariusz, Lenart, Andrzej, Kowalska, Hanna
Publicado no J Food Sci Technol (2019)

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Por Kowalska, Jolanta, Kowalska, Hanna, Cieślak, Beata, Majewska, Ewa, Ciecierska, Marta, Derewiaka, Dorota, Lenart, Andrzej
Publicado no J Food Sci Technol (2019)

Formulation of Microbial Inoculants by Encapsulation in Natural Polysaccharides: Focus on Beneficial Properties of Carrier Additives and Derivatives

Por Vassilev, Nikolay, Vassileva, Maria, Martos, Vanessa, Garcia del Moral, Luis F., Kowalska, Jolanta, Tylkowski, Bartosz, Malusá, Eligio
Publicado no Front Plant Sci (2020)